Our school's Hotel Restaurant and Catering Services Department Culinary Program teaching staff have produced chocolate from the lavender plant, which is grown in the province of Burdur and has recently attracted a large number of visitors to Burdur within the scope of tourism activities. Within the scope of the recipe, the aroma of the chocolate was produced by combining the essence obtained from the lavenders grown in our school's garden with chocolate. In the studies conducted, considering that the lavender plant is a product specific to the Lakes Region, which includes the provinces of Burdur and Isparta, and has created significant attraction in terms of tourism in recent years, it was aimed to highlight this product as a local flavor. Within the scope of the study, experiments were conducted on seven different recipes over a three-month period for the production of lavender chocolate, and the final product was obtained. The logo of our university was engraved on the produced chocolate molds, and the application of the logo to the chocolate mold was carried out by the culinary program teaching staff. No additives were used in the production of lavender-flavored chocolate.
The produced lavender-flavored chocolate was presented to our Vocational School director Assoc. Prof. Dr. Mert GÜRLEK, assistant directors Lecturer Uğur TOZKOPARAN and Lecturer Ali ELİBOL, and the Culinary Program teaching staff who developed the chocolate, Lecturer Anıl ÖRNEK, Lecturer Engin PULLUK, and Lecturer Enver SERBEST, to our university rector Prof. Dr. Adem KORKMAZ, providing information about the study and the next process.
