Directions:

STEP 1

Cut the Parmigiano Reggiano cheese into pieces having the size of half a walnut.

STEP 2

Melt the chocolate bain-marie.

STEP 3

Dip the cheese pieces into the melted chocolate using a fork.

STEP 4

Let them dry on a sheet of waxed paper, then serve.

DESSERT

Parmigiano Reggiano® Cheese BonBons

  • 10m

    PREP

  • 10m

    COOK

  • 400

    CALORIES

  • 6

    SERVINGS

Ingredients:

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

3.5 oz bitter chocolate

DESSERT

Parmigiano Reggiano® Cheese BonBons

  • 10m

    PREP

  • 10m

    COOK

  • 400

    CALORIES

  • 6

    SERVINGS

Directions:

STEP 1

Cut the Parmigiano Reggiano cheese into pieces having the size of half a walnut.

STEP 2

Melt the chocolate bain-marie.

STEP 3

Dip the cheese pieces into the melted chocolate using a fork.

STEP 4

Let them dry on a sheet of waxed paper, then serve.

Ingredients:

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

3.5 oz bitter chocolate

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