lavender dark chocolate recipe

After an inspiring trip to the Bunna Cafe in Tempe I decided I wanted to make some lavender dark chocolate. I had eaten the Dagoba lavender chocolate before but having tasted a locally made chocolate that combined the rich bitter sweet taste of dark chocolate with even more herbaceous relaxing lavender I knew I had to try my hand at this one. I had some great vegan chocolate chips on hand and I always have lavender essential oils so why not?! :c) It is so easy and such a decadent treat, you should really give it a try:

lavender-dark chocolate

ingredients:
1.5 cup semi-sweet vegan chocolate chips (as dark as you can find, wholefoods has some great options, if all else fails you can melt down your favorite super dark chocolate bar)
10 drops lavender essential oil
pinch of dried lavender buds for garnish
-- something to cool the chocolate on (molds, cookie cutters, muffin liners, parchment paper, or wax paper)

Put one cup of the chocolate chips in a double boiler (boil water in a pan then put a metal or pyrex bowl *never use glass* over the pot with the chocolate in the bowl) or put the chips or chopped chocolate into a pyrex cup and microwave 30 seconds at a time until melty. Take the chocolate out and stir *never use a wooden spoon*. If the chocolate is still lumpy heat it longer if it is too thin round up that other half cup of chocolate to add some more at room temperature to cool it down and 'temper' it. If you want to be really fancy you can get out stuff to measure temperature and get it just right. Go to Martha Stewart for that, I am not so fancy. :c)

Stir in your lavender essential oil. ** be sure you use pure essential oils, avoid anything that says "essence" or "fragrance" as these are synthetic and not safe for consumption ** Do not go too heavy on it or it will start to be overpowering, the 10 drops is just right for the cup of chocolate, if you do accidentally slip you can always add more chocolate to your base and adjust it to your taste. Then you are set to cool your chocolate. If you have molds be careful that your chocolate is not hotter than the temperature recommended for your mold. You can paint the base of the mold so you don't end up with air bubbles in your chocolate surface. If you are lazy like I am you can always just pour the chocolate onto parchment paper on a cookie pan, spreading it out as evenly as possible in a thin layer (to your taste) and sprinkle lightly with dried lavender. Place it in the refrigerator to cool and then break off pieces as you desire or you could use a pizza cutter or cookie cutter to cut out shapes. Yummy!

It would also be great to mix with fresh blueberries for a yummy tart or freeze dried berries like those in the Dagoba bar.