5 THINGS TO EXPERIENCE AT OUR LIQUORICE FACTORY
Did you know that you can visit our liquorice factory just outside Copenhagen? When you visit the factory, all your senses will be activated from the moment you walk in the door. Our guides will take you on a unique factory tour - get a sneak peek of what you will experience below!
1. TASTE THE WARM AND FRESHLY MADE GOURMET LIQUORICE. We guarantee that this is a taste that will leave you longing for more.
2. LEARN HOW OUR LIQUORICE IS MADE. Have you ever seen a liquorice machine?
3. SEE HOW WE MAKE DIFFERENT FLAVOURS OF CHOCOLATE COATED LIQUORICE. The LAKRIDS BY BÜLOW production staff will take you to our coating pans.
4. EXPERIENCE OUR ORGANIC DEPARTMENT, WHERE LIQUORICE CHEFS HANDCRAFT THE LIQUORICE MASS. Taste LAKRIDS BY BÜLOW's SLOW CRAFTED liquorice, which took us 15 years to perfect.
5. LEARN WHAT WE DO IN OUR CREATIVE LAB. This is where we develop new exciting flavours.
We hope to welcome you to the FACTORY EXPERIENCE. Get your tickets here!
LAKRIDS BY BÜLOW
WREATH CAKE WITH LICORICE AND GOLD
• 750 g Marzipan • 225 g sifted icing sugar • 60 g pasteurised egg whites • 6 tsp. Fine Licorice Powder
Mix the marzipan, Fine Licorice Powder and icing sugar well (use an electric whisk with a dough hook if necessary). Gradually add the egg whites. Refrigerate until firm and easy to roll. Preheat the oven to 190°C. Roll the marzipan into bars. Make each stick 2 cm shorter than the previous one (for example, 8 cm, 6 cm, 4 cm, etc.) Assemble each bar to form a circle. Shape the bars slightly triangular at the top (if the dough sticks, dip your fingers in cold water). Then give the triangular tops a light tap with a baking pan or large chopping board. Continue until the mixture is used up. Bake the circles in the preheated oven on a baking tray lined with baking paper (or a silicone tray) for 15 minutes. When 15 minutes have passed, place an extra baking tray under the baking tray that is in the oven (this is to prevent the bottoms from baking too much). The circles bake for a further 5-10 minutes. When the circles have cooled, decorate them with icing. Then assemble the circles to form a Wreath cake.
Egg white icing:
• 75 g sifted icing sugar • 30 g pasteurised egg white
Beat the egg whites and icing sugar well together. Pour the mixture into a piping bag. Cut a very small hole in the bag and decorate the wreath cake.
• Edible gold (Magasin MAD & VIN) (must be approved for food use) • Raw Licorice Powder
Decorate at the end with Raw Licorice Powder and gold.
LAKRIDS BY BÜLOW
CAN OUR SENSE OF SIGHT TRUMP OUR TASTE BUDS?
Quite simply, we not only taste with our tongue, but unconsciously form an overall taste perception based on what we feel, smell, hear, remember and - perhaps most importantly - see. There are many indications that our taste perception can even be influenced and manipulated by what we see. We have asked Bredahl to explain how this works. “One of our primary senses is the sense of sight,” said Bredahl. “Basically, we humans have always used our sense of sight to find food, and we have been extremely reliant on our sense of sight to find fresh, nutritious food in the wild. You could say that our sense of sight provides us with certain codes; if we see a green strawberry, we already know how it tastes, and that it is not yet ripe. Our brain works as a sort of prediction machine. It happens so quickly that we don’t even register it, but in reality, our brain predicts what we eat and do, and the sense of sight is an incredibly important part of these decoding mechanisms when we try to identify what we’re eating. Essentially, our taste perception changes based on what we see.”
