Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/2635061f2ecd45bfebf0f516298bd470.jpg?itok=5dPWXKf3)
Chocolate Dough
ingredients | preparation |
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Crumb together all dry ingredients. |
Fennel Confit
ingredients | preparation |
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Dice fennel |
Caramelised Apple Puree
ingredients | preparation |
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Create amber caramel with 100 g of sugar. |
Bacon Glass
ingredients | preparation |
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Fry bacon until crispy golden and drain on kitchen paper to remove fat. |
Caramelised Apple and Fennel Warm Foam
ingredients | preparation |
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Create dry amber caramel with sugar. |
Crystallised Fennel Seeds
ingredients | preparation |
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Heat together sugar and water to 118°C. |
Finishing
ingredients | preparation |
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Create 5-gram dough balls and place a piece of fennel confit inside. |