Not your average buche de noel
Award winning chocolatier Christophe Bonzon has out done himself this holiday season and created a Buche de Noel that will knock your socks off, the Pomme Cannelle. It all started with a picture posted to the shops Instagram account and the second I saw this non-traditional whimsical buche de noel I knew I had to have one. The Food Gays were also with me at the time and fell in love with what they saw so we all made an order for one and dinner plans were made. This dessert is a size that serves 6 and comes in at $30, Christophe also has a different design coated in rich, shiny chocolate ganache and different filling if this isn’t your thing.
The Pomme Cannelle is a cinnamon and gingerbread mousse with gingerbread sponge and spicy apple jelly. The mousse is extremely light and melts in your mouth, the cinnamon and gingerbread flavor was classic yet perfectly balanced with the apple jelly. In the middle was the spiced apple jelly, it had a nice sweetness to it that added a great contrast to the mousse. To finish off the holiday flavors the gingerbread sponge was a perfect base for this treat, as the mousse melts in your mouth with the apple jelly the gingerbread kind of brings all the flavors together and adds some texture.
We devoured this dessert in no time flat and loved every bite, the quality of the ingredients and craftsmanship of his creations really shine through at Chez Christophe. I would highly suggest this for your Holiday meal, you can visit Chez Christophe’s website .
Chez Christophe has been open a short 18 months now in Burnaby, British Columbia. The marvels in this place abound, both in pastry and in Swiss-style chocolate (which is a slightly more milk-chocolate profile than other higher cocoa content styles). At both Easter and Christmas seasons, chef Christophe really lets out his creative instincts, making the most amazing chocolate sculptures, often adorned with organic, colourful food paints. They are beautiful, but, says chef, “The best way to eat them is to put them on the table, and have fun. Just break them apart and enjoy.” Sounds good. Tastes even better.