Chocotejas
Introduction
Chocotejas are a beloved Peruvian treat, combining rich chocolate with a soft, sweet interior usually made from dulce de leche, pecans, walnuts, or various other fillings. Originating from the coastal regions of Peru, these delicacies have spread in popularity throughout the world. They are comparable to chocolate-covered caramel confections but have distinctively more complex and expressive flavors that embody the essence of Peruvian sweets.
Ingredients
- Chocolate - 300g, preferably dark chocolate for a rich taste.
- Dulce de leche - 200g, or you can substitute with manjar blanco for a local twist.
- Pecans or walnuts - 100g, roughly chopped.
- Butter - 50g, unsalted.
- Gelatin sheets - 2 sheets, optional for a firmer texture.
- Sea salt - a pinch, to enhance flavor.
Preparation
Start by melting the chocolate over a water bath or in a microwave. Stir often to ensure it melts evenly and smoothly without burning. For a glossy finish, tempering the chocolate is recommended, which involves carefully controlling the temperature of the chocolate throughout the melting process.
While the chocolate is melting, prepare the filling. Gently heat the dulce de leche with the butter in a saucepan over low heat until they are well combined. Add a pinch of sea salt for flavor depth.
If you prefer a firmer texture, soak the gelatin sheets in cold water until soft, squeeze out excess water, then dissolve them into the warm dulce de leche mixture.
Mix in the chopped pecans or walnuts and let the mixture cool until it is easier to handle but not completely set.
Prepare molds by lightly coating them with oil. Pour a thin layer of the melted chocolate into the molds, ensuring the sides are covered. Let them set slightly so they hold their shape.
Add the filling into the molds, leaving a small gap at the top. Cover with another layer of chocolate to seal the filling inside. Tap the molds lightly to remove air bubbles and ensure a smooth surface.
Chill in the refrigerator until fully set, approximately 1-2 hours. For impatience, use a cooking timer to check periodically without forgetting.
Serving and Enjoyment
Chocotejas are best enjoyed at room temperature, where the center becomes soft and the flavors meld together. Serve them with a cup of coffee or hot cocoa for an indulgent afternoon treat. These sweets also make lovely gifts: wrap them individually in colorful foil or arrange them in a pretty box for a personal touch.
Storing Chocotejas
Store your chocotejas in a cool, dry place, preferably in an airtight container. They can last up to two weeks, although they rarely go uneaten for that long!