Step 1: Melt sugar with chocolate in 1 cup water and milk over medium heat without boiling.

Step 2: Continue stirring until the mixture forms a smooth syrup. Let cool.

Step 3: In a large skillet, toast flour over medium-low heat, stirring constantly with a wooden spoon, until golden.

Step 4: Add melted butter, 4 cups Turkish hazelnuts, and orange rind. Blend until smooth.

Step 5: Divide hot halva between two goblets, filling them halfway.

Step 6: Meanwhile, combine bain-marie chocolate, 2 cups hazelnuts, and cream together. Stir until well blended. Pour the chocolate-hazelnut-cream mixture over the halva, topping the goblets.

Garnish and serve warm!