From haute cuisine to the market stall: Samy Ali’s “electric candies” revolution.
Leaving behind the rigid confines of Michelin-starred cuisine to immerse himself in the authentic energy of a local market. This is the radical choice made by Samy Ali, a visionary chef who decided to turn his back on the glossy world of fine dining to reinvent himself among the stalls of Madrid’s Mercado de Antón Martín, at his restaurant Doppelgänger. But the real twist isn’t the unusual location—it’s the product that has made him famous throughout Europe: an artisanal “adult” candy capable of delivering a real jolt to the palate.
An idea born out of play: from Timut pepper to the “electric flower”
It all began as a refined post-meal experiment at his previous restaurant, Candela Restó. Initially conceived to “reset” the taste buds before dessert using Timut pepper, these small creations evolved with the introduction of Acmella oleracea, commonly known as the electric flower.
Grown in Toledo by producer Raúl Díaz, this extraordinary flower native to the Amazon—historically used by indigenous peoples as a medicinal remedy—has a surprising effect on the palate. In fact, it contains high concentrations of spilanthol and sanshool, natural compounds that, upon contact with the tongue, trigger a tingling and numbing sensation similar to the spark of a battery, incredibly enhancing the perception of subsequent flavors.
From the Kitchen to the Market: The Birth of a Commercial Success
Its success among diners was so overwhelming that it upended the chef’s plans. From requests for private parties and corporate dinners to market patrons eager to take some home, the idea of scaling up the project became a natural progression.
However, the path to bringing this little sensory treat to market was not without its obstacles. The chef had to navigate a veritable bureaucratic odyssey: due to strict health regulations that prohibited the direct use of fresh flowers in the candy, Ali had to work closely with laboratories to develop a patented flavored mixture, preserving the essence of the recipe without breaking any rules.
Pure Alchemy: How the “Electric” Candy Is Made
The production process combines the simplicity of ancient traditional recipes with a meticulous and delicate technique:
- The Structure: A crystallization of water and sugar brought to saturation around a liquid alcoholic core.
- The alcoholic core: Delicate, fragile little treasure chests containing 40% alcohol, enriched with citrus zest, Sichuan pepper, and the special essence of the Amazonian flower.
- Current varieties: Available in whiskey, orange and cinnamon, tequila, and gin flavors.
Despite the launch of a dedicated e-commerce site—which ships throughout Europe in temperature-controlled packaging—production remains strictly small-scale. In the Madrid workshop, thanks to a long work shift and specially designed machinery, approximately 1,000 pieces are handcrafted each day. Sold in packs of six (14 euros) or twenty-five (50 euros) and strictly reserved for adults due to their alcohol content, these candies now represent the perfect blend of a Michelin-starred chef’s creative irreverence and the authentic flavors of the land.