In Bredahl’s book, Neurogastronomy - the secret behind the perfect meal (in Danish: Neurogastronomi – hemmeligheden bag det perfekte måltid), he provides several examples of how our sense of sight can affect or “fool” our taste perception. In a study carried out by researchers at the University of Bordeaux, a group of oenology students were given the task of describing the taste of two wines, one white and one red. The students described the red wine as having an intense black currant flavour and an aroma of red fruits, while the white wine had notes of apricot and honey. However, what the students didn’t know was that both the red wine and white wine were the exact same, the only difference being that some tasteless red food colouring had been added to one of the two glasses. “We unconsciously couple different colours to certain tastes. We associate green with freshness, yellow with acidity, black and blue with stronger flavours and red with sweetness. If, for example, you serve a drink in a red glass, you can actually add 10% less sugar than if you serve it in a blue or transparent glass. The same principle applies to cups. If we drink coffee from an orange or dark cup, we perceive the coffee as being more flavourful and intense than if it is served in a transparent glass or a white cup,” Bredahl explained. Bredahl offered another example, chuckling. “About 20 years ago, 7-UP added a slightly more yellow tone to the label on their bottles, while also giving the glass a more distinctly green colour. It resulted in a stream of complaints from people who felt the soft drink suddenly tasted more bitter than it used to. But it was the exact same soft drink it had always been! It makes me think of the writer Tom Vanderbilt. He writes about the mechanisms of our taste preferences, and why we like the things we do. He writes somewhere that our eyes are the most important taste organ, and I think in some ways that he’s right.”
At Lakrids by Johan Bülow, it’s not only the taste, but also the appearance of our liquorice balls that matters a great deal. So, what effect does a bronze-coloured liquorice ball, for instance, have on our brain? “It’s likely that they signal exclusiveness,” explained Bredahl. “After all, there’s nothing edible in nature that’s bronze-coloured. There have been several studies that show that without being consciously aware of it, we pass over blue M&Ms to a high degree because they have a synthetic colour, for example. In theory, the bronze liquorice ball should have a similar effect on us, but in this case, the exclusive, shiny appearance must seem appealing to us - and it may also have something to do with precious metals, which we also just find naturally appealing.
In the same way that colours affect our taste perception, so do other visual aspects such as cutlery and design. “If you serve food and beverages with nice cutlery, crystal glasses and porcelain, the taste experience will also rank much higher than if it is served on paper plates and in cardboard cups. Researchers have carried out studies where they have served cheap Cremant in crystal glasses and subsequently served expensive champagne in cardboard cups. Afterwards, the trial participants were asked to rank what tasted best, and without exception, the wine in the crystal glass was perceived as tasting better. When we touch something that feels exclusive, the mind unconsciously decides that the contents must be equally exclusive.” “Design is also crucial. That’s why companies like Apple are so successful. They may not necessarily make the world’s best computers, but they are world champions when it comes to packaging and design. It’s a sensory experience through and through, and it’s all made to feel really appealing. That’s also where I think you do a good job with your liquorice. There’s not so much packaging; it’s good, solid and signals quality. And I also think that when you get something of a high quality, you’ll probably eat it slower than a cheap bag of Haribo sweets. When something signals exclusiveness, you enjoy it more and take your time eating it.”
SEA BUCKTHORN LASSI
Mix all the ingredients together in a blender. Blend to a smooth consistency. Serve in chilled glasses and sprinkle the top with a little FINE LIQORICE POWDER.
LAKRIDS BY BÜLOW
FROM IDEA TO REALITY: HOW WE MAKE NEW FLAVORS
When it comes to creating new and exciting flavor combinations with licorice, we are always trying to push the boundaries of what's possible!
The journey of creating a new licorice flavor starts with an idea. It can be inspired by a new season, requests from our fellow licorice lovers, a trend, or simply an inspiration from our Creative team's curiosity to try something new. Once the idea is born, the team; our founder and Creative Director, Johan Bülow and Head of Product Development, Fransisca, start experimenting with different ingredients and techniques to create a new recipe, as well as giving taste tests to members of our taste panel, LAKRIDS LOVERS, to get feedback.
You can join our taste panel here!
We are always on the lookout for new and interesting ingredients to use in our recipes, from exotic spices to fruits and berries. We also strive to use organic and sustainable ingredients whenever possible.
Once a new flavor is created, it goes through a testing process to make sure that it meets our standards for taste, texture, and appearance. We never want to compromise on good quality. First, we test the product in a small batch made inside our Creative Lab, and then we try to produce the flavour in a big batch inside our factory. Only after passing this process, it is ready to be officially introduced to the world.
The process of creating new flavours at LAKRIDS BY BÜLOW is a journey of experimentation, creativity, and attention to detail, but most importantly, having fun!
