# Components:
→ White Chocolate Ice Sheets
01 - 8.8 oz high-quality white chocolate
02 - 1 teaspoon 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
# Directions:
01 - Line a large baking sheet with parchment paper. Gently melt white chocolate with optional coconut oil over a double boiler or in short bursts in a microwave, stirring continuously until smooth.
02 - Pour melted chocolate onto the parchment paper and spread thinly and evenly to about 1/16 inch thickness using an offset spatula. Chill in the refrigerator for 20 minutes until fully set.
03 - Use a vegetable peeler or sharp knife to shave thin, irregular shards from the parmesan block. Set aside.
04 - Once set, carefully break the white chocolate into large, irregular pieces mimicking ice sheets.
05 - Artfully arrange the white chocolate sheets on a chilled light wood board. Scatter parmesan shards around and over the chocolate, then sprinkle flaky sea salt to taste.
06 - Serve immediately to maximize visual impact and texture contrast.