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Chocolate-Dipped Clementine Flowers


Yields 40 segments


1. Line a baking sheet with Gefen Parchment Paper. Peel and segment the clementines and set aside.
2. Dip half the clementine segments in dark chocolate and transfer to prepared sheet. Immediately sprinkle with chopped pistachios before chocolate sets.
3. Dip remaining clementine segments into white chocolate and transfer to baking sheet. Sprinkle lightly with pink salt. Refrigerate for 10 minutes until set.


Serving tip: Arrange the segments in a flower shape, alternating between dark and light layers (as pictured).