- 4 oz quality dark chocolate
- 8 clementines
- 1/3 cup coconut butter
- 1 tsp flaked salt
- Toppings of your choice
Line a baking sheet with parchment or wax paper and set aside. Peel mandarin oranges.
In a double boiler, melt chocolate. Remove from heat and let sit until slightly thickened. You can choose how thick you want it on the clementine.
Dip each slice halfway into melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt.
For white mandarins, heat coconut butter until softened. Be sure to scoop mostly “solid” from jar and some of liquid portion. If too solid, add more of thinner portion from jar. After heated, allow to cool slightly until it reaches desired consistency. Dip remaining mandarin slices in coconut butter, laying on baking sheet, then sprinkling with desired topping.
Refrigerate for 10 minutes or until chocolate and coconut butter has hardened.
Notes: If you don’t have a double broiler, make your own with a saucepan and a bowl big enough to sit on top. Fill the bottom of the saucepan with water and heat. Be sure water does not touch bottom of bowl.
Use your choice of chocolate. A good, dark chocolate is preferable to offset sweetness of orange. I used a mix of Ritual 100% and Solstice Wasatch and Verona.
Coconut butter is not the same as coconut oil. Coconut butter is richer and and is made of the entire fruit. It results in a creamier, sweeter, prettier dipped clementine.
Be creative with toppings. Try one or more of the following:
Freeze-dried strawberries, crushed
Ginger snap crumbs
Crushed nuts of any kind