[vc_row][vc_column][vc_column_text]A fine pasto si sente spesso il bisogno di qualcosa di dolce, un bocconcino gustoso e dal sapore persistente. Con la ricetta di oggi, Gigi ci propone un originale pasticcino: le clementine al cioccolato. Vediamo insieme come prepararle.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Lista della spesa[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%224%20clementine%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22100%20g%20cioccolato%20fondente%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Spezie%20a%20proprio%20gusto%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Granella%20di%20nocciole%20o%20pistacchi%20a%20piacimento%22%7D%5D” animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Preparazione[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][vc_column_text]Prendete le clementine, sbucciatele rimuovendo con attenzione la pellicina bianca e separate tra loro gli spicchi.
Mettete a sciogliere a bagnomaria il cioccolato fondente, insaporendolo con le spezie che più vi piacciono: vaniglia, cannella, anice, cardamomo, etc.
Rivestite una leccarda con della carta forno: servirà come ripiano per far raffreddare gli spicchi di clementine.
Continuate a far sciogliere il cioccolato a fiamma bassa e intingetevi singolarmente ogni spicchio di clementina.
Lasciate cadere il cioccolato in eccesso e disponete gli spicchi sulla teglia.
Prima che il cioccolato si raffreddi, decorate a vostro gusto con granella di nocciola o di pistacchio.
Lasciate raffreddare a lungo e conservate in frigorifero.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Buon appetito![/mkd_section_title][/vc_column][/vc_row]