A TUTTI I MIEI AMICI DEL 27 APRILE.
domenica 27 aprile 2014
mercoledì 23 aprile 2014
Un bel regalo...
...La visita inaspettàta di un caro amico.
Grazie di cuore di esserti ricordato di me.
Grazie di cuore di esserti ricordato di me.
martedì 22 aprile 2014
venerdì 18 aprile 2014
VENERDI SANTO AD ALATRI
18 aprile 2014
PROCESSIONE STORICA E RELIGIOSA AD ALATRI
CON PERSONAGGI REALI IN COSTUME D'EPOCA.
MANIFESTAZIONE MOLTO SENTITA.
PROCESSIONE STORICA E RELIGIOSA AD ALATRI
CON PERSONAGGI REALI IN COSTUME D'EPOCA.
MANIFESTAZIONE MOLTO SENTITA.
martedì 15 aprile 2014
CTV News Vancouver
http://bc.ctvnews.ca/video?clipId=325172&playlistId=1.1775652&binId=1.1184694&playlistPageNum=1
making delicious chocolate Easter treats
Chocolatier Christophe Bonzon of Chez Christophe in Burnaby makes Easter treats.
sabato 12 aprile 2014
giovedì 10 aprile 2014
The Vancouver Sun
hristophe Bonzon prepares chocolate eggs filled with individual fine chocolates at his Burnaby chocolaterie, Chez Christophe on Hastings Street.
Photograph by: Ric Ernst, VANCOUVER SUN
One of Christophe Bonzon’s chocolates.
Photograph by: Ric Ernst, VANCOUVER SUN
Christophe Bonzon’s chocolate design.
Photograph by: Ric Ernst, VANCOUVER SUN
Christophe Bonzon says customers appreciate small-batch, artisan chocolates. ‘They understand why it is more expensive than mass-produced chocolate,’ he says.
Photograph by: Ric Ernst, VANCOUVER SUN
Experience chocolate like a pro (with video)
Thoughtful tasting is like the difference between a nursery rhyme and a symphony
lunedì 7 aprile 2014
domenica 6 aprile 2014
venerdì 4 aprile 2014
Vanessa Chez Christophe Chocolaterie and Patisserie
modernmixvancouver.com/2014/04/03
For more information, please visit christophe-chocolat.com
Chocolate Easter Egg Making at Chez Christophe Chocolaterie and Patisserie
Submitted by vanessa on April 3, 2014 – 8:00 am
Start your Easter egg hunt early this year at Chez Christophe Chocolaterie and Patisserie (4712 Hastings Street). The Burnaby Heights shop has dedicated an entire line of exquisite handmade chocolate sculptures to Easter, featuring wonderfully imaginative creations of eggs that are almost too artistic to taste.
Owner Christophe Bonzon is from Switzerland and has trained under some of Europe’s best grand masters at Zurich’s Chocolate Academy and at L’Ecole du Grand Chocolat Valrhona in France. Previous to opening his own patisserie in 2013, he was executive pastry chef at Vancouver’s CinCin Restorante.
Hiding chocolate bon bons into a golden egg, and sealing with chocolate.
According to Christophe: “In Europe, chocolatiers really make Easter eggs a work of art of all shapes and sizes, and I wanted to bring that to the Lower Mainland with our original and delicious designs. My chocolates are modern takes on the traditional Easter egg theme.” Each of Bonzon’s Easter egg creations is handcrafted with Swiss chocolate Carma, unique to Chez Christophe for Canada.
Under the supervision of Christophe, piping warm chocolate into disks.
Modern Mix Vancouver had the sweet opportunity to visit Chez Christophe’s and create a replica of Christophe’s signature chocolate Easter egg: an artistic chocolate sculpture which references an Easter egg hunt by hiding four chocolate bonbons, within a golden egg, within a chocolate lattice shell, and placed on a chocolate disk.
Chocolate is loosely drizzled into an egg shell, which hardens into an artistic lattice frame.
The chocolate shells were made in a plastic mold. The lattice shell was created by drizzling chocolate in random, circular patterns until a chocolate web is formed. The two halves are sealed together by melting the rim on a warm pan and “gluing” them together. The “golden egg” interior was pre-made by the Chez Christophe team. Real 22 karat gold powder is used as an ingredient!
L: Golden eggs made with 22 karat gold powder
R: The final chocolate easter egg sculpture
R: The final chocolate easter egg sculpture
The final product is a chocolate easter egg sculpture, which I am looking forward to showing off to family and friends during Easter long weekend! Like what you see? Chez Christophe’s Easter chocolates range from $12 for a small sculpture to $100 for an extra large sculpture. There are 15 different varieties in total to choose from.
giovedì 3 aprile 2014
Straight.com Vancouver
Food / cooking
Chez Christophe's chocolatier makes easy chocolate truffles for Easter
At Chez Christophe, chocolatier Christophe Bonzon creates elaborate eggs for Easter, but chocolate truffles are easy to make at home.
MICHELLE DA SILVA
WHENEVER CHRISTOPHE BONZON misses his hometown in Switzerland, all he needs to do is take a walk around Burnaby Heights. The chocolatier, pastry chef, and owner of Chez Christophe Chocolaterie Patisserie (4712 Hastings Street, Burnaby) moved to B.C. with his wife in 2011 and says that the neighbourhood where he works and lives is similar to the one he grew up in outside Geneva.
