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Recipe Category / Sweets / Desserts
Chocolate and Orange Halvah
  • In a pot full of boiling water, add the 2 oranges, whole, and boil for 1 hour.
  • When ready, transfer oranges to a bowl full of cold water for 30 minutes to cool.
  • Then, cut them in half and squeeze into a bowl until all of the juice is extracted and remove any pits.
  • Discard the juice and pits. Cut whatever is left over from the orange halves into large pieces and puree them in a food processor.
  • Place a pot over medium heat and as soon as it gets hot, add the sunflower oil and semolina.
  • Stir for 4- minutes until golden.
  • Add the sugar, water and orange puree. Stir continuously for 8-10 minutes over medium to low heat with a wooden spoon, until the mixture thickens.
  • Then add the toasted hazelnuts and stir to distribute.
  • Divide the mixture by transferring half of the quantity to a bowl.
  • To half of the mixture remaining in the pot, add the chocolate couverture cut into pieces and stir until it melts and is completely incorporated, giving the mixture a chocolate color.
  • Transfer chocolate halvah mixture to a 23 cm cake pan with a hole in the center and press the surface with a spoon to give it a smooth appearance.
  • Add the other half of the halvah mixture over it and press on the surface with a spoon to give it a smooth appearance as before.
  • Let the halvah cool for 30-40 minutes at room temperature.
  • When ready, turn out on to a serving platter.
  • Decorate by adding lines of melted dark and white chocolate couverture over the top and serve.
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