Tejas and Chocotejas from Peru

Teja is a popular confection from the Ica Region in Peru.

It consists of a core of caramel and dried fruits or nuts. Classically they are glazed with white fondant. But there are also choco-tejas glazed with chocolate.The name has been given by local citizens because the candy reminded them of the ceramic tiles of their houses roof in Ica.

The recipe

Ingredients for 50 pieces:

400g dulce de leche

1 tablespoon butter

100 g candied orange peel

50 g candied lemon peel

40 toasted pecan halves

400 g chocolate 

(White, milk or dark chocolate depending on your preference)

1. Place the butter in the pan at medium heat.
2. Add dulce de leche and bring to a boil while stirring. 
3. Put to the side. If the butter has not melted, continue stirring. Allow to cool slightly. The mixture should be visibly thick and should stick to the spoon.
4. If it stays liquid, then heat again and repeat the process.
5. Place on a piece of baking paper. Shape to a rectangle. Let cool.
6. Cut with the spatula into 50 pieces and chill again.
7. Meanwhile, prepare the chocolate in a water bath.
8. Finely chop the orange and lemon peel. 
9. Form a roll from one piece of caramel and roll the orange peel through. Roll 20 pieces of Caramel in orange peel and then let cool.
10. Roll 10 pieces of caramel through lemon peel and let cool.
11. Press the remaining 20 caramel pieces between two toasted pecan halves.
12. Glaze candy and put them on some baking parchment.

To find more very interesting recipes, go to

http://himmlischesuessigkeiten.blogspot.ie/