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April 2012 Recipe

Licorice Chews

600 g   Sugar
750 g   Heavy cream
345 g   Corn syrup
45 g   Butter
30 g   Anise oil (or to taste depending on strength)
4 g   Invertase
    Black candy coloring
    Peter's® Lenoir™ semisweet chocolate

Combine sugar and cream in saucepan and bring to a boil over medium-high heat; stir occasionally. Add corn syrup, stirring occasionally until temperature reaches 230° F. Add butter. Continue cooking until temperature reaches 245° F. Remove from heat and stir in anise oil, invertase and food coloring. Pour mixture into bowl and let cool. When cool, scoop into balls and coat with tempered Peter's® Lenoir™ semisweet chocolate.

Yield: Approximately 125 pieces