Truth: When travelling I'd trade almost any museum visit for a long meander through a local grocery store. There is no more significant cultural experience than slowly making my way through each aisle studying labels and filling my basket with weird and wonderful foreign fare to be discovered again when unpacking on the other side. Surely I am not alone in this?
Most recently in a particularly amazing Brooklyn store, the deli's fresh slices of halva caught my eye and was purchased with a silent prayer of gratitude for relaxed UK customs, along with pumpkin spice cookie butter, about 30 packets of Justin's peanut butter cups and a box of immensely sugary cereal. Flash forward one week and with all peanut butter cup reserves depleted, I set in motion operation 50 Shades of Sesame. Because in my humble opinion, it was high time that rocky road did some growing up.
Halva Rocky Road
Chop chocolate finely and melt with tahini in a bain marie. Set aside to cool a bit.
Chop sesame crisps and halva into small chunks and stir through cooled chocolate tahini mixture, reserving a small amount to scatter over the top.
Pour into a smallish dish that has been lined with greaseproof paper.
Scatter over remaining halva and sesame snaps plus dried flowers and rosemary leaves and finally sprinkle over salt.
Refrigerate for at least an hour then slice and serve.
200g Dark Chocolate
1 tbs Tahini
3 x 30g packets Sesame Snaps
Sprinkle of Sea Salt Flakes
Small Sprig of Rosemary
Dried Edible Flowers