Chocotejas are an innovation in the dessert category, inspired by "tejas" (roof tiles). We'll share an interesting story with you, along with the recipe, and where you can try it.
Chocotejas: Recipe and history of a modern evolution of the classic Peruvian Tejas. Image credits to Cookpad.com
History and Evolution of Chocotejas
Chocotejas are an evolution of the "tejas" dessert. The latter received their name because of their resemblance to the tiles used on the roofs of houses. When this original recipe was modified with white or dark chocolate, they became popularly known as "chocotejas."
It is a dessert originally from the Ica region. So, before its consumption spread throughout the country, it was only available in the capital and the towns of that Peruvian department.
Chocotejas are the result of the creativity of Mrs. Elena Soler, from a wealthy family in Ica, who was already an expert chocolatier. This is according to all documented sources and specialists in the history of Peruvian gastronomy.
Elena Soler is responsible for what could be described as a revolution in the production of Ica tejas. Chocotejas were so successful that their demand increased nationwide. Since then, they can be found in stores in major cities across the country.
Yes, chocotejas can be found filled with manjar blanco and pecans. They can also be filled with candied fruit peels such as lemon and orange. Others can be filled with prunes, figs, passion fruit, guava, or pisco. The variety of chocoteja fillings seems endless, in keeping with the creativity of those who prepare them.
Chocoteja Recipe
Here we present one of the favorites of chocoteja lovers, with few ingredients and simple to prepare.
Ingredients
- 250 grams of dulce de leche or manjar blanco.
- 250 grams of dark or white chocolate coating.
- 150 grams of toasted, shelled pecans.
Preparation
- Crumble the chocolate and melt it in a saucepan with a small amount of boiling water.
- Once the chocolate of your choice, white or dark, has melted, carefully pour it into each of the individual molds. Make sure the layers are not too thick.
- Once the chocolate has hardened in the molds, refrigerate it.
- Once it has solidified and refrigerated, pour the manjar blanco or dulce de leche into it using a piping bag or spoon.
- Place half or small pieces of pecan on top of the manjar or dulce de leche.
- Now, add a light layer of chocolate over the mold filling until the chocolate has solidified. Then, refrigerate the chocolate again for at least 20 minutes.
- Once this time has passed, you can unmold the chocotejas, being very careful not to break them.
Where to eat chocotejas
In Lima
Sra. Buendía: With over half a century of experience and service, she is known for her artisanal chocotejas, made with fresh milk. She has three stores in Lima. The main one is located in Miraflores on the Malecón de Reserva, Ernesto Diez Canseco Avenue 306.
La Ibérica: Their chocotejas are unique in that they only use bitter chocolate with more than 50 percent cacao. Their store is located at Jirón de la Unión 272, Lima 15001.
In Cusco
Café y Chocolate: You will find this beautiful and cozy restaurant on Espaderos Street 120 in Cusco.
Chocolates Barberis La Cholita: Located in Cusco's Plaza Real. Each of their products specializes in offering delicious and unsurpassed chocolate in original packaging designs.
In Machu Picchu
Tao Dulce Salado offers a wide variety of desserts, presenting them in excellent style. Located at Imperio de los Incas 520, Aguas Calientes.
Image credits to 196 flavors
