The chocolatey recipe for Easter.
1 In a mixing bowl, crack the eggs and add the brown sugar, grated chocolate, and salt, beating lightly.
2 Pour into a hot non-stick skillet and stir with a wooden spatula as if making scrambled eggs, then let the bottom set. Remove from heat and roll the omelette.
3 Place it on your work surface. Stretch a piece of plastic wrap, lay your omelette in the center, and shape it into a small roll by tightening on each side. Now you simply need to remove the omelette from the film, either hot or cold, slice it, and serve it plain, or place a little bitter orange marmalade or Cape Corsican citrus preserve in the center of each slice, or even pair it with good Tahitian vanilla ice cream or espresso-flavored English cream, for example.
JEAN CHARLES DOUSSET: "My longtime friend Jean Charles Dousset is a chocolate alchemist, making him a truly great Master Chocolatier. Established for 25 years in Guérande, in his shop he offers his handmade chocolate creations prepared with delicious quality products from fair trade, as well as original chocolate figurines and objects, or exquisite confections combining chocolate with Guérande fleur de sel! " Do stop by to say hello from me, you'll always receive a warm welcome. 4 rue Saint-Michel, 44350 Guérande. Tel.: 02 40 42 92 54
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