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I have to admit, I’ve loved the idea of maple syrup chips ever since McDonald’s came up with the McGriddle sandwich. Baked within the bun was little bits of maple syrup that added flavour yet made it portable at the same time.
These chips are perfect for mixing into pancake batter (like chocolate chips) so that my kids can eat it on the road. They can also be used in a variety of baked goods, substituting recipes that call for chocolate chips for these. Perfect for Fall recipes!
A quick note of warning, you must use oil based flavourings. You can find them in specialty stores in small vials as the flavours are super concentrated. Two brands that I know of are Wilton and LorAnn oils. Using water based extracts like the ones from the grocery store will not work because they will seize the chocolate.
The potential for making your own chips is amazing, as there are a huge variety of concentrated flavours you can purchase and use instead of maple flavouring. Follow the recipe below and use your own choice of flavouring. Some flavours you can get are apple, blueberries, strawberries, orange, caramel, coffee, cookies and cream, etc.
You will need:
1 lb White chocolate (I used wafers but you can use chips or squares)
Maple flavoured concentrate
A piping bag or ziploc bag
Parchment or waxed paper
1) Melt the white chocolate over a double broiler or in the microwave. If you are using the microwave, heat in small increments and stir frequently to prevent over melting. I would start off at 1 minute at 50% power and keep re-heating in 30 second increments.
2) Once melted, stir in 5-7 drops of flavouring. Start at 3 drops, mix well, and taste. Add 1 drop at a time until you are satisfied with the flavour.
3) Fill a ziploc or piping bag and snip off the corner. An easy way to fill a bag is to place it in a glass to hold the bag upright.
4) Begin piping little chips onto the parchment paper. Pipe the shapes by holding the piping bag completely upright at 180 degrees. Hold tip barely touching the parchment paper, apply light pressure to squeeze out a small dollop of mixture. Release the pressure and lift tip straight up to create the kiss shape.
5) Let cool at room temperature or in the fridge. Store in a jar or tightly sealed bag in a cool place.