Since my recent trip to Europe, I’ve been adding a fair few articles on licorice. I grew up on licorice, as did many other Dutchmen, but it’s definitely one of those things that you either love or hate. I have been seeing it used more and more in desserts and other dishes throughout the culinary world, such as Heston Blumenthal’s licorice poached salmon.
On my first stopover in Helsinki I had already tried sea buckthorn and licorice chocolate, and now on the way back I picked up a bar of raspberry and licorice chocolate. This time around the chocolate was white, and the licorice wasn’t blended throughout but rather sprinkled in. The sprinkles of raspberry and licorice not only gave the chocolate a crunchy texture, but it also made sure that you could taste each flavor. One second I could taste raspberry, while the other I could taste licorice. Savory sweet strikes again.
Fear Factor – 2 / Taste Test – 8