Confectioner Christophe Bonzon has had a passion for creating pastries and chocolates ever since he was a young boy, spending time with his mother in the kitchen while she prepared treats for various holidays throughout the year.

Bonzon then went on to study the art in both Switzerland and France, before coming to Canada and opening Chez Christophe Chocolaterie Patisserie in Burnaby.


Chez Christophe's 2016 Easter chocolate egg collection features the new “Le Petit Poussin”, which features a little chick just cracking out from its egg shell (Sean Neild)

"It's important for you when you wake up in the morning you have to be happy about what you do," said Bonzon, who recently moved  his store to a larger location across the street on Hastings Street.

"What really made me want to do pastry or do food was … when you have a customer and you can see a smile on their face when they're eating your food," he told The Early Edition's Elaine Chau.

"At this time you are proud, because you can see that you made someone happy."


“Eggmont the Mountie,” one of the 2016 Easter treats offered by Chez Christophe Chocolaterie Patisserie. (Sean Neild)

In addition to changing to a larger location — which also allows for an expanded cafe menu — Chez Christophe has also released a new Easter chocolate egg collection.

The whimsical collection includes the new "Eggmont the Mountie", the new "Le Petit Poussin", which features a little chick just cracking out from its egg shell, a caved egg-within-an-egg, and a bunny and chicken.  

Bonzon also shared a recipe for a delicious Easter treat: 

Handmade milk chocolate hazelnut and cinnamon truffles


  • 4 tbs sugar
  • 2 cup cream 36% 
  • 2 tsp cinnamon powder
  • 1/2 lb Hazelnut paste 50% 
  • 1 lbs Seline Swiss milk chocolate 38% 
  • 1 lbs Seline Swiss milk chocolate 38% (for coating)
  • 1 cup sugar 
  • 1 tbs cinnamon powder


Cook the sugar, cream and cinnamon in a saucepan.

Pour 1/3 of your cream on top of your chocolate and hazelnut paste in a bowl. Using a flexible spatula, mix in a small circle to create an emulsion. When the cream is incorporated, add another third using the same technique.  When your ganache is finished, it should be smooth and shiny. Use an immersion blender to ensure that the mixture is smooth, shiny and perfectly emulsify.

Poor the ganache in a brownie pan with parchment paper on the bottom (you want a 2 cm thickness). Let it set overnight at a temperature of 16-18 C. The next day cut small cubes of approximately 20 grams and ball them roughly and quickly between your hands. If the chocolate starts melting, put the cubes in the fridge for an hour and start the same process later.

The last step is coating your truffles (it's also the most fun part and is great to do with a child). First, melt your chocolate on the microwave on low power 20 seconds at the time. Stir with a spatula, and repeat until you reach a temperature of 32C (try to not go over 34C). Let your chocolate rest for 2 minutes and stir again.

Coating your truffles is easiest as a two-person process. One person dips his or her hand in the chocolate and layers a coat on 3 or 4 truffles at the time, and then drops them in a bowl with cacao powder. The second persons rolls the truffles in the cacao powder, takes them to a sifter and then shakes gently to remove any excess of cacao.

Storage: keep in a sealed container in the fridge for up to a week.

With files from CBC's The Early Edition and Elaine Chau