Melba’s Famous Inch Licorice Blocks Liquorice & Aniseed

Making Melba’s signature Inch Licorice Block is not an easy task. It requires special skills and years of experience. As you can see, first of all the mixture is heated to a certain temperature. Working and shaping the licorice dough the right way is quite a physical task and everything needs to be done in a certain way with certain timing to ensure the right texture and smoothness. After the dough is set, shaped and divided into inch blocks, the final stage of wrapping and packing can start, For over 50 years the Famous Melba’s Inch Licorice Block has been made the same way on the same machinery. If it ain’t broke, don’t fix it.