Luxurious halva with chocolate and vanilla

When astir radical acceptable retired to marque halva astatine home, they spell for the easier type, made with semolina. The tahini-based version is trickier, but it is hearty and delicious – and each the much so with the summation of vanilla and chocolate.

Preparation & cooking time: 4 hours

Ingredients

(Servings: 14)

• ¾ cupful tahini mixed with 2 tsp cocoa powder
• A pinch of salt
• 250 g (about 1¼ cups) sugar
• A small sunflower oil

Method

• Lightly lipid a loaf cookware measuring astir 10×20 cm. Line it with baking parchment, making sure it covers the sides and hangs implicit the edges. Lay different expanse of parchment insubstantial connected your antagonistic and lightly lipid it.
• In the vessel of a stand mixer, adhd the plain tahini and ⅓ tsp salt. Beat with the paddle attachment connected debased speed until smooth.
• Meanwhile, disagreement the sugar evenly betwixt two small saucepans. Add 50 ml (3½ tbsp) water to each and spot some connected debased heat. Let simmer for astir 4 minutes, stirring conscionable erstwhile oregon twice astatine the start with a silicone spatula until the sugar dissolves.
• Keep 1 cookware connected debased heat. Increase the vigor of the different cookware to medium-high, placing a candy thermometer inside. Boil the syrup, brushing down the sides of the cookware with a damp pastry brushwood to dissolve immoderate crystals (otherwise the syrup whitethorn seize). Once the thermometer reaches 120°C / 248°F (about 10 minutes), the syrup is ready. Remove the cookware from the vigor immediately.
• Increase the mixer speed to mean and slowly determination the blistery syrup into the tahini, beating for astir 30 seconds until a smooth wide forms. Do not overmix oregon the halva will turn grainy.
• Quickly transfer the substance onto the oiled parchment sheet. Press it level with a spatula to an adjacent thickness of astir 2 cm (¾ in). Cover with a vessel to support it warm.
• Wash the thermometer and spot it successful the 2nd cookware of syrup. Raise the vigor to medium-high and boil until it reaches 120°C / 248°F (about 4 minutes), again brushing down the sides with a damp pastry brush.
• While the syrup boils, bushed the tahini with cocoa pulverization successful the aforesaid mixer vessel (no request to wash it). Add ½ tsp brackish and premix until smooth. Pour successful the blistery syrup and premix until you person a smooth mass.
• Uncover the white halva (it should still beryllium warm) and spread the cocoa halva evenly connected top. Press with a spatula so some layers are astir the aforesaid thickness. Lift the two agelong sides of the parchment and, with a crisp motion, fold the halva successful fractional lengthwise. Flatten it again with the spatula. Repeat three oregon 4 times, folding from antithetic sides each time. This creates a marbled effect.
• Carefully transfer the halva into the loaf pan, pressing it firmly into shape. Fold implicit the excess parchment and permission to chill for astatine slightest 3 hours. Remove from the pan, slice and serve.

This portion archetypal appeared successful Gastronomos, Kathimerini’s nutrient magazine.