Recipe Instructions:
3 oz bittersweet (72%) chocolate
4 large egg yolks
1/4 cup sugar
pinch salt
1 tablespoon tangerine zest
3 oz (3/8 cup or 6 tablespoons) tangerine juice (about 3 small tangerines)
1/4 cup unsalted butter, softened and cut into slices
Directions
Finely chop the chocolate, making sure no large pieces remain. Place the choppped chocolate into a non-reactive small to medium bowl. Set aside.
ombine egg yolks, sugar, and salt in a medium non-reactive saucepan. Whisk together until fully combined. Add the tangerine zest, juice, and butter. Heat over medium-low heat, scraping the bottom with a wooden spoon continuously until the curd starts to thicken. It should lightly coat the back of the spoon and resemble a pale orange hollandaise sauce. Do not allow the curd to boil or it will curdle.
Pass the curd through a fine mesh strainer into the bowl containing the chocolate. Use your wooden spoon to press as much curd through as possible, leaving the zest and any egg residue behind. Allow chocolate to soften for a minute or two, then stir until fully combined. Transfer the mixture into a storage container. Allow to cool to room temperature then cover and refrigerate.
