Homemade Lavender Chocolate Chips

This homemade lavender chocolate chip recipe transforms ordinary white chocolate into aromatic, visually stunning purple morsels perfect for elevating any baking project. Creating these specialty chips at home lets you control the flavor intensity while adding a unique touch to cookies, cakes, and other desserts.

I first made these lavender chips for my daughter's birthday tea party, and they've become our secret weapon for transforming ordinary cookie recipes into conversation-worthy treats.

Ingredients

• White chocolate chips: Quality matters here as they form your base. Choose a premium brand with real cocoa butter for the smoothest melt and richest flavor
• Coconut oil: Helps thin the chocolate for easier piping and creates a smoother texture in the finished chips
• Lavender candy oil: The concentrated flavor gives that perfect floral note without the grittiness of dried lavender. Find this in specialty baking stores
• Purple food coloring: Oil-based varieties blend best with chocolate. Look for gel or powder options specifically designed for chocolate work

Step-by-Step Instructions

Melt the Chocolate:

Place white chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-second intervals, stirring between each until completely smooth. Alternatively, use a double boiler method by placing a heat-proof bowl over simmering water, ensuring the bowl doesn't touch the water. The gentle, indirect heat prevents scorching and ensures perfectly melted chocolate.

Infuse the Flavor:

Add the lavender candy oil and purple food coloring to the melted chocolate. Start with fewer drops than you think you need, as both the oil and coloring are highly concentrated. The warm chocolate will intensify the lavender scent, so a little goes a long way.

Blend Until Uniform:

Gently but thoroughly stir the mixture until completely blended with no colorant streaks. This ensures even flavor and color distribution throughout your chips. The mixture should be a beautiful lavender purple and flow smoothly from your spoon.

Prepare for Piping:

Transfer the lavender chocolate mixture into a disposable piping bag and snip a small opening at the tip. If you don't have a piping bag, a zip-top plastic bag with a tiny corner cut off works well too. The opening should be small enough to create chip-sized dots.

Create Your Chips:

Line a baking sheet with wax or parchment paper for easy release. Pipe small teardrop-shaped dots onto the paper, mimicking the shape of traditional chocolate chips. Work efficiently as the chocolate will begin to set as it cools.

Set the Chocolate:

Place the sheet of piped chocolate chips in the freezer for 10-15 minutes until completely solid. The rapid cooling helps the chips maintain their shape and develop a nice snap when bitten into.

Harvest Your Creation:

Once fully set, gently flex the paper to release the chips, or carefully peel them off individually. Transfer to an airtight container for storage until ready to use in your favorite recipes.

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The lavender oil truly transforms these chips into something magical. My favorite memory with this recipe was watching my usually chocolate-avoiding husband steal these chips by the handful, claiming they were "completely different" from regular white chocolate.

Getting the Perfect Color

Achieving the ideal lavender shade takes some experimentation. Start with just one or two drops of purple coloring and add more gradually. White chocolate provides an excellent canvas, but too much coloring can create an artificial appearance. For a more natural look, consider using culinary-grade dried lavender steeped in the coconut oil (then strained) before adding to the white chocolate. This infuses both color and flavor organically.

Creative Variations

Explore beyond basic lavender by creating an assortment of flavored chips. Try rose oil with pink coloring, mint extract with a pale green tint, or orange oil with a gentle peach hue. These specialty chips make wonderful gifts when packaged in small cellophane bags tied with coordinating ribbon. Include a simple tag with serving suggestions or a favorite cookie recipe to complete the present.

Perfect Pairings

These lavender chips shine brightest in subtly flavored base recipes. They pair beautifully with vanilla shortbread, delicate sugar cookies, or white chocolate macadamia nut cookie bases. For an elegant dessert, sprinkle them over vanilla ice cream drizzled with honey, or use as a decorative element on frosted cupcakes. The floral notes complement citrus flavors particularly well, making lemon-lavender combinations especially delightful.

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These lavender chips will surprise your taste buds and elevate your desserts in ways you'd never imagine. Enjoy the elegance they bring to every creation!

Frequently Asked Questions

→ Can I use regular food coloring instead of oil-based?

Oil-based food coloring is strongly recommended for this recipe. Regular water-based food coloring can cause the melted chocolate to seize and become grainy. If you only have water-based coloring, consider using very small amounts or finding oil-based alternatives specifically designed for chocolate work.

→ What can I substitute for lavender candy oil?

If you can't find lavender candy oil, you can substitute with 1/4 teaspoon of culinary lavender buds steeped in the warm melted chocolate (strain before cooling), or use 1/2 teaspoon of lavender extract. The flavor intensity may vary, so adjust to taste.

→ How long do these homemade chocolate chips last?

When stored in an airtight container in a cool, dry place, these homemade lavender chocolate chips will last up to 2 months. For extended freshness, you can refrigerate them for up to 4 months, though they might develop a slight whitish bloom (still safe to eat).

→ What desserts pair well with lavender chocolate chips?

Lavender chocolate chips pair beautifully with shortbread cookies, vanilla or lemon cake, scones, white chocolate macadamia cookies, and cheesecake. The subtle floral notes complement citrus and vanilla flavors especially well.

→ Can I make these chocolate chips without coconut oil?

Yes, you can substitute the coconut oil with the same amount of shortening, as mentioned in the ingredients list. Alternatively, food-grade cocoa butter works well. The small amount of fat helps create a smoother melted chocolate and gives the finished chips a better texture.

→ How do I prevent the chocolate from seizing?

To prevent seizing, ensure all equipment is completely dry before starting, as water can cause chocolate to seize. When melting in the microwave, use short intervals and stir frequently. For the double-boiler method, make sure the bottom of the bowl doesn't touch the water, and avoid getting steam or water into the chocolate.