Tangerine segments on a baking sheet dipped in chocolate and sprinkled with salt




  • 5 mandarin oranges or tangerines
  • 1/2 cup semi-sweet or dark chocolate chips
  • Flaky salt (fleur de sel works well)
  • 1 tablespoon coconut oil (helps keep the chocolate smoother and easier to work with)


  1. Peel and section the citrus.
    Line a baking sheet with wax paper and set aside.
    In a microwave safe bowl, combine chocolate chips and coconut oil. Microwave about 15 seconds, stir, and repeat until chocolate is fully melted and smooth.
    Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Gently patting any extra juices off your citrus sections with a towel before dipping will help the chocolate adhere more evenly. Sprinkle with salt and repeat until all slices are coated and salted. Refrigerate for 10-15 minutes or until chocolate has hardened.