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There’s something almost magical about the combination of sweet, juicy citrus and rich, dark chocolate. It’s one of those pairings that feels both sophisticated and wonderfully simple—like you’ve created a little piece of edible art without any fuss. These Dark Chocolate Dipped Clementines with Sea Salt are my go-to when I want a treat that feels special but comes together in minutes. Honestly, they’re almost too pretty to eat… almost. The contrast between the bright, tangy clementine segments and the deep, bittersweet chocolate is just incredible. Then you get that final sprinkle of flaky sea salt, which somehow makes everything pop—the sweetness, the acidity, the richness. It’s a flavor explosion in the best possible way. Whether you’re making these for a holiday gathering, a cozy night in, or just because you deserve something lovely, this recipe delivers every single time. And the best part? You really don’t need to be a chocolatier to pull them off.

Recipe Overview

Why You’ll Love This Dark Chocolate Dipped Clementines with Sea Salt

Effortless elegance. These look like they came from a fancy chocolatier, but they require zero technical skill. If you can melt chocolate and dip fruit, you’re already there.
The perfect balance of flavors. The bright, zesty clementine cuts through the richness of the dark chocolate beautifully, and that pinch of sea salt? It lifts everything up, making each bite more complex and interesting.
Surprisingly refreshing. Unlike heavier desserts, these feel light and almost cleansing. The juicy fruit provides a burst of hydration, making them a fantastic palate-cleanser or a not-too-sweet way to end a meal.
Incredibly versatile. You can customize them with different toppings, use them as edible garnishes for cocktails, or package them up as heartfelt, homemade gifts. They’re the little treat that does it all.

Ingredients & Tools

8–10 clementines, easy-peel variety preferred
200 g high-quality dark chocolate (around 70% cocoa)
1 tbsp coconut oil
1 tsp flaky sea salt (like Maldon)

Tools: Baking sheet, parchment paper, double boiler (or heatproof bowl over a saucepan), small offset spatula or butter knife

The quality of your chocolate really matters here—since it’s the star of the show, splurge on a bar you’d enjoy eating on its own. The coconut oil isn’t just for show, either; it gives the chocolate a gorgeous, glossy finish and helps it set with a satisfying snap.

Nutrition (per serving)

Calories: 120 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 15 g
Fiber: 3 g

Serves: 4 | Prep Time: 15 minutes | Set Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Choose your clementines wisely. Look for firm, heavy-for-their-size fruits with tight, bright skin. They should peel easily and not be too fibrous—you want those perfect, juicy little segments.
Don’t skip the coconut oil. Honestly, it’s the secret to that professional-looking chocolate coating. It thins the chocolate just enough for a smooth dip and prevents it from setting too thick and chewy.
Chop your chocolate evenly. If you’re using a chocolate bar, chop it into small, uniform pieces. This helps it melt evenly and prevents those dreaded burnt bits. Nobody wants scorched chocolate.
Pat those segments dry! Any surface moisture is the enemy of melted chocolate. It can cause it to seize up and become grainy. A quick pat with a paper towel makes all the difference.

How to Make Dark Chocolate Dipped Clementines with Sea Salt

Step 1: First, get your workstation ready. Line a large baking sheet with parchment paper—this is non-negotiable for easy cleanup. Then, carefully peel all your clementines and separate them into individual segments. Try to keep the white pith to a minimum, but don’t stress if a little remains. Lay them out on a clean kitchen towel or a few layers of paper towels and gently pat them dry. You’ll notice they feel a bit tacky; that’s the natural juice. We want them as dry as possible before the chocolate bath.

Step 2: Now, let’s melt that chocolate. Create a double boiler by filling a small saucepan with an inch or two of water and bringing it to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom isn’t touching the water. Add your chopped chocolate and coconut oil to the bowl. Stir continuously with a spatula as it melts. The trick is low, gentle heat—you’re coaxing it to melt, not cooking it. You’ll know it’s ready when it’s completely smooth and glossy, with no lumps in sight.

