Best 2 Salted Chocolate Halva Recipes
Indulge in the delectable symphony of flavors with salted chocolate halva, a confection that tantalizes the taste buds with its harmonious blend of sweet, savory, and nutty notes. Embark on a culinary journey as we unveil the secrets behind crafting this exquisite dessert, guiding you through the process of selecting the finest ingredients and mastering the delicate balance of flavors that makes salted chocolate halva a true masterpiece. Discover the art of achieving the perfect texture, a combination of tender and crumbly, that melts in your mouth, leaving a trail of irresistible richness. Prepare to elevate your dessert repertoire with this exceptional treat that promises to delight your palate and captivate your senses.
Here are our top 2 tried and tested 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.
CHOCOLATE-CHOCOLATE CHIP HALVA COOKIES
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
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.
Tips:
- To make the tahini paste, toast the sesame seeds in a pan over medium heat until they are golden brown and fragrant.
- Once the sesame seeds are toasted, grind them in a food processor until they are a fine powder.
- To make the sugar syrup, combine the sugar and water in a saucepan and bring to a boil over medium heat. Stir constantly until the sugar is dissolved.
- Once the sugar syrup is boiling, remove it from the heat and stir in the tahini paste. Mix until the mixture is smooth and well combined.
- Pour the mixture into a prepared pan and let it cool for at least 2 hours, or overnight.
- To make the chocolate ganache, melt the chocolate and cream together in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth.
- Pour the chocolate ganache over the cooled halva and let it set for at least 30 minutes, or until the chocolate is firm.
- Cut the halva into squares and serve.
Conclusion:
Salted Chocolate Halva is a delicious and easy-to-make dessert that is perfect for any occasion. This recipe is a great way to use up leftover tahini paste, and the combination of chocolate and halva is sure to please everyone. With its rich, nutty flavor and decadent chocolate ganache, this dessert is sure to be a hit. So next time you're looking for a sweet treat, give this Salted Chocolate Halva a try. You won't be disappointed!
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