Liquorice Pralines...

...Salmiak (ammonium chloride) is a rock salt. It is industrially produced for the food industry, a white sour-salty tasting fine granulate. A maximum of 7.99 percent salt is permitted in the recipe, this must be labelled as "Extra strong adult liquorice - not children's liquorice".are created when chocolate flirts with LiquoriceLiquorice is a natural plant product of the liquorice root. Its black colour comes from the vegetable carbon dissolved in the cooking process. Pure liquorice tastes sweet-tart, bitter. The consistency is hard as candy.!

And it's not just here that flirting takes place. From Iceland, we know Djupur, a white chocolate ball with a Liquorice kernel. Perhaps they inspired Johan Bülow from Denmark? Because he has reinvented many delicious chocolate-Liquorice marble combinations. White chocolate with passion fruit, delicious! Or would you prefer milk chocolate with crispy caramel? Dark chocolate with salt & pepper? 
‘La Praline’, also from Denmark, makes wonderful chocolate truffles. And in one variation, chocolate and Liquorice powder melt together ... well, into a Liquorice praline.

In Schleswig-Holstein, there is a small manufacturer that conjures up pralines made from chocolate and marzipan. Here, flirting with Liquorice powder has resulted in a new recipe. Very delicate, with a balanced taste of almond and Liquorice, coated in white chocolate – voilà, the ‘Liquorice marzipan’. In a class of its own, this handmade praline delights the palate, and not just for Liquorice connoisseurs. My favourite!

And Italy's Confetteria delights the senses with a Tartufo Liquirizia e Nocciola. Is there amore in the air? A cube of nougat with a subtle hint of Liquorice and hazelnut brittle. Perfetto, dessert is already done. Simply serve an espresso with this delicacy. Stunning!

If you don't mind leaving out the chocolate... there's another Swedish delicacy that I'd like to recommend. Salmiakkola. The black bar looks like nothing special, just Liquorice. It also has nothing to do with cola FlavourThe addition of flavourings enhances the smell and|or taste of a foodstuff; they are subject to labelling under the Foodstuffs Ordinance. A natural flavouring may only be described as such if it consists of 95 percent natural substance., because kola refers to the ConsistencyThe consistency of a liquorice recipe is determined by the cooking process. Whether it should be crunchy, soft or crumbly is determined by the temperature and the gelling agent used, such as gum arabic, gelatine, pectin, starch (corn, potato, rice, wheat). of toffee or soft caramel in Swedish. Two ingredients make it a surprise: cream and a pinch of salmiak salt. That's all I'm giving away. This Liquorice praline is only available during the cold season. It warms you from the inside. Pure Liquorice enjoyment!