ZELLIGE // IDÉE GÂTEAUX AÏD

Ingredients

• 350 g Unsalted Peanuts (roasted until golden, then coarsely chopped)
• 60 g Golden Sesame Seeds (lightly toasted to enhance flavor)
• 50 g Unsalted Butter (softened, cut into cubes for melting)
• 125 g Honey (adjust between 100‑150 g for desired sweetness)
• 250 g Milk Chocolate (for base and decorative drizzle; use couverture for shine)
• 200 g White Chocolate (covers the top half of each bar)
• 1 tbsp Neutral Oil (helps milk chocolate stay glossy when melted)

Instructions

1. Roast the Peanuts

   Spread the peanuts in a single layer on a skillet over medium heat (or on a baking sheet in a 180°C oven). Stir frequently until they turn golden and fragrant, about 8‑10 minutes.

   Time: PT10M

   Temperature: 180°C

2. Melt Milk Chocolate with Oil

   Place the milk chocolate and 1 tbsp neutral oil in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and glossy.

   Time: PT5M

3. Toast Sesame Seeds

   In a clean dry skillet, toast the golden sesame seeds over low‑medium heat for 2‑3 minutes, shaking the pan frequently until they become fragrant.

   Time: PT3M

4. Prepare Honey‑Butter Mixture

   Combine butter and honey in a microwave‑safe bowl. Microwave for 30‑45 seconds, then stir until smooth and slightly warm.

   Time: PT2M

5. Coarsely Chop Roasted Peanuts

   Transfer the roasted peanuts to a bowl and coarsely chop them using a knife or pulse briefly in a food processor. Aim for bite‑size pieces, not a fine powder.

   Time: PT2M

6. Combine Filling Ingredients

   In a large mixing bowl, combine the chopped peanuts, toasted sesame seeds, and the warm honey‑butter mixture. Stir until everything is evenly coated.

   Time: PT3M

7. Create Chocolate Base in Mold

   Using a small spoon, pour a thin layer of the melted milk chocolate into each cavity of the silicone cube mold, just covering the bottom. Tap the mold gently to level the chocolate.

   Time: PT5M

8. Fill and Press the Peanut Mixture

   Spoon the peanut‑sesame mixture into each chocolate‑lined cavity, pressing firmly with the back of a spoon to compact the filling and create an even surface.

   Time: PT5M

9. Melt White Chocolate

   In a clean microwave‑safe bowl, melt the white chocolate in 30‑second intervals, stirring between each, until smooth.

   Time: PT5M

10. Cover Bars with White Chocolate

    Pour the melted white chocolate over each filled cavity, covering the top half of the bar. Use a spatula to smooth the surface if needed.

    Time: PT5M

11. Add Decorative Milk Chocolate Drizzle

    Using a small spoon, drizzle the remaining melted milk chocolate over the white‑chocolate tops in a zig‑zag pattern. Use a toothpick to pull thin lines through the drizzle for a marbled effect.

    Time: PT3M

12. Chill to Set

    Place the mold in the refrigerator for about 10 minutes, or until the chocolate is firm to the touch.

    Time: PT10M

13. Demold and Serve

    Remove the mold from the fridge, gently pop each bar out of its cavity, and place on a serving plate. Enjoy immediately or store as directed.

    Time: PT2M

Nutrition Facts

Calories

540

Protein

11 g

Carbohydrates

35 g

Fat

31 g

Fiber

3 g