Clemente in Camicia translates charmingly as “clementines in shirts”. Whole Calabrian clementines are hand-picked from a local farm and slowly cold-candied for up to 20 days, preserving both their vibrant citrus flavour and wonderfully juicy texture.
Unlike traditional candied peel, the entire fruit — skin and all — is candied, taking advantage of the clementine’s naturally thin peel and sweet, succulent flesh. Once ready, each fruit is cut into segments and coated to order in not one, but two layers of rich dark chocolate, sealing in all that softness and moisture.
The result is an exceptional contrast: a crisp chocolate shell giving way to an intensely juicy, almost jewel-like clementine centre.
Perfect after dinner with an espresso, or simply when only chocolate orange will do — albeit in a rather more Italian form.
