Chava White Chocolate Roses - Chavamade

Chava White Chocolate Roses

These delicate tea-infused white chocolate roses are inspired by the Chava blend — soft floral notes, hints of peach and berry, gentle vanilla, and a dreamy botanical finish. Perfect for tea parties, women’s gatherings, gifting, or simply creating a beautiful moment around the table.

Ingredients:

  • 12 oz Ghirardelli white melting wafers OR high-quality white chocolate melting wafers
  • 2–4 TBL Chava tea blend

Optional Decorations:

  • Freeze-dried blueberry powder
  • Butterfly pea powder
  • Crushed lavender
  • Cornflower petals
  • Rose petals
  • Gold flakes or gold dust

You will also need:

OPTION 1 — Warm Cream Infusion (Creamier Flavor)

Additional Ingredients:

  • 1–2 TBL heavy cream or canned coconut cream

Instructions:

  1. Place white melting wafers in a heat-safe bowl.
  2. Heat cream gently until steaming but NOT boiling.
  3. Add Chava tea blend to the warm cream in reusable tea bag. Cover and steep for 15–20 minutes.
  4. Press lightly to extract flavor. You should have approximately 1–1½ TBL infused cream remaining.
  5. Melt white chocolate slowly using 20-second microwave intervals, stirring between each until smooth.
  6. Warm cream again slightly then add warm infused cream VERY slowly:
    • begin with 1/2 - 1 tsp at a time
    • stir completely before adding more
    • stop once flavor comes through and chocolate remains smooth
  7. Spoon or pipe into rose molds. Tap gently to release air bubbles.
  8. Insert sticks if making rose pops.
  9. Chill 10–15 minutes until fully set.

OPTION 2 — Infused Coconut Oil Method (Most Stable)

Additional Ingredients:

  • 1–2 tsp coconut oil

Instructions:

  1. Warm coconut oil gently over low heat.
  2. Put Chava tea blend into reusable tea bags and allow to steep over very low warmth for 20–30 minutes.
  3. Strain extremely well through.
  4. Melt white chocolate slowly using 20-second microwave intervals, stirring between each until smooth.
  5. Add infused warm coconut oil slowly, stirring until fully incorporated and silky smooth.
  6. If desired, swirl in tiny amounts of blueberry powder or butterfly pea powder for soft lavender marbling.
  7. Spoon or pipe into rose molds. Tap gently to remove air bubbles.
  8. Insert sticks if using.
  9. Chill 10–15 minutes until fully firm.

Decorating Ideas:

  • Dust lightly with freeze-dried blueberry powder
  • Sprinkle crushed rose petals or lavender
  • Add soft lavender marbling
  • Finish with tiny gold accents for an elegant botanical look

Storage:
Store in an airtight container in a cool room or refrigerator.

Serving Ideas:

  • Pair beside Chava tea
  • Wrap individually with ribbon
  • Display upright in dried lavender or flowers
  • Serve at tea parties, bridal showers, women's gatherings or retreats

Tips

  • Avoid adding brewed tea or watery tea concentrate directly into melted chocolate, as it may cause the chocolate to thicken or seize.
  • The infused coconut oil method produces the smoothest and most stable results
  • These are intended to have a subtle tea flavor and botanical aroma rather than tasting strongly of brewed tea.

 

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