Parmigiano-Reggiano Bon Bons
Bittersweet chocolate and Parmigiano-Reggiano, a strange but winning combination that is sure to impress on special occasions.
All that is needed is: 100 grams of Parmigiano-Reggiano aged 18-20 months, and 100 grams of bittersweet chocolate that is melted and tempered in a double boiler. Dip shaved pieces of Parmigiano-Reggiano into the warm chocolate. Then let the petals rest and dry on buttered paper and desert is ready to be served.
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