300 gms dark chocolate
100 gms white chocolate
100 ml milk
80 ml whipping cream
3 egg yolks
100 gms sugar
1 vanilla pod
100 gms California Walnuts
8 tangerine
1 gelatin sheet


  1. Beat egg yolks with sugar. Heat the milk with the cream and the vanilla pod opened until boiling. Pour the milk over the egg yolks removing the vanilla pod and cook, stirring continuously. Double boiler for 10 minutes, add 200 gms chopped black chocolate, let stand 1 minute and mix until its well blended. Cool in refrigerator for 3 hours.
  2. Cut 2 tangerines into segments and squeeze the rest. Heat a quarter of juice. Dissolve 20 gms of sugar and gelatin which should be previously pre-hydrated in cold water. Mix with the rest of juice and put in the refrigerator for 2 hours.
  3. Double boiler until melt the rest of black chocolate and white chocolate separately. Pour thinly on a baking paper, cover with another sheet of paper and flatten to mix with a marble effect; cool in the refrigerator for 1 hour. Chop walnuts. Make balls of creamy chocolate, batter with the walnuts and serve in bowls with segments of tangerine, pieces of chocolate and tangerine sauce.