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April 2007 Recipe

Lavender Honey Truffle
8 oz. Heavy cream
8 oz. Honey
2 lbs. Peter’s® Commander® semisweet chocolate
1/4 oz. Dried lavender
1/8 oz. Invertase
Peter’s® Broc® milk chocolate

Bring cream and lavender to a simmer for 5 minutes, then strain. Use milk to return the lavender infused cream to weight and then combine the honey. Whisk in melted Peter’s® Commander® semisweet chocolate and mix until consistent. When cooled to less than 130° F add invertase. Deposit into Peter’s® Broc® milk chocolate shells and bottom.

Yield: Approximately 160 pieces