During this time of year, the clementines are already at their best, and it is they who kick off the citrus season. This year, we are starting the clementine season with enthusiasm, and we invite you to make the most of every moment, because, as we know, it flies by. Therefore we wanted to share a sweet recipe so that you can enjoy clementines at the right point of ripeness, making the most of their season and their freshness.  Now you just need to take your pick from the juicy varieties offered by CrowdFarming producers, like Loïc De La Taste’s organic PGI Corsican clementines of the “Fine de Corse” variety – one of the first to have been planted in Corsica and one of the best-suited to the climate of the “Island of Beauty” – or the different varieties of organic and regenerative PGI Calabrian clementines from our dear Anita Minisci of Azienda Agricola San Mauro.

Ingredients:

• 4-5 clementines
• 100g dark chocolate
• Your choice of topping: pistachios, hazelnuts, almonds, fleur de sel, etc. 
  
  

Steps:

1. Peel and quarter the clementines. 
2. If you have chosen to use dried fruit for this recipe, chop finely. 
3. Melt the chocolate in a bain-marie. 
4. Once the chocolate has melted, cover each clementine half-quarter with the melted chocolate and place on a baking tray lined with baking paper. Without waiting, sprinkle with the topping of your choice. Here I’ve used chopped pistachios and hazelnuts, as well as fleur de sel. 
5. Leave to rest in the fridge for 20-30 minutes, then serve immediately (otherwise the fruit will dry out).