Peruvian Chocotejas and Molded Chocolates
A bonbon or ‘reinvented chocoteja’ becomes an edible work of art that can be made without any elaborate equipment. Get ready to prepare interesting and unusual fillings inspired by memories and experiences.
Chocolatier, creator of Renacer Chocolatier
Create high quality handmade chocotejas at the disposal of the creativity of each bakery.
Imagine the bonbon as a canvas with endless possibilities for creation. Renato Gordillo combines advanced culinary and pastry techniques to encapsulate memories and emotions.
Renacer is a Peruvian brand that modernized traditional chocotejas, creating a menu that adapts to seasonal changes, using fresh seasonal fruits and making special chocotejas for festive celebrations.
The aim of this online course is for you to draw inspiration from your own experiences to create chocolate confections with soul and identity.
At the end of this course you will be able to:
- Understand how cocoa transforms into chocolate (the bean to bar process).
- Familiarize yourself with tejas and chocotejas, Peruvian sweets that are similar to confectionery from other countries.
- Master the essentials of classical confectionery work.
- Create chocolate mold designs using everyday tools, without the need for expensive equipment.
- Explore various flavor extraction techniques such as infusion and dehydration to add depth of flavor and unique aromas to your chocotejas and other desserts.
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Course Syllabus
Course Content
Chapter 2 - Theory of traditional Chocotejas
Chapter 3 - Theory of modern Chocotejas
Chapter 4 - Basic processes
Chapter 5 - Pisco Sour Chocoteja
Chapter 6 - Ceviche Chocoteja
Chapter 7 - Citrus and Cocoa Chocoteja Bean
Chapter 8 - Passion fruit Chocoteja
Chapter 9 - Reinvented classic Chocoteja
Chapter 10 - Vinicunca Mountain Chocoteja (raspberry and coffee)
Before you go
Each chocoteja will be unique, like a fingerprint. Learn various methods of hand-painting that can effectively communicate a concept.
What you'll learn
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
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Meet your Instructor
Chocolatier, creator of Renacer Chocolatier
His venture was the inspiration behind his next great adventure: "Renacer," reinventing chocotejas with cocoa from various origins.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Very nice
Good and easy to follow explainations, interesting flavours