Lavander chocolate it's a great edible gift specialy for winter time. It's easy, classy and the lavander adds a nice touch...
it still sounds strange for most people to use lavender in the kitchen however it gives really a nice aroma if you use the right amount. The critical point is that: if you use more than you have to your dish tastes like detergent and you can’t do anything to undo it. So don’t overuse, don’t try to use more then the recipe says.
Tip1: pour some lavender upon when you serve (or box) your truffles.
Tip2: the key to this recipe success it the quality of the chocolate you use so pick a nice one! —Ekin Soyaslan
heavy whipping cream
1 1/2 tablespoons
1 1/2 Tablespoons lavender buds
Dutch process cacao
In This Recipe
Chop the chocolate as much as you can (the largest piece should size a pea), place a fine mesh sieve on top of the chocolate.
In a small saucepan cook the honey and lavender. Let the honey bubble for some seconds then take it off from the heat
In another small saucepan bring the cream to a simmer, whisking constantly.
Add the cream to the honey & lavender mix. Cover the pan with a lid and let it steep for 10 t0 15 minutes (no less than 10, no more then 15)
Pour the hot mixture by the fine mesh sieves and stir it good. Make sure all the chocolate melts!
Let the ganache chill at room temperature for 2 hours then chill it for one more hour in the refrigerator.
Place half packet of the cacao to a large plate to roll the truffles.
Use a small scoop and form little balls from the ganache, roll them in the plate until it all covered up by cacao. But them in a box, covered by a baking sheet, for storage.
You can store them in a cool place for a week.