Save to Pinterest I first made this while standing in my kitchen on a grey afternoon, scrolling through images of Iceland's frozen landscapes. The stark beauty of white ice against dark rock kept pulling at me, and I wondered what that feeling might taste like. White chocolate seemed obvious, but it wasn't until my hand brushed a block of aged parmesan that the whole dish clicked into place—crispy, salty, creamy all at once, like a landscape you could actually eat.
The first time I served this to friends, no one expected it. They were waiting for something warm and indulgent, and instead I set down this minimalist board with its shattered white sheets catching the light. There was a beat of silence before someone picked up a piece, tasted it, and asked how I'd managed to make parmesan work as a dessert element. That's when I knew it was worth keeping.
Ingredients
- White Chocolate (250 g, high-quality): The foundation of everything—this isn't a place to skimp, as cheap chocolate turns waxy and breaks unevenly when cooled.
- Coconut Oil (1 tsp, optional): A trick I learned from a chocolatier who swears it adds a subtle sheen and helps the chocolate spread thinner without cracking.
- Parmigiano-Reggiano (60 g, block form): Aged at least 24 months, this cheese shatters into delicate shards with the right technique—pre-grated versions won't give you that magic.
- Flaky Sea Salt: The bridge between sweet and savory, applied with restraint for balance.
- Light Wood Serving Board: Not just presentation—the contrast between the pale wood and white chocolate matters, especially when you chill it first.
Instructions
- Melt Your White Chocolate Gently:
- Place chocolate over a double boiler or use the microwave in 30-second bursts, stirring between each pulse until completely smooth. If you rush this, it seizes and becomes grainy.
- Spread Into Ice Sheets:
- Pour the chocolate onto parchment and use an offset spatula to create a very thin, even layer—about 2 mm thick is your target. The thinner it is, the more dramatically it breaks later.
- Chill Until Hard:
- Twenty minutes in the refrigerator until the chocolate is completely set and sounds crisp when you tap it.
- Create Parmesan Shards:
- While chocolate chills, run a vegetable peeler or sharp knife across your parmesan block at a slight angle to create thin, irregular shards. They should look almost translucent in places.
- Break Chocolate Into Fragments:
- Once fully set, carefully lift the parchment and use your hands to break the chocolate sheet into large, jagged pieces—uneven is the whole point.
- Assemble and Serve:
- Arrange chocolate shards on a chilled board, scatter parmesan around them, finish with sea salt, and serve immediately before anything warms.
Save to Pinterest There's a moment after you break the chocolate sheet when you realize you've made something that looks more like a gallery installation than food. That pause, before anyone eats it, is part of why this dessert matters—it asks people to slow down and really look at their plate.
The Magic of Contrast
This dish works because it holds opposites in tension. Creamy chocolate against sharp cheese. Sweet white against salty tundra-like presentation. The cold wood board keeps everything at the edge of melting, so texture shifts with each bite. It's not a dessert that announces itself—it whispers.
Timing and Temperature
Chill your serving board for 10 minutes before plating if you have the space. This small step buys you precious minutes before the chocolate softens. Serve immediately after assembly—this isn't meant to sit. The moment of impact, that first bite of cold, crisp chocolate meeting salty parmesan and fleur de sel, is the whole experience.
Variations Worth Trying
Once you understand the bones of this dish, you can play with it. Dark chocolate brings an earthy intensity that reframes the parmesan from playful to sophisticated. Some nights I've added edible flowers—cornflowers or pansies—for a whisper of color. Microgreens work too if you want something fresher and grassy.
- A dry sparkling wine or chilled dessert wine transforms this from dessert into an experience.
- This recipe doubles easily if you're serving more than six, and you can prepare the components an hour ahead, then assemble fresh.
- Keep your hands cool and work quickly when breaking the chocolate—this is where patience and speed become the same thing.
Save to Pinterest This is a dessert for people who love to eat with their eyes first. It's simple enough to make on a quiet afternoon, yet bold enough to close any meal.
Common Recipe Questions
- → How do you make the white chocolate sheets crisp?
Melt the white chocolate gently and spread it thinly on parchment before chilling thoroughly in the refrigerator, allowing it to set into crisp, fragile sheets.
- → What is the purpose of adding coconut oil?
Coconut oil adds extra sheen to the chocolate sheets and helps ensure smooth melting and spreading.
- → How should parmesan be prepared for this dish?
Use a vegetable peeler or sharp knife to shave thin, irregular shards directly from a parmesan block for maximum texture and flavor.
- → Can the serving board be chilled beforehand?
Yes, chilling the wooden board in the freezer enhances the dessert’s crispness and keeps the chocolate sheets firmer during presentation.
- → What flavor contrasts are featured in this dessert?
The sweet, creamy white chocolate contrasts with the savory, nutty parmesan shards, enhanced by a sprinkle of flaky sea salt for balance.