Maple flavored confections

[Bentley]

I made a Maple Bourbon bon bon this weekend with a dark chocolate maple bourbon ganache and candied pecans.  It came out great, but it the maple flavor is not as pronounced as I'd like.  I ended up using way more syrup than I thought (probably ruining the water levels), but I would and still didn't get a solid maple flavor.  Is Maple just too subtle a flavor or is there some trick I don't know?

[Kerry Beal]

I find maple subtle -  I often add a bit of Lorann CDN maple - but the old kind.

[teonzo]

Maple is quite subtle, especially if you pair it with something with similar flavour profile, like candied pecans.

For bon bons my favourite is pairing it with something contrasting, this way its taste gets more pronounced instead than partially covered.

 

Years ago I made a bon bon with 2 layers, one was a milk chocolate ganache with maple syrup, the other a dark chocolate one with jalapeno. For the maple ganache I used 200 g milk chocolate and 120 g maple syrup (just 2 ingredients, no cream, invert sugar or anything else, this way you maximize the maple flavour).

 

 

 

Teo