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Recipe by The Peppermill

Halva Chocolate Log

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Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Sesame

Impress your friends and family with this elegant and delicious masterpiece!

 

For more ways to use transfer sheets, try:

Crispy Chocolate Cornflake Treats

Chocolate Transfer Sheet Cookies

Ingredients

Halva Chocolate Log

  • 1 pound halva paste

  • 2 pounds semisweet chocolate, or 1 pound semisweet chocolate and 1 pound premium white coating

  • 6 ounces Haddar Baracke Halva cut into half inch cubes

  • Luster dust

Tools

  • Log mold

  • Acetate sheet

  • Transfer sheet or texture sheets

Directions

Prepare the Log

1.

Melt the chocolate in a microwave or double boiler, stirring frequently. Add halva paste. Stir to combine and melt completely.  Gently stir in the chunks of halva, being careful not to break them up.

2.

Line the mold with the acetate sheet. Place texture sheet in the mold as well.

3.

Pour the chocolate mixture into mold and put into the refrigerator to set (about 45 minutes). When the log is firm, release the two ends with a thin spatula and pull the overhanging acetate sheet to remove from the mold. Invert the log onto a tray. Gently remove texture sheet. 

4.

Using a brush, gently dust the luster onto your log. Store at cool room temperature.

Halva Chocolate Log

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