I love my itty-bitty little garden full of plants in pots, but I have managed to fit a few perennials in a couple of small patches of dirt and the very first one I put in was lavender! I love the color, I love the smell, and it turns out that I really love the flavor of lavender. Sadly, my lovely little plant just struggled to produce many blooms at all. I’d get one or two, but the very tiny bush that managed to grow almost immediately got twiggy, so I’ve had to cut it back to nearly nothing twice, being very, very careful to leave enough to reboot the lavender the following year.
Well, I’m ridiculously happy to report that my baby is finally thriving! I don’t know if it’s because I’ve been watering it far less or if it just needed some time to really get cozy in its spot, but it’s finally a good size (for my back yard, which is still relatively small) and bursting with flowers! Just enough, it seems, to give me the lavender I need to enjoy things like… lavender lemonade, or a savory chicken recipe or… as I fell madly in love with a couple of months ago and have been impatiently biding my time.. LAVENDER CHOCOLATE BARK! *drool*
I’m not sure why chocolate and lavender compliment each other so perfectly, but they do. That said, a dark chocolate is the best way to go because the sweetness of milk chocolate somewhat overwhelms the lavender (this despite how strong Lavender flavor can be). Make sure you’re using culinary lavender for this if you have to purchase it, but whatever type of lavender plant you might have in your yard will do just as well even if some varieties apparently are better for culinary uses.
Regardless, little joys like this… delicious treats that are made or flavored with things straight out of my garden? That’s one of the greatest rewards for an urban homesteader like myself.
Lavender Chocolate Bark
- 12 oz dark chocolate (or any chocolate really, but I think dark works best)
- Fresh lavender flowers
- Optional: Dried lavender flowers
- Either use the double boiler method or the microwave method (my personal preference because seriously… 2 minutes total, 1 minute, stir, then another minute, stir) to melt your chocolate.
- Optional: Grind dried lavender blossoms and mix into chocolate. Half a teaspoon maybe.
- Spread chocolate onto a parchment paper lined cookie sheet or lasagna pan, approximately 1/4 inch thick.
- Sprinkle fresh lavender flowers all over your chocolate.
- Tuck your chocolate into the refrigerator until it firms up enough to snap into pieces.
- Snap into pieces – whatever size! Who cares?! It doesn’t matter!
- EAT IT ALL YOURSELF!