An easy, fast and delicious variation of the classic semolina halva, for chocolate lovers.
Waiting time: 2 hours
Execution time: 25 minutes
Baking time: 10 minutes
Servings: 12
Components
For the syrup
- 1250 ml of water
- 350 gr. granulated sugar
- 2 and others honey
- 1 cinnamon stick
- 2 carnations
- 2 tbsp. rose water
For halva
- 400 gr. coarse semolina
- 100 gr. hazelnuts, coarsely ground
- 125 ml seed oil
- 100 gr. chocolate couverture, finely chopped
- Grate 1 orange
For the syrup
- In a saucepan put all the ingredients for the syrup except the honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and remove from the heat, stir lightly and set aside.
For halva
- Put the seed oil in a saucepan and roast the hazelnuts.
- Then add the semolina and roast for 5 minutes until lightly browned.
- Pour the hot syrup into the pot and stir over low heat with the whisk until the mixture thickens.
- Stir the halva constantly so that it does not stick.
- Divide our mixture into two bowls.
- In a bowl add the chocolate and the zest and mix well with a whisk.
- Wet with water a round form with a hole in the middle.
- Pour the chocolate mixture into our mold and then the white.
- Leave the halva to cool in the refrigerator for 2 hours
- Turn the halva over on a platter and serve.
An easy, quick and delicious choice of classic semolina halva for chocolate lovers.
Waiting time: Two hours
Preparation time: 25 minutes
Cooking time: 10 minutes
Servings: 12
Ingredients
For the syrup
- 1250 ml water
- 350g granulated sugar
- 2 tbsp honey
- 1 cinnamon stick
- 2 cloves
- 2 tbs rose water
For the halva
- 400 g semolina, thick
- 100 g hazelnuts, chopped
- 125 ml sunflower oil
- 100 g chocolate cofficial, chopped
- Zest from 1 orange
Method
For the syrup
- In a pot, add all the ingredients for the syrup except honey.
- Stir until it comes to a boil. Do not stir again from the time the boiling starts.
- Place over low heat for 5 minutes.
- As soon as it comes to a boil add the honey and remove it from the heat.
- Mix gently and leave the syrup aside.
For the halva
- In a pot, place the sunflower and roast the almonds.
- Then, add the semolina and roast for 5 minutes until lightly browned.
- Pour the hot syrup into the pot and cook over low heat until the mixture becomes firm.
- Stir the halva constantly to prevent it from sticking.
- Divide the mixture into two bowls.
- In a bowl add the chocolate and zest and mix well with a wire.
- Wet a round cake pan shape with water.
- Pour the chocolate mixture into the pan and then the white mixture.
- Allow halva to cool in the refrigerator for 2 hours.
- Turn the halva on a platter and serve.