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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)