We teach you everything you need to know to make a chocoteja. From the process of disinfection and polishing of the mold to its storage to guarantee its freshness, flavor and brightness of the chocolate.

This sweet menu was carefully selected to show that you can draw inspiration from everywhere: a drink, a dish, a dessert, a trip or an adventure.

Pisco Sour Chocoteja: The iconic Peruvian cocktail turned into a dessert. You’ll find a ganache that captures the essence of this cocktail, along with a playful gummy texture that holds just the right amount of alcohol.

Ceviche Chocoteja: Certainly, a chocoteja that will surprise you. Not many dare to draw inspiration from a savory dish and merge it with chocolate making. We start with the sweet flavor of “leche de tigre” (lime, ginger, seaweed, and cilantro), add explosive flavors like ají limo chili, and finish with the crunchy texture of chulpi corn.

Passion fruit chocoteja: Three layers of flavor: gel, ganache and a crunchy texture that is reminiscent of the cookie base of a passion fruit pie.

Citrus and Cocoa Chocoteja Bean: Theobroma cacao takes the spotlight, accompanied by a citrus gel to refresh the palate.

Reinvented Classic Chocoteja: The classic chocoteja consists of manjarblanco (dulce de leche) and pecans, but this time we bring a modern version, making it even sweeter with salted caramel, toasted pecans, a crunchy pecan paste, and an extra crunchy ingredient.

Vinicunca Mountain Chocoteja: Inspired by the Mountain of 7 colors in Cusco. The intensity of coffee in a ganache and the acidic touch of raspberry are the boost you need to continue your adventures.

In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.

The techniques you will learn are:

• Classic ganache
• Ganache crunch
• Edible paints
• Dehydration
• Unmolding
• Emulsion
• Gelification
• Cold infusion
• Hot infusion
• Polishing of molds
• Tapping
• Painting techniques
• Chocolate tempering