Chocolate Tangerine Curd

January 18, 2012


Author Notes: I used Rose Levy Beranbaum's recipe for lemon curd as the starting point for this recipe. The resulting curd is a nice balance between rich chocolate and sweet-tart tangerines. It sets up to a spreadable, smooth, peanut butter-like consistency. I love it on sliced apples, plain scones, and toast. hardlikearmour

Food52 Review: Hardlikearmour’s Chocolate Tangerine Curd is insanely delicious. It’s similar to Nutella, only much tastier. The flavors are very thoughtfully balanced, so that the deep, rich chocolate and the sweet tangerine do not overpower each other. This recipe is very straightforward to make, but it requires careful attention on the part of the cook. To ensure that the chocolate completely melts, I recommend chopping it super fine and using a warm (not cold!) bowl. Because my electric stove can get very hot, I cooked the curd on low heat and kept a sharp eye on it to make sure that it did not curdle. We enjoyed this decadent curd on graham crackers, spread on fruit (apples, bananas, and pears were delicious), as an icing for shortbread cookies, and spooned straight from the jar. cookinginvictoria

Makes: about 1 ¼ cups

Ingredients

  • 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
In This Recipe

Directions

  1. Finely chop the chocolate, making sure no large pieces remain. Place the choppped chocolate into a non-reactive small to medium bowl. Set aside.
  2. 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.
  3. 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.

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Condiment/Spread|Egg|Fruit|Chocolate|Tangerine|5 Ingredients or Fewer|Make Ahead|Dessert|Snack

Reviews (16) Questions (0)

16 Reviews

creamtea February 2, 2012
Congratulations on the CP! This looks heavenly.
 
Author Comment
hardlikearmour February 2, 2012
Thank you, creamtea! I am thrilled by civ's review!
 
Kitchen B. January 27, 2012
Sounds DELICIOUS............I love citrus curds. Congrats on the CP
 
Author Comment
hardlikearmour January 27, 2012
Thanks, KB! I was worried the chocolate would overpower the tangerine, but it didn't.
 
TheWimpyVegetarian January 20, 2012
5&S is right - this is GENIUS! I am totally making this!!!!
 
Author Comment
hardlikearmour January 20, 2012
Thank you, CS! I thought you might enjoy this. It's kinda like a nut-free, orangified version of Nutella.
 
TheWimpyVegetarian January 20, 2012
You're right. It's perfect for me :-) Thanks so much!
 
fiveandspice January 19, 2012
GENIUS! I can taste this in my mind right now! Like those chocolate oranges you get for Christmas, but raised to the extra delicious-th power.
 
Author Comment
hardlikearmour January 19, 2012
Thanks, 5&Spice! You're making me blush!
 
mrslarkin January 19, 2012
oh my gosh i want to dive right in! Love this one, hla. <br />
 
Author Comment
hardlikearmour January 19, 2012
Thank you kindly, mrsL! I must confess I ate a couple of large spoonfuls straight from the jar.
 
Midge January 19, 2012
Oh I how I wish I had this to spread on my toast this morning. Yum!
 
Author Comment
hardlikearmour January 19, 2012
Thanks, Midge! It makes a lovely toast spread.
 
Author Comment
hardlikearmour January 18, 2012
Thanks, sdebrango! It tastes a lot like those chocolate oranges you whack and unwrap in a Nutella-like form.
 
gingerroot January 19, 2012
As soon as I saw your photo and started reading your head note, I thought of those chocolate oranges! Yum.
 
Author Comment
hardlikearmour January 19, 2012
As soon as I tasted it I thought of those oranges!