March 23, 2017
Celebrating Vermont’s Maple Sugaring Season through Chocolate
(Burlington, VT) Lake Champlain Chocolates (LCC) is celebrating the sugaring season this year with a limited-edition Maple Pecan Blondie Bar. “We’ll use any excuse to use Vermont maple syrup in our chocolate,” says Peter Lind, Director of Research & Development at Lake Champlain Chocolates (LCC). “And sugaring season seemed like the perfect time to create something special.”
The bar starts with pecans rolled in maple syrup, sprinkled with salt and then toasted in the oven. Small pieces of maple crunch are added, and then both inclusions are covered in a blend of white and milk chocolate creating a combination of tastes and textures that embody the flavor and tastes of maple.
“LCC has always been committed to using local ingredients” says Gary Coffey, Director of Retail for LCC. “And the limited-edition Maple Pecan bar is a way to highlight and promote Vermont’s signature product during the Maple Open House weekend.”
Lake Champlain Chocolates has been using maple syrup from Dave Allen since the early 1980s. As a natural, unrefined sweetener, not to mention a classic Vermont ingredient, LCC uses maple syrup in many of its year round products including:
Maple Crunch, a butter crunch made with maple syrup and covered in dark chocolate, Maple Pecan Ice Cream, Maple Walnut Fudge and Maple Lattes and Shakes! All chocolates made with maple syrup will be on sale, including bottles of maple syrup.
The limited- edition Maple Pecan Bar is available at all three stores, Pine Street and Church Street in Burlington and on Route 100 in Waterbury Center.
Lake Champlain Chocolates