There are days, when all you want to do is eat your entire fridge. And, you almost do. Maybe you brush your teeth, or munch on some celery sticks (been there, done that!) to quell that monster inside of you begging for something…oh, so, naughty. Sometimes, it doesn’t matter how hard you try, you just can’t stop the inevitable. Just ask Britney-Car-Crash-Spears. I mean really? Like I said: inevitable.
I’M NOT GOING TO LIE, THEY ARE COMPLETELY MOREISH.
That’s where these delightful dark-chocolate dipped mandarin segments come in. As soon as they hit the tongue the first thing you taste is sea salt, then the flavours are muted by the tannins in the dark chocolate (I used Marou’s Tien Giang 70%) followed by the finale; a wonderful burst of citrus to finish. I’m not going to lie (Well, not about this. Those new shoes tucked away in the back of my wardrobe—a completely different story! ) they are, completely moreish. They are decadent and grown up: the perfect treat when you want something oh, so, naughty sans the calories. Tuck in. MC
P.s Don’t forget I’m giving away a jar of La Mer. For full competition details, click here!
[the food] HOW TO: DARK CHOCOLATE DIPPED MANDARIN SEGMENTS: [/the food]
- Peel mandarin and separate segments and remove as much pith as possible
- In a double boiler, on low heat, melt the broken up chocolate block
- Once melted, dip half of each mandarin segment into bowl and leave to dry on greaseproof paper
- While still wet, lightly sprinkle with sea salt (to your own taste)
IT’S ALL ABOUT THE DETAILS,
Tien Giang 70% chocolate RRP: $8.95
For more information on Marou , Faiseurs de Chocolate, click here
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Art direction, photography and styling by MsCritique
Disclosure: Marou Chocolate sent for consideration.