1. Peel the tangerines and separate the segments, removing the excess white skin.
2. Step 2In a frying pan, toast the sesame, stirring constantly, until golden brown.
3. In a bowl, melt the chocolate together with the coconut oil.
4. Add the toasted sesame seeds to the chocolate and mix well.
5. Prick the tangerine segments one by one and dip them in the chocolate.
6. Place them on baking paper.
7. Add a pinch of salt on top of the segments already dipped in chocolate.
8. Refrigerate until the chocolate hardens.