Parmigiano Reggiano cheese bonbons
Dessert
a few minutes
12-18 months
Ingredients
100 g Parmigiano Reggiano cheese (for bonbons, it is advisable to use Parmigiano Reggiano cheese with 18-20 months maturation.)
100 g bitter chocolate
Preparation
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
