Get ready for a chocolate overload! These Salted Dark Chocolate Halva Bites use tempered @valrhonausa Alpaco 66% dark chocolate filled with maple-sweetened tahini and halva crumbles. Topped with flaky sea salt, these cups are the perfect easy treat for serving during the holidays or giving as a gift!
If you’ve never tempered chocolate before, let us walk you through this crucial process! The cocoa butter in melted chocolate doesn’t naturally resolidify into the proper crystallization structure, which means you won’t have that shiny surface and clean snap when broken that you’re looking for. The easiest way is the seeding method: where you melt ⅔ of the chocolate and then stir in the remaining whole chocolate to bring the chocolate into temper. Don’t fear if it’s your first time, we have a full guide to tempering here!
Want to come eat chocolate with us!! We’ve teamed up with Valrhona to throw a Holiday Chocolate Extravaganza on December 7 in Brooklyn, NY, where we’ll be serving these treats alongside chocolate treats from our favorite bakers and pastry chefs. All proceeds will be going to the Food Recovery Network so you can feel good about indulging this holiday season!
- 1 pound Valrhona Alpaco 66% chocolate, finely chopped
- 1/ 2 cup tahini
- 1 tablespoon maple syrup
- 1/ 4 cup halva crumbles
- Flaked salt, for garnish
Arrange 20 large paper candy wrappers on a sheet pan and prepare a double boiler. Add ⅔ of the chocolate to the bowl of the double boiler and melt until 118°F. Remove from the heat and stir in remaining chocolate and stir until melted. Spoon 1 tablespoon chocolate in each wrapper. Chill for 15 minutes.
In a small bowl, stir tahini and maple until smooth. Spoon 1 teaspoon of tahini in the center of each chocolate and press a ½ teaspoon of tahini crumbles over the tahini. Cover each with 1 tablespoon chocolate in each wrapper. Sprinkle with flaky sea salt, then chill for another 30 minutes and serve.