Liquorice Pralines...

...are created when chocolate flirts with liquorice!

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 flavour, because kola refers to the consistency 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!