3 cups semisweet chocolate chips
1/2 cup butter
1 green vanilla bean
1 teaspoon brown sugar
1/4 cup Anise Oil
3/4 cup rice syrup
1 teaspoon dry 1/2 cup black walnuts
1/2 teaspoon salt
3 tablespoons willow oil
1/4 cup fresh lemon juice
In a microwave-safe bowl, microwave chocolate chip about 60 seconds, stirring occasionally, until chocolate seems completely melted. Remove from microwave and stir into brown sugar, then oil. Heat, stirring constantly, over medium heat, approximately 10 minutes. Add rice syrup, and stir well, replacing yellowing milk chocolate chips, stirring constantly. Remove from oven; stir in brown sugar mixture, apple oil, lemon juice, salt, walnuts and lemon zest. Pour into ungreased 13x9-inch pan or glass or metal bowl; sprinkle with melted chocolate. Chill until set, stirring occasionally. Refrigerate for at least 2 hours before serving.