Sunday, December 13, 2015

Chocolate Dipped Clementines with Sea Salt

This Christmas I didn't want to make a lot of really sweet desserts.  I've made my fudge for years but I wanted to make something a little healthier but still sweet and memorable.  I want my boys to be able to share the desserts with me without overdoing it and getting a stomach ache.  So I made Chocolate Dipped Clementines with Sea Salt.  I figure they can have a tiny bit of chocolate but be eating mostly orange slices.  While one of my sons adores oranges and could sit and eat them one after the other, my other boy doesn't like oranges.  So far he's picking the chocolate off and eating that.  Such is life.  Anyway, I didn't like the addition of sea salt and I'm glad I only sprinkled some of the orange slices.  The sea salt doesn't seem to counter balance the citrus flavor and texture of the clementine.  This would be a festive and pretty appetizer or dessert for any holiday gathering.  Their supposed to keep for three days in the fridge, but I recommend making them right before your party or gathering because the chocolate starts to sweat from the moisture of the clementines and doesn't present as nice.

I found the recipe for Chocolate Dipped Clementines with Sea Salt here.  

Ingredients:
7-8 medium clementines
4 oz. dark chocolate, finely chopped
A few pinches of sea salt

Line a large baking sheet with parchment paper.  Peel and segment clementines; set aside.
In a small bowl in the microwave or over a double boiler, melt dark chocolate.  Dip clementine segments in chocolate and transfer to prepared sheet.  Immediately sprinkle with tiny pinches of salt before the chocolate sets.
Once all pieces are dipped, set sheet aside until chocolate hardens.  To quickly harden chocolate, refrigerate sheet for 10 minutes.  Store in the refrigerator up to 3 days.








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