CHIPITS Dark Chocolate-Dipped Clementines with Sea Salt
Makes about 20-30 wedges.
4 to 6
1 to 2 cups
CHIPITS Dark Chocolate Chips (250g to 500 g)
shortening (do not use butter, margarine or oil*) (15 mL)
1. Peel the clementines and separate into individual segments. Line tray or baking sheet with wax paper.
2. Place chocolate chips in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute; stir until smooth. If necessary, microwave on HIGH an additional 30 seconds or until chips are melted and mixture is smooth when stirred.
3. Carefully dip bottom half of each segment into melted chocolate; shake gently to remove excess. Sprinkle with sea salt. Place on prepared tray. Refrigerate until coating is firm, about ½ hour. Serve on plate or platter as desired. Cover and refrigerate leftover clementine segments. For best results, use within several hours.
Makes 20-30 wedges.
Note: Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.
Top 5 HERSHEY'S CHIPITS Cookie Recipes
There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?