Ingredients with Measurements:
- 1 cup tahini
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped pistachios (optional)
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a medium saucepan, combine tahini, honey, brown sugar, butter, and salt. Cook over medium heat, stirring constantly, until the mixture reaches 250°F on a candy thermometer.
3. Remove from heat and stir in vanilla extract and chocolate chips until the chocolate is melted and fully incorporated.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Sprinkle chopped pistachios on top, if desired.
6. Let the halva cool to room temperature, then refrigerate for at least 2 hours or until firm.
7. Once firm, remove the halva from the baking dish and cut into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator
Serving size:
Makes 16 small squares
Nutritional information:
Calories per serving: 200
Fat: 14g
Carbohydrates: 17g
Protein: 3g
Sugar: 14g
Fiber: 1g
Substitutions for ingredients:
- Almond butter or peanut butter can be substituted for tahini.
- Maple syrup or agave nectar can be substituted for honey.
- Coconut sugar can be substituted for brown sugar.
- Coconut oil can be substituted for unsalted butter.
- White chocolate chips or chopped nuts can be substituted for semisweet chocolate chips.
Variations:
- Add 1/4 cup of chopped dates or raisins for added sweetness.
- Sprinkle sea salt on top for a sweet and salty flavor.
- Use dark chocolate chips for a richer flavor.
- Add 1/4 tsp of cinnamon for a warm and spicy flavor.
Tips and tricks:
- Stir the mixture constantly while cooking to prevent burning.
- Use a candy thermometer to ensure the mixture reaches the correct temperature.
- Let the halva cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Use a sharp knife to cut the halva into small squares.
- Store the halva in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the halva in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The halva can be served cold or at room temperature. To soften the halva, let it sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
Arrange the halva squares on a platter and sprinkle with chopped pistachios or sea salt. Serve with a cup of hot tea or coffee.
Garnishes:
Chopped pistachios, sea salt, or powdered sugar can be used as garnishes.
Pairings:
The halva pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a small salad can be served alongside the halva.
Troubleshooting advice:
- If the halva is too soft, it may not have reached the correct temperature while cooking. Try refrigerating it for a longer period of time.
- If the halva is too hard, it may have been refrigerated for too long. Let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Use a candy thermometer to ensure the mixture reaches the correct temperature to prevent foodborne illness.
- Store the halva in an airtight container in the refrigerator to prevent spoilage.
Food history:
Halva is a popular Middle Eastern dessert made from tahini and sugar. It is often served during special occasions and religious holidays.
Flavor profiles:
The Chocolate Chip Halva has a sweet and nutty flavor with a hint of chocolate.
Serving suggestions:
Serve the halva as a dessert or as a sweet snack.
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