Recipe: Sea Salt Dark Chocolate Clementines
1 cup dark chocolate chips
1 tbsp. butter or coconut oil (or half and half)
2 clementines, peeled and separated
Coarse sea salt
- Line a baking sheet with parchment paper.
- Gently melt chocolate with the butter or coconut oil in a small bowl in the microwave or over a double boiler.
- Working in small batches, dip segments in melted chocolate and transfer to parchment-lined sheet, then immediately sprinkle with sea salt before the chocolate begins to set. Once all pieces have been dipped, leave sheet in fridge for 10-30 minutes.
- Serve chilled or at room temperature.