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Tangerines and Chocolate Gummies

Kitchen tools

Sauce pan
Hand blender

Ingredients

Tangerines:
Chocolate:
Cornstarch:

7 units
6.5 oz. / 190 gr.
1 tablespoon

Instructions

1. Place all the tangerines in a container.
2. Using an immersion blender, process them very well until you get the pulp.
3. Pass the pulp through a strainer, making sure to remove the seeds and larger fibrous pieces.
4. Pour the pulp into a pot, add the cornstarch.
5. Cook the preparation and stir constantly until you get a thick consistency.
6. Pour the preparation into molds or an ice cube tray.
7. Let it cool at room temperature and then refrigerate for a couple of hours.
8. Melt the chocolate with a little coconut oil.
9. Dip each tangerines bonbon in the chocolate.
10. Let cool at room temperature and, if necessary, refrigerate for a few minutes until the chocolate hardens.

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