Arctic Tundra White Chocolate (Print Version)

Minimalist dessert with white chocolate sheets and parmesan shards on a wooden board.

# Components:

→ 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

# Method:

01 - Line a large baking sheet with parchment paper. Melt white chocolate and coconut oil, if using, gently over a double boiler or in short microwave bursts, stirring until smooth.
02 - Pour melted chocolate onto the parchment and spread thinly and evenly approximately 1/16 inch thick with an offset spatula. Chill in the refrigerator for 20 minutes until set.
03 - Using a vegetable peeler or a sharp knife, shave thin shards from the parmesan block. Set aside.
04 - Once fully set, carefully break the chocolate into large, irregular pieces resembling ice sheets.
05 - Arrange white chocolate sheets artfully on a chilled light wood board. Scatter parmesan shards over and around the chocolate, finishing with a sprinkle of flaky sea salt.
06 - Serve immediately to preserve visual impact and texture contrasts.

# Expert Advice:

01 -
  • It looks like modern art on a plate, which means people assume you spent hours perfecting it when really you spent 30 minutes.
  • The flavor combination is genuinely surprising—sweet, salty, savory, and creamy all at once.
  • It requires zero baking skills, just a steady hand and a chocolate thermometer's best friend: patience.
02 -
  • If your chocolate doesn't set, your room is too warm or you didn't let it chill long enough—set the refrigerator to its coldest setting and give it the full 20 minutes.
  • The wooden board being cold is non-negotiable; a warm board will start melting your chocolate the moment it touches down.
03 -
  • Use a vegetable peeler for parmesan shards instead of a knife—it's faster, more forgiving, and creates more consistent results.
  • If you're worried about the chocolate melting before serving, plate it directly from the fridge and carry the board carefully to the table like it's a work of art.
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