• Preheat oven to 415F/220C.
• Place your Waffle Flexipat® Tray on the top of your Medium Perforated Baking Sheet.

LAVENDER WAFFLE MIX

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk the waffle mix. Make a well, whisk in the eggs, gradually add your lukewarm water, cooled melted butter and vanilla bean paste. Mix until combined.
• Scoop the batter into the Flexipat® (About 2 scoops per well). Use your Mini Offset Spatula to spread the batter evenly.
  

BAKE!

• Bake for 12 minutes at 415F/220C. (Every oven heats differently, monitor your waffles from 10min). It is ready when the toothpick inserted comes out clean.
  
• Once your lavender lavender waffles are out of the oven, let them cool down for about 5min before demanding onto your cooling rack.

CHOCOLATE GANACHE

• While your Waffles are cooling down in the mold, prepare the Chocolate Ganache.
• Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir.
• Pour the chocolate ganache over your waffles. Enjoy with extra ganache as a side. Bon Appétit!