Salted Chocolate Halva Recipes
SALTED CHOCOLATE HALVA
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Provided by Andy Baraghani
Categories Bon Appétit Holiday 2018 Hanukkah Christmas Christmas Eve Sesame Chocolate Dark Chocolate Candy Cookies Winter Dessert
Yield 8 servings
Number Of Ingredients 10
Steps:
- Do ahead:
- Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on both of the long sides. Mix tahini, kosher salt, and 2 Tbsp. sesame seeds in a medium bowl to combine; set tahini mixture aside.
- Cook sugar and 1/2 cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes. Increase heat to medium-high and fit pan with candy thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form, until thermometer registers 250°F, 7-10 minutes. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly. Working quickly, scrape into prepared pan and let cool.
- Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva and sprinkle top with flowers (if using), sea salt, and remaining 2 Tbsp. sesame seeds. Let sit until chocolate is set before serving, about 30 minutes.
- Do Ahead
- Halva can be made 3 days ahead. Store tightly wrapped at room temperature.
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4.6/5 (16)Author Andy BaraghaniServings 8Estimated Reading Time 4 mins
- Lightly coat an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on both of the long sides. Mix tahini, kosher salt, and 2 Tbsp. sesame seeds in a medium bowl to combine; set tahini mixture aside.
- Cook sugar and ½ cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes. Increase heat to medium-high and fit pan with candy thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form, until thermometer registers 250°, 7–10 minutes. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly. Working quickly, scrape into prepared pan and let cool.
- Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva and sprinkle top with flowers (if using), sea salt, and remaining 2 Tbsp. sesame seeds. Let sit until chocolate is set before serving, about 30 minutes.
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