Basic Halva

Directions

1. 1
   For the basic halvah:
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   If you have a Vita-Mix blender with a square dry blade, use it to grind the sesame seeds in two batches.
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   You will need to use the plastic plunger that comes with it, too, to keep pushing the seeds into the blades.
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   If you dont have the dry blade, or a Vita-Mix, you can grind them in small batches in a spice or coffee grinder-either way, be sure that no whole seeds remain.
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   Transfer the ground sesame to a bowl and add the remaining ingredients, taking care to sift the date sugar.
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   Mix thoroughly by hand and shape into a 1-inch-thick rectangular slab.
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   Refrigerate the halvah until solid (1 to 2 hours) and cut into approximately 25 cubes.
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   Store the halvah covered in the refrigerator.
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   For the carob-marbled halvah:
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    Prepare the dough for the basic halvah recipe.
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    Roll 2/3 of the dough into a rope approximately 2 inches thick.
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    Knead the carob powder into the remaining 1/2 of the dough until very thoroughly mixed.
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    Roll the carob halvah into a rope equal in length to the plain halvah rope.
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    Fold and twist the ropes together until marbled, then shape into a 1-inch-thick rectangular slab.
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    Refrigerate the halvah until solid (1 to 2 hours) and cut it into approximately 25 cubes.
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    For the chocolate-covered pistachio halvah:
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    Place the pistachios in a small bowl or container with the orange-flower water and add enough water to cover.
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    Allow the nuts to soak overnight.
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    Drain the nuts, place them on a mesh-lined tray, and dehydrate for 1 or 2 days, or until dry and crunchy.
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    Coarsely chop 1 cup of the dehydrated pistachios and knead them into the halvah until evenly distributed.
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    Reserve the remaining 1/2 cup of the whole nuts for the garnish.
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    Shape the halvah into a 1-inch-thick rectangular slab.
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    Refrigerate it until solid (1 to 2 hours), and cut it into approximately 25 cubes.
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    Coat each piece with chocolate oil.
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    Top with a pistachio and place in the refrigerator to set the chocolate.
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    For the chocolate oil
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    With a higher proportion of coconut butter/oil, this chocolate oil will harden nicely as a coating on cakes, tarts, cookies, bars, chocolates, nuts, bananas, or other fruits.
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    Dip fresh stemmed strawberries in chocolate oil, then refrigerate for an easy fast, and sexy dessert.
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    Blend all the ingredients in a blender until smooth and fully emulsified.
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    Store covered in the refrigerator.
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    To soften before use, place it in the dehydrator or in a hot water bath.
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    (If the room is warm, simply let the chocolate oil sit at room temperature.)