Today I tried using some licorice in my chocolate peanut butter balls recipe. I ended up using less than half the amount of agave syrup that I would normally use, so it's definitely a fairly potent sweetener. Instead of 2 1/2 tablespoons syrup, I used 1 tablespoon syrup and 1 teaspoon licorice powder. I should probably have used 1/2 tsp licorice, as it has a slight aftertaste, if that's the word. I think it's making my mouth water slightly? I reckon it's probably useful for cutting down the quantity of sugar, and perhaps a bit like stevia in that it's much more concentrated than sugar, and this will change the consistency of the recipe. For the chocolate balls, I just added a tablespoon more of soya milk, but if I do make this carroty thing, I'm not quite sure how that would work. At least I can see the flavour working with a carroty thing, but what do I do about the texture?
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