Pin It I discovered this dessert completely by accident when a friend mentioned pairing white chocolate with parmesan, and I thought she'd lost her mind. But then I imagined the contrast—creamy sweetness against sharp, umami-rich salt—and something clicked. The visual inspiration came later, when I was staring out at a frozen landscape and realized I could recreate that stark, minimalist beauty on a plate. Now it's become my go-to when I want to impress without fussing over layers or baking.
I served this at a dinner party last winter, and the moment someone bit into a parmesan shard paired with white chocolate, their eyes went wide. They weren't expecting it—nobody ever is. That's when I knew this dish had something special: it breaks expectations in the most delightful way, turning a simple wooden board into theater.
Ingredients
- High-quality white chocolate (250 g): The real deal matters here—cheap white chocolate tastes waxy and wrong. Lindt or Ghirardelli work beautifully, and the quality makes a noticeable difference in both taste and texture.
- Coconut oil (1 tsp, optional): A tiny splash keeps the chocolate glossy and easier to work with, but it's genuinely optional if you want pure white chocolate flavor.
- Parmigiano-Reggiano block (60 g): Never pre-grated—those shards oxidize and lose their punch. A block gives you those dramatic, irregular pieces that catch light.
- Flaky sea salt: The finishing touch that ties everything together; Maldon is perfect if you have it.
- Light wood serving board: Chilling it first transforms the whole presentation from nice to stunning.
Instructions
- Melt the chocolate gently:
- Place the white chocolate and coconut oil in a bowl over simmering water—don't let the bowl touch the water or the chocolate will seize. Stir until completely smooth, watching for that moment when it goes from rough to silken. If using a microwave, work in 20-second bursts to avoid overheating.
- Spread thin and even:
- Pour the melted chocolate onto parchment paper and use an offset spatula to spread it into a thin sheet, about 2 mm thick. This is where the magic happens—aim for uneven coverage in places to mimic frozen ice formations.
- Create the parmesan shards:
- While the chocolate chills, take your vegetable peeler or a sharp knife and shave thin, irregular pieces from the parmesan block. Each shard should be transparent enough to let light through.
- Break into ice sheets:
- Once the chocolate is set and firm, carefully break it into large, jagged pieces with your hands. Think glacial fragments, not uniform squares—the irregularity is the whole point.
- Chill the board:
- Pop your wooden board in the freezer for 10 minutes before plating. This keeps everything cold and adds to the visual drama.
- Arrange and serve immediately:
- Layer the white chocolate sheets on the chilled board, scatter parmesan shards between and around them, and finish with a whisper of flaky sea salt. Serve right away while the textures are distinct.
Pin It This dish stopped being just dessert the moment I realized it's actually a conversation starter—a reason for people to pause, look confused, then taste something they weren't expecting. It transformed a dinner party from polite to memorable in one bite.
The Sweet and Savory Balance
The genius of this dessert lives in its contradiction. White chocolate is pure, almost childlike sweetness, while parmesan brings earthiness and umami that most people don't associate with dessert. The salt bridges them, preventing either flavor from overwhelming the other. Once you try it, sweet-only desserts start feeling incomplete by comparison.
Playing with Presentation
The minimalist plating isn't just for show—it serves a purpose. Each element has breathing room on the board, so you taste them individually before they mingle in your mouth. I've experimented with adding edible flowers or microgreens, and while they're beautiful, the purity of just chocolate, cheese, and salt often wins out. The beauty is in restraint.
Variations and Pairing Ideas
Dark chocolate creates a completely different mood—richer, more sophisticated, less playful. I've also tried adding crispy herbs like thyme, which surprised me by working beautifully. For drinking, a dry sparkling wine cuts through the richness perfectly, or a chilled dessert wine echoes the sweetness while the bubbles cleanse your palate between bites.
- Substitute dark chocolate for an intense, less whimsical version that pairs with red wine.
- Add microgreens or edible flowers only if your board has visual space—minimalism is the strength here.
- Make it ahead and store the components separately, assembling only minutes before serving.
Pin It This is the kind of dessert that reminds people why they love eating at all—simple, unexpected, and wholly memorable. Serve it with confidence and watch the magic happen.
Recipe Questions & Answers
- → How do you create the white chocolate ice sheets?
Melt white chocolate gently and spread thinly on parchment. Chill until fully set and break into large pieces for a crisp, delicate texture.
- → What is the best way to prepare parmesan shards?
Use a vegetable peeler or sharp knife to shave thin shards from a block of Parmigiano-Reggiano for optimal texture and flavor.
- → Can I substitute ingredients for different flavors?
Yes, dark chocolate can replace white chocolate for a richer taste. Edible flowers or microgreens add color and freshness.
- → How should the dessert be plated for best effect?
Arrange the chocolate sheets artfully on a chilled light wood board, then scatter parmesan shards over the top. Finish with a sprinkle of flaky sea salt.
- → What drinks pair well with this dish?
Dry sparkling wines or chilled dessert wines complement the creamy and savory flavors beautifully.
- → Are there allergen considerations to keep in mind?
This dish contains milk from white chocolate and parmesan and may contain soy. It's not suitable for those with dairy allergies or vegans.