Dark Chocolate and Maple Icing

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Recipe — Dark Chocolate and Maple Icing
1 portion
Metric Imperial


  • 8.8 oz 64 % dark chocolate
  • 1/2 cup maple syrup (preferably very dark syrup for its strong flavour)
  • 1/2 cup unsalted butter, cut in cubes


  1. Place chocolate and maple syrup in a bowl, then place bowl over another with boiling water. Make sure the bottom of the bowl does not touch the water.
  2. Whisk until chocolate has melted.
  3. Remove bowl from water bath and add cubes of butter, whisking until butter has completely melted.
  4. Glaze cake immediately with hot ganache.
  5. Note: If ganache solidifies, melt again in a saucepan over low heat and use promptly.

Makes: enough for 1 cake (25 cm /10 in).

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.