Appetizers
This chocolate-dipped licorice recipe transforms a classic candy into a sophisticated sweet-salty masterpiece with just a few simple steps. The key lies in perfectly tempering the chocolate for a glossy, crack-resistant finish that clings beautifully to each licorice strand.
I've perfected this technique over years of testing—no fancy equipment needed, just patience and precise timing.
The result is a decadent treat with bold flavors: rich chocolate balanced by licorice's signature anise kick, enhanced by optional sea salt or spices for depth. These make stunning gifts or indulgent snacks that disappear in minutes.
Ready in just 20 minutes, this recipe delivers restaurant-quality results with minimal effort—ideal for parties or satisfying cravings.
Ingredients for chocolate dipped licorice
Precision-tempered chocolate meets bold licorice for a sophisticated, restaurant-quality treat.
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan Dark Chocolate Bars 🍫 | 12 oz | 70% cocoa or higher, dairy-free |
| Licorice Twists 🍬 | 12 oz | Black or red licorice strands |
| Coconut Oil 🥥 | 1 tbsp | For chocolate tempering |
| Sea Salt Flakes 🧂 | 1 tsp | Fine grain, optional |
| Ground Cinnamon 🍃 | ½ tsp | For chocolate coating |
| Smoked Paprika 🌶️ | ¼ tsp | For depth of flavor |
| Parchment Paper 📄 | 1 sheet | For dipping station |
| Vegan Shortening 🧈 | ½ tbsp | For chocolate stability |
| White Chocolate Chips 🍫 | 2 oz | Vegan, for optional drizzle |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened, for dusting |
| Orange Zest 🍊 | 1 tsp | Optional for citrus twist |
The chocolate is non-negotiable—Enjoy Life or Hu Kitchen brands deliver the best dairy-free results. Look for bars with at least 70% cocoa for that deep, complex flavor. Licorice should be fresh, pliable strands, not brittle or sticky. Trader Joe's carries excellent options, or check the candy aisle at Whole Foods. For tempering, keep your workspace clean and use a candy thermometer—115°F for melting and 88°F for setting are your targets. Coconut oil and vegan shortening help stabilize the chocolate without compromising texture.
No sea salt? Substitute with flaky Maldon-style salt if available, or skip entirely. For extra warmth, swap smoked paprika for cayenne at half the amount. White chocolate chips can be replaced with vegan caramel drizzle for a different twist. If your licorice is too thin, double the chocolate quantity for better coverage. For a spiced variation, add cardamom or chili powder to the chocolate mixture before dipping. Always work with room-temperature chocolate to avoid seizing—microwave in 20-second bursts if needed.
Store finished treats in an airtight container with parchment between layers to prevent sticking. They'll keep at room temperature for 3-5 days, though the chocolate may soften in humidity. For longer storage, freeze for up to 2 weeks—thaw at room temperature before serving. These make stunning gifts; package in clear cellophane bags with a ribbon tie for a professional touch. The flavors develop beautifully overnight, so make them the day before if possible.
Why You'll Love This Recipe
- Five-Minute Magic: I swear, this is the kind of treat that feels like cheating—just melt the chocolate, dip, sprinkle, and boom. No fancy equipment, no waiting around, just you and a few ingredients making something that tastes like a dessert from a candy shop.
- Unexpected Pairing: The bittersweet dark chocolate and the anise kick of licorice? It’s weird until it’s not—like peanut butter and jelly, but way more grown-up. A pinch of cinnamon and sea salt turns it from "huh" to "I need more."
- Gift-Worthy in Minutes: Between us, this is my go-to for last-minute hostess gifts or teacher appreciation week. Wrap them in parchment, tie a ribbon, and suddenly you’ve got something that looks way more thoughtful than a store-bought bag of chocolates.
