Chocolate Dipped Mandarin Orange Slices
- Mandarin Oranges (Tangerines work too)
- 1 bag semi-sweet dark chocolate
- Salt (preferably coarse salt)
Note: the chocolate is really your preference with these. I happen to like the really dark (70+%) stuff. You do you though.
Second note: You can absolutely melt the chocolate in a microwave to make this a no-cooking-at-all operation.
Peel the oranges/tangerines and separate the slices. Now, get a baking sheet out and line it with parchment or wax paper.
Decide whether you’re going to melt the chocolate on the stove top or in the microwave. If you’re doing stove top, the best way to do this is with a double boiler.
My set up is kind of make-shift:
What’s going on here is you get one pan, put water in it and bring it to a boil, then set the other pan on top of it. I just happened to have these little glass, small pans that worked perfectly. The nice thing about it is that you have less risk of scorching your chocolate. You can easily keep an eye on how it’s melting and give it a stir now and then with a spatula.
If you’re using the microwave, use a glass bowl and only do 20-40 seconds at a time. Check it and see if it’s melted enough.
Now that you’ve got melted chocolate, it helps to transfer it into a smaller, deep bowl because you want to be able to easily dip enough of the slices into it. So just dip the orange or tangerine slices into the chocolate and then carefully set on your cookie sheet. Sprinkle a little of the salt on each one. Then set the cookie sheet into the fridge. The chocolate will set in there after like 20 minutes or so.