- By Charlotte Brown
- October 28, 2025
BY ALAN EOUZAN
For a 36 x 36 x 1cm tray
(+/- 2.4 kg finished product)
CHEF'S TIP: Roast the chiloe berry for 10 minutes in the oven at 110°C to develop its aroma without bitterness or unpleasant earthiness.
INGREDIENTS:
8 g Chiloe berry (Patagonian pepper)
425 g 35% fat liquid cream
125 g invert sugar
84 g sorbitol powder
48 g 60DE glucose syrup
700 g Passionato 62% chocolate
120 g butter
70% dark chocolate couverture as required
Cocoa powder as required
METHOD:
The day before, infuse the Chiloe berry in the cream.
The next day, pour the invert sugar, sorbitol and glucose into the cream.
Heat to 70°C, blend well (without incorporating any air) and strain to remove the infused berries.
Pour the emulsion over the chocolate.
At 37°C, add the butter and blend.
Pour the ganache at 36°C into a tray previously lined with chocolate.
Once set, coat the second layer and cut into 15 x 37.5 mm bars. Coat with dark chocolate and roll in cocoa powder.
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Alan Eouzan
In Paimpol and Binic, Alan Eouzan, a passionate artisan chocolatier, answers the call of all tastes and delicacies. After two years in hotel management school to earn a BEP in pastry-making, and training at the CFA in Ploufragan, where he obtained a CAP and then a BTM in chocolate-making, Alan joined Denis Ozanne in St-Brieux, before opening his first boutique with his wife in Paimpol in 2021.
His passion for chocolate drives him to go the extra mile in his quest for perfection, selecting the finest ingredients, especially cocoa beans, and creating new recipes. Each chocolate is produced with authenticity and quality, as a tribute to traditional craftsmanship.