6 Clementines, peeled and segmented
1 3.5 ounce Chocolate Bar (looks like Michelle used Hershey's Symphony)
Coarse Sea Salt
Lay clementine slices on a parchment paper lined baking sheet.
Melt chocolate in either the microwave or a double boiler. A common mistake that is made when melting chocolate, is putting the chocolate directly in a hot pan and waiting for it to melt. Do not do this. It will only burn the chocolate.
Dip half of the clementines in the chocolate, then sprinkle with sea salt. Continue with remaining slices.
Refrigerate for 10 minutes before serving.
This recipe was originally posted on howsweeteats.com