Circle B Kitchen
You can use any kind of sweet tangerine for this. I had some “Cuties” on hand and they worked well, but any seedless mandarin would be great. And if you don’t have any flaked sea salt, you can use kosher salt or coarse-grained sea salt. I prefer to eat these as soon as the chocolate hardens. If they sit out too long, the tangerine segments have a tendency to start to dry out. They’re still good, but not quite as juicy. The measurements here a just approximations. You can add more nuts or chocolate to suit your own tastes.
For 2 Clementines:
½ cup dark or semisweet chocolate chips
¼ cup chopped toasted almonds (or more if you’d like)
Flaked sea salt for sprinkling
Peel the clementines and separate the segments.
Place a piece of wax or parchment paper on a flat plate or baking sheet.
Place the chocolate chips in a microwave-safe bowl and microwave in 30-second increments until they’re smooth and melted. Stir in the chopped nuts.
Dip half of each Clementine in the chocolate and place on the wax paper. Sprinkle with a few flakes of sea salt.
When all of the clementines are dipped, place them in the refrigerator for 20-30 minutes or until the chocolate has hardened. The chocolate will harden at room temperature in about an hour. These are best if eaten right away.