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.