Candied Fennel Bites with Chili Chocolate Ganache

Trim the stalks and bottom roots from the fennel bulbs. Cut each bulb into quarters through the core. Use a small knife to trim the woody core from each quarter. Reserve the fronds for garnish.

In a 10-inch cast iron skillet, melt 3 tablespoons butter with the white sugar, lemon zest, and salt over medium heat (around 160°C). Stir until the sugar begins to dissolve and the mixture is homogenous.

Add the fennel quarters to the skillet, cut-side down. Pour in 60 milliliters water. Cover the skillet with a lid and cook for 15 minutes, until the fennel is tender when pierced with a knife and turns translucent at the edges.

Remove the lid and increase heat to medium-high. Cook for 5-7 minutes, stirring and turning the fennel frequently, until the syrup reduces to a thick, amber glaze that coats each piece and the fennel is deeply caramelized. Remove from heat.

Let the candied fennel cool in the skillet for 3-4 minutes to finish setting the glaze. While cooling, make the ganache.

In a small saucepan over medium heat, combine the heavy cream, 1 tablespoon butter, ground cinnamon, and cayenne. Heat until the mixture just begins to simmer around the edges (85°C). Do not boil.

Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 2 minutes to melt the chocolate.

Whisk the chocolate and cream together in small circular motions until the ganache is completely smooth and glossy. Let cool for 5 minutes until it thickens to a pourable, sauce-like consistency.

Arrange the candied fennel bites on a serving platter. Spoon the chili chocolate ganache generously over the fennel, letting it drip down the sides.

Dust with powdered sugar and sprinkle fennel seeds across the top. Scatter the reserved fronds for a fresh, herbal finish. Serve immediately while the ganache is still warm and fluid.