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These Chocolate Dipped Candied Tangerines are so flavorful, and with only 3 ingredients, they’re so easy to make. No segmenting, tempering chocolate, or special equipment required, yet they taste like they came from a professional shop.
Even if you’re not totally an orange and chocolate person, you’re going to love these. Tangerines are slightly sweeter than oranges, and we keep the peel intact, adding some texture and bitterness. The slices are simmered in a syrup (just sugar + water), which makes them soft and juicy. They’re balanced with a healthy coating of melted dark chocolate. They’re my favorite variety of chocolate dipped fruit, and I think they will soon be yours too. (I made these on Instagram Reels. To check it out go here.)
Ingredients
Tangerines — The tangerines need to be seedless, fairly firm, and thin skinned so that the peel doesn’t separate from the fruit during the simmering process. Any standard variety at the supermarket will do.
Sugar — Regular, granulated sugar is all you need.
Dark Chocolate — Pickup your favorite bars of baking dark chocolate.
Method
First, you’re going to slice the tangerines about 1/3” or about 1 cm thick. Then, you’re going to let sugar and water in a large pot come to a boil and add the tangerines. They’re going to simmer for about 45 mins-an hour until they’re soft and have absorbed the syrup really well. Meanwhile, melt the chocolate in a double boiler or a heat-resistant bowl set over a pot with a bit of water. Scoop out the tangerines with a slotted spoon, and drain on parchment paper. Allow the tangerines and chocolate to cool completely on the counter.
Prepare a few baking sheets with parchment. Dip the tangerines deeply in the chocolate. Allow excess chocolate to run off for about half a second, wipe it on the side of the bowl, and transfer to parchment. You don’t want too much chocolate to run off, just a bit of the excess. Allow the chocolate to harden, and enjoy! Once they chocolate has hardened completely, you can store these in a container with pieces of parchment between layers of the Chocolate Dipped Tangerines in the fridge for about a week.
Notes
The tangerines need to be firm and thin-skinned to stay intact with the fruit.
Make sure you allow everything to cool and the chocolate to harden at room temperature. Extreme fluctuations in temperature will cause the chocolate to turn gray-ish.
Allowing the chocolate and tangerines to cool before dipping also affects the color.
Once the chocolate is hardened, you can then refrigerate.
Feel free to halve the recipe!
I hope you give this recipe a try! If you do, don’t forget to put it in the comments so everyone knows how it worked out. I also love to see your creations! You can tag me on social media at #omayahcooks, @omayah.atassi on Instagram, @omayahcooks on Pinterest, and @omayahatassiphoto on Facebook.
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*Originally published on December 5, 2018. Recipes, description, and photos updated.
Chocolate Dipped Candied Tangerines
Ingredients
- 1 kg/2 lbs thin-skinned firm, seedless tangerines
- 1 kg/5 c granulated sugar
- 1.5 L/6 c water
- 600 g/20 oz dark chocolate
Instructions
- Trim the ends off the tangerines and slice them 1/3" or 1 cm thick.
- Bring the sugar and water up to a boil in a large pot and dissolve the sugar. Reduce to medium-high heat and add the tangerines. Boil for about 50 minutes, stirring every 5-10 minutes.
- Meanwhile, melt the chocolate in a double boiler or by adding a bit of water to the bottom of a pot, placing the chocolate inside a heat proof bowl, and setting the bowl on top of the pot. Set the stove to medium-high heat and stir frequently.
- Once the tangerines are a bit soft and syrupy, fish the tangerines out with a slotted spoon and drain in a colander, then transfer to parchment lined baking sheets. Reserve the syrup for another use.
- Allow the tangerines and chocolate to cool completely.
- Once they're cool, remove the parchment and tangerines and prepare clean parchment on the baking sheets.
- Dip the tangerines almost entirely in the chocolate, except for where your fingers are. Allow the excess chocolate to run off for about 1/2 a second, wipe it on the edge of a bowl and transfer to the clean parchment. Allow the chocolate to harden at room temperature.
- Once completely cooled and hardened, you can transfer to an air-tight container with clean parchment in between the layers of chocolate dipped candied tangerines. Store in the fridge, and enjoy up to 1 week.
