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This just in: Maple Syrup is most recognizable Canadian symbol
By Purdys Chocolatier
6/30/2016 2:37:00 PM  

maple syrup

Sorry Beavers, Justin Bieber and actors whose first name is Ryan, you just don’t make the cut.

Maple Syrup is the most Canadian symbol out there.

And as Canada’s chocolatier, you can bet we love creatively using maple syrup in our chocolates.

Like our Brown Butter Maple Caramels.

Or Mini Maple Caramels.

Or Canadian Maple Toffee.

Want the full list? Sure you do.

There’s no official story on how or when maple syrup was first invented, but we can all agree that, like chocolate, it’s one of the sweetest inventions in the world.

Historica Canada explains that early French settlers in Eastern Canada learned about maple sap from local First Nations People, and the process of making maple syrup is pretty straightforward and hasn’t changed. You boil maple sap in a pot until it’s reduced to a thick syrup.

So there’s a little bit of Canadian history for you, just in time for you to win the Canada Day trivia game at your house.




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Categories: Ingredients
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
By Purdys Chocolatier
5/2/2016 2:23:00 PM  



Nothing excites our chocolatiers more than funky-cool ingredients.

Take Yuzu. It’s pronounced yoo-zoo and is nearly impossible to describe. Some say the flavour is a tangy mix of lemon, mandarin and grapefruit. Some say it’s more like peach, lemon and lime.

Basically, it’s a citrus that’s 10x better than all the other citrus (citruses? citri?) put together.

Yuzu is a hugely popular citrus in Japan, and you’ll find it used in savoury dishes and desserts. Whole Yuzu fruit or juice is even used in baths as a skin softener. Originally, Yuzu comes from China and rolled into Japan during the Tang Dynasty some 1,000 years ago, where it was used for medicinal purposes and in cooking.

Yuzu is very likely a hybrid of Ichang papeda (a hardy, slow-growing citrus) and sour mandarin. Looks-wise, Yuzu is about as big as a tangerine, with a bumpy yellow-orange rind and tons of seeds inside.

Over in the Western world, Yuzu is gaining popularity (watch your back, lemon!), but it’s not that easy to find yet…which didn’t stop us!

We sourced fabulously tart Yuzu juice, turned it into a fun jelly layer (officially known as pâte de fruits in the business) and combined it with—what else—chocolate. Not just any chocolate. Rich dark chocolate made with 100% sustainable cocoa.

And that’s the story of how a little-known citrus from Japan inspired our massively popular Yuzu Jelly Ganache.

Have you tried it yet?

 




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Categories: Ingredients
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