Halawa Chocolate Dip with Tahini

Warm the cream in a small saucepan until it just begins to steam. Remove from heat and add the chopped chocolate, whisking until completely smooth.

Whisk in the tahini until the mixture is glossy and uniform. The natural oils in tahini create a silky texture reminiscent of French ganache.

Add the orange blossom water and a pinch of flaky salt, whisking to combine. Taste and adjust - the floral notes should complement, not overpower.

Serve warm or at room temperature with ma'amoul cookies, fresh figs, or toasted pita chips. The dip will keep its glossy finish for several hours.