Coconut chocoteja is a molded treat with a crisp shell of couverture chocolate and a creamy center of manjar blanco mixed with shredded coconut. It is filled, sealed with chocolate, then chilled until it snaps clean. Bitter cocoa up front, sweet tropical core inside.
Mix the manjar blanco, shredded coconut, and salt until you have a thick, even filling. It should fall from the spoon, but not run.
Melt two thirds of the couverture chocolate over a gentle bain-marie or in short microwave bursts, stirring until fluid and glossy. Do not let any water get into the bowl.
Add the remaining chopped couverture chocolate and stir for 2 minutes, until it melts with the residual heat and the chocolate looks slightly thicker. This helps the shell set with a better snap.
Coat the mold cavities with a thin layer of chocolate, tilting it so the chocolate climbs the sides. Refrigerate for 5 minutes, until the shell feels firm to the touch.
Turn what you find into an experience you can actually bring to your kitchen.
Refrigerate for 15 minutes, until the chocolate is fully firm. Unmold carefully and let the chocotejas sit at room temperature for 5 minutes before eating so the filling feels creamy again.
