Two chocolate halvah recipes, one using raw sesame seeds, one using tahini. Both are delicious but the textures vary, your choice which you prefer. If you are still feeling "guilty" about eating chocolate, halvah is full of calcium and protein.
Chocolate Marbled Halvah
The humble sesame seed contains more calcium than milk, cheese or nuts, and raw honey actually helps with the retaining of calcium. The protein in sesame seeds is comparable to that of meat and you get 25% more of it than with meat. Raw honey has enzymes and other rejuvenating nutrients as well.
Ingredients:
1 cup sesame seeds 2 tsp raw honey 3oz. chocolate 1 t vanilla extract
Directions:
Grind the sesame seeds in a spice grinder or food processor. They need to be very fine. You may need to do this in two or three batches.
Boil some water in a small saucepan, then place 1/2 of the honey and all of the chocolate (shaved or chopped fine) in it and stir until smooth and well blended. Add half of the ground sesame seeds.
Pour the other half of the ground sesame seeds into another bowl and add the other half of the honey and the vanilla.
You could work hard at blending these mixtures with a spoon, but the best way is to get your fingers in there. If you knead it like bread dough, incorporating lots of air, you get something closer to the "flakiness" of commercial halvah.
Now combine the two mixtures, kneading until they are one mixture "marbled" in appearance. Wash your hands.
Method 1: Roll the halvah into balls and coat with coconut or cocoa.
Method 2: Alternatively line a small square cake tin or box (about 3"x4") with waxed paper, press in the mixture, and refrigerate for about an hour before slicing into cubes or rectangles.
Halvah made with Tahini
This recipe made with tahini may be simpler for some; I prefer the first recipe myself but try them both! You'll need a candy thermometer for this one.
Ingredients:
2c honey 1 1/2 c tahini (sesame butter) 8 oz. chocolate, shaved (or less, to taste)
Directions:
Warm two cups of honey to approximately 240 degrees F.
Add the shaved chocolate and warm it to 120 degrees F, stirring until well blended.
Stir one and a half cups of tahini thoroughly to integrate excess oil which may have floated to the top, and warm it to 120 degrees F.
Fold the tahini into the honey mixture, and turn the warm mass out onto an oiled board to knead it.
When the mass is well kneaded, press it into an oiled pan to set, and allow it to cool completely before cutting. If you want to add nuts or other flavorings, mix them in with the honey before adding the tahini.
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The humble sesame seed contains more calcium than milk, cheese or nuts, and raw honey actually helps with the retaining of calcium. The protein in sesame seeds is comparable to that of meat and you get 25% more of it than with meat. Raw honey has enzymes and other rejuvenating nutrients as well.
