24 Dec, 2009
Chocolate-Dipped Tangerines… A Deliciously Juicy Raw Chocolate Treat
I’m visiting family in Florida right now for the holidays, and when I saw the giant bowls of freshly picked, home-grown oranges, tangerines, grapefruits, and lemons in their kitchen, I knew straightaway that citrus was going to figure prominently in a few of my recipes this week! Then my mom asked me to show her how to make some tasty raw chocolate goodies, and I knew the first thing I wanted to make: these deliciously juicy chocolate-dipped tangerine slices!
What a great combo… the sweet, juicy tang of tangerine with luxurious dark chocolate. And so easy… you whip up the chocolate in minutes, dip the fruit twice, and store the plate of treats in the fridge. Nothing complicated, other than waiting a few minutes in between dips for the chocolate to harden in the freezer.
When you bite into these babies, the delicate hard-chocolate shell crunches into the cool sweetness of the tangerine for a juicy bite that’s both refreshing and just slightly decadent! And if you can find “tangelos” at your grocer’s instead of tangerines, even better — you won’t have to spit out a pip when you’re done!
I brought this plate over to my brother’s for dessert and left the plate unattended in the kitchen, only to find it half-demolished just moments later by all the kids who’d gotten to it before dinner was served. But with this recipe… all natural, rich with undenatured nutrients… who cares? Was probably the healthiest thing they ate all day.
Recipe for: Chocolate-Dipped Tangerines
A Deliciously Juicy Raw Chocolate Treat
First thing: Prepare your fruit
I peeled 4 small tangerines for this recipe, munched on a bit and probably used about 3-1/2. But I had a bit of chocolate left over, so you could fill a big dinner plate more densely with tangerine pieces than I did, using the recipe for Chocolate Glaze below.
Peel your tangerines (or tangelos, which are a cross between tangerines and oranges, and lack pips). Carefully separate the tangerine sections without breaking the membranes (you objective will be do get the membranes as dry as possible so the chocolate will stick nicely). Pick off any stray white threads of pith and lay the sections out on a paper or kitchen towel to dry while you prepare the chocolate glaze.
Raw Chocolate Glaze
Combine the following:
- 1/2 cup chopped cacao butter, melted (melt half over heat, then remove from heat to finish the melting)
- 3 heaping tablespoons raw honey
- 1/4 cup raw cacao powder
- a couple dashes quality natural salt
Let the mixture cool slightly to thicken, then spoon over half of each tangerine slice. I don’t actually “dip” the chocolate, but just spoon it over the top. The first layer of chocolate will thin out and become rather transparent. No worries… as long as you have a coating of chocolate that stays on, you’ve creating a base for the second layer to stick to.
Arrange the tangerine pieces on a plate that will fit in your freezer, then put into the freezer for just a couple minutes, until that first layer of chocolate hardens (you can tell because it loses its melty “sheen”).
Remove from the freezer and spoon another, thicker layer of chocolate over the first. I waited a few extra minutes to cool & thicken the glaze even further because, well… I am after all in Florida right now and the kitchen is warm and the chocolate was taking longer to cool.
Put the tangerine sections back on the plate and put back into the freezer to firm up. Then take out and either eat straightaway or store in the fridge til later.
My recommendation: Remove from the plate and put onto a serving plate that doesn’t have the chocolate bits on it. Then, spoon any leftover chocolate glaze onto the messy plate, pop back into the freezer, and when hard, take out and scrape off the plate with a spatula so that you have little, delectable chocolate pieces for nibbling. Put into a small container and keep in the fridge or freezer for whenever you want “a little sumpin-sumpin”!
Waste not, want not!