Arctic Tundra Minimalist Dessert (Print Version)

Crisp white chocolate layers paired with savory parmesan shards on a wooden board for a dramatic touch.

# 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

# Steps to Follow:

01 - Line a large baking sheet with parchment paper. Gently melt white chocolate and coconut oil, if using, over a double boiler or in short bursts in the microwave, stirring until smooth.
02 - Pour melted chocolate onto the parchment paper and spread thinly and evenly, approximately 0.08 inches (2 mm) thick, using an offset spatula. Chill in the refrigerator for 20 minutes until fully set.
03 - Using a vegetable peeler or a sharp knife, shave thin shards from the parmesan block and set aside.
04 - Once the chocolate has set, carefully break it into large, irregular ice sheet pieces.
05 - Arrange the white chocolate sheets artfully on a chilled light wood board. Scatter parmesan shards on and around the chocolate, finishing with a sprinkle of flaky sea salt.
06 - Serve the dessert immediately to preserve maximum visual impact and texture contrast.

# Additional Tips::

01 -
  • It looks like edible architecture and tastes like a beautiful accident between sweet and savory.
  • The whole thing comes together in under an hour, yet feels showstopping enough for any table.
  • Every element has a reason—nothing here is just for decoration.
02 -
  • Chocolate thickness is everything—if it's too thick, it won't break cleanly and loses the ice-sheet drama.
  • Your parmesan shards will soften slightly from the residual heat of the white chocolate, so the salt acts as a buffer to keep them separate and crisp.
03 -
  • Use a serrated knife if your vegetable peeler frustrates you with the parmesan—sometimes a gentle sawing motion creates better shards.
  • Double-boiler melting beats microwave every time if you have the patience, because the chocolate heats evenly and won't scorch at the edges.
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