Dark snap and Ica-style soul defined by mellow manjar blanco and the vibrant scent of pisco. An artisanal treasure from Peru’s southern coast, this sweet celebrates patient maceration and the nobility of chocolate. An elegant, powerful, and deeply traditional bite.
Mix the raisins with the Quebranta pisco and let them soak for 25 minutes. Then drain them well; they should be fragrant and juicy, not swimming in liquor.
Melt two thirds of the coating chocolate over a gentle bain-marie, stirring until fluid and glossy. Remove from the heat and add the remaining chopped chocolate to lower the temperature and improve shine.
Coat the mold cavities with an even layer of chocolate, using a brush or small spoon. Tap the mold gently to release bubbles and refrigerate for 8 minutes, until the shell is firm.
Fill each cavity with manjar blanco and place a few drained pisco-soaked raisins on top. Leave a clean rim for sealing; if you fill to the top, the chocoteja takes revenge.
Turn what you find into an experience you can actually bring to your kitchen.
Cover each piece with more melted chocolate and smooth the base with a spatula. Refrigerate for 15 to 20 minutes, until the chocolate is fully firm and releases easily from the mold.
Unmold carefully and let the chocotejas sit for 10 minutes at room temperature before serving. They should have a firm shell, mellow center, and clear pisco aroma without leaking.
