Peel the tangerines and separate the segments. The albedo, which is the white layer between the peel and the segments, contains many beneficial nutrients and fibers.
Break the pistachios into small irregular pieces and spread them on a plate.
Melt the dark chocolate in a bain-marie in a saucepan, stirring until you obtain homogeneous melted chocolate.
Then, dip each segment of the tangerine halfway into the melted chocolate and then batter them in the pistachios.
Prepare a baking tray with greaseproof paper and place the tangerine segments on top of the paper to let them cool.
Servings 0