Liquorice sticks in dark chocolate coated with salt flakes

Martin Jörgensen invented his premium liquorice in 2011. As a chef, he wanted perfect liquorice, not too hard and the perfect size. In the very year of its invention, it won a lot of attention at the Stockholm Licorice Festival. Here is the Super Salty variant.

Licorice has been around for over 4,000 years and has always been used as a medicine. The ancient Egyptians placed liquorice in the graves of the pharaohs as travel provisions. The soft liquorice was invented by chance in 1760 by an English pharmacist. Sweet liquorice is liquorice root mixed with anise, while salty liquorice is mixed with ammonia. The best licorice root thrives in the Mediterranean, Russia, China and Iran. For the best taste, the roots must be at least 3-4 years old.

After the harvest, the roots are dried in the sun and then ground up. The powder is then boiled until it becomes a thick paste, which is then pressed into a cylindrical shape through long tubes. If this liquorice is dried for a few days, the hard one, popular in Italy, is created Licorice. In Scandinavia the soft one Preferred liquorice, which is made by adding sugar and flour. Only rice flour is used in liquorice factories because the consistency is even better and the product is gluten-free is.

Licorice has been used since the 17th Used as medicine in the 19th century, primarily for stomach problems. The sweet liquorice helps against coughs and is still prescribed by doctors today. However, too much of a good thing can cause high blood pressure.  

  The liquorice factories liquorice sticks in dark chocolate with salt are made in Sweden.