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Side on view of chocolate halva sliced on a plate
15Prep Time
A little effort

Chocolate Halva

About our chocolate halva recipe

Halva is a Middle Eastern treat made from tahini that is similar to fudge, but much yummier!

Many different flavors of halva exist and most anything can be stirred into tahini mixture for fun different variations. We've opted for chocolate.

Be careful to not over stir your chocolate halva or it may become to crumbly and won't hold together very well. You need to stir just long enough until the mixture thickens. 

Chill time: approx 2 hours

15Prep Time
A little effort


  1. Step 1:

    1. Line a 900g (2lb) loaf tin with parchment paper.
  2. Step 2:

    1. In a medium sized saucepan add the sugar and water. Heat gently until the sugar dissolves, then increase to a medium heat, add a sugar thermometer, and boil until the syrup reaches a temperature of 120C then immediately remove from the heat.
  3. Step 3:

    1. Meanwhile whilst the sugar reaches the correct temperature, put the tahini and salt into a large heat proof mixing bowl then stir in ¾ of the melted chocolate and the vanilla.
  4. Step 4:

    1. Very carefully and slowly pour the syrup into the tahini mixture, mixing continuously and gently with a wooden spoon. Once the syrup has been added, continue to stir very gently until the mixture comes together. Do not overmix or halva will be very crumbly.
  5. Step 5:

    1. Quickly spoon the mixture into the prepared tin,  smooth the top with a silicone spatula and allow to cool in the tin then drizzle over the remaining  chocolate. Transfer the halva to the fridge for 2-3 hours then carefully remove from the tin, peel back the parchment paper and cut into slices.


    • 350g Billington's Golden Granulated Sugar
    • 120ml Water (cold)
    • 350g Tahihi
    • 1/2 tsp Fine sea salt
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Plain chocolate (70% cocoa)

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