Step 3: Time for the fun part: dipping! Remove the bowl from the heat. Take one clementine segment and dip it about halfway into the melted chocolate. Swirl it gently to coat it evenly. Lift it out, let the excess chocolate drip back into the bowl for a second, and then carefully place it on your prepared baking sheet. Repeat with the remaining segments, leaving a little space between each one so they don’t touch. This part can get a little messy, and that’s perfectly okay.

Step 4: While the chocolate is still wet and shiny, it’s time for the salt. Take your flaky sea salt and, working quickly, sprinkle just a tiny pinch over each dipped segment. You don’t need much—a little goes a long way here. The salt will stick to the surface and create those beautiful flavor crystals. If you wait too long, the chocolate will start to set and the salt won’t adhere properly.

Step 5: Finally, the waiting game. Carefully transfer the entire baking sheet to the refrigerator. Let the clementines chill for at least 20 minutes, or until the chocolate is completely firm to the touch. You’ll know they’re ready when you tap the chocolate and it makes a light, solid sound. Once set, they’re ready to serve! If you’re not eating them immediately, you can store them in an airtight container in the fridge, with layers separated by parchment paper.

Serving Suggestions

Complementary Dishes

A simple cheese board — The sharpness of an aged cheddar or a creamy brie provides a savory counterpoint that makes the chocolate and fruit taste even more vibrant.
Vanilla bean panna cotta — The silky, cool texture of the panna cotta is a dream next to the snappy chocolate and juicy clementine. It feels like a restaurant dessert.
Cardamom-spiced nuts — A small bowl of warm, spiced nuts adds an aromatic, crunchy element that complements the citrus and deep chocolate notes wonderfully.

Drinks

Earl Grey tea — The bergamot in the tea echoes the citrus flavor in the clementines, creating a beautifully harmonious pairing that’s perfect for an afternoon treat.
Espresso martini — For a more decadent affair, the coffee notes cut through the richness of the chocolate, while the cocktail’s bitterness balances the fruit’s sweetness.
Sparkling rosé — The bubbles and slight acidity of a dry rosé cleanse the palate between bites, making each taste of chocolate and clementine feel like the first.

Something Sweet

Lemon sorbet — If you want to double down on the citrus theme, a scoop of tangy, refreshing sorbet alongside these is a match made in heaven.
Almond biscotti — The nutty, crunchy biscotti is perfect for dipping and provides a textural contrast to the soft fruit and smooth chocolate.
Honey-drizzled Greek yogurt — For a lighter finish, the tart yogurt and floral honey create a simple, elegant base that lets the clementines shine.

Top Mistakes to Avoid

Using wet fruit. If your clementine segments are even slightly damp, the chocolate will seize—turning from smooth and liquid to a thick, grainy paste. I’ve messed this up before, and it’s heartbreaking. Pat them thoroughly!
Overheating the chocolate. High heat is chocolate’s worst enemy. If you rush and melt it over direct heat or in a microwave on high, it can burn or become lumpy. Always use a gentle, indirect heat source.
Sprinkling the salt too late. Once a skin forms on the chocolate, the salt just bounces right off. You have a small window right after dipping to get that salty sprinkle on there.
Crowding the baking sheet. If the dipped segments are touching, they’ll stick together and you’ll ruin that beautiful half-dipped presentation when you try to separate them.

Expert Tips

Tip: For an extra flavor dimension, add a tiny pinch of orange zest or a drop of orange extract to the melting chocolate. It intensifies the citrus aroma and makes the pairing even more cohesive.
Tip: If your kitchen is warm, work in batches. Melt only half the chocolate at a time to prevent it from setting up too quickly in the bowl while you’re still dipping.
Tip: Get creative with toppings! Before the chocolate sets, try a light dusting of cocoa powder, crushed pistachios, or even a tiny bit of chili powder for a surprising kick.
Tip: For a super-shiny, professional finish, you can “temper” the chocolate. It’s a bit more work, but it ensures a crisp snap and a glossy coating that doesn’t melt as easily at room temperature.

FAQs

Can I use milk chocolate instead of dark?
You absolutely can! The recipe will work just fine, but the overall flavor profile will be much sweeter and less complex. The bittersweet quality of dark chocolate provides a necessary contrast to the sweet clementine and the salty finish. If you do use milk chocolate, you might want to use a slightly lighter hand with the sea salt to keep everything in balance.

