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A bumper crop from the winery garden’s persimmon tree inspired this simple, delicious fall dessert recipe, made with dried persimmons and Dulcey blond chocolate. The festive presentation of this persimmon recipe alone makes these little delicacies perfect for dinner parties during the holiday season (or even an unexpected surprise in your cookie exchange).
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)
Wash and peel fresh persimmons.
Place persimmons, including stem, inside a food dehydrator. (We use an Excalibur.) 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.
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