When I’m using a small pot for this, often the candy thermometer won’t fit on the side of the pan PLUS you don’t want the tip of the thermometer touching the bottom of the pan. That can throw off the reading. So, I’ll hold the thermometer in the liquid starting at around 6 minutes to check the temperature until it hits 250. Be very careful and pay attention. You may have to check a dozen times (be patient) until that temperature is just right. Don’t rush the process and don’t walk away.
SPECIAL NOTES: Making this candy has special meaning for me. It was my dad’s favorite candy and one of the few sweets he indulged in on a regular basis. Growing up, there was always a bar of halva in our refrigerator and every kid knew that was “daddy’s candy”. Like all things you are told you “can’t have”, I wanted it, loved it and still crave it from time to time. I only recently heard about making this and had never thought of trying it. But it was a joy and a gift of love to make it and he would have gone nuts over this. I served in for Christmas 2020 and learned that my niece’s finance and family love Halva (who knew?) so this is sure to be a regular on my dessert buffet. Now, I’m on a mission to try new flavors. Coming to you soon…
Chocolate Covered Halva
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- Nonstick vegetable oil spray
- 1 ½ Cups Tahini (usually a 16 oz. jar of tahini)
- 1/3 Tsp. Kosher salt
- 3 Tbsp. Black and white sesame seeds, divided
- 1 ½ Cups Sugar
- 4 Oz. Bittersweet chocolate
- Flaky sea salt (Maldon is my preference)
Instructions
- Spray an 8 ½ x 4-½ inch loaf pan with nonstick spray and then line it withparchment paper. Leave 2-inch overhang on both of the long sides.
- Mix the tahini (often the oil has separated from the sesame paste so stir this completely before adding to other ingredients), salt and 2 Tbsp. of the mixed sesame seeds in a medium bowl to combine. Put that to the side.
- Cook the sugar and ½ cup of water in a small saucepan until the sugar is dissolved (about 4-5 minutes). Increase the heat to medium high and fit with a candy thermometer. (See note below) Cook the syrup, brushing the sides of the pot with a wet pastry brush as needed to dissolve the crystalized sugar that forms, until the thermometer reads 250 degrees exactly. (This can take anywhere from 7-10 minutes).
- As soon as it hits 250 degrees, immediately remove pan from stove and gradually add to the tahini in the bowl stirring constantly with a spatula. Continue to mix until the halva comes together into a smooth mass and starts to pull away from the sides of the bowl (takes under a minute for this to happen). Don’t over mix this or the candy becomes crumbly. Immediately scrape the mixture into the prepared pan. Let cool completely.
- You can melt the chocolate in the microwave in 30-second intervals stirringafter each 30-second period until the chocolate is smooth and melted.
- Invert your set halva onto a wire rack sitting over a parchment lined baking sheet (to catch the dripping chocolate). Pour your chocolate over the halva and smooth it out so it completely covers the top and sides of the candy.
- Spring with the remaining sesame seeds and flaky salt. Cut into small squares and serve or box as gifts. Cover tightly and store for up to 3 days at room temperature.
