Ioannis N.Lukas and Georgios N.Lukas, two brothers born in Istanbul, were introduced from an early age to the art of authentic halva and trained alongside great Greek masters at famous pastry workshops in the city. In 1945, they decided to come to Thessaloniki –with only few utensils but with a lot of passion– to continue doing what they loved: the production of authentic, traditional halva!
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Karydopasto (tahini, cocoa & walnut paste) bites
with a white chocolate glaze
Ingredients
400 gr karydopasto, diced
Ingredients for the glaze
600 gr white chocolate, in small pieces
400 gr cream 35% fat
ground walnut to serve
Preparation
Pour the cream in a small pot and bring it almost to the boil, then take it off the heat. Add the chocolate and stir very well until it melts, in order to achieve a smooth mixture. Keep it warm in a bain-marie. Dip each of the karydopasto cubes into the chocolate ganache and place them on a rack to dry. Sprinkle with the ground walnuts and let them chill.
Ready in 20'
Makes 16 pcs