Easy-peasy treats to make, we dipped half of the tangerine wedges in dark chocolate, then topped some with hazelnut crumbs and others with crushed Amaretti biscuits. Any nuts work well though, it’s highly customisable.
Serves 4, Preparation time 10 mins, Cooking 5 mins
- 4-5 Tangerines
- 100 g of dark chocolate 70%
- Milk or cream, 50 ml
- Chopped hazelnuts, to taste
- Minced Amaretti biscuits, to taste
Cut chocolate into coarse pieces.
Heat the milk or cream, add the chopped chocolate and melt it over a low flame. You can also melt it in a bain-marie. If you choose to melt it in a bain-marie or in the microwave, do not add milk or cream.
Allow the melted chocolate to cool at room temperature.
Tip: The chocolate must not be hot otherwise you will cook the tangerine.
Peel and clean tangerine wedges by removing most of the white filaments.
Delicately dip each fruit into the chocolate and lay to rest on a baking sheet covered with parchment paper.
Sprinkle the chopped hazelnuts or crumbled Amaretti over the dipped- chocolate part and place the baking sheet in the fridge for at least half an hour.
Tip: you can prepared in advance and stored in the fridge, but best eaten within 24 hours.