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Black tie halvah

Time 15 minutes
Yields Makes 4 to 6 servings
Black tie halvah
(Kirk McKoy / Los Angeles Times)
1

Place the halvah on a serving plate.

2

Chop the chocolate into ¼- to ½-inch pieces and place in heatproof or microwaveable bowl. Just before serving, partially melt chocolate, without stirring, over simmering water or in microwave oven; you should still have lots of chocolate chunks visible.

3

Spoon chocolate over top of halvah, allowing some to flow down the sides. Top with a thick layer of chopped nuts. Sprinkle with fleur de sel and pepper. Use a zester to garnish with long curls of orange peel, if desired.

This is best served before the chocolate hardens, but leftovers are pretty great.

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