LAKRIDS BY BÜLOW
5 SURPISING TASTE COMBINATIONS YOU DIDN'T THINK WERE POSSIBLE
At LAKRIDS BY BÜLOW, we are constantly experimenting with new exciting flavor combinations in our Creative Lab. Our Head of Product Development, Fransisca, has introduced us to many unique pairings of chocolate and licorice, resulting in some truly surprising and delicious treats. Here are some of them!
1. LICORICE AND ROSES
Exclusively made for the Arabic market, we introduced our CRISPY ROSE licorice some years ago. A seductive combination of white chocolate with creamy yoghurt and a sweet core of the finest gourmet licorice. Real rose petals, strawberry and redcurrant form a magic union as the floral notes of the fruit are highlighted by the sweetness of the rose.
2. LICORICE AND BIRTHDAY CAKE
Our favourite celebrations are birthdays - and what is a birthday celebration without cake? In 2022 we introduced a fun and playful LAKRIDS LOVERS limited edition, BIRTHDAY CAKE. For this flavour, we shared our interpretation of a traditional Danish layered cake with cream, fruit and sprinkles; a fulfilling taste of cream, vanilla and fruity notes from strawberry and pineapple combined with sweet licorice, all swirled in soft white chocolate. And of course a lot of sprinkles.
3. LICORICE AND CHILI
Licorice and chilli is a flavor combination that's more popular than you may think; so much so that our 4 - HABANERO has earned a spot in our Classic Assortment. This may sound like an unusual combination, but sweet licorice combined with fresh habanero chilli is a good example of how two natural forces can create a new taste sensation. Prepare for a hot yet harmonious bite.
4. LICORICE AND SOUR CANDY
As something completely new, we tested the unexpected combination of our 3 - RED licorice and sour candy among our taste panel, LAKRIDS LOVERS in 2022. The result was SOUR STRAWBERRY. Imagine freshly picked green strawberries together with exquisite red licorice in a sweet, fruity bite. Enjoy how fresh and sour notes from crispy, green strawberries are perfectly balanced with chewy red licorice, all swirled in silky white chocolate and a crunchy, green sugar shell for an extra sour twist.
5. LICORICE AND MINT
Mint and chocolate is a flavor combination that has been around for many years, and while it is generally liked by many people, it can also be controversial - especially when you pair it with licorice. However, after introducing this flavor combination for the first time in 2019, many requested that we bring back a licorice with mint. CRISPY MINT is a part of our 2022 WINTER collection - sweet licorice combined with soft milk chocolate with a hint of mint. A crispy shell of white sparkling sugar will make you think of white, freshly fallen snow.
By taking the classic flavors of chocolate and licorice and pairing them in unexpected ways, we have created many flavors over the years that are sure to surprise and delight anyone who tries them. Whether you're a chocolate lover or a licorice fan, there is a flavor combination out there that will suit your taste!
LAKRIDS BY BÜLOW
RED LOVE COCKTAIL
All the ingredients are mixed over ice cubes in the glass, just like when making a Gin & Tonic. Finally, the cocktail is served with ribs and lemon peel.
RED LOVE TARTS
Number of servings: 6 small tarts
LICORICE SHORTCRUST PASTRY:
• 125 g flour • 25 g ground almonds • 50 g icing sugar • 75 g cold butter • 1 tsp Raw Licorice Powder • 1 pinch of salt • ½ egg
Place the flour, ground almonds, icing sugar, butter, licorice powder and salt in a blender and quickly blend everything together. Bind the dough with the egg. Roll out the dough between two sheets of baking paper and let it rest in the fridge for at least 1 hour. Line small, rectangular tart tins (14 x 3½ cm) with the dough, and prick the bases with a fork. Place the tart cases in the fridge, while you make the frangipani.
BLACKCURRANT AND LICORICE FRANGIPANI:
• 50 g ground almonds • 50 g sugar • 50 g soft butter • 1 egg • 1/2 tsp Raw Licorice Powder • 1 pinch of salt
Place the ground almonds, sugar, butter, egg, licorice powder and salt in a bowl and whisk until light and fluffy. Half fill the tart cases with the frangipani and pop 6-8 blackcurrants in each of them. Bake the tarts for about 20 minutes at 175° until they are nice and golden, and then let them cool completely.
