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

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.

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

Place chocolate in a separate, smaller microwavable bowl and microwave in 30 second increments until melted, stirring to melt. Stir in salt and cardamom.

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

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 in the hotter months.