Smoked bacon crisp with chocolate, anise, and lavender

A surprisingly sweet component with a smoky, savoury flavour, which adds a touch of intrigue to a dessert. 

Makes 30 to 40.

Smoked bacon crisp with chocolate, anise, and lavender

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




smoked bacon



maple syrup



dark chocolate









freeze-dried raspberries

Preparation method

  • Cut the smoked bacon into long slices of 2mm thick.
  • Place the bacon slices on a silicone mat and brush with the maple syrup.
  • Cover the bacon with a second silicone mat.
  • Place in an oven at 135°C for twelve to fifteen minutes until golden brown.
  • Place the golden-brown bacon slices on baking paper and dry in a food dehydrator at 60°C for six to eight hours until completely crispy.
  • Melt 70% of the dark chocolate in a bain-marie and temper with the remaining chocolate.
  • Mix together the anise, lavender, and freeze-dried raspberries.
  • Use a brush to brush the warm, dark chocolate onto the crispy slices of smoked bacon.
  • Evenly sprinkle over the anise mixture.
  • Leave to harden and store in the freezer in an air-tight container.

Serving suggestions

  • In a composition with components of mandarin orange, mint, and blackberry.
  • In a composition with components of pretzel, pumpkin, and quince.
  • In a composition with components of duck liver, Jerusalem artichoke, and vanilla.

Previous page