Chocotejas are an emblematic dessert from Peru, specifically from Ica. And why the name tejas? Well, this is due to its similar shape to the tiles that were used to put on the roofs of houses. In 1975 the name was adapted and called chocotejas because they began to be covered with chocolate, they are also known by the name tejas de Ica. As for the filling, this particular recipe is for manjar blanco with pecans, but there is a wide variety of fillings, such as: lucuma manjar, peanuts, oreo, coconut, drunken raisins, among others. In order to make this dessert that we show you below, it is necessary to have manjar blanco, chocolate coating and pecans.
Do you wonder how to make Peruvian chocotejas? In this article we want to teach you how to prepare this delicious dessert from your home. Follow these steps and make some easy traditional Peruvian chocotejas!
Ingredients to make Peruvian Chocotejas:
- 200 grams of chocolate couverture
- 100 grams of pecans
- 200 grams of manjar blanco or dulce de leche
How to make Peruvian Chocotejas:
- Are you wondering how to make homemade chocotejas? Well, this recipe is ideal for you.
- To start with the recipe for Peruvian chocotejas, first it is necessary that the pecans are cut in half. In case they are whole, you must make the cut very carefully.
- Check that the pecans do not have shell remains.
- With the help of a knife, chop the chocolate bars so that you can melt them more easily
- In a small pot, place water, when it is boiling, lower the heat and place the cover on top of the pot to start melting the chocolate.
- Move with the help of a spoon and be very careful that the water does not splash the chocolate.
- Once the chocolate is melted, take it to the chocolate mold and spread it carefully.
- This step can be done with a kitchen brush or by moving the mold to spread the chocolate, it is important that this layer is not too thick.
- And, if you are wondering how to make chocotejas without a mold, keep in mind that they will not have the same shape as the chocotejas, but they will also be delicious, so you can pour the chocolate on parchment paper and let it cool in the fridge for 30 minutes.
- Let the chocolate harden. To make this process faster you can take the mold to the refrigerator.
- Once it is solid, add the manjar blancowith the help of a spoon or with the help of a pastry bag.
- Add half a pecan to each chocoteja. The recipe for Peruvian chocotejas is almost here!
- Add chocolate on top of the manjar blanco and refrigerate the chocotejas until the chocolate solidifies. They should be in the fridge for about 20 minutes.
- Carefully remove the chocolate chocotejas from the mold and serve.
- Remember that in order to store them, you can wrap them in parchment paper.
- As for the flavors of the Peruvian chocotejas, you can choose the one you like the most, for example, you can add jam, white chocolate, among others.
