Tangerine Sorbet in Chocolate Shells

FOR THE SORBET:
In a bowl, combine the tangerine zest and juice, lemon juice, sugar and corn syrup. Stir until the sugar dissolves. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Pack into a freezer container and place in the freezer until set, 2-4 hours.

Preheat an oven to 350 degrees F. Butter a baking sheet.

FOR THE SHELLS:
In a bowl, stir together the almonds and flour until thoroughly mixed. In a small, heavy-bottomed saucepan over low heat, combine the corn syrup, sugar, butter and chocolate. Heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat and stir in the vanilla. Add the flour mixture and stir until fully blended.

Drop the dough by tablespoonfuls onto the prepared baking sheet, leaving at least 3 inches on all sides to allow room for spreading and forming no more than 4 shells on the sheet. Bake until they spread out and are lacy, 8-10 minutes. Remove from the oven and let cool for 1-1 1/2 minutes. Using a thin metal spatula, lift the baked rounds from the baking sheet and drape each round over an inverted coffee cup. Let cool completely, then carefully lift off the shells and set aside. Repeat with the remaining dough, to form 8 shells in all. (The shells can be stored in an airtight container for up to 3 days.)

TO SERVE:
Place the shells on small dessert plates. Fill each shell with an equal amount of the sorbet and garnish with tangerine zest, if desired. Serve immediately.