Ingredients

Tangerines (clementines) - 420 g (5 pcs.)
Chocolate black - 55 g
White chocolate - 45 g
Coconut flakes - 5 g
Pistachios - 35 g (peeled - 18 g)
Butter / coconut oil - 0.25 tsp.

Instructions

1. Peel the nuts and roughly chop with a knife. Let there be pieces both larger and smaller. So it looks even more interesting.
2. Gently peel the tangerines and remove the white connective fibers. Disassemble large tangerines into separate slices, and small ones can be left in the form of slices from two connected slices. Try not to damage the shell of the tangerine slices, as chocolate will not adhere well to damaged, juice-covered slices and they will quickly lose their fresh look.
3. Break the chocolate into small pieces and melt in the microwave or over a double boiler. Remember the simple rule of working with chocolate - no water! Dry container for melting chocolate, dry spoon for stirring it. If you place the container with chocolate in water for melting, the boiling of water should be weak so that splashes of water do not fall into the container with chocolate.
4. If the melted chocolate is thicker than you would like (white chocolate sometimes sins), you can dilute it by adding a little (literally 0.25 tsp each) butter or coconut oil. Adding butter will make the chocolate thinner and smoother, allowing you to cover the fruit in a thinner layer, but it will also take a little longer to harden, keep this in mind.
5. Dip the prepared tangerine wedges and/or slices into the melted chocolate until the chocolate covers them about half way. Shake excess chocolate back into bowl.
6. Sprinkle the top of the chocolate icing with chopped nuts, shredded coconut, or other decoration of your choice. Lay out the tangerine pieces on a piece of parchment paper. Repeat the process with the remaining ingredients.
7. Place the dessert in the refrigerator for about 10-15 minutes to harden the chocolate. And if you need even faster - just a few minutes in the freezer. As soon as the chocolate hardens, dessert can be served at the table.

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