Halvah is the perfect dessert, it’s nutty, sweet — but not too sweet — and has this delightful soft yet firm texture. You’ll often find halvah in tubs in the grocery store or markets in the shape of big wheels or bricks that have been flavoured and ordained with pistachios, rose petals or chocolate. Halvah may look daunting to make at home, but with only six ingredients and about 15 minutes to put together, this Passover-friendly salty chocolate swirled halvah is quite simple. However, it does need a bit of “setting” time.
Tahini (sesame butter) is the base of the dessert and when mixed with chocolate and flakey salt, you get a rich and perfect sweet treat. Sesame seeds haven’t always been Passover-friendly for all Jewish people, but that changed for many in 2015 when the Rabbinical Assembly declared them kosher for Passover. You can enjoy halvah by the bite-full, but if you happen to have extra, we highly recommend stuffing them into brownies and cookies for the ultimate dessert.
Related: My Grandmother’s Passover Meringues
ingredients
directions
Line a loaf pan with parchment paper so it hangs over the long sides.
Put tahini and sea salt into a mixing bowl and stir to combine.
Pour sugar and water into a small saucepan and heat on low, stirring occasionally for 6-8 minutes until the sugar dissolves and the mixture starts to bubble. It should reach a temperature of 240°F, you can use a kitchen or candy thermometer to check.
Carefully pour in the hot sugar mixture along the side of the tahini bowl, mixing constantly. The tahini should be malleable but a bit thicker in texture.
Immediately pour ¾ of the tahini sugar mixture into the loaf pan. Spread out evenly using an offset spatula or spoon.
Quickly stir the cocoa powder into the remaining tahini sugar mixture in the bowl and then spread that over top of the tahini sugar mixture in the loaf pan.
Use a knife to swirl the chocolate part into the tahini part.
Sprinkle the chopped chocolate and flakey salt over top.
Let cool down for 1 hour to come to room temperature.
Then refrigerate overnight or for 24 hours if you have the time so that it develops a slightly flaky texture.
