Line a baking sheet with parchment or wax paper. Peel and segment clementines, set aside. Gently melt chocolate in a small bowl in the microwave or over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. When all pieces have been dipped, set the sheet aside until chocolate hardens or place baking sheet in refrigerator for 10 minutes. Serve at room temperature.
- 7-8 medium, seedless clementines or tangerines
- 4oz. semi-dark or dark chocolate bar, finely chopped
- Sea salt