The scent of warm chocolate and lavender drifting through the house is one of my favorite small luxuries. It takes me back to a slow Saturday when my kids were little, and we would crowd the kitchen island to watch me melt chocolate and let the lavender bloom into the warm sweetness. Making DIY Lavender Chocolate Chips feels like a ritual that pauses the week and invites conversation, small hands, and the kind of hush that comes right before a family reaches for a treat together. If you love simple pleasures, this is one you will come back to again and again, like a quiet recipe for comfort and delight. My chocolate chip ricotta cake is another favorite that grew from a similar kitchen moment, and it often shares the same aroma when I bake for company.
Why This DIY Lavender Chocolate Chips Means So Much
This recipe began as an experiment and became a small family tradition. I remember the first time I tried it, chopping dark chocolate at the counter while the kids drew on the backs of envelopes. The lavender made the chocolate smell floral and bright, a contrast to the deep, bitter notes of the cocoa. That combination surprised me and made me slow down.
Food does that for us when we pay attention. It links seasons and faces and the ordinary comforts of home. Making DIY Lavender Chocolate Chips reminds me of my grandmother stirring sauces, of my husband bringing coffee to the island while I tasted and nodded, and of my children sneaking a chip or two before dinner. It means sharing something crafted with care and offering a small, homemade luxury that everyone can enjoy.
This simple recipe also taught me to trust my palate. It showed me that a little lavender, used gently and with good chocolate, can lift a familiar flavor into something memorable. The first time I served these to friends, someone asked for the recipe before dessert was even finished. Moments like that are why I keep this recipe in my regular rotation.
Bringing DIY Lavender Chocolate Chips Together
“Every time I stir this pot, it smells just like Sunday at home.”
Making these chips is a calm, tidy process that rewards a little patience. Start by noticing how the dark chocolate softens and melts into a glossy pool when it meets the coconut oil. Watch the surface when you stir and listen to the soft, sleepy hiss of the microwave or the quiet clink of a double boiler spoon. When the lavender hits the warm chocolate, the kitchen seems to open up with a floral note that feels like early morning in spring.
The color deepens as you stir. The texture changes from grainy to silk, and you will know it is right when the chocolate slides off your spoon in a thick ribbon. Letting the lavender steep is the small secret here. It gives the chocolate a gentle perfume without turning the flavor into something perfumed or sharp. You want the chocolate to stay the star, with lavender as a close, supporting note.
Once set, the chips have a firm snap and a slow melt when they meet warm dough or a spoonful of cream. That texture makes them versatile. You can tuck them into cookie dough, melt them over ice cream, or pop a piece into a coffee for a simple, grown-up treat. The simple process keeps them approachable, and the results make them feel special.
What Goes Into DIY Lavender Chocolate Chips
1 cup high-quality dark chocolate (60% cocoa content or higher)
1 tablespoon dried culinary lavender (food-grade)
1 tablespoon coconut oil
1 pinch sea salt
A little extra vanilla if you love a cozy aroma.
Fresh butter gives this its richness if you want to blend it into a dessert rather than using the chips on their own.
Use food-grade, culinary lavender only so the flavor remains gentle and edible.
Gathering these few ingredients is easy, and each has a job. The dark chocolate brings depth and slight bitterness. The lavender brings brightness and a floral lift. The coconut oil helps the chips set smoothly and gives a glossy finish. The pinch of sea salt sharpens everything, making the chocolate sing.
I like to use a bar of chocolate I would eat plain. If you enjoy a slightly more intense cocoa note, choose 70 percent. If you want it sweeter, choose 60 percent. Either way, the quality of the chocolate shows in the final texture and flavor.
Step-by-Step Directions
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Melt the chocolate: Chop the dark chocolate into small pieces and combine with coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth.
Stir until glossy and uniform. Be patient and keep the heat low so the chocolate does not seize. The bowl will become warm and the chocolate should flow like satin when it is ready. -
Infuse with lavender: Stir in the dried lavender and let steep for about 5 minutes to allow the flavors to meld.
Breathe in the aroma that fills your kitchen as the lavender releases its scent into the warm chocolate. You will see tiny specks of lavender suspended in the glossy chocolate. -
Add salt: Mix in a pinch of sea salt to enhance the flavor balance.
Taste a small dab with the back of a spoon if you like, and adjust the salt if your palate prefers a slightly stronger contrast. The salt lifts the chocolate and keeps the floral notes from feeling flat. -
Pour into molds: Transfer the melted mixture into silicone molds or spread it on parchment paper.
Use a small spoon or a piping bag for uniform chips, or spread it thin and score for broken pieces. The chocolate will shine when it first goes into the molds. -
Chill until set: Refrigerate for about 30 minutes or until fully hardened.
When cold, the chips should have a clean snap and a cool, firm texture. Remove them carefully so they don’t crack or melt under your fingers. -
Enjoy: Remove from molds or break apart if set on parchment paper, then use as desired.
Let a few sit at room temperature for a minute before serving to soften slightly and open their aroma. Use them in cookies, sprinkled on yogurt, or tucked into a loaf for a fragrant surprise.
Serving DIY Lavender Chocolate Chips With Family Warmth
I love to set a small bowl of these chips on the table like a little treasure. They feel celebratory in the most modest way. On a rainy afternoon, we put them on top of warm oatmeal and watch the edges melt into a floral ribbon. On a weekend brunch, I stir a few into pancake batter and watch the kids’ eyes widen when they bite in.
Pair them with warm bread or a simple shortbread for a quiet tea. Stir a chip into hot coffee for a delicate twist, or sprinkle them over vanilla ice cream for a grown-up sundae. They also tuck beautifully into muffin or quick bread batter, where they soften and leave tiny islands of lavender-scented chocolate.
