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.