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Loading...These rich, chewy Danish-style licorice bites are a homemade nod to the famous Lakrids confections of Denmark. Sweet dark chocolate wraps intense licorice paste balanced with sharp salmiak salt for that signature Nordic sweet-salty kick. Perfect served alongside strong black coffee.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings30
Yield30 pieces
Nutrition Facts
Per serving (estimated)
- 85 kcalCalories
- 3.5 gFat
- 2 gSaturated Fat
- 13 gCarbs
- 0.5 gFiber
- 11 gSugar
- 0.6 gProtein
- 75 mgSodium
- 45 mgPotassium
- 8 mgCalcium
- 1.2 mgIron
- 0 mgVitamin C
- 2 mcgVitamin A
Ingredients
For the licorice base
- 200 g granulated sugar
- 100 g glucose syrup
- 60 ml water
- 2 tbsp raw licorice root powder
- 15 g salmiak salt (ammonium chloride)
- 1 tsp anise extract
- 1 tbsp neutral oil
For the chocolate coating
- 200 g dark chocolate (70%), finely chopped
- 20 g cocoa butter, chopped
- 1 tsp neutral oil
- 1 tsp flaky sea salt
Directions
- Line a 20 cm square baking pan with parchment paper and lightly grease with neutral oil.
- Combine sugar, glucose syrup, and water in a heavy saucepan over medium heat, stirring gently until the sugar dissolves completely.
- Whisk in the licorice root powder and bring the mixture to 130°C (266°F) on a candy thermometer, about 8 to 10 minutes.
- Remove from heat and immediately stir in the salmiak salt, anise extract, and oil until fully incorporated; work quickly as the mixture sets fast.
- Pour the hot licorice into the prepared pan, spreading evenly to about 1 cm thickness. Let cool completely at room temperature, 1 to 2 hours.
- Once firm, cut the licorice slab into 2 cm squares or roll into small balls between lightly oiled palms.
- Melt the dark chocolate with cocoa butter and oil over a double boiler, stirring until smooth. Cool slightly to 31 to 32°C for tempering.
- Using a fork or dipping tool, dip each licorice piece into the melted chocolate, letting excess drip off before placing on a parchment-lined tray.
- While the chocolate is still wet, sprinkle each piece with a few flakes of sea salt. Let set at cool room temperature until the chocolate hardens, about 30 minutes.
- Store in an airtight container at cool room temperature for up to 3 weeks.
Cook’s Notes
- Salmiak (ammonium chloride) gives the authentic Scandinavian salty-sour edge; reduce by half if you prefer a milder flavor.
- Raw licorice root powder is sold in health food stores and online – using real root delivers a deeper, less artificial taste than extract alone.
- Tempering the chocolate is optional but creates a glossy finish and crisp snap rather than a dull, streaky coat.
- For a more intense licorice experience, double the licorice powder to 4 tablespoons.
- The hot sugar mixture reaches very high temperatures, so keep a bowl of cold water nearby and work carefully.
