Oaxacan Chocolate Halwa

Ingredients

In this adaptation, the traditional Iranian ice halwa is transformed into a fusion dessert by incorporating Oaxacan chocolate. The addition of Oaxacan chocolate brings a unique flavor profile to the dish, with its distinct notes of cinnamon and nutmeg. This adaptation also includes a garnish of chopped nuts, which adds a delightful crunch to the smooth texture of the halwa. We alse have the original recipe for Ice halwa, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (113g) ghee 1/2 cup (113g) ghee
• 1 cup (200g) sugar 1 cup (200g) sugar
• 2 cups (470ml) water 2 cups (470ml) water
• 100g Oaxacan chocolate, chopped 100g Oaxacan chocolate, chopped
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Chopped nuts, for garnish Chopped nuts, for garnish
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large pan, heat the ghee over medium heat. Add the semolina and cook, stirring constantly, until it turns golden brown and releases a nutty aroma.
2. 2.
   In a separate saucepan, combine the water and sugar. Bring to a boil, stirring until the sugar dissolves completely.
3. 3.
   Slowly pour the sugar syrup into the semolina mixture, stirring continuously to avoid lumps.
4. 4.
   Reduce the heat to low and continue cooking the mixture, stirring constantly, until it thickens and starts to pull away from the sides of the pan.
5. 5.
   Add the chopped Oaxacan chocolate, ground cinnamon, and ground nutmeg to the mixture. Stir until the chocolate melts completely and is well incorporated.
6. 6.
   Remove the pan from heat and let the halwa cool slightly.
7. 7.
   Transfer the halwa to a greased dish and spread it evenly. Allow it to cool completely and set.
8. 8.
   Once cooled, cut the halwa into desired shapes and garnish with chopped nuts.
9. 9.
   Dust the halwa with cocoa powder before serving.

Treat your ingredients with care...

• Semolina — Toasting the semolina until golden brown enhances its nutty flavor and prevents the halwa from becoming too grainy.
• Oaxacan chocolate — Use high-quality Oaxacan chocolate with a high cocoa content for the best flavor. Chop it finely to ensure it melts smoothly into the halwa.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper to the halwa mixture.
• Experiment with different types of nuts for the garnish, such as pistachios or almonds, to add variety and texture.
• Serve the Oaxacan Chocolate Halwa warm with a scoop of vanilla ice cream for an indulgent dessert experience.
• If you prefer a smoother texture, blend the halwa mixture in a food processor before transferring it to the dish.
• Store the halwa in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Oaxacan Chocolate Halwa as a dessert after a traditional Oaxacan meal. It pairs well with a cup of Mexican hot chocolate or a strong espresso.

Presentation advice

Present the Oaxacan Chocolate Halwa on a decorative plate, garnished with a sprinkle of cocoa powder and a scattering of chopped nuts. Consider adding a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of elegance.