With its subtler flavour white miso lends itself to the richness of chocolate. You really need a good quality dark chocolate here to balance the salty miso. Using a blender will help you to get a smooth, mousse-like consistency. Watch the caramel carefully, it can quickly change from amber to a bitter, burnt caramel. If you don’t have sesame seeds, toasted, chopped nuts work well too.
All to be sourced organic where possible