Homemade Lavender Chocolate Chips

This lavender chocolate chip recipe transforms ordinary chocolate chips into something extraordinary with a touch of floral elegance. Perfect for adding a unique twist to cookies, pancakes, or desserts, these homemade lavender-infused chocolate chips are surprisingly easy to make and will impress anyone with their distinctive color and flavor.

I first made these lavender chocolate chips for my daughter's birthday tea party. The delighted expressions when guests bit into cookies with these unexpected purple treasures made all the effort worthwhile. Now they're requested for every special occasion.

Ingredients

• White chocolate chips: The base for our lavender chips providing a neutral canvas for the lavender flavor to shine through. Choose high quality chips with real cocoa butter for best results
• Coconut oil: Helps thin the chocolate for easier piping and gives the finished chips a perfect texture and snap. Use refined coconut oil if you want to avoid any coconut flavor
• Lavender candy oil: The star ingredient that imparts that distinctive floral note. Candy oil is more concentrated than extract so it works beautifully without adding excess liquid
• Purple food coloring: Creates the visual appeal that makes these chips instantly recognizable. Oil based coloring works best with chocolate as water based can cause the chocolate to seize

Step-by-Step Instructions

Melt Chocolate Chips:

Place your 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 the double boiler method by placing a heat proof bowl over simmering water making sure the bowl does not touch the water. The gentle indirect heat prevents scorching which can ruin the delicate white chocolate.

Add Flavoring and Color:

Once your chocolate is perfectly melted add the lavender candy oil and a few drops of purple food coloring. Start with less coloring than you think you need as you can always add more but cannot remove it. The goal is a soft lavender hue not a dark purple.

Mix To Perfection:

Using a silicone spatula gently fold the mixture until the color is completely uniform with no streaks remaining. Be careful not to overmix or incorporate air bubbles which can affect the final texture of your chocolate chips.

Prepare For Piping:

Transfer your lavender chocolate mixture to a piping bag fitted with a small round tip or simply snip a tiny corner off a plastic bag. Work quickly before the chocolate begins to set which would make piping difficult.

Create Your Chips:

Line a baking sheet with parchment or wax paper for easy release. Hold the piping bag about half an inch above the paper and apply gentle pressure to create small teardrop shapes mimicking traditional chocolate chips. Maintain consistent size for even melting when used in baking.

Freeze Until Set:

Place the entire sheet in the freezer for 10 to 15 minutes until the chips are completely solid. The rapid cooling helps maintain the shape and creates a nice shine on the finished chips.

Harvest Your Creation:

Once fully set gently bend the paper to release the chips or carefully peel them off individually. Handle minimally to avoid fingerprints on your beautiful chips.

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My absolute favorite part of this recipe is watching people try to figure out the mysterious flavor. The beautiful purple color hints at something special but the subtle lavender essence still surprises and delights. My husband initially thought I was crazy for combining lavender and chocolate but now he sneaks them from the container for snacking.

Storage Solutions

These homemade lavender chocolate chips will keep beautifully for up to two months when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. Store in a cool dry place away from direct sunlight which can cause discoloration. For longer storage keep in the refrigerator but allow them to come to room temperature before using in baked goods for best melting properties.

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Beyond Cookies

While these lavender chocolate chips shine in traditional chocolate chip cookies they have numerous creative applications. Fold them into pancake or waffle batter for a surprising breakfast treat. Sprinkle them over ice cream for a floral accent. Use them in homemade granola bars or as a decorative element on cupcake frosting. The distinctive color makes them perfect for gender reveals or themed parties where purple is prominent.

Flavor Variations

Once you master the basic technique of making these chocolate chips you can experiment with endless flavor combinations. Replace the lavender oil with peppermint for a refreshing twist or orange oil for a citrus variation. Rose oil creates another floral option while vanilla butternut or almond oils offer more traditional alternatives. The color can be adjusted to match your flavoring creating a rainbow of custom chocolate chips for any occasion or preference.

Frequently Asked Questions

→ Can I use regular lavender extract instead of lavender oil?

Regular lavender extract isn't recommended as it's water-based and can cause the chocolate to seize. Stick with lavender candy oil or oil-based food-grade lavender flavoring for best results.

→ How long do homemade lavender chocolate chips last?

When stored in an airtight container in a cool, dry place, these homemade lavender chocolate chips can last up to 3 months. For longer storage, keep them in the refrigerator for up to 6 months.

→ Why do I need to use oil-based food coloring?

Oil-based food coloring is essential because water-based coloring can cause chocolate to seize and become grainy. Oil-based colors blend seamlessly with the fat in chocolate for smooth, consistent results.

→ What can I bake with lavender chocolate chips?

Lavender chocolate chips work beautifully in shortbread cookies, white chocolate macadamia cookies, scones, blondies, muffins, and even sprinkled over frosted cupcakes for both flavor and visual appeal.

→ Can I use dark or milk chocolate instead of white chocolate?

Yes, you can use dark or milk chocolate instead of white chocolate, but the purple color won't be as visible. The lavender flavor will still come through nicely, especially with milk chocolate.

→ Is coconut oil necessary in this recipe?

Coconut oil helps thin the chocolate for easier piping and creates a smoother finished texture. If you don't have coconut oil, shortening works as an alternative, but avoid butter as it contains water that can affect the chocolate.