Lavender Truffle (vegan)

I remember the first time I tasted lavender in food; it was the Honey-Vanilla-Lavender ice cream at Fairfax Scoop. I expected an overpowering spa scent and instead got a pleasant herbal undertone. After a bite of a lavender-infused milk chocolate bar, my lavender-loving fate was sealed. 

The Xocolate Bar has since produced Lavender Walnut Truffle (organic cream based), Lavender Marshmallow, Lavender Bar, Lavender Rocky Road, Lavender Brownie and most recently, a vegan Lavender Truffle.

Lavender is a tricky herb to work with--too much of the wrong kind can result in a cloying, perfumy taste. There are many different varieties of lavender, some billed as "culinary lavender" and others for sachet use alone. Some of tastiest I've found grows wild in my friend's Sonoma County garden.

Essential oils do not work well in food; only real flowers will do.

1 tsp organic lavender blossoms (dried)
1/2 tsp organic agave nectar
6 oz So Delicious Coconut Creamer
6 oz medium dark chocolate (about 65% cacao), in small pieces

Heat the lavender, agave and creamer up to a simmer and then turn off the heat. Put a lid over it to trap the volatile aroma of the flowers and let the infusion steep for about 10 minutes or until the cream tastes boldly but not bitterly of lavender. If it tastes too strong, you can always pour some out and dilute it with more creamer. Strain out the flowers and add the chocolate to the creamer.  Stir until all the lumps are melted (microwave in 20 second bursts if necessary) and leave to set at room temperature.  Pipe or spread as desired.