Halva Balls
Posted: 24 January 2008 02:43 PM   [ Ignore ]
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1 1/2 cup Joyva tahini
1/4 cup honey
dash of salt
1/4 cup Carnation malted milk
Guittards bittersweet

Stir the honey, salt, and tahini until it thickens. Not long. If you over mix the oil can separate from the tahini.
Work in the malt until mixed.
Cool in the refrigerator until it stiffens. You can speed this up in the freezer but don’t let it freeze.
Form into 1/2 inch diameter balls and dip them in the chocolate.
I am a poor dipper so I usually just spoon the chocolate over the top of the balls and let it flow down.

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Posted: 24 January 2008 07:35 PM   [ Ignore ]   [ # 1 ]
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What in the Halva are these things?  I’ve never heard of them smile.

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Posted: 24 January 2008 08:14 PM   [ Ignore ]   [ # 2 ]
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LOL  LOL!

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Posted: 24 January 2008 09:18 PM   [ Ignore ]   [ # 3 ]
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Super charged antioxident treats that I can’t stop eating.
No baking just a little bit of melted chocolate.
I am sure someone else has done something similar someplace or other but this is my very own invention. gulp

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Posted: 25 January 2008 01:45 PM   [ Ignore ]   [ # 4 ]
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PATRINCIA:
  Good afternoon my friend. This dessert product was a very popular candy bar when I was a teenager in Brooklyn, NYC. where I was born.
I do remember buying a bar… I think it cost about 5 cents then. I didn’t like it. However, it was a very, very popular candy dessert in the Jewish community then & I would guess it is so presently.
  I trust this posting will find you well,have a nice day.

  ~CASS.

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Posted: 25 January 2008 10:21 PM   [ Ignore ]   [ # 5 ]
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Yeah halva has been around for thousands of years probably and combining it with chocolate is not a great creative leap. But…
Commercial stuff could never be as good as homemade. I don’t know what they do to commercial halva to make it crunchy? These are smooth and the coat your mouth with intense flavor. MMM

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Posted: 26 January 2008 06:39 PM   [ Ignore ]   [ # 6 ]
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Here’s more about Halva:

http://en.wikipedia.org/wiki/Halvah

I didn’t realize there were so many different versions from so many different areas! Biologists who study evolution would call this the “radiation” of species—given time, they spread out and change. Recipes seem to do the same thing.

Like Freshkid, I tried halvah as a kid (in New Jersey) and didn’t much like it. It was kind of gritty, way too sweet, and didn’t taste good. But then, that was probably a commercial version, and possibly stale to boot.

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Posted: 26 January 2008 10:03 PM   [ Ignore ]   [ # 7 ]
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I guess my favorite commercial halva is Joyva. It is less sweet and crunchy than most. I made the mistake of buying some Turkish halva once. It was like hard candy and didn’t have much flavor. Not what I expected at all. Note that I put some salt in my halva. Not enough to taste but just enough to round out the flavor. The commercial halva’s that add chocolate use that low cocoa stuff and kind of swirl it in which doesn’t give much chocolate flavor. When you dip at home your mouth gets that full chocolate coating before you experience the astringency of the tahini. Then it all melts together.

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Posted: 28 February 2008 08:35 AM   [ Ignore ]   [ # 8 ]
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Gene, these sound FABULOUS!  I will not rest till I’ve made some!
I’m a halva-holic, and avoid buying it because I chow through it WAY too fast.  I like Joyva, too, but my favorite is the fresh, moist kind they sell in slabs at my local deli.

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Posted: 29 February 2008 12:40 PM   [ Ignore ]   [ # 9 ]
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Hello Hane,
Let me know how they turn out.

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