Peruvian Chocotejas: 5 Key Ingredients

How are you friends? Welcome back to Paulina Cocina. Today we bring you a recipe proposal that you will not be able to reject: Peruvian chocolateschocolate bonbons with very varied fillings that are simply irresistible!

In this installment we are going to tell you all the mysteries behind these little gems of the Peruvian pastries, from their origin, the varieties, to the best tips and secrets to encourage you to prepare them in the comfort of your homes. A challenge that is worth it.

At the end of the note you will find a Peruvian chocotejas recipe of white delicacy and nuts, with the detail of the precise quantities of ingredients and a well detailed step by step so as not to fail.

About chocotejas and their curiosities

Chocotejas are more than just sweet; They are an authentic expression of Peruvian gastronomic wealth. These are crispy chocolate bonbons that combine different textures and flavors in their fillings, creating a unique experience in each bite.

These delicacies are part of the great sweet and salty repertoire of Peruvian food, which has conquered palates around the world. But what makes them so special?

(If you are here because you love Peruvian flavors, like me, then I leave you here a compilation of recipes that I made eating Peruvian food 24 hours a day.)

Some characteristics of Peruvian Chocotejas

Peruvian chocotejas are a exquisite sweet that combines chocolate, fruits and nuts to create a sublime culinary experience with harmonious textures and flavors.

In Peru, chocotejas are not only a sweet, but also part of the regional culture and tradition. Each locality can have its own version of this treat, incorporating local ingredients and family secrets that have been passed down from generation to generation. This preparation process becomes a true ritual that strengthens family and community ties.

The presentation of the chocotejas It is as important as its flavor. They are usually decorated and packaged with great care, making them a ideal gift for any occasion, reflecting elegance and affection. The versatility in its ingredients allows each chocoteja to be a reflection of the rich culinary diversity of Peru, adapting tropical fruits and local nuts to create unique variations that delight all who try them.

4 curious facts about chocotejas

• What do chocotejas contain? The mystery behind the filling is part of their charm. Traditionally, they contain candied fruits, nuts and other local ingredients.

• What types of chocotejas are there in Peru? There is a amazing variety, each with its unique characteristic. From classic milk chocolate to innovative ones with exotic touches, the choice is as wide as individual tastes.
• What type of chocolate is used to make chocotejas? The choice of chocolate is essential. A chocolate with a high percentage of cocoa ensures a deep flavor and a silky, firm texture.
• What is the origin of chocotejas? Its origin in Ica, Peruis linked to the tradition and culinary mastery of this region, known for its warm and fertile climate, which has contributed significantly to the country’s gastronomic diversity.

What varieties of chocotejas exist?

In the fascinating world of Peruvian chocotejas, the diversity of flavors and combinations is astonishing. Each region and master chocolatier can bring their unique touch, creating a wide variety to satisfy all tastes. Some of the most popular varieties are:

• Milk chocolate classics: The classic version, covered in milk chocolate, offers the perfect combination of sweetness and smoothness. It is ideal for those who enjoy a more traditional chocolate flavor.

• Dark chocolate: This variety offers a more intense and rich experience. The dark chocolate is balanced by the sweetness of the filling, creating a delicious contrast.

• White chocolate: Creamy and sweet white chocolate is combined with a variety of fillings ranging from dried or candied fruits to nuts for a smoother and more delicate experience.

• With tropical fruits: The freshness of tropical fruits, such as mango, passion fruit or pineapple, adds a refreshing touch to the recipe. These variants are ideal for those looking for a more exotic flavor.

• With dried fruits: The addition of walnuts, almonds, hazelnuts or pecans provides a crunchy texture and robust flavor.

• Stuffed with white delicacy: As we mentioned before, the chocolates Stuffed with manjar blanco they offer a sweet and creamy experience. The softness of the blancmange perfectly complements the chocolate coating.

• With spices: Some varieties incorporate ingredients such as cinnamon, pepper or even Peruvian chili peppers to give them a spicy touch.

• Of coffee: For lovers of intense flavors, the coffee variety offers a unique experience, highlighting the characteristic aromas and flavors of this drink.

Chocotejas de manjar blanco: a classic

He blancmange, a type of homemade Peruvian dulce de leche, becomes the protagonist of these chocotejas. Its creamy texture and just-right sweetness merge perfectly with the chocolate that surrounds it.

This variety usually maintains the essence of traditional Peruvian recipes. The combination of native ingredients with local creativity results in a flavor that evokes the country’s rich culinary tradition.

The versatility of these Peruvian chocolates allows you to experiment with different combinations. In addition to the blancmange, walnuts, almonds, or dried fruits can be added to add layers of flavor and texture.

10 tips for preparing chocotejas

1. Chocolate Quality: Using high-quality chocolate with a good percentage of cocoa will guarantee a deeper flavor and a smooth texture.

2. Chocolate tempering: It is a controlled heating and cooling process to ensure that the cocoa crystals form uniformly. Carrying out the appropriate tempering allows you to obtain a shiny finish and a smooth texture.

3. Choice of Ingredients: Select fresh, quality ingredients for the filling, such as candied fruits, nuts or blancmange. The quality of the ingredients directly influences the final flavor of the product.

5. Uniform shapes: Maintain a uniform size of each chocoteja so that they look aesthetic. You can use molds for chocolates or specific capsules to chocolateswhich will facilitate the creation of consistent shapes and will help in the hardening process of the chocolate.

7. Cooling time: Let them cool properly in the refrigerator so that the chocolate hardens completely. This will prevent them from melting easily at room temperature.

8. Proper storage: Store them in a cool, dry place to maintain their freshness and texture, avoiding exposing them to extreme temperatures.

9. Decorative details: To give it a more artistic touch, you can decorate them with additional details, such as chocolate zest, icing, whole nuts or cocoa powder.

10. Patience and practice: Preparing these bonbons can take some practice, especially when working with chocolate. It is important to be patient and take the time necessary to prepare them.

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Peruvian chocotejas recipe

Portions: 20 units

Preparation time: 45 minutes

Ingredients for the white manjar chocotejas recipe

• 200 g of chocolate (with at least 70% cocoa)
• 1 cup of manjar blanco (dulce de leche)
• 1/2 cup walnuts, finely chopped
• 1/2 cup almonds, finely chopped
• 1/4 cup raisins (optional)
• 1 Teaspoon vanilla extract

How to make chocotejas step by step

1. Melt 150 g of chocolate in a double boiler, making sure there are no lumps.
2. Remove the chocolate from the heat and add the remaining 50g of chocolate, stirring constantly until melted and the chocolate reaches the right temperature for.
3. Pour a small amount of melted chocolate into chocolate molds or specific capsules, covering the base, and swirl them to ensure that the chocolate evenly covers the sides. Refrigerate for 10-15 minutes or until the chocolate hardens.
4. Mix the blancmange with the walnuts, almonds and raisins in a bowl. Add the vanilla essence and mix well until you obtain a uniform consistency.
5. With the help of two spoons, take small portions of the blancmange and nuts mixture and form small balls.
6. Place each ball in the center of the chocolate bases in the molds. Cover them with the remaining chocolate, making sure to seal the edges well. Level with a spatula or spoon.
7. Refrigerate again for at least 30 minutes or until completely firm. Carefully unmold them and place them on a tray.