Lakkrísúkkulaði

Make your own licorice chocolate

Ingredients

200 g chocolate
100 g couverture
80 g licorice wheels


Preparation

Slowly melt the chocolate and couverture in a water bath.

Unroll the licorice wheels and pull them apart, then cut them into small pieces, preferably with a chopping knife.

Stir the licorice pieces into the melted chocolate.

It's best to work with silicone praline molds, which are the most practical - but make sure that the molds are rinsed with hot water and then really dry again, otherwise small holes will appear in the finished licorice chocolate if there are water droplets in the molds.

Fill the molds with teaspoons of couverture and licorice chocolate as desired, finishing with the couverture so that it doesn't melt too quickly when you eat or touch it.

Then place the filled molds in the refrigerator for about 2 hours.

Carefully press the licorice chocolate out of the molds - done!

Annotation:

The types of chocolate used and the couverture can be varied practically as desired - here with nougat chocolate, once with white chocolate and once with semi-sweet chocolate.

[Translated from here.]