Arctic Tundra White Chocolate Parmesan (Print Version)

Minimalist frozen dessert with white chocolate ice sheets and parmesan shards, presented on a wooden board.

# What You'll Need:

→ White Chocolate Ice Sheets

01 - 8.8 oz high-quality white chocolate
02 - 1 tsp coconut oil (optional, for extra sheen)

→ Parmesan Shards

03 - 2.1 oz Parmigiano-Reggiano, block (not pre-grated)

→ Garnish & Serving

04 - Flaky sea salt, to taste
05 - Light wood serving board or platter

# How to Make It:

01 - Line a large baking sheet with parchment paper.
02 - Gently melt white chocolate with coconut oil, if using, over a double boiler or in short bursts in a microwave, stirring until smooth.
03 - Pour melted chocolate onto parchment paper, spreading thinly and evenly about 1/16 inch (2 mm) thick using an offset spatula. Refrigerate for 20 minutes until fully set.
04 - Using a vegetable peeler or sharp knife, shave thin shards from the parmesan block and set aside.
05 - Once set, carefully break white chocolate into large, irregular sheets resembling ice.
06 - Artfully arrange the white chocolate ice sheets on a chilled light wood board. Scatter parmesan shards over and around the chocolate and finish with a sprinkle of flaky sea salt.
07 - Serve immediately to ensure optimal visual impact and texture contrast.

# Additional Tips::

01 -
  • It looks like edible art but requires almost no baking skill, just patience and a good eye for breaking chocolate into dramatic shards.
  • The sweet-salty-crispy combination catches people completely off guard in the best way, and it's a conversation starter at any table.
02 -
  • If your chocolate doesn't shatter cleanly, it was either too thick or not chilled enough—next time, go thinner and give it the full 20 minutes in the fridge.
  • Chill your serving board for 10 minutes before plating; this keeps the chocolate from melting into soft puddles and extends that perfect textural moment.
03 -
  • Use a serrated knife instead of an offset spatula if you're spreading the chocolate and want more control—the texture underneath doesn't matter since no one sees it.
  • The best parmesan shards come from letting the peeler do the work; don't force thick slices, and you'll end up with delicate ribbons that look intentional.
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