Maple Syrup and Dark Chocolate Squares with Maple Sugar

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A Classic Reinvented: Maple Syrup and Dark Chocolate Squares

Maple syrup and dark chocolate squares are a sweet fusion of tradition and innovation. This recipe has its roots in North American pastry where maple syrup, an emblematic ingredient of Canada, brings a natural and complex sweetness. On the other hand, dark chocolate introduces a touch of sophistication and richness to this dessert. Together, they create a perfect blend for lovers of sweet treats.

Maple Sugar: A Sustainable and Tasty Choice

The use of maple sugar, less refined than traditional sugars, gives these squares a distinct texture and taste. This sugar is harvested from the sap of the maple tree and offers a flavor profile that beautifully complements the intense taste of dark chocolate.

Variations on the Theme

Although this recipe focuses on maple syrup and dark chocolate, it can be adapted to suit tastes. For example, adding nuts or dried fruit can provide a pleasant crunch that contrasts with the softness of the squares. Likewise, the introduction of spices such as cinnamon or ginger can enrich the taste bouquet.

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	35-40 minutes
⏲️ Total time	50-55 minutes
🔧 Difficulty level	AVERAGE
🍽️ Servings	12 squares
🔥 Calories (approximate)	270 per serving

Ingredients
For the dough: 120 g butter (1/2 cup) 45 g maple sugar 120 g flour (1 cup) For the fondant: 250 ml maple syrup (1 cup) 50g dark chocolate (adjust to your preference for chocolate richness) 135 g of maple sugar 2 eggs 5 ml of salt (1 tsp) 15 g of flour (2 tbsp.)

Instructions

Preparation of the dough: Preheat your oven to 180°C (350°F). In a bowl, mix the butter, maple sugar, and flour until you obtain a sandy consistency. Press this mixture into the bottom of a previously buttered mold. Bake in the preheated oven for about 15 minutes, or until the pastry is lightly browned. Remove from oven and let cool slightly. Preparation of the chocolate fondant and maple syrup: In a saucepan, heat the maple syrup over medium heat. Before it reaches boiling point, add the dark chocolate pieces and stir until they are completely melted and incorporated into the syrup. Remove from heat and let cool slightly. Finalizing the fondant: In the slightly cooled maple syrup and chocolate mixture, add the beaten eggs, salt, flour, and maple sugar. Make sure the mixture is homogeneous. Pour the chocolate and maple syrup fondant onto the pre-cooked dough base. Return to the oven and bake for an additional 20 to 25 minutes or until the top is firm to the touch. Let cool completely in the mold on a wire rack before cutting into squares.

Products used in this recipe

Q&A

1. Can you use milk chocolate instead of dark chocolate? Of course, milk chocolate can be used for a sweeter, less intense version. Adjust the amount of maple sugar accordingly to balance the sweetness.

2. How to store maple syrup and dark chocolate squares? These squares keep perfectly in an airtight container at room temperature for a few days or can be refrigerated to prolong their freshness for up to a week.

3. Is there a vegan alternative for this recipe? Yes, the butter can be replaced with a vegan alternative and the eggs with applesauce or commercially available egg substitutes for a completely vegan version.

4. What type of mold is recommended for this recipe? A 20 cm (8 inch) square mold is ideal. Be sure to butter it or line it with parchment paper for easier unmolding and cutting.

5. Can these squares be prepared in advance for an event? Absolutely, these squares lend themselves well to making ahead. They can even be frozen and enjoyed later, letting them thaw at room temperature before serving.