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Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Tahini Pistachio Halvah



  • Gather The Ingredients.
  • Lightly Oil a 6-Cup Mold, Loaf, Or Cake Pan.
  • Heat the Honey In a Heavy-Bottomed Saucepan over Medium Heat until It Reaches 240 F* or the Soft-Ball Stage: When a Bit of the Syrup is dropped into Cold Water It Should Form a Soft, Flexible Ball.
  • Allow the Honey to Cool Slightly and Add the Vanilla Extract, Pistachio Spread & Pistachios.
  • Gently fold in the Tahini and Stir until the Mixture is Well Blended.
  • Pour the Mixture into the Prepared Pan and Cool Completely.
  • Wrap The Halvah Well and Refrigerate It for 24 to 36 Hours So the Halvah’s Characteristic Crystallized Texture Can Fully Develop.
  • Cut The Halvah into Slices While It’s cold but Serve at Room Temperature.
  • The Halvah Can Be Kept In The Refrigerator For Several Months.

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