This recipe is done in a deep round bottomed pot over high heat.
Make a very dense royx in which adds sugar.
Allow the mixture to cool enough and formed into small quenelle
Sprinkle the ganache and served with cinnamon and lemon slices.
A very sweet and solid halva, which is extremely smooth and melts in the mouth.
The bitter chocolate ganache gives it the necessary balance between sweet and bitter.
The acidity of the lemon offers the intensity we want.
Finally, Cinnamon ……… with divine aroma!