In a medium size mixing bowl, combine the tahini paste, powdered sugar, salt, and vanilla extract. Using an electric mixer, mix on medium speed for 2-3 minutes until thoroughly combined. The mixture will be a bit crumbly. That's ok!

Line a large plate or baking sheet with parchment paper. Roll the halva mixture into small balls, about 10-12 grams each. Place the balls on the prepared baking sheet/plate. Chill in the freezer for 15-20 minutes until very firm.

Place 1 1/2 cups of water in a small saucepan, and bring to a boil. Place a small heatproof bowl on top, making sure it completely covers the top of the pot. Place 6 oz. of the chopped chocolate and vegetable shortening in the bowl, and stir until most of the chocolate is melted. Remove from the heat, and add the remaining 1 oz of chopped chocolate to the bowl. Continue to stir until all of the chocolate is melted.

Poke a toothpick or a small wooden skewer in each ball, and dip into the warm melted chocolate partway, leaving the signature Buckeye at the top. Place back on the parchment, and return to the fridge for another 10-15 minutes until set.

Serve at room temperature or very chilled.