Wash, peel, core and cut the fruit into bite-sized pieces, sprinkle with lemon juice to prevent it from turning brown. Drain the tangerines. Arrange the fruit on a dish. Place the fruit in portions in the raclette pans.
Put the chocolate on top. Pour a shot of fruit brandy (e.g. Williams pear, kirsch or raspberry brandy) on top, place the pans on the raclette grill, heat and flambé.
