100 – 150 gr. Chocolate with around 50% cocoa
1/2 teaspoon Sweet seed oil
5 – 6 seedless mandarins
Melt the couverture with the seed oil in an ovenproof dish, stirring until a smooth and shiny sauce is obtained. Remove from the heat and let cool without thickening.
Meanwhile, peel the mandarins and divide them into slices. Remove all the white fibers. Pour the slices into the melted chocolate and mix gently with a fork so that they are well covered. Take them out carefully so as not to puncture them and let them dry on oil glue for at least 1 hour. Consume tangerine chocolates immediately, within a maximum of 2 days.