White Chocolate Lavender Lingonberry Bark
Chop the chocolate coarsely and melt over a pot of simmering water. Spread thinly, about 4 mm (approximately 1/8 inch) thick on parchment paper.
Sprinkle to taste with lavender or chopped lingonberries (or cranberries). Right before the chocolate sets, cut shapes with a cookie cutter. Or wait until the chocolate sets and break off pieces for a more abstract bark. Serve as desired.