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Greek semolina chocolate halvah

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Ingredients

  • 150 ml seed oil
  • 300 g semolina
  • 400 g granulated sugar
  • 600 ml water
  • 1 teaspoon cinnamon
  • zest of 2 oranges
  • 100 g ION PÂTISSERIE classic couverture 

 

Method 

Place a pot over high heat, and add the water along with sugar into it. Heat until they come to a boil. 

Into another pot, pour the seed oil and place over medium to high heat. 

As soon as the seed oil is warm enough, add semolina and start stirring continuously with a wooden ladle for about 4 minutes, until it becomes golden brown. 

Then, using a ladle, gradually add the hot syrup into the pot with the semolina mixture. Be careful during this process, because the mixture is really hot and it also bubbles. 

When you pour all of the syrup into the semolina mixture, keep the pot on the stove and stir continuously with the wooden ladle, until the mixture starts to bubble. 

Next, remove the pot from heat, add the cinnamon and orange zest and stir again.

Right after, transfer half of the quantity of halvah into a rectangular cake pan and press on the surface with a spoon to give it a smooth appearance.

To half of the halvah remaining in the pot, add the chocolate couverture cut into chunks, and stir with the wooden ladle until it forms into a smooth chocolaty halvah. 

Finally, add the chocolaty halvah into the cake pan over the plain halvah layer, and spread it evenly with a spoon. 

 

Let it cool for 1 hour, and then serve. 

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