Intense sweetness shaped by silky manjar blanco and the noble crunch of pecans, wrapped in a dark chocolate shell. This Ica-born bonbon carries the warmth of sunlit valleys in every bite. Elegant, handmade, and deeply Peruvian.
Toast the pecans in a dry pan for 3 to 4 minutes, stirring often, until deeply fragrant and crisper. Cool them completely before using; warm pecans melt the manjar and cause chaos.
Bring the water to a gentle simmer in a pot and set a bowl over it without touching the water. Melt the chopped dark chocolate, stirring until smooth, fluid, and glossy; if using a thermometer, avoid going above 45°C.
Brush the cavities of the muffin mold with a thin layer of chocolate, coating the sides and base. Refrigerate for 8 minutes, until the shell feels firm and does not mark when touched.
Add a second thin layer of chocolate only where you see weak spots, especially around the edges. Refrigerate for 5 more minutes; the shell should be firm, but not thick like a motorcycle helmet.
Turn what you find into an experience you can actually bring to your kitchen.
Fill each cavity with manjar blanco without reaching the rim. Place 2 pecan halves in each one and press lightly so they sit in the manjar, not buried out of sight.
Cover the filling with the remaining chocolate and smooth the base with a spatula. Clean the excess from the edges so they unmold neatly and look like chocotejas, not sweet volcanoes.
Refrigerate for 18 to 22 minutes, until the chocotejas are fully firm. Unmold carefully and rest for 5 minutes at room temperature before serving, so the manjar feels silky again.
