Celebrate Christmas with shautany chocolates

Are you looking for a special stocking filler this Christmas? Or delicious table treats for those guests you invited for a festive lunch or dinner? Then you might want to consider getting hold of a range of top-quality, hand-crafted chocolates from Shautany Chocolatiers.

With between 80 and 100 different products from which to choose, Shautany Chocolates has something for everyone and every taste – from chocolate truffles and ganaches to luxury bars in various flavours.
There are also a variety of chocolate-coated nuts, including macadamia, pecan, hazelnuts, Brazil nuts and almonds, and the perennial favourite, Maraschino cherries coated in dark chocolate.

In addition, there is an extensive ‘no added sugar’ collection and a children’s range.

“All our products are handmade with the finest natural preservative-free ingredients,” says Shautany Chocolatiers founder and owner Mary-Anne Price.

“We use Callebaut chocolate imported from Belgium, with all the other ingredients sourced from various artisans throughout South Africa.”

Price shares two recipes using Shuatany’s Belgian chocolate:

• A decadent chocolate ice cream, the perfect Christmas dessert, served in cones for the children and bowls for the adults.
• Chocolate raspberry truffles, which can be boxed and ribboned for Christmas gifts or served with coffee after that festive lunch or dinner!

Chocolate ice cream
Ingredients
100g Shautany Dark 70% chocolate
300 ml full cream milk
85g sugar
3 free-range egg yolks
300ml whipping cream

Method
Snap the chocolate into pieces and place in a heavy-based saucepan with the milk. Heat gently, stirring until smooth. Remove from the heat and allow to cool slightly. Beat the sugar and egg yolks in a bowl until pale and fluffy. Then stir in the cooled chocolate mix. Cook over a gentle heat, stirring all the time, until it thickens and coats the back of a spoon. Don’t allow the mixture to boil. Poor into a bowl and leave to cool, stirring occasionally. Meanwhile, whip the cream into soft peaks and fold into the cooled chocolate mixture. Freeze overnight.

Chocolate raspberry truffles
(Recipe makes 20-24 truffles)

Ingredients
250g Shautany’s Belgian Dark 70% chocolate, roughly chopped
120ml double cream
2 tbs butter, room temperature
2 tbs freeze-dried raspberries crushed
125g Dutch cocoa powder

Method
Using a rolling pin, crush the freeze-dried raspberries into a fine powder. Place the Shautany Chocolate pieces in a medium glass bowl. In a small saucepan, heat the cream over low heat until the cream begins to boil. You’ll see bubbles at the edge of the pan when this happens (do not allow the cream to come to a full boil). Remove from heat. Add the softened butter to the heated cream and stir to combine. Pour the cream/butter mixture over the chocolate pieces and stir to combine. Stir in the crushed freeze-dried raspberries until well combined.

Place uncovered in the refrigerator for 60-90 minutes. Once the chocolate mix is firm, line a baking sheet with baking paper. Using a dessert spoon, scoop the chocolate mixture into balls and place them on the baking paper. (Tip: If rolling into balls with your hands, soak your hands in icy cold water and thoroughly pat dry before rolling). Refrigerate the truffles for 30 to 40 minutes before coating. To coat the truffles, remove from the fridge and lightly roll in the cocoa powder. Store in an airtight container for up to 10 days in a cool, dry place. You may also freeze them in an airtight container for up to 3 months. Allow the truffles to thaw overnight in the refrigerator before serving.

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