- Zero Waste, Double Use: Use up that half-bar of vegan chocolate you’ve been meaning to finish? Check. Licorice twists gathering dust in your pantry? Also check. The leftovers keep for weeks in an airtight container, and honestly, I’ve never met a jar of these that didn’t get polished off.
Step-by-step instructions for chocolate-dipped licorice
Precision matters here—follow these steps exactly for a perfect balance of rich chocolate and bold licorice.
Temper the Vegan Dark Chocolate
Begin by finely chopping the 12 oz vegan dark chocolate bars into small, even pieces. In a heatproof bowl, melt ⅔ of the chopped chocolate with the 1 tbsp coconut oil over a pot of simmering water, stirring gently until smooth. Remove from heat and let cool to 88°F—this is critical for proper tempering. Once cooled, re-melt the chocolate to 90°F by adding small pieces back into the melted portion while stirring continuously. The chocolate should thicken slightly and reach a glossy sheen when properly tempered.
Test the temper by spreading a small amount on parchment paper—it should set firm and shiny within 2 minutes. If it stays sticky, repeat the heating and cooling process. Proper tempering ensures the chocolate sets smoothly without streaks on your licorice. Keep the tempered chocolate at 88-90°F in a heatproof container while you prepare the licorice.
Prepare the Licorice for Dipping
Unwrap the 12 oz licorice twists and cut them into 2-inch lengths for easy handling. Arrange them on the 1 sheet parchment paper in a single layer, leaving space between each piece. This prevents sticking during dipping. In a small bowl, combine the 0.5 tsp ground cinnamon, 0.25 tsp smoked paprika, and 1 tsp sea salt flakes. Lightly toss the licorice pieces in this spice mixture until evenly coated—this enhances the flavor profile and adds texture contrast.
For an optional citrus twist, sprinkle the 1 tsp orange zest over the spiced licorice and gently toss again. The zest adds a bright, aromatic note that cuts through the richness of the chocolate. Keep the prepared licorice within reach of your tempered chocolate station for quick dipping.
Dip and Set the Licorice
Using a fork or small tongs, carefully dip each licorice piece into the tempered chocolate, coating it ¾ of the way up. Allow excess chocolate to drip off for 5 seconds before placing the piece back on the parchment paper. Work quickly but methodically—chocolate sets fast once removed from the heat source. Space the dipped licorice pieces 1 inch apart on the parchment to prevent sticking during setting.
Let the chocolate set at room temperature for 15 minutes until firm but still slightly tacky to the touch. This ensures the chocolate adheres perfectly to the licorice without cracking. For a professional finish, dust the set pieces lightly with the 1 tbsp cocoa powder using a fine-mesh sieve. This adds visual contrast and prevents the chocolate from sticking to your fingers.
Add Finishing Touches (Optional)
For an elegant presentation, melt the 2 oz white chocolate chips with 0.5 tbsp vegan shortening in a double boiler until smooth. Drizzle thin lines of white chocolate over the set licorice pieces using a piping bag or spoon. Alternatively, press additional sea salt flakes or orange zest into the white chocolate drizzle for extra texture and flavor.
Let the white chocolate set for 10 minutes before serving. Store the finished licorice in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks to preserve freshness. The combination of dark chocolate, spiced licorice, and optional citrus or white chocolate creates a sophisticated snack with layers of sweet, salty, and aromatic flavors.
Pro Tips For Making Chocolate Dipped Licorice
- CHOP LICORICE UNIFORM: I learned this the hard way—uneven pieces mean some get drowned in chocolate while others stay dry. Snip the twists into 2-inch lengths before dipping, and use kitchen shears for clean cuts (no jagged edges to grab extra chocolate).
- MELT CHOCOLATE SLOW: High heat turns vegan chocolate grainy—trust me, I’ve ruined batches. Use a double boiler (or a heatproof bowl over simmering water) and stir every 30 seconds until smooth. If it looks like soup, you’ve gone too far.
