Chocolate Halva
A rich, fudge-like Middle Eastern confection made with sesame tahini and dark chocolate that melts in your mouth.
Ingredients
- •1 cup tahini (sesame paste) (240ml)
- •1 cup granulated sugar (200g)
- •1/4 cup water (60ml)
- •200g dark chocolate (70% cocoa), finely chopped
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon kosher salt
- •1/2 cup pistachios, roughly chopped (optional)
Instructions
- 1
Line a standard loaf pan or small square baking dish with parchment paper, making sure it hangs over the sides for easy removal.
- 2
In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat, stirring gently until the sugar dissolves.
- 3
Bring the syrup to a boil without stirring, and let it cook until it reaches the soft-ball stage on a candy thermometer (about 235°F or 113°C).
- 4
While the syrup is cooking, place the chopped dark chocolate in a heatproof bowl and melt it gently using a double boiler or in the microwave in 30-second bursts, stirring until smooth.
- 5
In a separate large bowl, gently warm the tahini slightly so it is pourable, then stir in the melted dark chocolate, vanilla extract, and salt until thoroughly combined.
- 6
Carefully pour the hot sugar syrup into the tahini and chocolate mixture while stirring constantly with a wooden spoon or heat-resistant spatula.
- 7
Stir vigorously for 1 to 2 minutes as the mixture thickens, pulls away from the sides of the bowl, and turns into a dense, fudge-like mass.
- 8
Fold in the chopped pistachios quickly if using, then transfer the mixture immediately into the prepared loaf pan.
- 9
Press the halva down firmly and evenly into the pan using the back of a spatula to eliminate any air pockets.
- 10
Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours until fully set before slicing.
💡 Chef tips
- Do not overmix once the syrup is added, or the halva may become overly tough instead of crumbly and melt-in-your-mouth.
- Store the halva tightly wrapped in parchment paper and plastic wrap in the refrigerator for up to two weeks.
- For a nutty crunch variation, you can substitute the pistachios with toasted chopped almonds or roasted sunflower seeds.
✅ How it should turn out
The finished chocolate halva should be dense, rich, and slightly crumbly with a glossy sheen, offering a deep bittersweet chocolate flavor balanced by nutty sesame tahini.