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Chocolate Cardamom Halvah

Amy Kritzer
Halvah is surprisingly east to make. And it's especially tasty as Chocolate Cardamom Halvah!
4.88 from 8 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine Israeli


  • 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
  • 1/8 teaspoon kosher salt
  • 1 teaspoon ground cardamom


  • 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.


Halvah will need to set overnight.
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