omg- here we go!

Lavender and Chocolate marry perfectly in these Truffles

Melt one bar (9oz) of Slave Free chocolate on a double broiler or in a chocolate temperer.

Meanwhile infuse ½ cup of heavy cream or milk with cardamom pods (or try earl grey tea leaves, lapsang(!) lavender buds, cinnamon, cloves, peppermint leaves, the list is endless the flavors that you can create. Infuse for at least an hour and then strain the bits out.

Stir melted chocolate and milk or cream all together (at first it will look weird, but keep stirring until its shiny) and let it harden for 2 hours or more. (Go off and do another craft project: make an old coat into slippers, baby legwarmers, etc) When hardened use a teaspoon to scoop them out and roll into balls quickly in your hand and then roll in cocoa powder. Lick palms and store in the fridge until rock hard and then try not to eat them all before you can give them away.
truffles