Sprinkle dried lavender into heavy cream. Shake or stir and refrigerate overnight.
Next day, strain the cream into a one quart saucepan and discard lavender. Bring the cream to a boil. Remove from heat and add tea bags and HALF the salt. Cover and steep for 10 minutes.
Squeeze tea bags and discard. Add chocolate, return to medium heat and stir until melted, about 3 minutes. Take off heat. Stir in lavender syrup and vanilla.
Pour into an 8 x 8 inches pan, lined with parchment paper. Cool to room temperature. Refrigerate for two hours or more.
Meanwhile, grind cardamom seeds in a coffee grinder until fine. Add toasted almonds and the remaining HALF of the salt and continue to a fine ground. Drop into a cereal bowl.
When chocolate is solid, cut it into about 3 dozen pieces. I waited about 20 minutes before I rolled it into truffle-sized balls. Roll in almond/cardamom mix and display.
Instead of refrigerating as the original recipe suggests, I find the truffles much better just kept a room temperature and eaten up quickly. Freeze part of the batch that you won't eat up in 3 or 4 days.