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