Zelliges (gâteaux sans cuisson)
Zelliges (gâteaux sans cuisson) is a easy French‑Middle Eastern Fusion recipe that serves 10. 700 calories per serving. Recipe by Les Délices de Batoul //la chaîne unique on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $23.19 total, $2.32 per serving
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
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
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
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
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
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
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
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
Chill to Set Milk Chocolate
Place the sheet in the refrigerator and let the milk chocolate harden, about 15 minutes.
Time: PT15M
Melt White Chocolate
Repeat the bain‑marie method with the white chocolate until smooth.
Time: PT10M
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
Melt Dark Chocolate for Dots
Melt the dark chocolate using the same bain‑marie technique.
Time: PT5M
Pipe Dark Chocolate Dots
Transfer the melted dark chocolate to a clean piping bag and dot the surface in a random pattern.
Time: PT2M
Add Edible Glitter (Optional)
Sprinkle a pinch of edible glitter over the bars for a festive sparkle.
Time: PT2M
Final Chill
Return the sheet to the refrigerator and chill until all chocolate layers are firm, about 15 minutes.
Time: PT15M
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Peanuts, Sesame, Milk (chocolate), Honey
Ingredient Substitutions
- Instead of Peanuts: Almonds, Cashews
- Instead of Sesame Seeds: Black sesame seeds, Sunflower seeds
- Instead of Milk Chocolate: Dark chocolate (less sweet)
- Instead of White Chocolate: Milk chocolate, Caramel
- Instead of Dark Chocolate: Milk chocolate
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Ground Cinnamon: Ground nutmeg
- Instead of Edible Glitter (optional): Colored sugar crystals
Equipment Needed
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Saucepan
- Heat‑Proof Bowl
- Spatula
- Piping Bag
- Piping Tip
- Chef’s Knife
- Hot Water Bowl
- Kitchen Timer
Critical Steps — Do Not Skip
- Roasting peanuts to the right golden color
- Toasting sesame seeds without burning
- Melting chocolate using a bain‑marie to avoid seizing
- Pressing the nut mixture firmly to a uniform thickness
- Chilling each chocolate layer until fully set
Chef Tips from the Video
- Use high‑quality chocolate with at least 30% cocoa butter for a glossy finish.
- For extra crunch, add a handful of puffed rice to the nut mixture.
- If you prefer a less sweet bar, reduce the honey to 2 Tbsp.
Troubleshooting
Chocolate seized and became grainy.
If water got into the chocolate, gently re‑heat with a splash of cream or butter and stir until smooth, or start over with fresh chocolate.
Bars are crumbly and fall apart when cutting.
Press the nut mixture more firmly and ensure the honey coating is evenly distributed. Chill the base longer before adding chocolate.
Sesame seeds taste burnt.
Remove the pan from heat immediately once the seeds turn golden and transfer them to a cool plate to stop cooking.
Storage
Refrigerator: Store bars in an airtight container for up to 2 weeks.
Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; lasts up to 3 months. Thaw at room temperature before serving.
Room temperature: Can be kept at room temperature for 1‑2 days if the environment is cool and dry.
Make-Ahead Tips
- Prepare the nut‑honey base and keep it refrigerated; add chocolate layers later.
- Melted chocolate can be stored in a covered bowl at room temperature for up to 30 minutes.
- Bars keep well in the fridge; bring to room temperature before serving for best texture.
Frequently Asked Questions
What is the cultural significance and history of chocolate peanut, sesame & honey bars in French‑Middle Eastern fusion cuisine?
These bars blend the French love of refined chocolate confectionery with Middle Eastern flavors like toasted sesame and honey, reminiscent of traditional sweets such as halva. They are often served during celebrations and as a simple, elegant gift.
What are the traditional regional variations of chocolate‑nut bars in French and Middle Eastern cuisines?
In France, similar treats use nougatine or praline, while in the Levant, sesame‑honey mixtures are common. Some versions replace peanuts with pistachios or add rose water for a fragrant twist.
How is the authentic traditional way of serving chocolate peanut, sesame & honey bars in French‑Middle Eastern gatherings?
They are typically presented on a decorative platter, cut into bite‑size squares, and enjoyed with tea or coffee. The bars are often dusted with powdered sugar or edible glitter for a festive look.
What occasions or celebrations are chocolate peanut, sesame & honey bars traditionally associated with in French‑Middle Eastern culture?
These bars are popular for birthdays, Eid, and family gatherings, especially when a quick yet elegant sweet is needed. They also make charming homemade gifts for children.
What makes chocolate peanut, sesame & honey bars special or unique in French‑Middle Eastern cuisine?
The combination of crunchy roasted peanuts, fragrant toasted sesame, and the smooth contrast of milk, white, and dark chocolate creates a multi‑textured experience that bridges two culinary traditions in one bite.
What are the most common mistakes to avoid when making chocolate peanut, sesame & honey bars?
Common errors include over‑toasting sesame (it turns bitter), letting water touch melted chocolate (it seizes), and not pressing the nut mixture firmly enough, which leads to crumbly bars.
Why does this recipe use a bain‑marie to melt chocolate instead of direct heat?
A bain‑marie provides gentle, indirect heat, preventing the chocolate from scorching or seizing, which ensures a glossy, smooth coating essential for a professional finish.
Can I make chocolate peanut, sesame & honey bars ahead of time and how should I store them?
Yes, the bars can be prepared up to three days in advance. Store them in an airtight container in the refrigerator; bring them to room temperature before serving for optimal texture.
What texture and appearance should I look for when the bars are done?
The base should be firm but not dry, the milk chocolate layer glossy and fully set, and the white and dark chocolate decorations crisp. The bars should have a uniform 1 cm thickness and a clean, even surface.
How do I know when the chocolate is fully set and ready for cutting?
Touch the surface lightly; it should feel solid and not tacky. If a fingertip leaves a faint imprint, give the bars a few more minutes in the refrigerator.
What does the YouTube channel Les Délices de Batoul specialize in?
The YouTube channel Les Délices de Batoul focuses on simple, home‑cooked desserts and sweet treats that blend French techniques with Middle Eastern flavors, often featuring quick, no‑bake recipes.
How does the YouTube channel Les Délices de Batoul's approach to French‑Middle Eastern desserts differ from other cooking channels?
Les Délices de Batoul emphasizes minimal equipment, short preparation times, and personal storytelling, while integrating authentic regional ingredients like sesame and honey, setting it apart from channels that focus solely on classic French patisserie.
Last updated: September 6, 2026
