Chocolate Cardamom Halvah

If you’ve never eaten halvah, your life is not yet complete. This delightful confection can be found from western Asia to the Middle East. It is an iconic Levantine dessert made with tahini (sesame paste), sugar, and a variety of flavorings. It is imperative to have a good candy thermometer when making this. Once you’ve mixed all the ingredients together it sets quickly so make sure you are absolutely ready to get it in the prepared pan once you commit to starting.

Chocolate Cardamom Halvah


  • 1 pound (16 ounces or 453 grams) granulated sugar

  • 4 ounces (1/2 cup or 114 grams) cold water

  • 1 pound (16 ounces or 453 grams) good-quality tahini paste (make sure it’s pure tahini)

  • 4 ounces (114 grams) dark chocolate

  • ⅛ teaspoon kosher salt

  • 1 teaspoon ground cardamom


Note: you’ll need a candy thermometer to make this recipe.

  1. Add sugar and water to a medium saucepan and heat over medium-high heat. Do not stir. Heat until a candy thermometer reads 248 degrees F.

  2. While your sugar mixture is cooking, microwave tahini in a large microwavable bowl for 30 seconds or until warm.

  3. Melt chocolate in a double boiler. Stir in salt and cardamom.

  4. Once sugar reaches 248 degrees, pour the sugar mixture over the tahini and mix quickly until just mixed. Swirl in chocolate. Do not over mix.

  5. Line a small mold with plastic wrap and pour in the mixture. Refrigerate overnight. Cut and eat! Keeps well at room temperature, or in the refrigerator if it’s warm out.

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