Chocolate Halva |
Recipe
A sweet speciality with a rich cocoa flavour, cocoa nibs and tonka bean
Text:
Katharina Kuhlmann
Photography:
© Kati Neudert
1 October 2026
This simple recipe for halva combines a traditional version of this sweet treat, made with tahini (sesame paste), with rich cocoa notes. Once a sugar syrup has been made, all the remaining ingredients are stirred in and the mixture is left to set at room temperature (overnight) or in the fridge. As well as rich chocolate with 100 per cent cocoa content, cocoa nibs are also used, giving the mixture a slight crunch. Ground tonka bean rounds off this special taste experience. Served with a cup of black tea or coffee, this chocolate halva makes a lovely sweet afternoon snack.
VIVANI Superior Dark 100% Cocoa + Nibs: the perfect addition to this halva
The Superior Dark 100% Cocoa + Nibs bar offers pure chocolate indulgence with no added sugar. Made from organic fine flavour cocoa beans from the Dominican Republic, this bar captivates with its rich cocoa aroma, which also features fruity undertones, ensuring it does not taste too astringent or bitter. The addition of cocoa nibs gives the bar an exciting crunch. The clean recipe for this pure chocolate artwork consists of just three ingredients: cocoa mass, cocoa nibs and cocoa butter. The latter ensures that, despite its intensity, the chocolate retains a smooth melt.
In this halva, the 100 per cent chocolate provides a rich cocoa flavour. The bitter notes of the chocolate balance the halva’s intense sweetness very well and also create an intriguing contrast to the complex, intensely sweet and spicy flavours of the tonka bean.
RECIPE: CHOCOLATE HALVA
Ingredients
For a springform tin with Ø 18 cm; makes approx. 10 pieces
160 g
tahini
1 tsp
salt
150 g
sugar
40 ml
water
0.5 – 1
tonka bean, grated
40 g
Superior Dark 100% Cacao + Nibs Chocolate
10 – 20 g
cocoa nibs
a little
neutral oil for greasing
making
waiting / cooling time
3 hours or overnight
level of difficulty
easy
N°
01
Bring the water to the boil in a saucepan. Then reduce the heat so that the water is just simmering gently. Stir in the sugar until it has dissolved.
02
Leave the mixture to simmer, covered and without stirring, until it reaches a temperature of 120 °C (check with a baking thermometer). Continue to simmer until the sugar water has turned into a thick syrup.
03
In a large bowl, mix the tahini with the salt and the grated tonka bean. Whilst stirring continuously, pour the warm sugar syrup into the tahini mixture until a smooth mixture forms. As soon as the mixture begins to thicken (after about 40 seconds), stop stirring.
04
Chop the chocolate into small pieces. Gently fold these, together with the cocoa nibs, into the warm mixture until the pieces are evenly distributed.
05
Line the springform tin with baking paper and grease the sides well with oil. Spread the halva mixture evenly inside and smooth the surface.
06
Now either leave the mixture to cool to room temperature, cover it and place it in the fridge for at least 3 hours, or leave the halva to set at room temperature overnight.
07
Remove the set halva from the tin and cut it into about 10 equal-sized pieces, preferably rectangular. Serve with black tea or coffee.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Superior Dark 100% + Cocoa Nibs
Santo Domingo Cocoa | vegan | without added sugar
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