Prepare the ingredients. My Apple and persimmon.

Persimmons are cleaned from the stalk, seeds and rind. Cut into pieces. To do the same with Apple. Put all into a saucepan and put on fire. Add a tablespoon of water. Fall asleep sugar and bring to a boil. Cook on medium heat 20-30 minutes, stirring constantly. At the end of cooking add the cinnamon. When the mass has become soft, remove from heat. Allow to cool a little and add the honey. Stir and Porirua blender. Leave it to cool down. Then put in the fridge.

Prepare baskets. To do this, melt the chocolate in a water bath and gently coat them with the walls of silicone molds. Try to make the walls thicker to tobacco crumbled. Put on the cold until fully cured. Carefully peel the silicone molds from chocolate and - lo!

Get our jam and fill the molds. Be sure to fill the cold jam, otherwise everything will melt! You can sprinkle with grated hazelnuts or coconut.

Spread the remaining jam in a jar and store for 2 weeks. New year's mood and Bon appetit!