Double halva with chocolate / Double halva with chocolate

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.