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?
It's lighter than nonna's—but tell us about hers, too!
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