Credit: Orthogonal Thought
Inspired by my memorable birthday dinner at Jose Andres’ Bazaar, I’ve decided to experiment. Dinner was incredible – soups came alive at our table, balls of mozzarella exploded and turned into pure liquid as we bit into them, and the white truffles…the opportunity to try such a rare food was a true delight.
But. Then there were the desserts. Though the Willy Wonka-inspired dessert dining space (you have the choice of being reseated between the main course and dessert) was a pleasure to admire, the flavors left me wanting. Especially the black olive lollipop. It was sort of salty, but there wasn’t any actual olive in it. Pah. I tried a few more items but was equally unimpressed. Such great design, such ho-hum execution.
So, I’m going to try and one up Mr. Andres’ chocolatier. This may go horribly. This may be genius. We shall see. All I know is that I’m following the basic infusion technique and crossing my fingers because there isn’t a recipe for olive chocolates.
Are you ready? It’s macerating time.
Update: I managed to not take any photos of said results, but they were delicious. Perfectly salty. I’ll be trying this again as the centers for some truffles.