PREPARATION OF CHOCOTEJAS WITH

FILLING OF?????

I. INTRODUCTION:
A chocoteja is a traditional Peruvian sweet originated in the department of Ica
from the well-known tejas (dried fruits with white manjar or dulce de leche
covered with a layer of powdered sugar and lemon), intrepid bakers dared to give
it a chocolate bath , turning an ancient product into an exquisite chocolate that
matches the presentation and flavor of countries specialized in this type of
delicacies such as Switzerland and Belgium.
For several years now, Peruvian gastronomy has been highly recognized
internationally and Peruvian culture is increasingly appreciated.
Chocotejas have become a flagship product that reflects the miscegenation that
exists in this country, the combination of ingredients turns out to be similar to the
racial combination: The filling of the Creole heritage chocolate from the Spanish
or European customs of yesteryear based on fruits dried with dulce de leche, the
dark chocolate bath made from cocoa grown in areas of the Andean jungle
reminds us of pre-Columbian cultures whose descendants still retain respect for
nature and gratitude for the fruits of Mother Earth; It should be noted that due to
the geographical origin of the product, the ancestral culture most represented in
commercial presentations is the Nazca culture, remembered for its famous
GEOGLYPHS. The important thing is that the producing families aim to transmit
in their products the affection for the culture of their ancestors and it is worth
highlighting that Peru is a cultural melting pot, where the fire of passion for life
fuses the best of each race.
 II. GOALS:
 Know the procedure for making Chocotejas.
 Identify the parameters within the preparation of chocotejas.
 Determine the final yield of hard candies and perform a cost analysis in the
production of chocotejas.
 Perform an organoleptic evaluation (hedonic test).

III. THEORETICAL FRAMEWORK:

III.1. CHOCOLATE:
 Chocolate is the food obtained by mixing sugar with two products derived
from the manipulation of cocoa beans: a solid matter (cocoa paste) and a
fatty matter (cocoa butter). From this basic combination, different types of
chocolate are made, which depend on the proportion between these
elements and their mixture, or not, with other products such as milk and
nuts .

Covering chocolate is the chocolate that chocolatiers and pastry chefs use
as raw material. It can be dark or milky , but in any case it is a chocolate
with a proportion of cocoa butter of around 30%, which is double that of
other types of chocolate. The coating is used to achieve a high shine when
tempering the chocolate and because it melts easily and is very moldable.

III.2. Dark chocolate:

It is used by professional pastry chefs to cover chocolates and cakes, or to
fill them and has a high quality. This chocolate can be molded into
extremely thin layers since it has 32% cocoa butter which makes it easier .
III.3. Chocotejas:

Chocoteja consists of a chocolate candy filled with blancmange and dried

fruits. Dessert preparations with pecans, raisins, figs, guindons, coconut
and lucuma are common.
In this case, pecan, peanut, coconut and rum raisin chocotejas will be
prepared. According to demand, new alternatives could be added.

III.4. Carob:
It is a product derived from the carob, highly appreciated in gastronomy,
especially in Latin America. With the ripe fruits of the carob tree, a boil is
prepared from which the natural sugars are concentrated. Once the carob
beans are boiled, they are pressed. The resulting extract is filtered and then
subjected to evaporation to achieve a final result of viscous character. It is
a great food for its vitamin and protein properties. In the north of Peru,
basically in the Department of Piura, carob is manufactured. Some people
who are knowledgeable in the matter add boiled bull's foot bones to it, so
 that it gives it a better flavor and enriches the proteins more. Carob is a
good help for strengthening the lungs.

IV. MATERIALS AND METHODOLOGY:

IV.1. MATERIALS:
IV.1.1. SUPPLIES:
 bitter chocolate
 Fig wine
 carob
 powdered sugar
 Fruit
 Glucose

IV.1.2. TOOLS:
 Pans
  Kitchen
 Balance
 Molds
 Brushes

IV.2. METHODOLOGY:
 Melt the chocolate coating.
 Add the carob, glucose and bitter chocolate and mix evenly.
 paint the molds with the prepared mixture (molds with shapes
for each occasion).
 Let dry or refrigerate (in a waiting tank).
 Fill the caps and cover the chocolate with bitter chocolate.
 Finally, refrigerate and then unmold and package.

V. RESULTS:

Material balance

Dissolution 1:

Warm water 400ml +

gelatin 100g
PROCESS
2,345 kg of
(mix, shake) Marshmellows
Dissolution 2:

Water 440 ml + 600g

glucose + 1kg sugar
OUTPUT=2.345k
g

INPUT = 2,540 kg

Conclusion of the material balance : In the preparation of the marsmellows, two

solutions were prepared with a net weight of both solutions of 2,540 kg and obtaining a
final product of 2,345 kg; Throughout the process there was a loss of 0.195 g during the
cooking of the sugars in solution 2.
Performance calculation:
Peso de salida
RENDIMIENTO= x 100
Peso de entrada
2.345
RENDIMIENTO= x 100
2.540
RENDIMIENTO=108.32 %

SUPPLIES AND Weight x Unit price Cost

MATERIALS grams
Jelly 100 48.00 4.80
glucose 600 6.00 3.60
cloudy strawberry 1ml 2.60 0.10
Cloudy orange 1ml 2.60 0.10
Sugar 1000 4.40 4.40
powdered sugar 200 7.00 1.40
margarine 200 1.00 0.50
Gas-cooker - - 1.00
TOTAL S/ 15.90
 Sensory evaluation of chocotejas:

VI. CONCLUSIONS
VII. DISCUSSIONS AND RECOMMENDATIONS:
VIII. BIBLIOGRAPHY:
 http://www.tiposde.org/cotidianos/601-tipos-de-chocolates/
 http://www.mis-recetas.org/recetas/show/19850-chocolates-rellenos-de-
cerezas?rmodal=1

Formulation 1:

Input amount
Chocolate cover
carob
glucose
Ingredients for Chocolates filled with cherries:

 half a cup of orange liqueur or whatever you like.

 1 cup icing sugar (impalpable)
 30 cherries in syrup
 200 grams of semisweet chocolate
 plastic chocolate molds

How to make Chocolates filled with cherries step

by step:

 Put the icing sugar (impalpable) in a bowl and add the liquor little
by little, it should be thick (not too much), put it in a cup and set
aside.
 Melt the chocolate in a bain-marie , varnish the walls of the molds
using a paintbrush or a spoon, you can do it with your fingers if you
like, refrigerate for 10 or 15 minutes.
 Place a cherry in the center of the mold and add a teaspoon of the
reserved liquor and sugar. Cover with more chocolate to cover the
mold, refrigerate for 15 more minutes and carefully unmold so that
they come out intact.