Zelliges (gâteaux sans cuisson)

Ingredients

• 500 g Peanuts (unsalted, roasted in the oven until golden)
• 45 g Sesame Seeds (white seeds, toasted in a dry pan until golden, do not burn)
• 200 g Milk Chocolate (good quality, broken into pieces)
• 200 g White Chocolate (good quality, broken into pieces)
• 100 g Dark Chocolate (for decorative piping, melted)
• 45 ml Honey (acts as a binder; use pure honey)
• 0.2 tsp Ground Cinnamon (a pinch, adds warmth)
• 5 g Edible Glitter (optional) (for a festive finish)

Instructions

1. Roast Peanuts

   Preheat the oven to 180°C. Spread the peanuts on a baking sheet and roast for 15 minutes, stirring halfway, until golden and fragrant.

   Time: PT15M

   Temperature: 180°C

2. Toast Sesame Seeds

   Heat a dry skillet over medium heat. Add the white sesame seeds and toast, shaking the pan constantly, for about 5 minutes until they turn golden and emit a nutty aroma. Remove immediately to prevent burning.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl, combine the roasted peanuts, toasted sesame seeds, and a pinch of ground cinnamon. Mix gently with a spatula.

   Time: PT5M

4. Bind with Honey

   Drizzle the honey over the nut mixture. Using clean hands, press and knead the mixture until the honey evenly coats the nuts and the blend holds together when pressed. It should feel slightly tacky, not soggy.

   Time: PT5M

5. Press into a Sheet

   Line a baking sheet with parchment paper. Transfer the nut‑honey mixture onto the paper and press it with the spatula (or a flat glass) into an even layer about 1 cm thick.

   Time: PT5M

6. Melt Milk Chocolate (Bain‑Marie)

   Fill a saucepan with 2 cm of water and bring to a gentle simmer. Place the heat‑proof bowl on top, ensuring the bottom does not touch the water. Add the milk chocolate pieces and stir until smooth and fully melted.

   Time: PT10M

7. Coat Base with Milk Chocolate

   Pour the melted milk chocolate over the pressed nut layer. Using a spatula, spread it evenly to cover the entire surface.

   Time: PT5M

8. Chill to Set Milk Chocolate

   Place the sheet in the refrigerator and let the milk chocolate harden, about 15 minutes.

   Time: PT15M

9. Melt White Chocolate

   Repeat the bain‑marie method with the white chocolate until smooth.

   Time: PT10M

10. Pipe White Chocolate Design

    Fill a piping bag fitted with a small round tip with the melted white chocolate. Pipe decorative lines or swirls over the set milk‑chocolate layer.

    Time: PT5M

11. Melt Dark Chocolate for Dots

    Melt the dark chocolate using the same bain‑marie technique.

    Time: PT5M

12. Pipe Dark Chocolate Dots

    Transfer the melted dark chocolate to a clean piping bag and dot the surface in a random pattern.

    Time: PT2M

13. Add Edible Glitter (Optional)

    Sprinkle a pinch of edible glitter over the bars for a festive sparkle.

    Time: PT2M

14. Final Chill

    Return the sheet to the refrigerator and chill until all chocolate layers are firm, about 15 minutes.

    Time: PT15M

15. Cut into Bars

    Warm the tip of a chef’s knife by dipping it in hot water, then dry. Slice the chilled sheet into 10 equal bars, cleaning the blade between cuts if needed.

    Time: PT5M

Nutrition Facts

Calories

700

Protein

12 g

Carbohydrates

40 g

Fat

45 g

Fiber

3 g