1 Make a quick syrup with 40 g (1.4 oz) sugar and 10 cl (0.4 cup) water. Bring to a boil, then add 12 clementine slices. When it returns to a boil, remove the pan from the heat, leave covered for 10 minutes, then drain, keeping the syrup on one side and the clementines on the other.
2 In a heavy-bottomed pan, gently cook the sliced endives, the remaining clementines cut into large pieces, the mango cubes, the brown sugar and the clementine syrup. Let it simmer for 15 minutes over low heat (there should be no liquid left), then transfer to a small bowl, let cool and refrigerate.
3 Melt your chocolate very quickly in a bain-marie or microwave. Then, on a sheet of baking paper, make 6 small discs that you will spread with the back of a large spoon, let cool and store in the fridge.
4 Plating: on a pretty white plate, place a chocolate disc (lifted with an iron spatula), then place a large spoonful of your compote on top, top with 2 slices of semi-candied clementines, then pour a little grenadine with a small spoon. This recipe is guaranteed to be a success and will take your guests off the beaten path.
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