Ingredients

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