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Recipe Detail Page
Chocolate Bark with Lavender & Dried Blueberries
Holiday 2016
Dried lavender buds make this bark a special and luxurious treat. You can find buds sold alongside the spices at some well-stocked grocery stores or, to purchase local organic culinary lavender, visit the beautiful Terre Bleu lavender farm in Campbellville, Ont. For online purchasing, terrebleu.ca.
Makes about 6 cups
1½ lbs (750 g) good-quality dark semi-sweet chocolate, also called couverture, coarsely chopped if in large pieces
1 cup (250 mL) walnut halves, broken into large pieces
¼ cup (60 mL) dried blueberries
3 tbsp (45 mL) candied citrus zest, coarsely chopped if in large pieces
1 tsp (5 mL) culinary lavender buds, coarsely chopped
½ tsp (2 mL) flaked sea salt
1 Line a baking sheet with parchment paper, and have an instant-read thermometer at the ready.
2 Add 2 inches (5 cm) water to a medium pot; bring to a simmer. Place a large glass or metal bowl on top of pot making sure the bottom of bowl is not touching the water. Add chocolate to bowl and allow the heat from the simmering water to slowly melt the chocolate while stirring with a rubber spatula or wooden spoon.
3 Once chocolate has fully melted and reaches 118°F (48°C), pour onto parchment paper and spread evenly towards the edge of the baking sheet. Be careful not to spread too thin.
4 Scatter the walnuts, blueberries, citrus zest, lavender and salt evenly over the chocolate.
5 Place in refrigerator for 1 hour to harden; break into large pieces to serve.
Makes about 6 cups
