A chocoteja with a bitter chocolate shell that snaps and a lúcuma filling that is deeply creamy. The manjar is cooked with condensed milk and evaporated milk, turning dense, glossy, and unmistakably Andean. Molded, chilled, and finished as a serious bonbon: crisp outside, rich inside.
Prepare the mold and clear space in the refrigerator. Chocotejas are easier to assemble when the mold is dry, clean, and ready before you touch the chocolate.
Cook the condensed milk, evaporated milk, butter, and salt in a medium pot over medium-low heat for 18 to 20 minutes, stirring often, until thick and the spoon leaves a trail on the bottom.
Add the lúcuma pulp and cook for 4 to 5 more minutes, until the filling is dense, glossy, and clearly tastes of lúcuma. Transfer it to a bowl and let it cool for 10 minutes.
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Melt the bitter chocolate in the microwave in 20-second bursts, stirring between each burst, until fluid. Coat the mold cavities with a thin layer and refrigerate for 8 minutes, until firm.
Fill each cavity with the lúcuma manjar, leaving a small rim free for sealing. Do not overfill: if the filling overflows, the chocoteja will not seal properly.
Seal with the remaining bitter chocolate, smooth the surface, and refrigerate for 15 minutes, until the chocotejas unmold cleanly. Serve at room temperature so the filling stays creamy.
