Devilishly delicious chocolate art for Halloween

Burnaby's Christophe Bonzon is not a typicaldesigner he designs chocolate.

His shop, Chez Christophe,offers unique morsels for the different seasons, Bonzonsaid.

For Halloween, there's no need to be pretty:gruesome eyeballs and ghostly lollipops are on the offer as well asskull sculptures.

"Basically, we try every year to be different and create new things and keep things interesting," Bonzonsaid.

The eyeballs may look off colour but inside, it's42 per cent chocolate from Ecuador. There's nocompromise in the ingredients he uses for these scary treats.

Bonzonhas also madegift packages that resembleevil scientist lab bottles full of chocolate fingers.

"Everything is edible except the plastic box," he said.

Halloween isdifferent in North America compared to whatBonzon said he was used to in hishome country of Switzerland.There might be a themed party in Switzerland, he explained, but none offireworks and large scale decorations common in Vancouver.

"I enjoy [Halloween], I think it's another nice party before Christmas just something to get you in the spirit of the holidays," he said.

Halloween Chocolate Lollipops

Ingredients:

500g 35 per centCarma Des Alpes milk chocolate, tempered

Directions:

Tempering chocolate

1. Place the chocolate in a four-quart glass bowl. Microwave on medium for 30 seconds, and then stir with a clean spatula

2. Repeat twomore times.
3.Microwave on high for 15 seconds, and then stir.
4.Repeat twoto fourmore times or until the chocolate reaches 100 degrees F.
5.Microwave on high for ten secondsand then stir.
6. Repeat fivemore times or until the chocolate reaches 115 degrees F.
7. Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F.
8.Use chocolate when it cools to 90 degrees F.

Assembly
1. Pipe into Halloween lollipop molds.
2.Place stick in molds and rotate stick to ensure chocolate covers stick.
3.Refrigerate until firm.
4. Remove lollipops from molds and enjoy!