Tangerines cut into rings with a thickness of 0.5 to 1 cm Trimming and crumbling slices along with other fruits crumble for salad.

Several Mandarin to squeeze the juice (about Cup). To cook caramel: sugar, pour water so that it completely covered it up. Boil for 8-10 minutes until the sugar start to get caramelized. Reduce heat and continue to cook until the mixture become brown (5 minutes). Remove from heat and gently pour in the juice and boil again, until a caramel syrup (6-7 minutes). Tangerine ringlets spread out on a flat dish (baking sheet) and pour the hot syrup over them. Allow to cool and refrigerate overnight.

Melt the chocolate in a water bath, add milk and butter. Dip the slices of tangerine on a fork and place on lightly greased with butter baking paper at a distance from each other. To allow time for freezing.

Chopped fruit salad put in a bowl. Whip the cream with the remaining sugar. Lay on the edge of the ring of tangerines, alternating brindle color. In the middle to put the whipped cream. From top to pour the remaining caramel syrup.

Bon appetit!

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