Bêtises de Cambrai

Method

1. 1 Boil licorice root in water for 20 minutes, then strain to obtain a concentrated liquid.
2. 2 The licorice root extract is used instead of peppermint oil when boiled, resulting in a mildly bitter taste with a sweet aftertaste.
3. 3 Cook sugar with malt syrup, licorice root, and a few drops of lemon juice until it reaches exactly 148 degrees.
4. 4 Pour oil onto the marble, then fold and stretch the block for 6 minutes until it turns opaque white.
5. 5 Pull a small strip of beetroot juice and weave it into a swirling pattern along the candy bar.
6. 6 The red swirl instead of the chocolate streak is the hallmark of this version; pull it into a string and then cut the pillow.

With an appliance

• Microwave 46 min

  Replace step 3: Stir the sugar, malt, and licorice root in a deep glass pitcher at 900 W in 60-second increments until the thermometer reaches 148 degrees, for a total of approximately 4 minutes; reduce heat for about 4 minutes and do not monitor the heat, but measure the temperature accurately to avoid burning the licorice root. The steps for stretching the dough and applying the red streaks remain the same.