Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon

Crumb together all dry ingredients.
Add to machine with dough hook, together with milk and eggs, and kneed for 7 minutes.
Allow to prove, double in size.
Knock back and leave to cool in refrigerator for 2 hours.

Dice fennel
Boil together sugar and apple juice.
Turn down heat and add fennel.
Leave to simmer until tender.

Create amber caramel with 100 g of sugar.
Deglaze with apple puree.
Rain in pectin and 10 g of sugar, and boil out.
Season with lemon juice if needed.

Fry bacon until crispy golden and drain on kitchen paper to remove fat.
Make dry amber caramel with sugar, add isomalt and melt.
Add bacon and combine.
Pour onto silpat mat and leave to cool.
Blitz and sieve onto silpat.
Place in oven to obtain one sheet of glass, take out and cut into discs.

Create dry amber caramel with sugar.
Add apple and caramel, and boil out.
Deglaze with apple juice and bring to a boil.
Blitz and pass through strainer.
Add double cream and bring to a boil.
Whisk in Pro Espuma, pour into siphon and charge with one cartridge.
Store at 65°C until moment of use.

Heat together sugar and water to 118°C.
Add fennel seeds and mix until crystallised.

Create 5-gram dough balls and place a piece of fennel confit inside.
Place into spherical mould and bake at 180°C for 17 minutes.
When cool, pipe caramelised apple puree inside.
Place liquorish root into doughnut, dip into tempered dark chocolate couverture Madirofolo and place onto bacon glass disc.
While wet, place one crystallised fennel seed on doughnut.
Serve with warm foam à la minute.