A crisp dark chocolate shell hiding a mellow heart of milk jam and the savory touch of toasted peanuts. It is the traditional bite that turns any moment into a small celebration. A classic, direct, and addictive contrast of textures.
Toast the peanuts in a dry pan for 3 to 4 minutes, stirring often, until they smell deep and look lightly golden. Mix with the salt and let cool; if they go in hot, they loosen the milk jam.
Mix the milk jam with the toasted peanuts. It should be thick and chunky, not runny. If the milk jam is too cold, stir it for a few seconds until it is easy to portion.
Melt the dark chocolate in the microwave in 20-second bursts, stirring between each one, until fluid and glossy. Do not overheat it: burnt chocolate does not forgive, not even if you pray to Ica.
Coat each mold cavity with a thin layer of chocolate, bringing it well up the sides. Tap the mold gently to release air and refrigerate for 8 to 10 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Fill each shell with the milk jam and peanut mixture, leaving a clean edge for sealing. Do not overfill: the chocoteja should close flat, not bulge like contraband.
Cover with the remaining chocolate and smooth the base. Refrigerate for 12 to 15 minutes, until firm. Unmold carefully and let them sit at room temperature for a few minutes before eating, so the milk jam feels mellow.
