Salted Chocolate Halva Recipes

SALTED CHOCOLATE HALVA

Salted Chocolate Halva image

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

Ingredients

Nonstick vegetable oil spray
1 1/2 cups tahini
1/4 tsp. kosher salt
4 Tbsp. black and white sesame seeds, divided
1 1/2 cups sugar
4 oz. bittersweet chocolate
1/4 cup dried edible flowers (such as cornflowers and/or roses; optional)
Flaky sea salt
Special Equipment
A candy thermometer

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.

CHOCOLATE-CHOCOLATE CHIP HALVA COOKIES

Chocolate-Chocolate Chip Halva Cookies image

Double the chocolate, double the fun, right? Well, here the fun--and the flavor--have been amped up with toasty-sweet halva swirled right into the batter. Topped off with some flaky sea salt, these cookies are all-around magic.

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 2 dozen

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
6 ounces halva, roughly crumbled
1 tablespoon sesame seeds
2 teaspoons flaky sea salt

Steps:

Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on "stir" until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.

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2018-11-20 Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva …
From bonappetit.com
4.6/5 (16)
Author Andy Baraghani
Servings 8
Estimated 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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