Chocolate Dipped Tangerine Slices Food

CHOCOLATE-DIPPED TANGERINE SLICES

Steps:

• Place the dark chocolate in a medium microwave-safe bowl and melt the chocolate in the microwave. Set aside while you prepare the fruit.. Peel the tangerines or mandarin oranges and separate into slices. Dip the whole slice in the melted chocolate. Let some of the excess chocolate drip off, then place on a piece of wax or parchment paper until the chocolate has set.. Once set, serve immediately or store in an airtight container in the refrigerator for up to 3 days.

CHOCO-DIPPED TANGERINES

Steps:

• Dip half of each tangerine segment in the melted chocolate, then put on a baking sheet lined with parchment. Keep in the fridge for 1 hr to set completely, or overnight if you prefer.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.