Courtesy of Christine Joseph, Nouveau Chocolates
“Nouveau Chocolates is a labor of love and a work in progress,” says Christine Joseph, the native Belgian chocolatier who founded the firm in Tulsa in 1999 but relocated to Broken Arrow 10 years ago. Nouveau has become the natural culmination of her personal dreams, serendipity and artistic pursuits.
Christine’s goal is to create the very same Belgian chocolates that are so well known throughout the world. She imports all of the necessary raw materials from Europe, using only top quality Callebaut chocolate. Visit Nouveau for classic, seasonal, and custom chocolates. NouveauChocolates.com or 918.258.2877
After testing several recipes, this particular ingredient ratio was the customer favorite. We think you’ll love it too.
12 fresh organic lavender heads (approximately 15 ounces, flowers removed from the stems). If you do not have fresh lavender flowers available, you can use dried lavender flowers for culinary use.
⅓ cup heavy cream
6 ounces dark chocolate
4 ounces milk chocolate
2 tablespoons unsalted butter
In a small saucepan, bring heavy cream to boiling point. Right as it starts boiling, remove pan from heat and add lavender flowers. Allow lavender flowers steep overnight or 12 hours, refrigerated. Strain flowers from cream and set aside.
In a microwave-safe bowl, mix milk and dark chocolates together, and warm gently in microwave. (DO NOT melt.) Remove from microwave and add small pieces of butter on top of chocolate.
Heat lavender cream to the boiling point, remove from heat and pour over chocolate mixture. Let stand for a few minutes. With a blender on low speed, mix cream, butter and chocolate together. If mixture is too hard, gently warm in microwave till soft and smooth. Place in refrigerator to harden. Use as filling in a mold or cut it in squares then dip in melted chocolate.… Read More