Name: Bittersweet Chocolate-Maple Syrup Pot de Crème
Yield: 2 portions
Ingredients: 10 ml (2 teaspoons) neutral gelatin powder; 15 ml (1 tablespoon) cold water; 250 ml (1 cup) 35% cream; 80 ml (1/3 cup) maple syrup (preferably dark syrup for its robust flavour); 60 g (2 oz) bittersweet chocolate, chopped into small pieces; 2 egg yolks; 1% milk (enough to make froth); Fine maple sugar

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The sugar maple tree has existed in North America for more than 4,500 years.

Maple syrup is made from the sap of sugar maple trees.

Maple products are exported to more than 60 countries around the world.

In 2013, Canadian astronaut Chris Hadfield ate maple syrup in space

Every spring, the sugaring season lasts for about 20 days.

Quebec produces over 72% of all the maple syrup in the world.

Quebec maple syrup comes from 34 billion maple trees.

In 1536, Jacques Cartier and his crew became the first Europeans to taste maple sap.

In summertime, sugars are created through the process of photosynthesis in the leaves of the sugar maple

Maple syrup producers often work day and night to collect the maple sap and turn it into maple syrup.

The sugar maple and red maple are two tree species with the ability to convert starch to sugar.

Maple sap contains 46 molecules vital to the life of the tree.

Each year, maple forests capture an amount of carbon equivalent to what’s produced by 290,000 cars.

North America has 13 maple tree species, including the sugar maple.

It has to freeze at night and thaw during the day for the maple sap to flow

In about 1676, our ancestors, the First Nations people, were the first to boil maple sap, using iron pots.

Maple syrup from Quebec is pure and 100% natural.

In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 103.5° C.

It takes an average of 40 litres of maple sap to make one litre of maple syrup.

Maple Quiz

Portions

2 portions

Metric Imperial

Ingredients

Preparation

2 teaspoons neutral gelatin powder
1 tablespoon cold water
1 cup 35% cream
1/3 cup maple syrup (preferably dark syrup for its robust flavour)
2 oz bittersweet chocolate, chopped into small pieces
2 egg yolks
1% milk (enough to make froth)
Fine maple sugar

Soak gelatin in cold water for 2 and set aside.
Mix cream and maple syrup in a small heavy pot and bring to a boil.
Add the chocolate and egg yolks.
Heat the reserved gelatin for a few seconds in the microwave and add to the pot.
Pour the maple-chocolate cream into glasses, bowls or ramekins. Allow to set.
Top with milk froth and fine maple sugar.

Chef’s Suggestions:
You can substitute milk chocolate for the dark bittersweet. Enjoy this dessert with a well-chilled ice cider.

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Bittersweet Chocolate-Maple Syrup Pot de Crème

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