“There are a lot of small merchants, and it’s a nice area where small businesses support each other,” he tells the Georgia Straight during an interview at his shop. “It’s more intimate and you develop a friendly relationship with customers. It reminds me of Switzerland in this way in that it’s very small. Everyone knows each other, and you say hi, and there’s a relationship.”
Bonzon discovered his love for baking and making confectionery at a young age—he recalls creating edible gifts, such as truffles and cookies, with his mother for Christmas. So when it was time to choose a profession, Bonzon decided to learn pastry and chocolate arts. After working in Switzerland, France, and Australia, he and his wife decided to move to Canada. Bonzon was the executive pastry chef at CinCin Restaurant for two years.
“When we arrived, the pastry-chocolate scene wasn’t very big yet—you had Thomas Haas, Thierry, and Chocolate Arts,” he says. “Since 2011, you have a lot more pastry shops opening, and you could say that we’re in the growing phase right now, where people are getting interested in these kinds of pastries.”
At Chez Christophe, Bonzon makes everything from scratch—chocolates, cakes, macarons, croissants, and desserts. He emphasizes that all his pastries are made with butter—not shortening—and that the chocolate is imported from Switzerland. (Bonzon notes that Swiss chocolate is distinct in its rich, milky flavour.)
For Easter, Bonzon has created more than a dozen different chocolate eggs (starting at $12 each), with designs that include a whimsical rooster and a delicate egg-within-an-egg sculpture.
Bonzon suggests those looking for something more rustic but nonetheless delicious make chocolate truffles at home. “It’s an easy thing for kids to do and quite fun, rolling the truffles in cocoa powder,” he says.
The most difficult step in Bonzon’s recipe is tempering—the process of melting and cooling the chocolate at specific temperatures in order to stabilize the beta 5 crystals. Tempering gives chocolate its smooth sheen and snappy texture.
“If you just melt chocolate and don’t temper it, it’s going to become grey,” Bonzon warns. “But because we’re rolling the truffles in cocoa powder, if your chocolate is not tempered, it’s not going to have a huge impact and you won’t see if you did a bad job. It will change the texture but not the taste.”
Christophe Bonzon's chocolate truffles
Ingredients
18 oz (520 g) dark chocolate
2⅓ cups (590 mL) whipping cream
2 Tbsp (30 mL) honey
1½ Tbsp (22 mL) glucose syrup (available at specialty food stores, such as the Gourmet Warehouse)
1 vanilla pod, halved lengthwiseand seeds scraped out
⅓ cup (90 mL) butter
1 cup (250 mL) tempered chocolate (see recipe below)
1 cup (250 mL) cocoa powder
2⅓ cups (590 mL) whipping cream
2 Tbsp (30 mL) honey
1½ Tbsp (22 mL) glucose syrup (available at specialty food stores, such as the Gourmet Warehouse)
1 vanilla pod, halved lengthwiseand seeds scraped out
⅓ cup (90 mL) butter
1 cup (250 mL) tempered chocolate (see recipe below)
1 cup (250 mL) cocoa powder
Method
- In a microwave-safe bowl, heat the dark chocolate until melted, stirring every 30 seconds.
- In a small saucepan over medium heat, combine cream, honey, syrup, and vanilla pod and seeds. Bring to a boil.
- Add about ⅓ of the mixture to the melted chocolate, stirring continuously with a spatula. Once combined, stir remaining mixture into chocolate. Add butter and mix well until chocolate is smooth and shiny. Cover bowl with plastic wrap, pressing plastic down on the chocolate. Rest at room temperature for about 3 hours.
- Line a baking sheet with parchment paper. Fill a piping bag with a large round nozzle with the chocolate mixture, and pipe truffles no larger than Ping-Pong balls. Place truffles in refrigerator for 10 minutes to firm up.
- Remove baking sheet from refrigerator. Roll truffles by hand into smooth, round shapes; work quickly to avoid melting. Place baking sheet back in refrigerator for another 10 minutes.
- Temper chocolate (see below).
- Using hands, dip truffles one by one into tempered chocolate, placing each on baking sheet to set at room temperature. Once set, repeat with a second dip, but do not refrigerate.
- Pour cocoa powder into a small bowl, and roll each truffle in it. Shake off excess powder. Truffles can be stored at room temperature for up to 1 week.
Tempered chocolate
Ingredients
1 lb (454 g) dark or milk chocolate chips, divided
Method
- Place about ¾ lb (340 g) of the chocolate into a microwave-safe bowl. Melt chocolate at the lowest microwave setting for about 2 minutes, stopping to stir every 30 seconds, until chocolate is completely melted and between 113° F (45° C) and 131° F (55° C). (Test with a candy thermometer.) Transfer about 1/3 of the melted chocolate into a separate bowl for later use.
- Add the remaining ¼ lb (114 g) of chocolate to the larger bowl of melted chocolate, and stir constantly until temperature goes down to between 79° F (26° C) and 84° F (29° C).
- Now add the melted chocolate previously set aside back into the bowl. Stir constantly until temperature rises a few degrees to 84° F (29° C) to 90° F (32° C). Now the chocolate is tempered and ready to use.
Yield: Around 40 to 60 chocolate truffles, depending on size.
Recipe has not been tested by the Georgia Straight.
Chef Christophe Bonzon tempers chocolate
mercoledì 2 aprile 2014
martedì 1 aprile 2014
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