SHAUTANY CHOCOLATES is a range of top quality, hand-crafted chocolates by Shautany Chocolatiers, based locally and stocked nationally, with a dedicated hospitality range available to hotels, restaurants and chefs.

What began as a small family business creating pillow chocolates for the hotel industry has grown into a professional and dedicated retail chain with an emphasis on personalised service and unique experience.

With somewhere between 80 and 100 different products, 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, as well as the perennial favourite, Maraschino cherries coated in dark chocolate. In addition, there is an extensive “No Added Sugar” collection and a children’s range.

Says Shautany Chocolatiers founder and owner Mary-Anne Price: “All our products are handmade with only the finest natural preservative-free ingredients. We use Callebaut chocolate imported from Belgium, with all the other ingredients sourced locally from various artisans throughout South Africa.”

Here Price shares two recipes using Shuatany’s Belgian chocolate:

  • Decadent Chocolate Ice Cream, the perfect Christmas dessert, served in cones for the kids 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


100g Shautany Dark 70% Chocolate

300 ml full cream milk

85g sugar

3 free range egg yolks

300ml whipping cream


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 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)


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


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 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 30-40 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.


For more on Shautany Chocolatiers and its range of chocolate products, visit

Shautany Chocolatiers can be found at:

  • Casterbridge Centre, White River
  • Perry’s Bridge Centre, Hazyview
  • Next to Harrie’s Pancakes, Louis Trichardt Rd, Graskop
  • Brookielace Barn, Naledi Drive, Dullstroom
  • Old Nick Village, Plettenberg Bay
  • Rhapsody Centre, St. Francis Bay