Zellige/Zellige

Ingredients

• 200 g Unsalted Peanuts (dry roasted, skins removed if possible)
• 100 g Honey (light, liquid honey works best)
• 200 g Dark Chocolate (70% cocoa, good quality for melting)
• 200 g White Chocolate (good melting chocolate, no cocoa solids)
• 1 sheet Parchment Paper (to line the baking sheet)

Instructions

1. Toast the peanuts

   Heat a dry frying pan over medium heat and toast the peanuts, stirring constantly, until golden and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

2. Coarsely chop peanuts

   Transfer the toasted peanuts to the food processor and pulse until they are coarsely broken – you want small chunks, not a powder.

   Time: PT5M

3. Combine peanuts with honey

   Add the honey to the chopped peanuts in the processor bowl and pulse a few more times until every peanut piece is lightly coated.

   Time: PT2M

4. Spread and flatten the base

   Line a baking sheet with parchment paper. Pour the honey‑peanut mixture onto the sheet, spread evenly, and roll with a rolling pin to flatten as much as possible.

   Time: PT5M

5. Melt dark chocolate

   Break the dark chocolate into pieces, place in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until smooth.

   Time: PT3M

6. Coat base with dark chocolate

   Pour the melted dark chocolate over the flattened peanut layer and spread with a spatula to cover completely.

   Time: PT2M

7. Chill to set dark chocolate

   Place the sheet in the refrigerator (or a cool room) for at least 1 hour, until the chocolate is firm enough to handle.

   Time: PT1H

   Temperature: refrigerator

8. Flip and remove parchment

   Using a spatula, gently lift the set slab, peel off the parchment paper, and place the slab back on the sheet, chocolate side down.

   Time: PT5M

9. Melt white chocolate

   Melt the white chocolate using the same microwave method as before, stirring until smooth.

   Time: PT5M

10. Cover with white chocolate and decorate

    Pour the melted white chocolate over the dark‑chocolate side, spreading evenly. For a decorative line, pipe a thin stripe of white chocolate with a piping bag or a zip‑lock bag cut to a small tip.

    Time: PT5M

11. Final chill

    Return the sheet to the refrigerator for a minimum of 2 hours, until the white chocolate is completely set.

    Time: PT2H

    Temperature: refrigerator

12. Cut into bite‑size pieces

    Remove the chilled slab, and using a sharp knife on a cutting board, cut into small squares, diamonds or circles (about 2 cm each).

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g