Receta de chocotejas en inglés: cómo preparar este dulce peruano tradicional

How to Prepare This Traditional Peruvian Sweet: Chocotejas

When we talk about iconic desserts from Peru, chocotejas immediately come to mind. These delightful treats are a fusion of rich chocolate and sweet fillings, embodying the authentic flavors of Peruvian gastronomy. If youre looking for a detailed guide on how to make this traditional delicacy at home, youre in the right place. This article will walk you through a comprehensive step-by-step preparation of chocotejas, perfect for sharing with family or impressing guests with a unique Peruvian dessert.

Understanding the traditional chocotejas recipe in English involves knowing the key components that make this sweet so special: a soft and creamy filling typically made with manjar blanco (a type of dulce de leche), combined with nuts, fruits, or other sweet additions, all encased in a delicate chocolate shell. The name “chocotejas” is derived from “chocolate” and “tejas,” the latter referring to a traditional Peruvian candy made with fruit and nuts covered in sugar.

To clarify, a chocotejas recipe in English is essentially a recipe for a chocolate-covered manjar blanco candy, but the charm lies in the variety of fillings and the texture of the chocolate coating. This makes it a versatile and beloved treat across Peru, especially popular in markets and during festivities.

Essential Ingredients for Making Chocotejas

Before diving into the preparation, it is crucial to gather all the necessary ingredients. Authentic chocotejas rely on high-quality components to achieve their distinctive flavor and texture.

• Manjar blanco: This is the creamy, caramel-like filling made from slowly cooked sweetened milk. It’s the heart of the chocoteja.
• Chocolate couverture: Use dark or milk chocolate with a high cocoa percentage to coat the candies. Quality chocolate ensures a smooth and glossy finish.
• Nuts and dried fruits: Common additions include pecans, walnuts, or almonds, as well as dried figs or raisins to complement the sweetness.
• Butter and cream: Sometimes added to the manjar blanco to enhance creaminess and richness.
• Vanilla extract: For subtle aromatic notes in the filling.

Step-by-Step Preparation of This Peruvian Delight

Making chocotejas at home requires patience and attention to detail. The process is divided into two main stages: preparing the filling and coating it with chocolate. Let’s explore each step carefully.

Preparing the Manjar Blanco Filling

Start by making the manjar blanco from scratch, which is the base for the filling. In a heavy-bottomed saucepan, pour a can of sweetened condensed milk and cook it over low heat. Stir continuously to avoid burning and to achieve a smooth, golden caramel consistency. This can take around 45 minutes to an hour. Some prefer to add a little butter during the last 10 minutes of cooking to enrich the texture.

Once the manjar blanco has thickened and turned a beautiful caramel color, remove it from the heat and let it cool. At this point, you can mix in chopped nuts or dried fruits if desired. Adding vanilla extract enhances the flavor, giving the filling a more complex aroma.

Shaping the Filling

After the filling has cooled down enough to handle, shape it into small, oval or round portions, similar to the size of a walnut. Use clean hands or small molds to create uniform shapes. Place these portions on a tray lined with parchment paper and refrigerate them for at least 30 minutes. This step helps the filling firm up, making it easier to coat with chocolate later.

Melting the Chocolate

While the filling chills, prepare the chocolate coating. Break the chocolate into small pieces and melt it gently using a double boiler or microwave in short bursts, stirring frequently. The chocolate should be smooth and glossy, without any lumps. If you want a shinier finish, temper the chocolate by carefully controlling the temperature during melting and cooling.

Coating the Manjar Blanco with Chocolate

Once the chocolate is ready and the filling is firm, it’s time to assemble the chocotejas. Using a fork or dipping tool, carefully dip each portion of manjar blanco into the melted chocolate, ensuring it is fully covered. Let the excess chocolate drip off before placing the coated candy back on the parchment paper.

For an extra touch, sprinkle chopped nuts or a small piece of dried fruit on top of each chocoteja before the chocolate hardens. This not only adds texture but also enhances the visual appeal.

Setting and Storing

Allow the chocotejas to set at room temperature or place them in the refrigerator for quicker hardening. Once the chocolate shell is firm, transfer the sweets to an airtight container to keep them fresh. Properly stored, chocotejas can last for up to two weeks, making them perfect for gifting or enjoying over several days.

Variations and Tips for the Perfect Chocotejas

One of the reasons why this Peruvian treat has endured over the years is its versatility. There are numerous ways to customize the filling and coating to suit different tastes and occasions.

Some popular variations include:

• Adding fruit preserves like lucuma or pineapple to the manjar blanco for a fruity twist.
• Using white chocolate instead of dark or milk chocolate for a sweeter, creamier shell.
• Incorporating spices such as cinnamon or cloves into the filling for a warm, aromatic flavor.
• Including crunchy elements like toasted coconut flakes or crushed cookies inside the filling.

For those who want to speed up the process, you can buy ready-made manjar blanco from specialty stores or supermarkets, but making it yourself adds a personal touch and guarantees freshness.

The Cultural Significance of This Peruvian Sweet

Beyond its delicious taste, chocotejas hold a special place in Peruvian culture. Originating from the city of Ica, these candies are often associated with celebrations and local traditions. Sharing chocotejas is a way of expressing hospitality and pride in Peru’s rich culinary heritage.

In 2025, with the growing global interest in Peruvian cuisine, chocotejas have gained international recognition as a symbol of Peru’s sweet artistry. They are frequently featured in gourmet food fairs and are becoming a favorite souvenir for travelers visiting the country.

Whether you are a seasoned cook or a curious foodie, mastering this traditional sweet offers a delicious glimpse into Peru’s vibrant culture and culinary innovation.

Frequently Asked Questions About Preparing Chocotejas

Can I substitute the nuts for other ingredients? Absolutely! While nuts add a nice crunch, you can use dried fruits, seeds, or even small pieces of cookie to create your own unique filling.

Is it necessary to temper the chocolate? Tempering is recommended if you want a shiny, crisp chocolate shell that doesn’t melt easily at room temperature. However, you can skip this step if you’re short on time; the chocotejas will still taste great.

How long do chocotejas last? When stored in an airtight container away from heat and humidity, they can last up to two weeks. For longer storage, refrigerate them but bring them back to room temperature before serving for the best texture.

In summary, preparing this traditional Peruvian sweet involves a combination of patience, quality ingredients, and love for the craft. By following these detailed instructions, you can bring a piece of Peru’s rich dessert tradition into your kitchen and enjoy the delightful flavors of chocotejas anytime.