Chocolate Dipped Tangerines, finished with a little sea salt, are a quick, easy and elegant dessert or snack. They require less than 5 ingredients and less than 30 minutes of hands-on time. Sweetness from the chocolate and a little bite from finishing salt compliment the sweet and tart flavors of the tangerines. And you can’t beat the presentation!
I came up with this quick, easy dessert when I had to bring a snack to a childbirth preparation class. I agonized over what to bring. Do I bring something healthy that we should all be eating? Or….do I bring something that pregnant people actually want to eat? I think these refreshing, sweet, and tangy chocolate dipped tangerines are the best of both of those worlds. There were only 4 segments left by the end of the night, so I assume many pregnant ladies would agree.
The most time-consuming part here is peeling tangerines, to be honest. Especially if you’re me. My family used to tease me whenever I peeled an orange. They said I looked like I was doing surgery. I obsessively remove any sign of white pith. It can take me up to 30 minutes or more to eat an orange! Luckily, I bought a brand of tangerines that are easy to peel. Another option is to outsource this job to a willing helper.
Otherwise, all you need to do is melt the chocolate of your choice in a double boiler and mix in a little oil to smooth and stabilize (I choose coconut oil, but you can use vegetable oil instead). Dip half of each segment in then line onto wax paper. Sprinkle with some finishing salt and cool until hardened. That’s it…done!
Chocolate Dipped Tangerines, finished with a little sea salt, are a quick, easy and elegant dessert or snack. They require less than 5 ingredients and less than 30 minutes of hands-on time. Sweetness from the chocolate and a little bite from finishing salt compliment the sweet and tart flavors of the tangerines.
- 1 cup chocolate chips (or melting wafers of your choice)
- 1-2 teaspoons coconut oil
- 6 tangerines (peeled and sectioned*)
- 2 teaspoons sea salt or fleur de sel
Line a baking sheet with wax or parchment paper to prevent sticking as chocolate dries.
Melt chocolate with 1 teaspoon coconut oil in a double boiler** until chocolate is smooth, shiny and slightly thinner. If it begins to clump at any point or seem too thick, you can add some more oil, stirring until fully melted.
Dip half of a tangerine segment in the chocolate. You may need a fork or spatula to help brush off any excess or you can allow it to drip off.
Place the segment on it’s side on the prepared baking sheet. Repeat with other segments until complete.
Sprinkle a few salt crystals onto the chocolate half of each segment.
Place the baking pan in the fridge to cool (or in a dry place in your house until hardened) usually about 30-60 minutes.
*Make sure they remain dry. If you break any open while peeling, just eat it. If you put something wet into the chocolate it could cause it to seize or clump up.
** Put a small pot with 2 inches of water over high heat, bring to a boil and then reduce heat to low, fit a glass bowl over the pot, ensuring it doesn’t touch the water.
For 1/10 of recipe (about 6 segments): Calories 156 ~ Total Fat 7 g ~ Saturated Fat 5 g ~ Trans Fat 0 g ~ Cholesterol 0 mg ~ Sodium 353 mg ~ Potassium 120 mg ~ Total Carbohydrate 21 g ~ Dietary Fiber 3 g ~ Sugars 17 g ~ Protein 0 g