Happy Nowruz! Nowruzetoon Pirooz! Sending you lots of love and warm wishes for a beautiful Persian New Year. My Nowruz bakery is going ahead, and for our Persian New Year celebration, I made this no-bake gluten-free treat using a mixture of chocolate and halva. Have you ever heard of Breshtok-e Shokolati – Chocolate Halva بروشتک? If not, it’s about time, as this treat is a must-have for Nowruz, especially for all Esfehanis! My father was born near Isfahan, and my grandma loved to prepare this treat for Nowrooz.

In Isfahan, Breshtok is made with chickpea flour and egg whites, topped with pistachios, and then cut into diamonds or rectangles. Nowadays, it comes in different shapes and flavors and is very easy to prepare at home, like my Breshtok-e Shokolati – Chocolate Halva بروشتک. Yes, you heard right – you can make this treat yourself and give your friends and family an extra surprise. Have fun and enjoy!

Watch my preparation video on Instagram

BRESHTOK- E SHOKOLATI – CHOCOLATE HALVA بروشتک

Preparing breshtok at home is quite easy. You just need chickpeas, cardamom, powdered sugar, butter, and oil. Adding cardamom gives breshtok a spicy note that works well with the sweet taste.

The melted chocolate is first poured into the silicone mold* and placed in the fridge for 1/2 hour. The Halva comes on top, it’s as simple as that. What’s the best thing about it? This sweet is light, vegan, gluten-free, and contains no eggs, making it a healthy option to satisfy your sweet tooth.

You don’t necessarily need a silicone mold. The classic way to make Breshtok in Isfahani style is to place it in a rectangular mold and smooth it out, spread the melted chocolate (optional) on top, and put it in the fridge for 2 hours. Garnish with pistachios or almond slivers and cut into beautiful diamonds or rectangles.

WHAT IS BRESTHOK?

Bresthok is a traditional Persian sweet that originates from Isfahan. The history of Breshtok goes back deep into the past times of Isfahan. This sweet has been made and enjoyed in the streets of Isfahan for centuries. It is not only a treat but also a symbol of the rich culture and tradition of this city. It’s a must-try for any visitor to this fascinating city.

SWEET SOUVENIRS FROM ISFAHAN

Isfahan, the historic city in the heart of Iran, is not only known for its splendid mosques and artistic bridges but also for its rich culinary tradition. One specific treat that originates from Isfahan and delights the palates of many is ‘breshtok’. As you stroll through the streets of Isfahan, you will not only be surrounded by the beauty of the city but also by the mouth-watering aromas of the bakeries.

Do not miss the local confectionery stores during your visit to Isfahan. These small, family-run stores are often the best places to find authentic and delicious sweets. Just ask for “Breshtok” and let the friendly salesmen advise you. Breshtok, such as Gaz – white nougat with pistachios, Pulaki, Nabat, Shirini Beheshti, Joz-e Ghandi, Sohan-e Asali – Persian-style brittle, Nan-e Berenji – rice flour cookies with poppy seeds and Dugh – Persian national drink with Gosh-e Fil are popular souvenirs from Isfahan.

INGREDIENTS CHOCLATE HALVA

(for 50 pieces)

CHOCOLATE INGREDIENTS

100 g chocolate*

INGREDIENTS HALVA

200 g chickpea flour*

50 g butter* or ghee*

50 g plain oil, e.g. sunflower oil*

150 g powdered sugar*

1 tsp cardamom* ground

CHOCOLATE PREPARATION

Melt the chocolate in a bain-marie, not directly in a saucepan, to ensure that the chocolate does not get too hot or even burn. Do not heat the chocolate in the microwave as it may become lumpy. Once the couverture is melted, pour it into a piping bag and, depending on your preference, spread either 1/3 or half of it into the silicone molds. The molds do not need to be greased. Tap well to set the chocolate and then place in the freezer for at least 1/2 hour.

PREPARATION HALVA

In the meantime, toast the chickpea flour. Pass the chickpea flour through a sieve into a pan without oil and stir constantly over low heat for 20 minutes until the aroma rises. The flour absorbs moisture and develops a nutty flavor. Remove the toasted chickpea flour, strain through a sieve, and return to the pan. Add the butter and oil, mix everything well, and then remove the pan from the heat. Add the powdered sugar and cardamom and stir firmly with a dough scraper until a smooth paste is formed.

Remove the silicone molds from the freezer and spread the halva over the chocolate. It should still be hot so that the chocolate and halva combine. Place in the fridge for approx. 1 hour, and then remove from the mold.

They will keep in an airtight container at room temperature for approx. 1 week.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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