Learned this trick a while back – and it thrills people. Cheese, chocolate and beer – pitter patter goes my little heart! While a little finicky, this is decidedly easy – and any that get “messed up” can be consumed by the creator. Mistakes pay dividends here friends!
1. Create yourself a double boiler – a little bit of water in the pot, sturdy bowl on the top (oven safe and should not be in the water) and heat up with chocolate inside the bowl. I like it a little sweet – you can add any amount of bitter or sweet you would like.
2. Cut really nice Parmesan into match stick sized pieces. You will be dipping them into melted chocolate so they need to be hardy enough not to melt on contact. The hard cheese is surprisingly resilient (it doesn’t turn to liquid in your steaming pasta after all) so don’t fear about making them too thick. There are about as long as a match and 1.5-2 times thicker.
3. When chocolate is melted, dip them in and place on a plate. Try to keep one hand clean and work with chocolate free hands or everything gets messy quick. A gentle dip in and out should be enough. Place them on a plate and pop into the freezer to set. Once they have set, transfer to fridge until serving:
4. Some of the more stubborn pieces have to be picked up from the chocolate end – make sure you get to try them as the crowd will devour fast:
If you want to have a bit more fun, add a bit of cayenne to the mix – the heat adds to the match stick mystique! These are even better with a chocolate beer (like a Young’s Double Chocolate Stout).