“Do you taste the lavender?” I asked my taste tester.
“No“, was the reply.
Midway through consuming half the bar (my usual idea of a serving size), I asked again only to be asked if I had made the chocolate stronger.
After eating our portions, I asked if they had tasted the lavender at all. Upon hearing no, I figured something must be wrong considering I had clearly tasted lavender after the first bite. I am sure I gave a look that said, “Your taste buds are dead!” Hoping not, I asked if they knew what lavender tasted like in the first place.
“No“, they replied.
Gratefully I explained the taste of lavender: “Earthy?“
“Yeah, that’s what I tasted! It’s good.“
So… what interests me most about this chocolate bar is how unique it presents:
Earthy yet sweet. Crunchy yet smooth.
I like the contradictory nature coming together in a pleasant form. Makes it lively as opposed to dull.
- You can substitute coconut oil for cacao butter if you do not have cacao butter. Cacao butter tends to lend a more creamy and buttery taste, but don’t let that stop you from making chocolate! I have also made chocolate with coconut butter and it is not bad either. I would use 1 T. coconut butter and 1 T. coconut oil to substitute 2 T. cacao butter. Coconut butter can be strong tasting.
- Culinary lavender is not intended to be flowers straight from a lavender plant. Here are a couple of articles for further reading if anyone is interested: one and two. The first article talks more about culinary lavender versus the aromatic kind. The second article talks about the drying process of lavender if anyone is interested.
Lavender Walnut Chocolate Bar
Creamy dark chocolate infused with culinary lavender and walnut halves on bottom for added crunch and flavor. A healthy sweet treat free of gluten.
- 2 T. melted cacao butter
- 1 T. melted unrefined coconut oil
- 1 heaping T. of cacao powder
- 1 T. maple syrup
- pinch ground culinary lavender
- enough walnut halves to cover bottom (10 or so)
- 2 dashes sea salt
- If coconut oil and cacao butter are not already melted, melt in sauce pan on low heat over stove eye. Once melted, take off eye.
- Place all ingredients except walnuts in melted cacao butter and coconut oil, and mix until well combined. For the lavender, I either use my fingers or a knife end to grind as a mortar and pestle would usually do.
- Slowly pour chocolate mixture into a chocolate mold. Then place walnut halves (exterior facing up) on top of chocolate mixture.
- At this point, you can harden the chocolate as you please. Freezer, refrigerator or at room temperature. There will be varying times for each process. I usually refrigerate mine, which does not take too long. Once hardened, slowly peel back mold to reveal chocolate. I store in refrigerator.
Best of all, this candy bar is gluten-free, dairy-free, vegan, and mostly raw. Enjoy!