Start by adding the almonds in a baking tray and roasting them for 10 mins at 200ºC.

Add the dark chocolate, vanilla extract and orange zest in a heat proof bowl and place it on top of a saucepan with boiling water to melt everything (bain-marie).

Add the roasted almonds, cranberries and melted chocolate in a large bowl, and stir them until everything is well combined.

Cut the halve in large cubes and add it to the chocolate mixture. Fold everything together until you cover each halva piece with chocolate, without breaking the cubes.

Lay down two sheets of cling film (or parchment paper) and pour the chocolate mixture in the centre.

Fold the cling film slightly to cover the mixture and using your hands, form it into a cylinder shape.

Twist the cling film excess on both sides to compact the mixture and form a log, almost like a salami.

Refrigerate for at least 2 hours before serving.