Recipe for Candied Clementines.

Candied clementines: 5 days in advance, slice the whole clementines into 4 mm thick slices. Place them with water, juice, and sugar in a saucepan. Let them reduce over very low heat for 10 minutes to achieve slightly candied segments. Ideally, leave them in this syrup overnight.

The next day, cook for 10 minutes over very low heat, let cool, and cook a bit longer. If the syrup is too thick, add a little water, just to slightly dilute it. Place these segments on a rack to drain well.

Then for three days, every 24 hours, lightly sprinkle them with granulated sugar on both sides. You can then store them either in an airtight container in a cool place or by freezing them.

You can also dry them for 30 minutes in your oven at 60 °C after draining them.

The icing: Mix the water and powdered sugar. Glaze the clementines with the mixture and let them dry overnight.

The next day, dip one side in tempered dark chocolate.

Tempering: Break your chocolate into pieces in a bowl. Melt it in a double boiler. Stir until you achieve a smooth texture. Check the temperature with a cooking thermometer: 55 °C for dark chocolate, 50 °C for milk chocolate, and 45 °C for white chocolate. Then work it with a spatula until it cools down to 28-29 °C in a cold water bath with some ice cubes added.

Gently heat the chocolate in the first double boiler. Stir while monitoring the temperature, which should be 31 to 32 °C for dark chocolate, and a maximum of 29 to 30 °C for milk and white chocolates.

Once this temperature is reached, it must be maintained by checking with the thermometer. The chocolate can be gently reheated, preferably in the microwave. It is always easier to temper a large quantity of chocolate. Therefore, do not hesitate to prepare more than necessary; you can always reuse it later.