Steps For Chocolate Dipped Candied Tangerine Slices
Preheat oven to 200 degrees Fahrenheit.
Melt dark chocolate in a very clean, dry, stainless steel bowl.
In a medium sauce pot on medium heat, cook water, sugar, vanilla bean, and tea leaves for 20 min.
Slice tangerines ¼” thick on commercial slicer #45.
Strain hot liquid through a chinois and pour over sliced fruit.
Marinate for 2 days.
Remove fruit slices from liquid, blot dry.
Place on sheet tray lined with a nonstick baking mat to dry in oven for 30 minutes or when fruit is 90% dry but still a bit tacky.
Tangerine slices should not be wet, yet still plump.
Temper* dark chocolate by warming to 115 degrees Fahrenheit and then reducing to 88 degrees to 92 degrees Fahrenheit.
*Use “Seeding Method”.
Dip half of the fruit in tempered dark chocolate and set on acetate lined sheet tray to dry.
Store in a cool place (approximately 60 degrees Fahrenheit).
Start by melting approximately 2 pounds of chocolate in a stainless steel bowl set high over an open flame or on top of a warm oven. When the chocolate is completely melted, drop a large block of chocolate into the bowl and reduce the temperature gradually as the large block melts, thus bringing it into the tempered zone.
I also add smaller pieces and use an immersion blender to emulsify the chocolate quickly. At this point, you must keep the chocolate in the tempered zone by either rewarming it periodically or setting it over a heating element. A simple, inexpensive solution is a back-warming pad. Cover it in plastic wrap, cover with a dry towel (to keep it lean), and set the temperature dial on medium. Then place the bowl of tempered chocolate on top of the towel, stirring regularly to keep the temperature distributed evenly.
At the restaurant, I have a tempering machine that essentially does much of the work for me. Of course, chocolate is such a delicate craft, it’s always good to know how to temper by hand.