Homemade Chocolate Halva with homemade raw tahini

👨‍🍳 Method

For the Halva

1. 1
   Bring the sugar and water to a boil and cook the syrup to 120°C (250°F) on a candy thermometer.

   Small saucepanStoveCandy/oil thermometer
2. 2
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Taste and adjust the seasoning.
4. 4
   Meanwhile, in a large bowl, mix the tahini with the cocoa, vanilla and salt.

   Bowl
5. 5
   Pour the hot syrup over the tahini mixture and mix quickly with a wooden spoon.

   Wooden spoon
6. 6
   Add the almonds and mix.
7. 7
   Transfer the mixture to a pan lined with parchment paper and press down well.

   Baking panParchment paper
8. 8
   Let cool at room temperature and transfer to the fridge for 4 hours or more, until the halva sets, and slice diced.

   KnifeRefrigerator

   💡Halva keeps in the fridge up to two weeks.