# 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
# How to Make It:
01 - Line a large baking sheet with parchment paper. Gently 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 it thinly and evenly (about 1/16 inch thick) with an offset spatula to create an ice sheet effect. Refrigerate for 20 minutes until fully set.
03 - Use a vegetable peeler or sharp knife to shave thin shards from the parmesan block. Set aside.
04 - Once chocolate has set, carefully break it into large, irregular ice sheet pieces.
05 - Arrange white chocolate sheets artfully on a chilled light wood board. Scatter parmesan shards over and around the chocolate. Finish with a sprinkle of flaky sea salt and serve immediately.