I've never baked with persimmons--though I love them in their natural state--and over the years I've been puzzled by their use in recipes with chocolate and spices. Normally I have a really easy time imagining flavor combos in my head, but this is one that has just never made sense to me. I can see white chocolate, but anything darker I imagine would take over the persimmon's subtlety. Am I missing something. Need I just give a chocolate persimmon recipe a try?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!