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.
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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
Nutrition
- Calories: 190
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 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.
- Brush a layer of chocolate inside candy molds, refrigerate for 5 minutes, and apply a second layer to create a sturdy shell.
- Place a spoonful of manjar blanco and one pecan in each cavity, leaving the upper edge clear.
- Cover with the remaining chocolate, smooth the surface, and refrigerate for 15 to 20 minutes. Unmold once firm.
Preparation 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.
How to Serve
Serve the chocotejas at cool room temperature so the shell is firm and the filling remains creamy.
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.
