Peruvian tejas are artisan candies that are traditionally produced in the in and around the town of Ica (near the Nazca lines) on the south central coast of Peru. Tejas have a center of firm manjar blanco candy (dulce de leche), which is topped with a dried fruit and/or nut, and then dipped in fondant.These tejas are "chocotejas" - dipped in chocolate rather than fondant. Tejas are traditionally wrapped in foil, and then placed inside fringed paper wrappers.
- 2 cups dulce de leche
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 cups chocolate chips, or chopped dark chocolate
- 1 tablespoon vegetable shortening
- 50 large pecan halves
- Place the dulce de leche and butter in your heaviest pot.
- Heat over low to medium heat, stirring constantly, until candy reaches 210 degree fahrenheit on a candy thermometer.
- Remove from heat, stir in vanilla, and let cool overnight in the refrigerator.
- Use a melon baller to scoop small balls of the candy, then shape them with your hands into a cylinder. Press the dulce de leche between 2 pecan halves. Place candies in the freezer while you prepare the chocolate.
- Bring an inch of water to a boil in a saucepan. Place the chocolate chips in a heat proof bowl that fits over the top of the saucepan without touching the water (or use a double boiler). Place the bowl on top of the saucepan and turn off the heat.
- Stir the chips until they are melted.
- Dip the candies with the pecans in the chocolate, and set aside to harden. Keep melted chocolate warm by leaving the bowl over the pot of hot water.
- Once chocolate has set, dip the candies a second time. Chill until firm.
- Wrap candies in foil, then in white papers cut with a fringe.
- Store candies in the refrigerator, in an airtight container. Serve at room temperature.