Chocolate Halva Recipe
Ingredients:
Rice bran oil
1 1/2 cups Tahini
1/4 teaspoon sea salt fine
4 tablespoons black sesame seeds
1 1/2 cups caster sugar
112 grams cru sauvage chocolate
1/4 cup edible rose flowers
Flaky Sea Salt for finishing
Instant read thermometer
Directions:
1. Lightly oil 8 1/2 x 4 1/2" loaf pan and then line with parchment paper with overhang on the long sides
2. Mix the tahini, sea salt and 2 tablespoons of sesame seeds in a medium bowl to combine.
3. In a small sauce pad, add the sugar half a cup of water over low heat, stirring constantly until the sugar is dissolved. About 4 to 5 minutes.
4. Once dissolved, increase heat to medium high. Have your instant read the thermometer at the ready
5. Cook the syrup, until the thermometer reaches 250°F. Approximately 7 to 10 minutes.
6. Immediately remove the serve for the heat and then gradually stream it into the tahini mixture, mixing constantly with a wooden spoon or spatula.
7. Continue to mix until the halva comes together in a smooth mass and starts to pull away from the sides of the ball. Typically less than one minute.
8. Be careful not to over mix as the Haul will become crumbly.
9. Working quickly, straight the mixture into the pan and let it cool.
10. In a double boiler or bowl set above a pan of simmering water melt the chocolate stirring often.
11. Remove from the heat.
12. Invert the cooled halva onto a wire rack inside a parchment – lined rimmed baking sheet - and then peel away and discard the parchment paper
13. Pour chocolate over the halva and sprinkle with the rose flowers and flake sea salt and sesame seeds.
14. Let the chocolate set before serving about 42 minutes.