How far in advance can I make these?
They are best enjoyed within 24 hours. As they sit, the clementines naturally release moisture, which can eventually make the chocolate coating soft and sticky. If you must make them a day ahead, store them in a single layer in an airtight container in the fridge with parchment between layers. Let them sit at room temperature for 5 minutes before serving.

My chocolate seized and got clumpy. Can I fix it?
It’s a common kitchen tragedy, but don’t despair! You can sometimes save it by immediately stirring in a teaspoon of additional warm coconut oil or even a neutral oil like vegetable oil. Stir vigorously—the added fat can help bring it back to a smoother consistency. If it’s too far gone, it’s best to start over, unfortunately.

Can I use other types of citrus?
Yes, this technique works beautifully with many citrus fruits! Mandarin orange segments, satsuma slices, or even small wedges of navel oranges are great. Just make sure whatever you use is seedless and easy to separate into neat pieces. I’d avoid super-juicy fruits like grapefruit segments, as they can be too wet.

Why did my chocolate turn white or streaky after setting?
That’s called “bloom.” It happens when the chocolate gets too warm or experiences temperature fluctuations. It’s completely safe to eat and is just the cocoa butter separating and rising to the surface. It doesn’t affect the taste, only the appearance. To prevent it, ensure your chocolate sets in a cool, dry place (the fridge is perfect) and try not to move the tray until they are fully firm.

Dark Chocolate Dipped Clementines With Sea Salt

Cost Level $$

Category Healthy Holiday Desserts

Difficulty Low

Cuisine Dessert, global

Servings 4

Total Time 35 minutes

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Make stunning Dark Chocolate Dipped Clementines with Sea Salt in minutes! This easy, elegant treat balances sweet, rich, and salty flavors perfectly. Get the simple recipe now!

Ingredients

For the Ingredients

8-10 clementines (easy-peel variety preferred)
200 g high-quality dark chocolate (around 70% cocoa)
1 tbsp coconut oil
1 tsp flaky sea salt (like Maldon)

Instructions

01
First, get your workstation ready. Line a large baking sheet with parchment paper—this is non-negotiable for easy cleanup. Then, carefully peel all your clementines and separate them into individual segments. Try to keep the white pith to a minimum, but don’t stress if a little remains. Lay them out on a clean kitchen towel or a few layers of paper towels and gently pat them dry. You’ll notice they feel a bit tacky; that’s the natural juice. We want them as dry as possible before the chocolate bath.
02
Now, let’s melt that chocolate. Create a double boiler by filling a small saucepan with an inch or two of water and bringing it to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom isn’t touching the water. Add your chopped chocolate and coconut oil to the bowl. Stir continuously with a spatula as it melts. The trick is low, gentle heat—you’re coaxing it to melt, not cooking it. You’ll know it’s ready when it’s completely smooth and glossy, with no lumps in sight.
03
Time for the fun part: dipping! Remove the bowl from the heat. Take one clementine segment and dip it about halfway into the melted chocolate. Swirl it gently to coat it evenly. Lift it out, let the excess chocolate drip back into the bowl for a second, and then carefully place it on your prepared baking sheet. Repeat with the remaining segments, leaving a little space between each one so they don’t touch. This part can get a little messy, and that’s perfectly okay.
04
While the chocolate is still wet and shiny, it’s time for the salt. Take your flaky sea salt and, working quickly, sprinkle just a tiny pinch over each dipped segment. You don’t need much—a little goes a long way here. The salt will stick to the surface and create those beautiful flavor crystals. If you wait too long, the chocolate will start to set and the salt won’t adhere properly.
05
Finally, the waiting game. Carefully transfer the entire baking sheet to the refrigerator. Let the clementines chill for at least 20 minutes, or until the chocolate is completely firm to the touch. You’ll know they’re ready when you tap the chocolate and it makes a light, solid sound. Once set, they’re ready to serve! If you’re not eating them immediately, you can store them in an airtight container in the fridge, with layers separated by parchment paper.