Toast the almonds in a dry pan on a medium heat until golden, tossing occasionally, then tip into a bowl and leave to cool.
Halve the vanilla pod lengthways and scrape out the seeds.
Pour 4 tablespoons of water into a small pan on a high heat, add the sugar, and the vanilla pod and seeds, then squeeze in the juice from 4 tangerines. Leave to tick away for 5 to 8 minutes, or until thickened and reduced to a syrup.
Meanwhile, peel and finely slice the remaining tangerines and arrange nicely on a serving platter.
Roughly chop the toasted almonds and pick the mint leaves.
Pour over the syrup, then scatter over the almonds and mint leaves.
Using a sharp knife, carefully scrape over a few shavings of chocolate, then serve.