Chocotejas are Peruvian candies inspired by the traditional tejas of Ica. A firm chocolate shell encloses manjar blanco and nuts or candied fruit, with pecans among the most representative fillings.
They’re a classic sweet from Ica, a city known for its confectionery made with manjar blanco, candied fruit, and nuts. Chocotejas are often given as gifts in boxes during holidays and celebrations, and they’re one of the most sought-after sweet souvenirs for visitors to the region.
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Peruvian Chocotejas
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Peruvian
Description
Peruvian chocolate candies filled with thick manjar blanco and pecans.
Ingredients
- 400 g chopped semisweet couverture chocolate (2 1/2 cups)
- 300 g thick manjar blanco or dulce de leche (1 cup)
- 120 g whole pecans (1 cup)
- 5 ml neutral oil for the molds (1 teaspoon)
Preparation
- Melt the chocolate, melt two-thirds of the chocolate over a double boiler without letting the bowl touch the water. Remove from the heat, add the remaining chocolate, and stir until smooth.
- Shape the shell, brush a layer of chocolate inside candy molds, refrigerate for 5 minutes, and apply a second layer to create a sturdy shell.
- Fill each candy, place a spoonful of manjar blanco and one pecan in each cavity, leaving the upper edge clear.
- Seal and chill, cover with the remaining chocolate, smooth the surface, and refrigerate for 15 to 20 minutes. Unmold once firm.
Chef’s Tips
- Keep water away from the chocolate because even a small amount can make it seize.
- Do not fill the cavities to the rim; leave enough space to seal each candy with chocolate.
- If the chocolate cools too fast to work with, warm the bowl briefly over the double boiler again.
Traditional Variations
Besides pecans, chocotejas are made with walnuts, peanuts, dried figs, or candied fruit like quince and orange, always over a base of manjar blanco.
Some versions use bittersweet chocolate instead of milk chocolate to balance the sweetness of the manjar blanco with a slightly bitter edge.
How to Serve
Present them in boxes or trays as an after-dinner sweet or a gift. Store them somewhere cool and serve at room temperature so the shell stays firm and the filling stays creamy.
Recommended Pairings
- Peruvian brewed coffee
- Tea or herbal infusions
- Pisco or Ica wine, as part of an after-dinner spread
Did You Know?
Chocotejas evolved from the older teja iqueña, a candy made of manjar blanco and candied fruit wrapped in a sugar paste. Once dipped in chocolate, it became one of Ica’s most representative confections, now sold in specialty shops across the country.
Frequently Asked Questions
A chocoteja has a chocolate shell, while a traditional teja is covered with a white sugar coating.
Use couverture chocolate because it forms a firm shell and releases cleanly from the mold.
In warm weather, refrigerate them in a sealed container and let them sit briefly at room temperature before serving.
