Makes six servings
Prep time: 30 minutes
4 large Satsuma mandarin oranges, or other mandarin oranges
1/2 cup unsalted, shelled pistachios, toasted and coarsely chopped
4 oz. 80 percent dark chocolate, coarsely chopped
The day before: Peel and section the mandarin oranges, gently removing the white pith with your fingers. Pat dry if necessary.
Place the pistachios in a medium bowl. Line a serving platter with parchment paper.
Melt the chocolate in a microwave or double boiler. To microwave, place chopped chocolate in a medium bowl and heat on high for one minute, then use a fork to stir. Repeat in 45-second increments until the chocolate is melted completely. For a double boiler, put an inch of water in a medium saucepan and bring to a boil, then reduce heat to medium-low. Place a metal or glass bowl on top of the pot and add the chopped chocolate. Stir every minute or so, until the chocolate is melted completely. Place the bowl on a folded kitchen towel on the counter.
Dip the outer part of a mandarin slice into the chocolate and then into the pistachios, making sure it’s covered in nuts. Place on the parchment-lined serving platter. Repeat with all the sections.
Refrigerate uncovered until the chocolate is hardened, then remove the parchment liner and place the mandarins back on the serving platter. Cover and keep in the fridge until time to serve.
The day of: Let the mandarins come to room temperature for about 30 minutes before serving.