Lavender Chocolate Recipe - Kosher 

A delicate, floral-infused dark chocolate treat with elegant flavor and smooth texture. Perfect for gifting, dessert platters, or special occasions.

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Servings

12 servings

Yield

Approximately 12 chocolate squares (about 8 oz total)

Prep Time

15 minutes

Cook Time

10 minutes

Chill Time

30–45 minutes

Difficulty

Easy–Intermediate

Cooking Vessel

• Small saucepan

• Heatproof bowl (for double boiler)

• Silicone spatula

• Fine mesh strainer

• Chocolate mold or parchment-lined 8x8-inch pan

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Ingredients

• 8 oz high-quality kosher-certified dark chocolate (60–72% cacao), chopped

• ½ cup heavy cream (kosher-certified, chalav Yisrael if preferred)

• 1 tablespoon dried culinary lavender (kosher-certified, food-grade)

• 1 tablespoon unsalted butter (optional, for shine and smoothness)

• 1–2 teaspoons honey or sugar (optional, to balance floral notes)

• Pinch of kosher salt

Optional garnish:

• Extra crushed dried lavender (very light sprinkle)

• Flaky sea salt

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Instructions

1. Infuse the Cream

1. In a small saucepan, heat the heavy cream over medium-low heat until steaming but not boiling.

2. Remove from heat and stir in the dried lavender.

3. Cover and steep for 10–15 minutes.

2. Strain

4. Strain the cream through a fine mesh strainer into a clean bowl, pressing gently to extract flavor. Discard lavender buds.

3. Melt the Chocolate

5. Set up a double boiler: place chopped chocolate in a heatproof bowl over gently simmering water (do not let bowl touch water).

6. Stir until mostly melted.

4. Combine

7. Rewarm strained lavender cream slightly if needed.

8. Slowly pour warm cream into melted chocolate, stirring gently until smooth and glossy.

9. Stir in butter (if using), honey/sugar (if using), and salt.

5. Set

10. Pour mixture into molds or prepared pan.

11. Lightly tap to remove air bubbles.

12. Sprinkle with flaky salt or a very light dusting of crushed lavender (optional).

13. Refrigerate 30–45 minutes, until fully set.

6. Serve

14. Remove from mold or cut into squares. Allow to sit at room temperature 5–10 minutes before serving for best texture.

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Nutritional Information (Approximate Per Serving)

• Calories: 140

• Fat: 11g

• Saturated Fat: 6g

• Carbohydrates: 10g

• Sugar: 8g

• Protein: 2g

• Fiber: 2g

Values vary depending on chocolate brand used.

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Dietary Adaptations

Dairy-Free (Pareve):

• Substitute heavy cream with full-fat coconut cream.

• Omit butter or use pareve margarine.

Vegan:

• Use dairy-free chocolate and coconut cream.

• Replace honey with maple syrup or agave.

Lower Sugar:

• Use 85% dark chocolate and omit added sweetener.

Gluten-Free:

• Naturally gluten-free; verify chocolate certification.

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Tips & Troubleshooting

• Too strong floral flavor? Use only 2 teaspoons lavender next time and steep for 5–7 minutes.

• Chocolate seized or grainy? Cream may have been too cool or added too quickly. Gently warm mixture over double boiler and stir slowly.

• Oily separation? Stir continuously and avoid overheating chocolate above 120°F.

• Bitterness? Add ½ teaspoon honey to balance flavor.

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Serving Suggestions

• Serve with espresso or herbal tea.

• Pair with fresh berries for a refined dessert plate.

• Use as a filling for kosher macarons or sandwich cookies.

• Drizzle over vanilla ice cream.

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Notes

• Always use culinary-grade lavender—ornamental lavender may be treated with pesticides.

• A little lavender goes a long way; overuse can create a soapy taste.

• Store in an airtight container in the refrigerator up to 1 week.

• For gifting, wrap in parchment and store in a cool place.