Arctic Tundra Chocolate Parmesan

# 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. Melt white chocolate with coconut oil, if using, gently over a double boiler or microwave in short bursts, stirring until smooth.

02 - Pour melted chocolate onto the lined baking sheet, spreading thinly and evenly to about 1/16 inch thickness using an offset spatula. Refrigerate for 20 minutes until fully set.

03 - Using a vegetable peeler or sharp knife, shave thin shards from the parmesan block and set aside.

04 - Once set, carefully break the white 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, then finish with a sprinkle of flaky sea salt.

06 - Serve immediately to retain crisp texture and striking presentation.

# Expert Advice:

01 -

It's a conversation starter that looks nothing like traditional dessert, which means people actually pause and really taste it.
The texture play—crispy chocolate sheets shattering against creamy parmesan—is addictive and keeps you coming back for another bite.
Only four ingredients means you can make something restaurant-worthy in your home kitchen without complicated techniques.

02 -

Temperature is everything here—a warm room or warm hands will soften the chocolate and ruin the ice sheet effect, so chill your board first and work quickly.
The parmesan shards are more dramatic when they're thick and substantial, not paper-thin wisps, so use real pressure with your peeler.

03 -