3 of the Kind checks out three places across the country to try something cool, new as well as delicious.Similar to the way chocolate ganache becomes fudge, tahini the ground sesame-seed butter thats the creamy-nutty base for hummus becomes halvah, the fudgelike confection honeyed with simple syrup as well as perfumed with orange blossom water or rose water. You can eat it plain, but in the hands of chefs the being incorporated into inventive desserts as well as frothy coffee drinks.Warm Chocolate Babka as well as Halva Ice Cream during Shaya, New OrleansAt the James Beard Foundation Award-winning restaurant Shaya, Chef Alon Shaya has created his own brand of modern Israeli cuisine by imbuing classic dishes as well as flavors with the modern touch. Take the Warm Chocolate Babka paired with halvah ice cream. Every day, Pastry Chef Erin Higgins rolls, twists as well as bakes honeyed braided babka loaves filled with over the pound each of 70% Valrhona dim chocolate as well as butter until dim as well as golden. Warm slices are served atop the whirl of dim chocolate fudge as well as halvah sauce, afterwards surfaced with halvah ice thickk cream (made by local gelato association La Davina) as well as the shower of poppy seeds. Chocolate as well as halvah go together similar to the American the one preferred of chocolate as well as peanut butter, Higgins explains.Halva Crme Brle during Bar Bolonat, New York CityAt her modern Israeli restaurant Bar Bolonat, Chef Einat Admony highlights traditional Israeli ingredients, with the unique twist. Admony explains, There are the lot of tahini desserts, but I never saw tahini creme brulee. It can be heavy as well as rich, so I wanted to do something lighter, but still sweet. Creamy tahini is incorporated into the vanilla-cream-sugar custard base, solemnly tempered with egg yolks in the cast-iron ramekin as well as baked in the gentle water bath before removing the torch diagnosis as well as the garnish of shredded halvah. The crackly caramelized-sugar shell gives way to palatable custard redolent of sesame with only the right hit of honeyed nuttiness, as well as the strands of halvah dissolve upon your tongue, helping halvah live up to the nickname of Persian cotton candy.Choco-Halva Latte during Phoenicia Specialty Foods, HoustonWe call the Choco-Halva Latte the matrimony of chocolate goodness with [the] creamy, nutty flavor of sesame halvah, Ann-Marie Tcholakian says. It creates sense that such the dreamy concoction would originate in an general foods market with Armenian-Lebanese roots, but it all happened upon the whim. Moments before the opening of one of the family-run Houston-area locations, Tcholakians father suggested making the drink pairing halvah as well as chocolate. One of the baristas created the latte upon the spot by infusing plain halvah (a crumbly Greek or Lebanese variety works best) into the fresh shot of espresso, straining as well as pouring it into the cup with dim chocolate sauce, folding in frothy steamed milk as well as afterwards garnishing it with more crumbled halvah.Photos courtesy ofGraham Blackall, Bar Bolonat as well as Phoenicia Specialty Foods