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 maturation.
For 12 / 15 bonbons