Thursday, August 16, 2012

{A Perfect Match: Lavender + Chocolate}

Lavender + Chocolate

c h o c o l a t e  l a v e n d e r  p i e

c r u s t

2 ½ cups flour
1 tsp salt
2 sticks organic butter, cut to small pieces
1 organic egg yolk
¼ cup iced water

  1. preheat oven to 350 degrees
  2. mix together flour and salt
  3. cut cold butter into flour to resemble course corn meal
  4. mix together yolk and water and add to flour, knead slightly to incorporate and form dough, add more water
  5. as needed
  6. chill dough to relax
  7. roll out, fit to pan, blind bake for 15 minutes, checking to see if bottom is cooked though. Do not allow base to brown

c h o c o l a t e  c u s t a r d

2 cups cream
2 tbl dried lavender
8 oz bittersweet chocolate chip
1/3 cup sugar
  1. gently warm the cream, add lavender and steep for 3-5 minutes, strain
  2. add cream, chocolate and sugar in a bain marie, stir to incorporate, warming until chocolate has melted through
  3. chill slightly and pour into prepared crust
  4. allow to set through (approx. 4 hours) before cutting

c r y s t a l l i z e d  l a v e n d e r

2 tbl dried lavender
¼ cup granulated sugar
  1. blanch lavender in boiling water for 30 seconds
  2. strain well and lightly pat dry
  3. while lavender is still moist roll it in sugar
  4. spread on a sheet pan to dry separating clusters as best you can

{Lavender Hot Chocolate}

 For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.

{hot chocolate:}

2 cups whole milk
3 ounces dark chocolate (70% cacao)
1 ounce milk chocolate
1/4 teaspoon lavender buds

{whipped cream:}

1/2 cup cold heavy whipping cream
1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tablespoon granulated white sugar

For whipped cream, place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use.

For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

*Images and recipes via

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