Lavender Chocolates
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g cream
- 1 teaspoon, leveled lavender flowers, dried
- 200 g couverture, white
- 100 g chocolate, whole milk
- 200 g couverture, whole milk to coat
- 2 tablespoon lavender flowers for decoration
Print Recipe
Pin Recipe Instructions
- Bring the cream to the boil in a saucepan and add the lavender flowers, cover and let stand for approx. 10 minutes, then strain.
- In the meantime, finely chop the white couverture and milk chocolate. Then pour into the lavender cream and stir until everything is dissolved.
- Then fill this mass into a piping bag and use it to fill hollow chocolate bodies. Let dry overnight in a cool place.
- The next day, chop the whole milk couverture and carefully melt it over the water bath. Cover the pralines with it and decorate with a few dried lavender flowers.
- If you don`t have any hollow bodies, you can leave the mass to dry overnight in a form lined with baking paper and cover it the next day - as described above.
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