Cream Chocolate clmentines mid-candied


Clementine s’accords perfectly with the chocolate and this recipe offers a wonderful dessert.

Surprise your friends with this chocolate cream and candied clementines half.

Ingredients for 6 people:

  • 250 g dark chocolate
  • 30 cl cream
  • 80 g of butter
  • 80g sugar
  • 6 clementines Corsican IGP
  • 100 g of sugar

Chocolate cream and candied clementines half

Simmer 10 minutes the chocolate in a saucepan with 20 cl’water and 20 cl cream, stirring until’that thickens, remove from heat.

  • Boil the sugar and 3 tbsp. Tablespoons’water till’to obtain a caramel.
  • Add it to the chocolate with the remaining cream and butter.
  • Smooth whisk.
  • Let cool, break into glasses and book costs 2 h.
  • Wash 2 clementines, grate zest and squeeze their juice.
  • Boil the sugar with the zest, juice and 5 c. Tablespoons’water for 5 minutes on high heat.
  • Peel the clementines, put quarters in the syrup, boil and immediately remove from heat and let cool.
  • Arrange the clementine segments on chocolate and serve.

Photo JC Amiel - Styling LETEURE Marie - Clémentine de Corse IGP