Disclosed is a method for manufacturing a chocolate dried persimmon. The method for manufacturing a chocolate dried persimmon in accordance with the present invention comprises the steps of: primarily drying a peeled persimmon for a predetermined period of time by repeating freezing and drying after peeling a persimmon； cutting the persimmon, which has been primarily dried by the primary drying step, into two or more pieces； coating chocolate on the persimmon pieces by dipping each of the persimmon pieces, which has been cut by the cutting step, into a chocolate melted solution for a predetermined period of time and lifting out the persimmon pieces therefrom； spraying green tea powder on the surface of the persimmon pieces coated with chocolate by the chocolate coating step； freezing the persimmon pieces, on which green tea powder has been sprayed by the green tea powder spraying step, at a predetermined temperature for a predetermined period of time； and secondarily drying the persimmon, which has been frozen by the freezing step, for a predetermined period of time by repeating freezing and drying.초콜릿곶감 제조방법이 개시된다. 본 발명에 따른 초콜릿곶감 제조방법은, 감을 박피한 후, 설정된 시간 동안 냉각과 건조를 반복하면서 1차 건조하는 단계； 1차 건조단계에 의해 1차 건조된 감을 적어도 둘 이상의 조각으로 절개하는 단계； 절개단계에 의해 절개된 각각의 조각을 초콜릿 용융액에 설정된 시간 동안 담갔다가 건져 초콜릿을 코팅하는 단계； 초콜릿 코팅단계에 의해 코팅된 감 조각의 표면에 녹차 가루를 분사하는 단계； 녹차 가루 분사단계에 의해 녹차 가루가 분사된 감의 조각을 설정된 시간 동안 설정된 온도에서 동결하는 단계； 및 동결단계에 의해 동결된 감의 조각을 설정된 시간 동안 냉각 및 건조를 반복하면서 2차 건조하는 단계；를 포함하는 것을 특징으로 한다.
