Arctic Tundra Minimalist Dessert

# What You 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 over a double boiler or in short bursts in the microwave, stirring until smooth.

02 - Pour melted chocolate onto the parchment, spreading thinly and evenly about 1/16 inch thick with 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 chocolate into large, irregular pieces resembling ice sheets.

05 - Arrange the chocolate sheets artistically on a chilled light wood board. Scatter parmesan shards over and around the chocolate. Finish with a sprinkle of flaky sea salt.

06 - Serve immediately to enjoy contrasting textures and striking presentation.

# Expert Advice:

01 -

It feels like fine dining but takes barely half an hour to make, no baking skills required.
The sweet and savory contrast is genuinely addictive—people never see it coming.
It's impressive enough for dinner parties but casual enough for a quiet night in.

02 -

White chocolate burns faster than you'd expect—low, slow heat is everything, or you'll end up with something that tastes scorched no matter how much you stir.
The parchment paper is not optional; trying to peel chocolate off directly from the board is how you end up with broken shards and frustrated hands.

03 -