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6 clementines, peeled and segmented (pith removed)
1 3.5-ounce chocolate bar (I used Lindt 70% cocoa)
Lay clementine slices on a parchment paper lined baking sheet. Melt chocolate in either the microwave or a double boiler (I used a double boiler). Dip half the clementine in the chocolate then sprinkle with sea salt. Continue with remaining slices.

Refrigerate for 10 minutes before serving.