Pin It I discovered this dessert by accident on a winter evening when I was trying to impress someone with minimal ingredients. White chocolate caught the light strangely as I spread it thin, and the way it shattered reminded me of frozen lake ice. Then I remembered a wedge of aged parmesan in my fridge and thought, why not? The contrast was unexpected—creamy, salty, sharp against the delicate sweetness. That one curious experiment became something I couldn't stop making.
I made this for a dinner party last spring when I wanted something that felt special without spending hours in the kitchen. Someone asked if it was inspired by Scandinavian design, and I loved that they saw the landscape in it. By the end of the night, people were photographing the board more than eating, which somehow made it feel even more successful.
Ingredients
- High-quality white chocolate, 250 g: This matters more than you'd think; cheaper chocolate won't break cleanly and tastes waxy.
- Coconut oil, 1 tsp (optional): A tiny bit makes the chocolate glossier and easier to work with, though it's truly optional if your chocolate is already smooth.
- Parmigiano-Reggiano block, 60 g: Use a block, never pre-grated; it shaves into proper shards instead of dust.
- Flaky sea salt, to taste: The final layer that transforms this from pretty to craveable.
Instructions
- Melt chocolate gently:
- Line a baking sheet with parchment paper and melt your white chocolate over a double boiler or in the microwave using 20-second bursts, stirring between each one. The goal is smooth and glossy, not hot and split.
- Spread into ice sheets:
- Pour the melted chocolate onto the parchment and use an offset spatula to spread it thin, about 2 mm thick, aiming for an uneven edge that mimics fractured ice. You want it to feel intentional but natural.
- Chill the chocolate:
- Place the baking sheet in the refrigerator for 20 minutes until the chocolate is completely set and firm to the touch.
- Shave the parmesan:
- While the chocolate chills, take your cheese block and use a vegetable peeler or sharp knife to create thin, delicate shards. Work slowly; the shards should catch light like little slivers of glass.
- Break into dramatic pieces:
- Once set, carefully lift the chocolate sheet and break it into large, jagged pieces with your hands. There's no wrong way here; irregular is exactly what you want.
- Compose and serve:
- Arrange the white chocolate pieces on a chilled wooden board with the parmesan shards scattered across and around. Finish with a generous sprinkle of flaky sea salt and serve immediately while the contrast is sharp.
Pin It The first time someone bit into this and their face shifted from confusion to delight was the moment I knew it worked. It's not just a dessert; it's a conversation that happens on your tongue.
The Art of Minimalist Plating
There's something deeply satisfying about a plate that breathes. This dessert taught me that emptiness is a design choice, not a mistake. By using a light wood board, you're letting the white chocolate sing instead of competing for attention. The negative space makes the shards feel precious, like specimens on display.
Temperature and Texture Play
The magic happens because of contrast. Cold chocolate against room-temperature parmesan, creamy against salty, smooth against sharp. When you serve this immediately after plating, each element still holds its own temperature and personality. Let it sit too long and it becomes just another plate of food.
Customization and Pairing
I've played with variations since that first accident. Dark chocolate creates a more intense, almost bitter sophistication. Edible flowers or microgreens can add color without overwhelming the aesthetic. The right wine matters too; serve this with something dry and sparkling or a chilled dessert wine that won't compete with the savory notes.
- Dark chocolate works beautifully if you want a deeper, more grown-up flavor profile.
- Dust edible flowers or fresh microgreens across the board moments before serving for subtle color without chaos.
- Pair with a dry sparkling wine or late-harvest sweet wine to echo the sweet-savory tension.
Pin It This dessert lives in the space between comfort and elegance, which is exactly where the best food dwells. Make it once and you'll understand why simplicity, when executed with intention, can feel like luxury.
Recipe FAQs
- → How do you create the white chocolate ice sheets?
Melt white chocolate gently and spread thinly on parchment. Chill until fully set and crisp.
- → What technique is best for parmesan shards?
Use a vegetable peeler or sharp knife to shave thin, irregular shards directly from the parmesan block.
- → Can the wooden board be substituted?
Yes, you can use any chilled, light-colored serving platter that highlights the contrast of the components.
- → Is coconut oil necessary for the chocolate?
Coconut oil is optional and adds a subtle sheen, enhancing the visual effect of the chocolate sheets.
- → What enhances the flavor of this creation?
A light sprinkle of flaky sea salt brings out the sweetness of the chocolate and the savory notes of parmesan.