Christophe Morel

Master Chocolatier.

Born in France to a family of pastry chef, Chef has dedicated his life to the art of chocolate.After honing his craft in France, he brought his passion to Montréal, where he founded Christophe Morel Chocolatier in 2005.

Renowned worldwide for his intricate chocolate sculptures and technical mastery, Christophe has earned some of the industry's highest honours, from the Grand Prix Canandien de la Chocolaterie to the Coupe du Monde de Patisserie, along with finalist titles at the World Chocolate Masters and Meilleur Ouvrier de France (MOF).

Today, he continues to inspire chefs and chocolate lovers alike through his international masterclasses, sharing not only his skill but his belief that true artistry begins with quality, integrity, and respect for every cocoa bean.

Favourite Canadian dish to make?

I love to reinterpret is the butter tart. My version blends maple syrup, pecans, and a touch of caramelized white chocolate for extra richness. I recommend making it in the All-Clad Pro-Release Nonstick Muffin Pans, for even colouring and effortless unmolding. 

Your #1 cooking tip for foodies?

Master your temperatures. Whether you are searing, baking, or tempering chocolate, precise temperature control us the foundation of professional-level results.

Favourite local restaurant?

 In Montréal, I often go to Antonio Park. His craftsmanship, precision, and multicultural approach make every dish truly memorable.

Who are your unsung heroes?

Marc-André Jetté of Hoogan et Beaufort is an underrated talent. His wood-fire techniques and respect for local ingredients define modern Canadian cuisine. I also admire Normand Laprise, a pioneer in championing local producers and shaping an entire generation of Candian chefs.