If you like pairing chocolate baked goods, try them in something that leans on ricotta or a light batter. They complement mild, creamy textures beautifully, just as they would in a ricotta cake or a gentle coffee cookie. For a few pairing ideas, I often reach for a slice of my calmer, custardy cakes or the simple comfort of coffee-flavored cookies like these chocolate coffee cookies I make when friends stay for the afternoon.
Serving these is less about formality and more about sharing. Place a small plate near the coffee pot, let each person help themselves, and watch the little rituals that form. The chips invite conversation and small luxuries without fuss.
Storing DIY Lavender Chocolate Chips for Tomorrow
Store the chips in an airtight container in the refrigerator for up to two weeks. The cool environment keeps their snap and prevents them from blooming or developing a dull finish. If you prefer them at room temperature, take a few out about 20 minutes before serving.
For longer storage, you can freeze the chips for up to three months. Layer parchment between sheets so they do not stick together, and thaw in the fridge before bringing them to room temperature. Flavors settle and mellow when chilled, so you may find the lavender becomes even kinder and more integrated after a day in the fridge.
If the chocolate picks up any strong smells in storage, wrap it well or use a dedicated container. Homemade chocolates are best enjoyed when treated with a little care, the way you would store any small baked treasure.
Amelia’s Kitchen Notes
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Use chocolate you would eat on its own. The better the chocolate, the more beautiful the chips will taste. I often taste a small square before starting to make sure it has the balance I want.
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Measure the lavender gently. Too much can make the chocolate feel soapy or perfumed. A tablespoon is enough for one cup of chocolate, and it will be subtle and lovely.
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If the chocolate starts to seize while melting, add a small extra splash of coconut oil and stir gently. This usually brings it back smooth. Keep water well away from the chocolate; even a drop can change the texture.
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To make uniform chips, use a small piping bag or a clean zip-top bag with a tiny corner snipped off. Press the bag gently and pipe little dots on parchment. If you prefer rustic shards, spread and score the chocolate before chilling.
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Cleaning up is easiest if you wipe the bowl while the chocolate is still slightly soft. Warm water and a soft cloth usually remove most traces, and then a quick wash takes care of the rest. I like a glass or stainless bowl for easy cleanup.
Family Variations on DIY Lavender Chocolate Chips
We have a few small family twists that keep this recipe fresh. Sometimes I swap coconut oil for a little butter when I want a richer note in the chocolate. That adds a shortbread-like quality when used in cookies.
For a more grown-up chip, add a touch of orange zest right after you stir in the lavender. The citrus brightens the chocolate and makes the lavender pop. Use the zest sparingly so it does not overwhelm the floral note.
Another favorite is to fold in a teaspoon of crushed toasted nuts, like hazelnuts or almonds, into the melted chocolate before setting. The nuts bring a warm crunch that plays nicely with the soft lavender aroma.
If you like a sweeter chip for children’s treats, use a slightly lower percent chocolate or add a touch more coconut oil. When we make special seasonal treats, I swap lavender for a pinch of cinnamon and a sliver of vanilla bean. The method stays the same, but the experience changes with flavors, making this a wonderful base recipe to adapt.
FAQs About DIY Lavender Chocolate Chips
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store the chips properly wrapped and chilled, and they will keep their texture and flavor.
How much lavender is too much?
A little goes a long way. Start with one tablespoon for one cup of chocolate and taste as you go. If you are unsure, steep the lavender briefly and taste the melted chocolate before adding more.
Can I use milk chocolate instead of dark chocolate?
You can, and it will be sweeter and creamier. Choose a milk chocolate you enjoy eating on its own, but note the lavender will read differently with a sweeter base. You may want to reduce the lavender slightly.
What do I do if the chocolate seizes?
Try adding a little extra coconut oil, a quarter teaspoon at a time, and stir gently until it loosens. Keep the heat low and steady. If it is a true seize from water, you may need to start anew.
Are these chips good for baking?
Yes, they work beautifully in cookies, quick breads, muffins, and sprinkled over warm desserts. Because they melt cleanly, they leave gentle pockets of lavender-scented chocolate throughout your bakes.
A Warm Note From My Kitchen
I hope this DIY Lavender Chocolate Chips becomes one of those small recipes you keep coming back to. It makes the kitchen feel quieter in a good way, like everyone caught their breath for a moment and noticed the smell of chocolate. I picture you standing at your own counter, spoon in hand, smelling those floral notes and feeling a little proud of something made by your own hands.
If you try a variation or tuck these into a loaf or cookie that becomes a new favorite, I would love to hear about it. Food is a living thing in our homes, and it changes a little with each person who makes it. May this recipe bring gentle warmth to your table and a memory or two that feels like Sunday.
DIY Lavender Chocolate Chips
Ingredients
Method
- Chop the dark chocolate into small pieces and combine with coconut oil in a microwave-safe bowl.
- Heat in 20-second intervals, stirring until smooth.
- Stir until glossy and uniform, being patient to keep the heat low.
- Stir in the dried lavender and let steep for about 5 minutes.
- Breathe in the aroma that fills your kitchen as the lavender releases its scent.
- Mix in a pinch of sea salt.
- Taste and adjust the salt if needed.
- Transfer the melted mixture into silicone molds or spread it on parchment paper.
- Use a small spoon or piping bag for uniform chips.
- Refrigerate for about 30 minutes or until fully hardened.
- Remove the chips carefully to avoid cracking.
- Remove from molds or break apart if set on parchment paper, then use as desired.
- Let a few sit at room temperature before serving to soften slightly.
