Chocolate Swirled Halva
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus cooling time
Cooking time: 20 minutes
Serves: makes 8 large slices
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2 tablespoons toasted sesame seeds
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1 cup/260g/9.1ozs. tahini, room temperature
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Pinch salt
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1 teaspoon vanilla
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1 cup/220g/7.7ozs. sugar
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120g/4ozs. honey
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100g/3.5ozs. dark chocolate, chopped
Step 1 - Line a 15x9.5cms/5.9x3.7inch loaf tin on the base and sides with parchment and sprinkle sesame seeds on the base of the tin. In a large heatproof bowl stir the tahini, salt and vanilla together and set aside. Heat the sugar in a heavy bottomed saucepan on medium to high heat until it starts to turn brown and form a caramel. Remove from the heat and add the honey to the caramel and mix together.
Step 2 -Immediately pour the honey caramel into the sesame mixture stirring to combine until it starts to become stiff. Add the chocolate and allow the heat to melt the chocolate and stir a little to get a striped effect. Pour into the prepared tin. Cool to room temperature and then refrigerate for 1-2 days so that it develops the signature grainy halva texture. Store wrapped in the fridge for up to 6 months.