Chocolate

All the Chocolate They are an enigmatic dessert Peru, which is used to eat during snacks for children and adults or at family tables on days of celebration, traditional festivals and peaks.

This dessert of bite size, is considered a delicacy of the gods, which melts inside the mouth of the people in each bite, giving off traditional smells and flavors of the Peruvian peoples exposed in each ingredient.

In every home and city in the country it takes about 50 years being the delight of society, evolving according to the new ingredients that are integrated into its recipe and varying in size, shape and even color.

However, more people have tried to start their own elaboration, leaving aside the factory products, which on many occasions have been immersed in them. greasy and sticky which are not good for health.

Given this, today we present a easy, delicious and very healthy recipe, so that you can successfully make the sweet and surprise your colleagues or relatives in your favorite area.

Chocolate Recipe

Ingredients

• 400 gr of chocolate coating (minimum 65% pure cocoa)
• 400 gr of blancmange
• 70 gr of pecan nuts
• 70 g grated coconut

Additional materials

• pastry brush
• 2 large pots or containers
• Mold for Chocotejas or chocolates
• Chocolate wrappers or parchment paper
• Tray
• Palette

Preparation

The recipe begins with the preparation of the chocolate layer. The steps to follow are as indicated:

1. In a pot place water to heat and on top of this add another pot or metal container with the chocolate inside. Let the ingredient slowly disintegrate and being everything in a more liquid state, stir it with a paddle. Be careful that the water does not reach Boiling point or else the product will dry out. Remove from heat and let cool naturally
2. With the chocolate already at a lower temperature, take the molds and arrange Paint the walls of each one with the chocolate, insert the bit into the mixture and distribute well in each corner of the mould. Make sure there is one thick layer, to achieve this, perform the coating 2 or 3 times more, as long as the previous layer has successfully dried
3. Bring the mold to refrigerator for the chocolate to dry completely and harden
4. When the time has passed, remove from the refrigerator and proceed to fill them with the mash white and also, with small portions of pecans and coconut to cover ¾ parts of the mold
5. Once the previous step has been completed, and verifying that there are no unfilled spaces, cover with chocolate above the product under construction.
6. Hit a little the mold against the table or rigid structure where it is resting so that everything sits very well and the base of the Chocolate are flat. Refrigerate for 30 minutes
7. Observing that the chocolate on top took the necessary hardness, remove from the refrigerator and place on a tray, flip the mold so that each Chocoteja comes out
8. Take the Chocotejas and wrap it separately or in groups inside chocolate paper or serve them on a platter. Garnish with flowers, sweet sauces or additional details 

fillers to use

All the Chocolate they are sweet rich and traditional peruvian which, basically, are made up of a tasty chocolate cover and a filling of delicacies, fruits or creams.

However, the latter may vary depending on the consumer's choice and, so that you inform yourself about the different fillings that you can integrate into the recipe, below is a count of them:

• pecan
• Fig, apricot, peach, grape, goldenberry, Camu Camu, strawberry, pineapple, passion fruit, pear, apple and kiwi
• Soaked Raisins and Prunes 
• Coconut and dehydrated lucuma
• Lemon and orange peel
• Dulce de leche
• Oatmeal with delicacy
• Lemon cream
• fruit jam
• candied fruits

Advice and suggestions

If you want to take a excellent and divine dessert to your table to share with family and friends, the Chocolate They will meet all your expectations.

But, if you are going to do them on your own, you must take into account a list of suggestions and recommendations so that you can achieve your culinary goals and expose them to yours.

Some of these tips are summarized like this:

• For the filling of Chocolate You can use another ingredient apart from or together with the delicacy, as long as it is in a solid or hard state. Liquids cannot be introduced as they tend to melt the chocolate
• The type of chocolate to use is very important to be successful when making the recipe. It is essential to use a good chocolate coating of high content of cocoa butter, which helps it melt more easily and be left with a soft, smooth texture once it returns to its solid state
• You must use a silicone or polycarbonate mold, because these are more manipulable to remove the pieces of chocolate
• Make sure you have all the ingredients on hand just like the recipe, with this in plain view you won't have any delays or mistakes
• If you don't know when the water is about to boil, use the thermometer and regulate the temperature
• Never use chocolate that has white layers on top or signs of being dry, damaged or old. This will damage the recipe, since the outer layer of the Chocotejas will not have the same shine and flavor.

Nutritional contribution

This small and unique dessert provides various calories and vitamins with high antioxidant and regulatory powers. Its advantages and contributions to the body are briefly explained:

For every 100 grams of Chocolate

• Calories 114 Kcal
• Fat 5.0 gr
• Saturated fats 3.0 gr
• Sodium 42 mg
• Fiber 1.0 gr
• Sugars 120 gr
• Carbohydrates 14.01 gr
• Proteins 2.09 gr

Also, each Chocolate, due to its high cocoa content, has a quantity of Omega 9, which helps prevent cardiovascular and brain diseases.

Duration time of the Chocotejas

If the Chocolate are made with the filling indicated in the recipe, as with majar blanco or dulce de leche, the duration time is more or less one month.

However, if you use other type of padding, the duration time can to vary due to its high sugar content and the few preservatives or artificial additives included.

Also, if the Chocolate are kept within fridge, these can between one and two weeks without spoiling and regardless of the filling that is being used.

Manufactures and registered trademarks

Demand for Chocolate for the world market is massive. What has led more and more to different companies to join the development and distribution of this product. Here are some of the factories available and authorized for its creation:

• Rosalia: This is a traditional brand in Ica and in Lima in the sale of quality tiles and Chocolate
• D'Carmen: It is a company of more than 70 years in the local and international production of roof tiles and Chocolate, well known in their field for promoting the use of fruit and jams as filling
• San Roque: It is an internationally recognized candy store for the quality, flavor and smell of its products. In addition, they are the winners of the "Brussels 2008" award as “Superior Taste Awards” for their Chocolate

A step through its history

In principle, Chocolate are born from the tile, a traditional sweet from the Peruvian city of Ica that consists of a piece of fruit or nuts, mostly pecans, filled with white manjar and covered with a layer of fondant.

From here were derived the Chocolate, which simply replaces the fondant with a smooth and thick chocolate layer.

The name of Roof tile It is because the workforce that was used to make this sweet in the haciendas came from the Serrania, then the employees, noticing the resemblance of the sweet with the roofs of their houses after a snowfall, became popular among them to say: "Let's prepare the tiles". Then this term passed to the landowners who decided to definitively call the sweet in this way.

All the Chocolate began to go on the market in the decade of 1970, when Helena Soler de Panizo's Ica candy factory "Helena" decided to introduce chocolate in its formulas and products.

Except in Ica, in the other regions of Peru it is almost impossible to find tiles, unlike what happens with the Chocolate, elaborated and distributed throughout the country thanks to the production of D'OnofrioThis is due to the fact that the tiles are more complicated to make than the actual ones. Chocolate.