- 6-8 clementines
- 225 g dark chocolate, chopped
- 1/4 tsp. sea salt
- 30 g almond powder
Line a baking sheet with parchment paper. Peel the clementines and separate the segments. Place them on the prepared baking sheet and refrigerate for at least 30 minutes.
Meanwhile, melt the dark chocolate in a double boiler or in the microwave, stirring every 30 seconds until smooth.
Remove the clementine segments from the refrigerator and pat them dry with a paper towel. Dip each segment halfway into the melted chocolate, shaking off any excess chocolate.
Place the chocolate-dipped clementine segments back onto the baking sheet and sprinkle a pinch of sea salt and almond powder over the top of each segment.
Repeat with the remaining clementine segments until all are dipped in chocolate and sprinkled with sea salt and almond powder.
Refrigerate the clementines for at least 10 minutes to allow the chocolate to harden. Serve and enjoy!
Note: These clementine segments can be stored in an airtight container in the refrigerator for up to 3 days.