OLIVE OIL CANDY

 

INFUSED OLIVE OIL CANDY

Today we are doing an olive oil candy, a dish created by Chef Jose Andres from Spain. 
 Of course you could use a simple olive oil, but why not infusing it and today I chose, black garlic, black cardamom and tonka bean. 
 
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Prep Time 5 minutes
Cook Time 5 minutes
Assembling 30 minutes
Servings: 16 candies
Course: Snack
Ingredients Equipment Method

Ingredients
  

infused olive oil
  • 1 cup Extra virgin Olive oil (250 ml)
  • 1 pc Tonka bean
  • 2 pcs Black cardamom pods
  • 6 cloves Black garlic
Candy sugar shell
  • 1 cup Isomalt (200 gr)
  • 5 tbsp Water (75 ml)

Equipment

  • 1 Small Hexclad pot
  • 1 Lēvo machine
  • 1 Silpat
  • 1 2 inch ring cutter
  • 1 Small squeeze bottle
  • 1 Candy thermometer

Method
 

Infused olive oil
  1. Gather your ingredients.
  2. Place the spices in your Lēvo herb pod.
  3. Close it and place it in your Lēvo infuser machine.
  4. Press the Activate button and let it run a cycle.
  5. Once activated, add the magnet spinner in your machine and add the olive oil to the drum cylinder.
  6. Close the top and start the infusion cycle at 165F for 3 hours.
  7. Once processed, place a jar under the spout and extract the olive oil.
  8. Place in the fridge to cool.
Candy sugar shell
  1. Get your isomalt and water into a pot. 
  2. Make sure you have a thermometer handy and cook this on medium low until it reaches 330F (165C).
  3. Remove from the heat and set aside to cool until it reaches 285F (140C).
Assembling
  1. Place your infused olive oil into a squeeze bottle and lay out a silicone mat or silpat.  
  2. Grab a round metal cutter, brush some oil on the inside of the ring cutter.
  3. Then dip it into the pot and gently pull up so that there is a clear, thin layer of the isomalt across the base.
  4. Immediately take your squeeze bottle and pour some olive oil into the mold. 
  5. The isomalt will encapsulate the olive oil and drop onto your silicone mat.
  6. To get the long tail effect, let the isomalt drag down and slowly pull your hand up giving it time to cool in place
  7. Please not that the sugar will cool down quickly so you may have to reheat it until it reaches 285F again.
  8. That's about it, you've just mastered a molecular cooking recipe.
  9. Bon appétit!

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