Place the clementines in a saucepan just large enough to hold them. Cover with cold water and bring to a boil. Drain and repeat 3 more times. This blanching will make them less bitter.
In the same saucepan, bring the water and sugar to a boil. Add the clementines and simmer gently for about 90 minutes (see note). Let cool. Refrigerate overnight in the syrup. The next day, drain and cut a thin slice off each end. Set aside.
Lightly oil a small loaf pan (about 9 x 19 cm or 3 1/2 x 7 1/2 inches) and line it with plastic wrap.
Place the chocolate in a bowl. Set aside.
In the microwave oven or in a saucepan on the stove, bring the cream and honey to a boil. Pour over the chocolate. Let the chocolate melt for 5 minutes without stirring.
Whisk the mixture until smooth. Add the butter and vanilla and whisk until the butter has melted.
Pour a quarter of the ganache into the loaf pan. Freeze until firm, about 15 minutes. Arrange the clementines end to end in the middle of the loaf pan; the cut ends should be touching. Fill the pan with the remaining ganache, completely covering the clementines.
Refrigerate for 24 hours.
To serve, umould the ingot and cut it into slices with a sharp knife. To make cutting easier, dip the knife in boiling water, then dry it with a paper towel.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.