Please note: as of November 2018 all of my Babkas are dairy. Please contact me if you would like to order Pareve Babka.
Let my people eat Halva Babka!
What can be better than chocolate and halva in a sweet and yeasty dough? This is the pastry of a halva lover’s dreams. The idea came to me while eating a swoon-worthy halva waffle, smothered in dulce de leche, in a waffle bar in Tel Aviv. Halva Babka – genius!
My babka dough is made with the freshest ingredients, and its yeasty inside and crisp exterior tastes like no other. I use the finest Dutch cocoa, Belgian chocolate chips, real vanilla beans, and quality halva. The thin layers of dough and thick—very thick—chocolate and halva coating are rolled into a tight log and topped with a crispy streusel. Perfect for your morning coffee, served warm with a scoop of ice cream for dessert, or as a gift to a host.
You’ll want to go slow on this babka, as it’s quite heavy and filling.
The babka lasts up to six months in the freezer and at least a week at room temperature. At two and a half pounds, this loaf serves ten to twelve.