How are friends with? Welcome again to Paulina Kitchen . Today we bring you a recipe proposal that will not be able to reject: Peruvian chocotejas , some very varied chocolate chocolate chocolates that are simply irresistible!
In this delivery we are going to tell you all the mysteries behind these little jewels of Peruvian pastries , from their origin, the varieties, to the best tips and secrets to encourage themselves to prepare them in the comfort of their homes. A challenge that is worth it.
At the end of the note they will find a recipe for Peruvian chocotejas of white delicacy and nuts, with the detail of the precise amounts of ingredients and a very detailed step by step not to fail.
Content table
About the chocotejas and their curiosities
Chocotejas are more than simply sweet; They are an authentic expression of Peruvian gastronomic wealth. These are crispy chocolate chocolate chocolates that combine different textures and flavors in their fillings, creating a unique experience in each bite.
These exquisite are part of the great sweet and salty repertoire of Peruvian food , which has conquered palates worldwide. But what makes them so special?
(If you are here because you love Peruvian flavors, like me, then I leave here a compilation of recipes that I did 24 hours. Peruvian food .)
Some characteristics of Peruvian chocotejas
Peruvian chocotejas are an exquisite sweet that combines chocolate, fruits and nuts to create a sublime culinary experience with harmonious textures and flavors.
In Peru, chocotejas are not only a sweet, but also part of regional culture and tradition . Each town can have its own version of this treat, incorporating local ingredients and family secrets that have been transmitted from generation to generation . This preparation process becomes a true ritual that strengthens family and community ties.
The presentation of the chocotejas is as important as its flavor. They are usually decorated and packaged with great care, which makes them an ideal gift for any occasion , reflecting elegance and affection. The versatility in its ingredients allows each chocoteja to be a reflection of the rich culinary diversity of Peru, adapting tropical fruits and local nuts to create unique variations that delight all who prove them.
4 curious information about chocotejas
- What do chocotejas contain? mystery behind the filling is part of its charm .
- What types of chocotejas are in Peru? There is an amazing variety , each with its unique characteristic. From the classic milk with milk to the innovative with exotic touches, the choice is as wide as individual tastes.
- What kind of chocolate is used to make chocotejas? Chocolate choice is essential. A chocolate with a high percentage of cocoa ensures a deep flavor and a silky and firm texture.
- What is the origin of the chocotejas? Its origin in Ica, Peru , is linked to the tradition and culinary mastery of this region, known for its warm and fertile climate, which has contributed significantly to the country's gastronomic diversity.
What varieties of chocotejas exist?
In the fascinating world of Peruvian chocotejas, the diversity of flavors and combinations is amazing. Each region and chocolate teacher can contribute its unique touch, creating a wide variety to satisfy all tastes. Some of the most popular varieties are:
- Classics of milk chocolate: The classic version, covered with milk chocolate, offers the perfect combination of sweetness and softness. It is ideal for those who enjoy a more traditional chocolate taste.
- Bitter chocolate: this variety offers a more intense and rich experience. Bitter chocolate is balanced with the sweetness of the filling, creating a delicious contrast.
- White chocolate: white, creamy and sweet chocolate, is combined with a variety of landfills ranging from dried or confitred fruits, to nuts for a softer and delicate experience.
- With tropical fruits: the freshness of tropical fruits, such as mango, passion fruit or pineapple, adds a refreshing touch to the recipe. These variants are ideal for those looking for a more exotic flavor.
- With nuts: the addition of nuts, almonds, hazelnuts or pecans provides a crunchy texture and a robust flavor.
- White delicacy stuffed: As mentioned above, chocotejas stuffed with white delicacy offer a sweet and creamy experience. The softness of the white delicacy perfectly complements chocolate coverage.
- With spices: some varieties incorporate ingredients such as cinnamon, pepper or even Peruvian chiles to give them a spicy touch.
- Of coffee: For lovers of intense flavors, the variety with coffee offers a unique experience, highlighting the aromas and flavors characteristic of this drink.
White delicacy chocotejas: a classic
The White delicacy , a kind of homemade milk sweet , becomes the protagonist of these chocotejas. Its creamy texture and its fair sweetness fuse perfectly with the chocolate that wraps it.
This variety usually maintains the essence of traditional Peruvian recipes. The combination of native ingredients with local creativity results in a flavor that evokes the rich culinary tradition of the country.
The versatility of these Peruvian chocolates allows you to experiment with different combinations. In addition to the white delicacy, nuts, almonds or dried fruits can be added to add layers of flavor and texture.
10 tips to prepare chocotejas
1 . Chocolate quality: Use high quality chocolate with a good percentage of cocoa will guarantee a deeper flavor and a soft texture.
2. Chocolate temperate: it is a controlled heating and cooling process to ensure that cocoa crystals are formed uniformly. Performing the appropriate temperate allows you to obtain a bright finish and a soft texture.
3. Election of ingredients: Select fresh and quality ingredients for the filling, such as confited fruits, nuts or white delicacy. The quality of the ingredients directly influences the final taste of the product.
5. Uniform forms: Maintain a uniform size of each chocoteja to look aesthetic. Specific chocolates or capsules can be used for chocotejas , which will facilitate the creation of consistent shapes and help in the chocolate hardening process.
7. Cooling time: Let them cool properly in the refrigerator so that the chocolate is completely hardening. This will prevent them from being easily melted at room temperature.
8. Adequate storage: save them in a cool and dry place to maintain their freshness and texture, avoiding exposing them at extreme temperatures.
9. Decorative details: To give a more artistic touch they can be decorated with additional details, such as chocolate, glaze, whole nuts or cocoa powder fruits.
10. Patience and practice: The preparation of these chocolates may require some practice, especially when working with chocolate. It is important to be patients and take the necessary time to prepare them.
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Peruvian chocotejas recipe
Portions : 20 units
Preparation time: 45 minutes
Ingredients for the recipe for white delicacy chocotejas
- 200 g of chocolate (with at least 70% cocoa)
- 1 white delicacy cup (dulce de leche)
- 1/2 cup of nuts, finely chopped
- 1/2 cup of almonds, finely chopped
- 1/4 cup of raisins (optional)
- 1 teaspoon vanilla essence
How to do step by step chocotejas
- Derret 150 g of chocolate in a water bath, taking care that there are no lumps.
- Remove the chocolate from the heat and add the remaining 50 g chocolate, stirring constantly until they melt and the chocolate reaches the right temperature for.
- Pour a small amount of chocolate melted in molds for chocolates or in specific capsules, covering the base, and turn them to ensure that the chocolate evenly covers the sides. Refrigerate for 10-15 minutes or until chocolate hardens.
- Mix the white delicacy with the nuts, almonds and pass in a bowl. Add the vanilla essence and mix well until you get a uniform consistency.
- With the help of two spoons, take small portions of the white delicacy mixture and nuts and form small balls.
- Place each ball in the center of the chocolate bases in the molds. Cover them with the remaining chocolate, making sure to seal the edges well. Level with a spatula or a spoon.
- Refrigerate again for at least 30 minutes or until they are completely firm. Carefully unmold them and place them on a tray.
