In a medium saucepan, bring water to boil and whisk in the cocoa and salt.  Add the milk and the peel of 2 clementines in large strips, and slowly heat until milk is scalded but not boiling.  Add the chocolate and 1/2 cup of cream and whisk vigorously to dissolve.   Add honey by the tablespoon, whisking after each addition, until sweet enough for your own taste.

Meanwhile, in a small bowl or measuring cup, beat the other 1/2 cup of whipping cream.  When soft peaks are formed, add the zest and juice of the remaining clementine and whip to combine.

Just before serving, remove the strips of peel from the hot chocolate. Serve with a generous dollop of whipped cream and grated chocolate.