These sensational chocolate-coated treats are almost too easy to make— no tempering of chocolate or supreming of tangerines required! The only special equipment is a plastic fork! <br /> <br />A few simple details will get the best results. Segments need to be completely dry to prevent the chocolate from turning thick, sludgy and dull— so you must peel, remove pith, and pull the segments apart carefully without piercing or breaking the membrane. Satsuma tangerines, or another variety with similarly loose wrinkly skins are the easiest to handle. Chilled fruit helps to prevent puddles forming under the fruit and gets you the best looking (streak free) surface on the chocolate as well. Dipping with a plastic rather than metal fork works best because chocolate sets (and sticks) faster to metal than plastic—especially when dipping cold fruit—so you don’t have to worry about how fast you can work! You can use chocolate bars, wafers, callets, or pistoles, etc—but don’t even think of using chocolate chips because they do not melt fluidly enough for dipping. <br /> <br />NOTE: If you prefer to dip tangerines into tempered (link to tempering) chocolate instead, segments must be at room temperature (never cold) when you dip them. The plastic fork is still a good idea. When you've finished dipping, set the tray of dipped segments in the fridge for only 5 minutes then remove them, or put them in front of a portable fan at room temperature until the chocolate is completely set instead. Store and serve at room temperature.

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