1. To make the lavender syrup: In a small saucepan, bring the water and lavender to a boil. Reduce the heat and add the sugar. Stir until fully dissolved. Let the mixture simmer for 15 minutes, then remove it from the heat and let it steep. The longer you steep, the more lavender flavor the syrup will have. We recommend steeping for at least 3 hours. Strain the lavender out and store in an airtight jar in the fridge.
2. To make the chocolate: Grind the lavender petals and set aside. Add a few inches of water to a saucepan and bring to a boil. Place a large bowl on top (make sure the bottom of the bowl does not touch the water directly) and fill it with the cocoa butter chunks. Stir until the chunks melt. Add the lavender syrup and whisk to combine. Then add in the cocoa powder and ground lavender leaves. Stir until a smooth melted chocolate forms. Pour the chocolate into molds and place in the freezer to set.