HALVA CHOCOLATE RECIPES

Steps:

• 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.
• Do Ahead: Halva can be made 3 days ahead. Store tightly wrapped at room temperature.

Steps:

• 1. Knead all the ingredients into a smooth and flexible dough. 2. Let the dough rise until doubled in volume. 3. Roll out a large rectangle about half an inch thick. 4. Spread the chocolate spread generously over the dough. 5. Sprinkle the halva crumbs over the chocolate. 6. Roll up the dough lengthwise and press down slightly. 7. Cut with a sharp knife into halves and braid a form. 8. Brush with egg and leave for 15 minutes. 9. Preheat oven to 340 degrees and bake for about 25 minutes, until golden. Allow to cool slightly before slicing. Recipe excerpted from Cook In Israel.