Fresh lavender buds in white chocolate sprinkled with sea salt. Lavender White Chocolate Bark is the perfect little treat.
I have an obsession with chocolate barks.
It’s a little treat that can be customized in so many different ways.
You can add your favorite flavors and create your own.
Over the past several months, I’ve shared a few bark recipes.
Have you tried my peppermint bark yet? Swirls of white and semi sweet chocolate with crushed peppermints.
Or my chocolate covered strawberry bark? For the strawberry lovers.
Or maybe one of my favorites, Rosemary Sea Salt White Chocolate Bark?
Well, today, I wanted to share with you another chocolate bark recipe. This time: lavender, white chocolate, and sea salt.
I love the fragrance of lavender, and after a little experimenting, I realized that they pair so well with white chocolate. Then, when you sprinkle just a little bit of sea salt on top, you get a sweet and savory chocolate treat.
First, remove the lavender blossoms from the stem.
Next, break the white chocolate in small pieces and melt it in the microwave in 30 second intervals until the chocolate is completely melted and smooth.
Stir in the lavender until it’s evenly incorporated in the chocolate.
Pour the chocolate into a 5×9 inch square pan and smooth it down into a thin layer.
Sprinkle a little bit of sea salt lightly on top.
Refrigerate the chocolate for about an hour until it has hardened.
Once the chocolate has solidified, break the bark into small pieces. They’ll look like little jigsaw puzzles.
Which of the chocolate barks are you most excited to try? Whichever you choose, I hope you enjoy!
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- 4 oz white chocolate
- ½ tablespoon fresh lavender buds
- ⅛ teaspoon sea salt
- Line a 5x9 inch pan with parchment paper.
- Melt the white chocolate in the microwave or double boiler according to the directions on the chocolate package.
- Once the chocolate is melted, stir in the lavender buds until evenly incorporated.
- Pour the chocolate into the 5x9 inch pan and spread the chocolate into a thin layer.
- Sprinkle the sea salt on top.
- Then refrigerate the chocolate for about an hour until the chocolate has hardened.
- After the chocolate has hardened, break the chocolate into smaller pieces.