Fairyland Village of Greyton
Once upon a time, in the land of South Africa lived a man named Sir Richard Von Geusau who was tired of being an accountant and was extremely fond of chocolate. He started his fairy tale chocolate business called Von Geusau Chocolates in a little cottage in the town of Greyton. The villagers were excited to have him!
Sir Von Geusau searched to the far ends of the earth for the best ingredients for his fine chocolates. His quest led him to a country called Belgium. The chocolate couvertures procured from Belgium had been secretly known to be some of the best chocolate in the world .
All of Sir Von Geusau’s fine chocolates are made by hand with only the freshest and most innovative ingredients such as fresh farm cream, roasted nuts, exotic liqueurs and essential oils. The chocolates beckon you to them begging to be experienced. The glossy chocolate greats your eyes, the aroma of the fine ingredients tempts your nose as bit into them, and the taste envelopes your mouth in a second. Simply, breathtakingly sinful.
Chocolate Truffles (Photo Courtesy of Von Geusau Chocolates)
The deliciousness, beauty and care that go into Sir Von Geusau’s chocolates led him into a realm of fairy tale and romance. Many of the finest hotels in the Cape offer Von Geusau’s chocolates to their guests. Recently, Sir Von Geusau ventured to ye land of the United Kingdom and Belgium to further his knowledge and chocolate skills which he passes on in his newest creations just in time for ye holidays of Valentine’s Day, Mother’s Day and Easter.
Filled Chocolates (Photo Courtesy of Von Geusau Chocolates)
The romantic chocolates of Von Geusau have ventured yet further afield to the land of the grape where master Kevin Arnold of Waterford Winery presents wine and chocolate tastings with these fine chocolates. Not to be put in shackles, Sir Von Geusau thinks out of the fairyland and created a combination of a Cabernet with Rock Salt Dark Chocolate for ye people of the world.
Bouché (Photo Courtesy of Von Geusau Chocolates)
Sir Von Geusau is a kind man who will gladly ship to anyone in the world which makes him even more of a hero to our story! Among the many offerings created at this fairy tale cottage include a variety of truffles which are also available enrobed in chocolate (all you have to do is ask!), filled chocolates, dipped ginger, dipped orange peel, chocolate covered marzipan, Frangelico & Hazelnut bouché, Amaretto & Almond bouché, Cointreau, Orange peel & Pecan bouché Maraschino Cherry Wedges! For the purists in the land, Von Geusau offers 50g and 100g white, milk and dark plain chocolate bars, and those made with exotic spices or essential oils.
To order Von Geusau Chocolates to be shipped anywhere in the world, click Von Geusau Chocolates.
100 g Chocolate Slabs (Photo Courtesy of Von Geusau Chocolates)
Beef Fillet with Chocolate-Chilli Sauce
(Recipe Courtesy of Waterford Wines and sourced from www.nomu.co.za)
For the Beef:
Ingredients:
1.5kg (3 1/3 pounds) Beef fillet, trimmed and tied
3 tablspoons olive oil
2 tablespoons Coffee Rub
For the chocolate-chilli sauce:
Ingredients:
500ml (17 ounces) beef stock
250ml red wine (8 ½ ounces) (We suggest The Jem 2005)
100g Chocolate Chunks (3.5 ounces) (dark chocolate)
80ml cream (2 ¾ ounces) (optional)
1 tablespoon thyme or rosemary, finely chopped
Salt and Pepper, for seasoning
Place the beef stock and red wine in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.
Pre-heat you oven to 200°C (400°F). Cut the fillet into 6 neat medallions. Combine the olive oil and Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt (sea salt is fine).
Chocolate is something to be savored and enjoyed all over the world. Now, get to it!
Annmarie Kostyk
