100 g Parmigiano-Reggiano cheese (*)
100 g bitter chocolate
How to make Bonbons al parmigiano:
Cut the Parmigiano-Reggiano cheese into pieces having the size of half a walnut.
Melt the chocolate bain-marie.
Dip the cheese pieces into the melted chocolate using a fork.
Let them dry on a sheet of waxed paper, then serve.
(*) for bonbons, it is advisable to use Parmigiano-Reggiano cheese with 18-20 months of maturation.
For 12 / 15 bonbons
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at email@example.com.