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Dried Fuyu Persimmons with Dulcey Blond Chocolate and Sea Salt

A bumper crop from our garden’s persimmon tree inspired this simple, delicious dessert recipe made with dried persimmons and blond chocolate. The presentation alone makes these little delicacies perfect for dinner parties this holiday season (or even an unexpected surprise in your cookie exchange).

Ingredients

  • 12 Fuyu persimmons

  • 4 ounces Valrhona Dulcey New Blond Chocolate discs or “feves” (about 4 discs per persimmon)

  • sel gris for garnish (or any artisan sea salt may be substituted)

Ingredients

  • 12 Fuyu persimmons

  • 4 ounces Valrhona Dulcey New Blond Chocolate discs or “feves” (about 4 discs per persimmon)

  • sel gris for garnish (or any artisan sea salt may be substituted)

Instructions

yields 12

Wash and peel fresh persimmons.

Place persimmons, including stem, inside Excalibur dehydrator. Dry at 135 degrees for 48 hours.

When persimmons have dried, melt new blond chocolate in a double boiler on stove over low heat.

Hold persimmons by the stem and dip in hot chocolate, covering two-thirds of the base. Place on tray lined with parchment paper or silpat and sprinkle persimmons with sea salt.

Once chocolate has dried, move persimmons to serving tray.