Chocotejas: A modern evolution of Peru's classic Tejas. Chocolate innovation and recipe

The tejas originate from Ica, and it is said that before their consumption spread throughout the country, they were only available in the capital and towns of that Peruvian department. Then came chocotejas as part of the evolution of this delicious Peruvian dessert.
The name "tejas" was given because of their resemblance to those used on the roofs of houses. When the original recipe was modified using white or dark chocolate, it became known in popular language as "chocotejas."

History and Evolution of Chocotejas

All documented sources and specialists in the history of Peruvian gastronomy affirm, without a doubt, that chocotejas are due to the creativity of Mrs. Elena Soler, from a wealthy family in Ica, who was already an expert chocolatier. She is responsible for what could be described as a revolution in the production of Ica tiles. Chocotejas were so successful that demand for them increased nationwide. Since then, you can find them in stores across the country's major cities.

Yes, to the point that in addition to those filled with manjar blanco and pecans, you can find them filled with candied fruit peels like lemon and orange, or 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.