Ingredients
- 100 ml seed oil
- 200 g fine semolina
- 250 g brown sugar
- 400 ml water
- 1 teaspoon cinnamon
- zest of 1 orange
- 125 g ION PATISSERIE classic couverture
Method
In a small saucepan, add the water and sugar and heat them over high heat until they come to a boil.
In another saucepan, add the seed oil and heat it over medium-high heat.
Once the seed oil is hot, add the semolina and stir with a wooden spoon for about 4 minutes, until the desired colour is achieved.
Then, slowly add the hot syrup to the pot with the semolina, using a ladle, being very careful because at first it makes a lot of steam and a strong boiling sound.
After pouring all of the syrup into the semolina, continue to keep the saucepan on the heat, stirring continuously with the wooden spoon until bubbling.
Next, pull the halvah from the heat, add in the cinnamon and orange zest.
Right after, place the couverture, which you have previously cut into thick pieces.
Mix with the wooden spoon until it becomes a homogeneous chocolate halvah.
Finally, pour the chocolate halvah into dishes of your choice.
Allow an hour to cool and serve.
