Tangerine Segments in Chocolate

Baking and Desserts | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

If desired, you can use oranges instead of tangerines.

Ingredients

Mandarins - 3 pieces
Chocolate - 3.5 oz
Pistachios - 1.8 oz

Step by Step guide

Step 1

Peel the segments from all the white membranes and other films. The first tip is to place them on a plate and put them in the freezer for 10 minutes. This is necessary so that the chocolate hardens faster on the segments and does not spread.

Step 2

Shell the pistachios and chop them in a blender (or with a knife) into small crumb-sized pieces.

Step 3

Finely chop the chocolate and melt it in a small deep bowl. You can either heat the bowl in a water bath or in the microwave — heat for 15 seconds, take it out, stir, and back in for another 15 seconds. After 3–5 cycles, the chocolate will be completely melted.

Step 4

Take the tangerines out of the freezer, dip each segment halfway into the chocolate, and then place them on parchment paper (to harden even faster, chill the board in the freezer as well) and immediately sprinkle with pistachio crumbs.

Step 5

Thanks to the fact that both the tangerines and the board they are placed on are very cold, the chocolate will harden very quickly, so be quick to sprinkle the nuts. For complete hardening, place the segments in the refrigerator for another 10 minutes.