What's a good recipe for lavender-flavored chocolate?

Lavender-flavored chocolate is a truly delightful and sophisticated treat! The subtle floral notes of lavender pair beautifully with the richness of chocolate, especially dark or high-quality milk chocolate. The most common and effective way to infuse lavender into chocolate is by using a ganache or by infusing a fat (like cream or butter) that will be mixed with the chocolate.

Here's a recipe for Lavender Dark Chocolate Truffles, which are relatively easy to make and showcase the flavor wonderfully. You can also adapt this ganache to be used as a filling for chocolate bars or as a spread.

These truffles are rich, creamy, and have a beautiful, subtle lavender aroma. The quality of your chocolate makes a big difference here!

Yields: Approximately 24-30 truffles Prep time: 30 minutes Chill time: 2-3 hours (or overnight) Rolling/Coating time: 30 minutes

Ingredients:

• 8 oz (225g) high-quality dark chocolate (60-75% cocoa solids), finely chopped or in chips

• ½ cup (120ml) heavy cream

• 1.5 - 2 teaspoons culinary-grade dried lavender buds (start with 1.5 tsp for a delicate flavor, increase to 2 tsp if you prefer it stronger)

• 1 tablespoon (14g) unsalted butter, softened at room temperature (optional, but adds richness and silkiness)

• Pinch of salt (optional, enhances chocolate flavor)

• For coating: Unsweetened cocoa powder, finely chopped nuts (pistachios, almonds), or more melted chocolate for dipping.

Equipment:

• Small saucepan

• Fine-mesh sieve

• Heatproof bowl

• Spatula or whisk

• Small scoop (like a melon baller or ½-1 tbsp scoop)

• Parchment paper or wax paper

Instructions:

Step 1: Infuse the Cream

1. In a small saucepan, combine the heavy cream and culinary-grade dried lavender buds.

2. Heat over medium-low heat, stirring occasionally, until the cream just begins to simmer (you'll see small bubbles forming around the edges). Do not bring it to a rolling boil.

3. Remove the saucepan from the heat, cover it, and let the lavender steep in the hot cream for 15-20 minutes. The longer it steeps, the more intense the lavender flavor will be. Taste a tiny bit after 15 minutes to check the strength.

Step 2: Prepare the Chocolate

1. Place the finely chopped dark chocolate (or chocolate chips) in a heatproof bowl.

Step 3: Make the Lavender Ganache

1. After the cream has steeped, strain the lavender-infused cream through a fine-mesh sieve directly over the chopped chocolate in the bowl. Press lightly on the lavender buds in the sieve to extract as much liquid as possible, then discard the buds.

2. Let the hot cream sit over the chocolate for 1-2 minutes to allow the chocolate to soften.

3. Using a spatula or whisk, slowly start stirring the chocolate and cream from the center outwards. Continue stirring gently until all the chocolate is melted and you have a smooth, glossy ganache. Do not whisk vigorously, as this can incorporate too much air.

4. If using, add the softened butter and a pinch of salt to the ganache. Stir until the butter is fully melted and incorporated, making the ganache extra smooth and rich.

Step 4: Chill the Ganache

1. Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming.

2. Refrigerate the ganache for at least 2-3 hours, or preferably overnight, until it's firm enough to scoop and roll. It should be firm but still pliable.

Step 5: Roll and Coat the Truffles

1. Remove the chilled ganache from the refrigerator. If it's too hard, let it sit at room temperature for 10-15 minutes until it's slightly softer and workable.

2. Prepare your coating station: Place cocoa powder or finely chopped nuts in shallow bowls. Line a baking sheet with parchment paper.

3. Using a small scoop (like a melon baller or a ½-1 tbsp measuring spoon), scoop out portions of the ganache.

4. Lightly dust your hands with cocoa powder (this prevents sticking) and quickly roll each portion into a smooth ball.

5. Roll the ganache balls in your chosen coating (cocoa powder, nuts, or dip in melted chocolate) until evenly coated.

6. Place the finished truffles on the lined baking sheet.

Step 6: Final Chill and Storage

1. Once all truffles are rolled and coated, place the baking sheet back in the refrigerator for another 15-30 minutes to firm them up completely.

2. Store the lavender chocolate truffles in an airtight container in the refrigerator for up to 1-2 weeks. For best flavor and texture, let them come to room temperature for about 10-15 minutes before serving.

• White Chocolate Lavender Truffles: Use high-quality white chocolate (not chocolate melts) and infuse the cream similarly. White chocolate allows the lavender flavor to be more prominent.

• Lavender Chocolate Bark: Melt good quality chocolate (dark, milk, or white). Pour it onto a parchment-lined baking sheet and spread thinly. Sprinkle generously with culinary lavender buds (whole or lightly crushed) and a pinch of sea salt. Chill until firm, then break into irregular pieces.

• Lavender Hot Chocolate/Mocha: Infuse milk or cream with lavender for a few minutes, strain, then use it to make hot chocolate or a mocha.

• Lavender Chocolate Bar: This is more advanced as it involves tempering chocolate. Infuse the fat (like cocoa butter or coconut oil) with lavender, strain, then mix it into tempered chocolate before pouring into molds. A simpler approach is to use the ganache as a filling for pre-made chocolate bar molds, or just sprinkle lavender and sea salt on top of melted chocolate in a mold.

• Culinary-Grade Lavender is Crucial: Always use Lavandula angustifolia (English lavender) specifically for cooking.

• Quality Chocolate: Since there are so few ingredients, the quality of your chocolate will significantly impact the final taste.

• Don't Over-Steep: Too much lavender or steeping for too long can result in a bitter or perfume-like flavor. Taste as you go!

Enjoy your aromatic lavender chocolate creations!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com