Tahini Halva with Grape Molasses 200 g
POL'S Tahini Halva with Grape Molasses brings one of the oldest pairings in Anatolian cooking into a single product. Tahini and molasses have shared the breakfast table for centuries: the oily, faintly bitter body that tahini takes from sesame is balanced by the concentrated sweetness of molasses.
In halva that pairing becomes permanent. When part of the sugar in the mixed and moulded halva is replaced with grape molasses, the product does more than sweeten; the dark colour and caramel depth of the molasses works its way through the halva. The result is markedly different from plain tahini halva.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place. After opening, keep sealed and refrigerated.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The tahini and molasses pairing arrives in one product, so the table needs only one jar.
- Grape molasses brings caramel depth and a darker colour alongside its sweetness.
- Served in slices, it works on a breakfast plate and in a dessert presentation alike.
- Stored at ambient temperature, it sits easily on a breakfast buffet with no chilling required.
Where To Use It
- Breakfast tables and hotel buffets
- Afternoon tea service
- In bread and sandwiches
- As a component on a dessert plate
- Winter breakfasts
- School and staff breakfasts
Wholesale Ordering & Storage
The halva range moves noticeably faster in winter; revising the order plan seasonally prevents both shortages and summer overstock. Store in a cool, dry place. After opening, keep sealed and refrigerated.
Frequently Asked Questions
How does it differ from plain tahini halva?
Part of the sugar is replaced with grape molasses. That darkens the colour and adds a caramel depth; plain halva is lighter in colour and simpler in sweetness.
How should it be cut?
Dipping the knife in hot water and drying it gives the cleanest slice. A cold blade crumbles the halva.
Should it be refrigerated?
No need. Keep it at ambient temperature in a cool, dry place. Refrigeration hardens it and can dry out the texture.
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