Rapid-Source

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender wont lend the same color, but it does give the syrup a more powerful floral flavor.

This is a must Recipe for any Pastry Chef

All my favorite things are about chocolate, says Elizabeth Falkner. Thin layers of flourless chocolate cake and an intensely chocolaty mousse are paired with crunchy hazelnuts and hints of orange in this truly decadent dessert. Try it with a scoop of coffee-chocolate chip ice cream alongside.
For best results, use a premium bittersweet chocolate with a high cocoa bean content (variously labeled, cocoa solids, cocoa, or cacao), such as Scharffen Berger 70 percent or Callebaut.

Chocolate and Peanut Butter!! What can you say its a marrage made in heaven.