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Lavender Vanilla White Chocolate Bar

Silky, feminine Lavender Vanilla White Chocolate Bar with specks of vanilla beans, home-grown lavender and a touch of gold.
Course Dessert
Cuisine Chocolate
Keyword chocolate, confection, lavender, white chocolate
Prep Time 30 minutes
Servings 4 bars
Author i sugar coat it!

Ingredients

  • as needed white chocolate
  • as needed lavender fresh or dried buds
  • 0.5 vanilla bean scraped
  • as needed lemon oil or zest optional

Instructions

  • Buff molds (see how here). Add gold leaf to each cavity - I used 2-3 leaves per cavity. Or you can add the gold leaves after the chocolate is made. This is a a good option if you are not completely comfortable with tempering, should melt the bars and start over.
  • Melt and temper the chocolate, as you would for white chocolate (see chart here). Stir in the lavender buds and vanilla beans when the chocolate reaches working temperature. Test to ensure the chocolate is still in temper before filling molds. 
  • Place the mold on a scale and fill each cavity according to the mold's indicated weight. Tap the mold on a flat surface to release any air bubbles and level the chocolate. Use a scraper, if needed, to scrape away any excess chocolate. Allow to set for a few minutes at room temperature, then pop in the refrigerator for a few minutes.