- SALT BEFORE DIPPING: The chocolate hardens fast, and sprinkling salt afterward is a mess. Lightly dust the licorice with sea salt before dipping—just a pinch per piece—so it sticks to the chocolate like magic.
- CINNAMON AFTER SETTING: Adding cinnamon to melted chocolate changes its texture (it thickens weirdly). Instead, roll the dipped licorice in cinnamon after it’s set on parchment paper—it’ll cling perfectly and taste fresher. (Yes, even if you’re impatient like me.)
Essential equipment for great chocolate dipped licorice
Thermometer Essentials
A candy thermometer is your best friend for this recipe—it ensures precise chocolate tempering between 88°F and 90°F. I recommend the OXO Good Grips model; it's affordable, accurate, and easy to read.
If you don’t have one, a digital instant-read thermometer like Thermoworks works too. Never guess—temperature control is key to that perfect glossy finish. 🌡️
Heatproof Bowls
Use a heatproof glass or stainless steel bowl for melting chocolate—pyrex or CorningWare are ideal. Avoid plastic, as it can melt or warp from residual heat. I like the Le Creuset stoneware bowls for their durability and even heat distribution.
Place the bowl over a pot of simmering water (not touching) for gentle, even melting.
Dipping Tools
For clean, precise dipping, use small kitchen tongs or a fork with long tines. I prefer stainless steel tongs from OXO—they’re sturdy and easy to clean.
Avoid wooden utensils, as they can absorb moisture and interfere with the chocolate’s texture. A silicone spatula also helps spread melted chocolate smoothly during tempering.
Parchment Paper
Line your workspace with unbleached parchment paper—it prevents sticking and makes cleanup a breeze. I use If You Care brand for its non-toxic, food-safe properties. Cut it to fit your dipping station and use a second sheet to arrange the dipped licorice pieces.
Pro tip: Lightly grease the parchment with coconut oil if your chocolate tends to stick.
Fine-Mesh Sieve
A fine-mesh sieve is perfect for dusting cocoa powder over the set licorice. I love the Norpro brand—it’s durable and creates an even, professional finish. If you don’t have one, a clean coffee filter works in a pinch.
Dusting adds visual appeal and prevents the chocolate from sticking to your fingers when handling. ✨
Optional Extras
For finishing touches, a piping bag with a small round tip helps create elegant white chocolate drizzles. I use Ateco tips for precision. A microplane is essential for fresh orange zest, and a mortar and pestle works well for crushing sea salt flakes into finer grains.
These tools elevate your treats from homemade to showstopping.
Nutrition facts
Frequently asked questions
Can I use regular chocolate instead of vegan chocolate?
Only if you're not making it vegan! Regular milk or dark chocolate will work, but the recipe assumes dairy-free ingredients for a clean, plant-based treat. For best results, stick with vegan chocolate bars (70% cocoa or higher) to match the intended flavor profile and texture.
Why is my chocolate turning grainy or streaky?
This usually happens when chocolate isn't properly tempered or contains moisture. Use a candy thermometer to maintain 88-90°F during tempering, and ensure your workspace is dry. If chocolate seizes, try adding 1 tsp coconut oil to smooth it out before dipping.
How do I store these treats for gifting?
Package them in clear cellophane bags with a ribbon tie for a professional look. Store in an airtight container with parchment between layers to prevent sticking. They'll keep at room temperature for 3-5 days or frozen for 2 weeks—thaw overnight before serving.
What if my licorice is too thick for dipping?
Cut the licorice strands into 1-inch pieces instead of 2-inch for easier handling. For extra coverage, double the chocolate quantity or use a wider dip to coat more surface area. Thicker pieces may require 10-15 seconds of drying time before setting.
Can I make this recipe with white chocolate instead?
Yes! Replace the dark chocolate with 12 oz vegan white chocolate chips and skip the tempering process—just melt gently with 1 tbsp coconut oil until smooth. The flavor will be sweeter and creamier, but the technique remains the same.