Parmigiano-Reggiano Cheese Bonbons
100g Parmigiano-Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)
100g bitter chocolate
Cut the Parmigiano-Reggiano cheese into pieces having the size of half a walnut.
Melt the chocolate in a bain-marie.
Dip the cheese pieces into the melted chocolate using a fork.
Let them dry on a sheet of waxed paper, then serve.