Ingredients for about 42 small squares
• 750 g of peanuts without skin
• 80 g of sesame seeds
• 150 g to 200 g of honey
• 1 tablespoons of orange blossom water
• 1 tspn cinnamon
• 400 g of dark chocolate or milk chocolate (for cover)
• 100 g white chocolate to decorate
Roast the peanuts in the oven at 200 °, it is necessary to stir occasionally to brown evenly. 4 minutes before removing from the oven you put sesame seeds on toast too (they are small it may burn if you put together with the peanuts).
Once the peanuts start to brown you remove from oven and let cool before mixing with sesame seeds in a food processor without reducing completely powder. should remain a bit crunchy.
Transfer peanuts mixed in a large container , add honey, orange blossom water and cinnamon. Mix with hand adding honey.
Cover a rectangular tray with parchment paper , place your mixture and spread over the entire plate trying to level the surface and thickness.
Melt 200 g dark chocolate and spread over the entire surface of the cookie. Allow to cool at room temperature until curing of chocolate.
Turn the cookie upside down so as to have the chocolate part down ( gently so as not to break it ) . Melt 200 g dark chocolate 100 g white chocolate . Spread the dark chocolate over the entire surface of the cake and using a needle pen silicone or a horn that you have filled with white chocolate lines made of white chocolate throughout the cake. With a knife draw vertical lines so as to give a marbled cake decoration .
Let cool to room temperature ( Important: Do not refrigerate to harden chocolate, cake may break when you want to cut into squares thereafter) .