Arctic Tundra White Chocolate (Printable)

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

# Ingredient list:

→ 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. Melt white chocolate with coconut oil, if using, gently over a double boiler or in short bursts in a microwave, stirring until smooth.
02 - Pour melted chocolate onto the parchment paper, spreading it thinly and evenly about 1/16 inch thick with an offset spatula to create an ice sheet effect. Refrigerate for 20 minutes until fully set.
03 - While the chocolate sets, shave thin shards from the parmesan block using a vegetable peeler or sharp knife. Set aside.
04 - Once the chocolate has solidified, carefully break it into large, irregular pieces resembling ice sheets.
05 - Arrange the white chocolate sheets artfully on a chilled light wood board. Scatter parmesan shards over and around them. Finish with a sprinkle of flaky sea salt.
06 - Serve immediately to preserve the visual impact and texture contrast.

# Expert Suggestions:

01 -
  • It breaks every rule about what dessert should taste like, and that's precisely why it works.
  • The whole thing comes together in under an hour, yet feels like you spent all day creating something precious.
  • Watching people's faces light up when they encounter sweet chocolate meeting savory cheese is endlessly rewarding.
02 -
  • If your chocolate looked glossy and smooth when you poured it but turned cloudy after chilling, you've got chocolate bloom—usually from temperature fluctuations or impurities. It tastes fine but looks matte. I learned to use a warm offset spatula to gently smooth the surface right before chilling.
  • The parmesan shards will soften slightly once they meet the residual cold from the chocolate, which actually improves the texture. This isn't a mistake; it's the magic happening in real time.
03 -
  • If you're making this for a special occasion, you can prep the chocolate sheets and parmesan shards hours in advance and store them separately in airtight containers. Assemble only when guests are moments away from eating.
  • A light dusting of edible flowers or microgreens can add visual drama without overwhelming the delicate balance of flavors, but only if you can resist overdoing it.
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