5.0 from 3 votes
Chocotejas
Chocotejas are traditional Peruvian chocolate truffles that are filled with dulce de leche and fruits or dried fruits such as pecans.
Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings: 60 chocotejas
Course:
Dessert
Cuisine:
Peruvian
Ingredients
- 1 lb couverture chocolate (65% cocoa minimum)
- ¾ cup shelled pecans
- ¾ cup grated coconut
- 1 lb dulce de Leche (milk jam)
Equipment needed
- Silicone or polycarbonate molds for chocolates
- 1 Candy thermometer
Instructions
Chocolate Tempering
- Melt chocolate in double boiler, and monitor the temperature until it reaches about 125F/55C.
- Remove the chocolate from the heat and wait until it cools down to a temperature of 80F/28C.
- Stir the chocolate occasionally as the drop in temperature is quite slow. You can accelerate the process by placing the chocolate container into another one, filled with ice.
- When the chocolate has cooled, put the container in a water bath for a few minutes so the temperature goes back up to about 88F/32C. The temperature rises very quickly.
- After the chocolate is tempered, its temperature must be maintained between 86-90F/30-32C while working it.
Cup of Yum
Chocolate truffles
- Cover the surface of each mold with a thin layer of chocolate.
- Place the molds in the refrigerator for 15 minutes so that the chocolate solidifies.
- Once the chocolate is solidified, place a teaspoon of milk jam and place a kernel of pecans and ½ teaspoon grated coconut over it.
- Do this for all the molds until all the ingredients are used.
- Finally cover each mold with a thin layer of chocolate and place in refrigerator for one hour before unmolding.
- Enjoy!