Chocolate Halva
A decadent, melt-in-your-mouth confection that combines the nutty richness of sesame tahini with deep, velvety dark chocolate.
Ingredients
- •1 cup high-quality tahini (250g)
- •1/2 cup honey or maple syrup (170g)
- •1/2 cup high-quality dark chocolate chips (90g)
- •1/4 cup cocoa powder, unsweetened (25g)
- •1/2 teaspoon vanilla extract
- •1/4 teaspoon sea salt
- •1/4 cup chopped pistachios for garnish (optional)
Instructions
- 1
Line a small square loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2
Place the dark chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring until completely smooth.
- 3
In a medium mixing bowl, whisk together the tahini, honey, vanilla extract, and salt until the mixture is smooth and emulsified.
- 4
Sift the cocoa powder into the tahini mixture and stir until fully incorporated and uniform in color.
- 5
Fold the melted chocolate into the tahini mixture until just combined; do not overmix or the oils may separate.
- 6
Pour the mixture into the prepared pan and smooth the top with a spatula, sprinkling the chopped pistachios over the surface if desired.
- 7
Refrigerate for at least 2 hours, or until the halva is firm enough to slice cleanly.
- 8
Lift the halva out using the parchment paper and cut into small squares or diamonds before serving.
💡 Chef tips
- If the tahini separates in the jar, ensure you stir it thoroughly before measuring to get the right consistency.
- For a firmer, more traditional texture, use maple syrup instead of honey, as it sets slightly harder.
- Store the finished halva in an airtight container in the refrigerator for up to two weeks; it tastes best when served slightly chilled.
✅ How it should turn out
The finished halva should have a dense, fudge-like texture that crumbles slightly when bitten, offering a perfect balance of earthy sesame and rich, bittersweet chocolate.