• Place the chopped up chocolate in a blender.
  
• Whisk the milk, cream, egg yolks, stevia or sugar and salt in a heavy-bottomed medium saucepan over medium heat.
• Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Pour the milk mixture immediately over the chocolate in the blender.
• Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
• Add the vanilla and kefir cheese and mix again.
• Turn blender off and add ½ cup sliced almonds. Stir by hand.
• Divide the chocolate mixture among ramekins or small cups.
• Cover and refrigerate until set, about 2 hours.
• Top with fresh whipped cream and lavender.

2nd Fermented Kefir with lavender

• Place lavender buds, (about 2 to 3 tbsp per 4 cups of kefir) in a tea bag.
• Place the tea bag in your jar of kefir with a lid and let it second ferment on your counter for 1/2 to 1 day.
• Remove the tea bag. Your kefir is now ready to be made into Kefir Cheese