Tejas (pronounced teh-has) is a delicious combination of Australian fruits and nuts and Peruvian tradition and know-how. And manjarblanco, Peru's rich milk caramel. The resulting micx is coated in rich Belgian chocolate. 

A traditional sweet from Ica in Peru, Sydney-based confectioner, Carmen Almenara, calls the area 'the land of heaven' and it's no wonder if it is the origin of these heavenly sweets. Carmen uses recipes handed down for generations and her twelve varieties (which include chilli, Aussie orange and ginger) are just the right size for an after-dinner treat. Or an in-between meal indulgence!

'Almost all Peruvian desserts were developed in the convents and are Eurocentric with African overtones,' she says.  'Peruvians loved and adopted aromatic African spices and syrups, adding them to the corn puddings of the Incas.' This led to blancmanges, custards, and of course, manjarblanco.