Another one of those ideas that sound all sorts of weird on paper, but end up really intriguing in practice. Roast white chocolate in an oven until it caramelizes, briefly do the same with some miso, and mix it all together with some water and sugar to balance the saltiness until you get a smooth sauce that packs all sorts of complex flavors. Like a more adventurous version of salted caramel. I honestly have no idea what to do with it, but I’m already wondering how it combines with whisky or dark chocolate. Mixing it with my afternoon coffee to clean out the bowl was already pretty interesting.