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Desserts

Black tie halvah

Black tie halvah
Kirk McKoy / Los Angeles Times

Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker repeatedly twirls her hands through the tawny batter. ... Read more

Total time: 15 minutes | Makes 4 to 6 servings
  • 1 (6- to 7-ounce) piece halvah
  • 1 (3-ounce) bar 72% chocolate
  • 1/3 cup salted pistachios, hazelnuts or almonds, chopped
  • Fleur de sel or other finishing salt
  • Freshly ground white or black pepper
  • Zest of 1 orange, optional

Step 1Place the halvah on a serving plate.

Step 2Chop the chocolate into ¼- to ½-inch pieces and place in heatproof or microwaveable bowl. Just before serving, partially melt chocolate, without stirring, over simmering water or in microwave oven; you should still have lots of chocolate chunks visible.

Step 3Spoon chocolate over top of halvah, allowing some to flow down the sides. Top with a thick layer of chopped nuts. Sprinkle with fleur de sel and pepper. Use a zester to garnish with long curls of orange peel, if desired.

Note: This is best served before the chocolate hardens, but leftovers are pretty great.

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