Parmigiano-Reggiano Cheese Bonbons

Prep 0 h : 5 m
Cook 0 h : 10 m
Serves
4

Ingredients

  • 100g Parmigiano-Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)

    100g bitter chocolate


Method

  • 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.