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.

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.