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  • 3.5oz dark chocolate, chopped
  • 5 oz heavy cream
  • 1 Tbsp. sugar
  • 1 pinch Saltverk Licorice Salt


  • 1/2 cup graham crackers
  • 2 tsp. butter, melted
  • 1oz grated dark chocolate
  • 1 tsp. Licorice Salt

To make the crust, first butter and line an 8" x 4 1/2" loaf pan with baking parchment.  Then, put graham crackers into a ziplock bag and crush into crumbs.  Transfer the crumbs to a bowl, add the grated chocolate and salt, then pour in the melted butter over the mixture. Mix everything together thoroughly until the crumbs are completely coated and mixture is combined

Transfer crumbs into buttered pan and press firmly down, forming a firm, even layered base.  Chill in the fridge for at least 20 minutes to set firmly.

To prepare the ganache, add the chopped chocolate to a mixing bowl and set aside.  Add cream, sugar and salt into a medium saucepan and bring to a simmer over medium heat, stirring continuously until the sugar is fully melted.  Bring the mixture to a boil, then remove immediately from the heat and pour over the chocolate in the mixing bowl and stir until smooth and glossy.

Once finished, pour the chocolate ganache mixture over the chilled base and put back in the fridge for an additional 4 hours or until fully set.  Serve with fresh raspberries and a pinch of Licorice Salt on top.  

Serves: 4

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