Arabic chocolate halva
This fudge-like sweet is a Middle Eastern favourite - add chocolate and it becomes a global favourite!
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 40m |
| SERVES | Makes 30-45 pieces |
450 gms sugar
225 ml water
175 ml tahini
2 tsp vanilla extract
2 egg whites
50 gms plain chocolate, 70 per cent cocoa solids
Made with tahini, the traditional soft candy is a rich and decadent offering that is found easily in supermarkets, but is just as easy to make at home.
1. Line a 23cm square baking tin with non-stick baking paper.
2. Heat the sugar and water in a pan and stir until the sugar dissolves. Bring to a boil and cook steadily until a little of the mixture dropped into cold water forms a firm ball, between your finger and thumb (about 121°C/250°F on a sugar thermometer). Remove from the heat.
3. Whisk the tahini in a large bowl until smooth, then stir in the vanilla extract.
4. Whisk the egg whites until stiff, but not dry. Gently fold them into the tahini. Very gradually trickle in the sugar syrup, mixing well.
5. Melt the chocolate in a bain marie. Stir into the tahini and egg white mixture, just enough to incorporate the chocolate in streaks through it.
6. Turn the mixture into the tin and smooth the top. Cover with non-stick baking paper and cool, then chill overnight until firm. Cut into small squares.
Recipe courtesy: Stockfood
Tip: To elevate the dish for Eid, mix flaked almonds and chopped pistachios through before spooning into the tin.
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