• 100 g good quality white chocolate • 50 g blackcurrant purée • 10 g glucose syrup • 10 g lemon juice
Melt the chocolate in a bain marie and then remove the pan from the heat. Bring the blackcurrant purée, glucose syrup and lemon juice to the boil in a small pan, and then pour it over the chocolate, while stirring in the centre of the bowl with a rubber spatula. Continue stirring until the ganache comes together. Blend the ganache with a hand blender and pour a thin layer on each tart. Cool the tarts in the fridge until the ganache has set.
• RED LOVE • Red wood sorrel • Raw Licorice Powder
Decorate the tarts with RED LOVE, red wood sorrel and raw licorice powder just before serving.
FROM LICORICE ROOT TO RAW LICORICE POWDER
The most important ingredient that we use to make our Danish gourmet licorice is raw licorice powder, whether it's for cooking the pure licorice itself or as a finishing touch for the coating of the chocolate-coated licorice. While you may be familiar with the taste of raw licorice powder, something completely different is the taste of the licorice root itself, from which the raw licorice is extracted.
If you've ever gone to buy a licorice root at the pharmacy, you've probably been surprised. Well, maybe even disappointed. Because the usually rich and strong flavour of the licorice confection can only just be sensed in the raw licorice root.
Licorice root is a yellowish root with roughly the same consistency as ginger. If you pick it straight out of the ground, rinse it and bite into it, it is very juicy. Here it has a flavor similar to fresh garden peas. The licorice flavor itself is only a hint.
The process of making raw licorice powder involves several steps to transform the licorice root into the finished product that we know and love. The licorice flavor only truly shows itself when the licorice roots are cut into small pieces and boiled to make an extract. The root pieces are then filtered out and the extract is evaporated to remove the water. What remains is a hard lump of raw licorice. It can then either be sold as a whole or granulated into a coarse or fine powder.
LAKRIDS BY BÜLOW
5 FACTS YOU PROBABLY DIDN'T KNOW ABOUT LICORICE
Licorice is a popular treat enjoyed by people all around the world. But did you know that there's more to this tasty confection than meets the eye? Here are a few fun facts about licorice that you might not know!
1. Licorice has a long history. The use of licorice root dates back to ancient Egypt, where it was used for medicinal purposes. It was also a popular treat in ancient Greece and Rome.
2. Licorice is actually a plant. The sweet flavor of licorice comes from the roots of the Glycyrrhiza glabra plant, which means 'the sweet root'. This name is no understatement because, in its natural state, the licorice root is 30-50 times sweeter than plain sugar. We gather our fine licorice roots from central Asia and Georgia.
3. Licorice can be both sweet and salty. While the sweet variety of licorice is the most common in the United States, salty licorice is popular in Northern and Eastern Europe. Our salty licorice is made with salmiak; a unique ingredient, especially used with licorice in the Nordic countries. It has a sour and salty taste compared to regular salt which has a sweet and salty taste.
4. Licorice as a confection can be made in three ways; slow cooked licorice, cast licorice, and extruded licorice. At LAKRIDS BY BÜLOW, we cook our licorice in two different ways. One is the extruded licorice, where the licorice is cooked under pressure and then cut into small pieces - this is the type of licorice you find in most of our chocolate-coated products and our pure licorice variants 1-4. The slow-cooked licorice is cooked in an open pot for 4 hours, then handcrafted by a licorice chef, adding flavors such as granulated salt - a much more intense and caramel-like type of licorice that you can try as our organic SLOW CRAFTED collection.
5. There are many uses for licorice beyond just eating it. In addition to being used as a flavoring for food and drinks, licorice has also been used in traditional medicine and as a natural dye. If you're looking for inspiration to use licorice in recipes, you can explore the recipes here on our blog!
We hope you enjoyed learning about these fun facts about licorice! Next time you indulge in our gourmet licorice, you can impress your fellow licorice-loving friends with your newfound knowledge.
LAKRIDS BY BÜLOW
ROASTED ALMONDS WITH LICORICE
Place all the ingredients in a pan or thick-bottomed pot and bring everything to the boil, stirring constantly. Once the mixture has reduced (until it no longer releases liquid), spread the almonds evenly on a sheet of baking paper. Do not despair if the almonds stick together. Once they have cooled for 5 minutes, they can easily be separated. Enjoy the licorice almonds either while still warm or when they have cooled down.
LAKRIDS BY BÜLOW
ORANGE LOVE COCKTAIL
All ingredients are shaken well. The cocktail is served over ice cubes in a lowball glass and decorated with a slice of orange, mint and white chocolate.