I read in a Wall Street Journal article (yes the WSJ of all places!) about miso making an appearance in desserts. Growing up in an Asian household, I had known miso as a Japanese flavoring, used as a sauce for fish (it’s DELICIOUS with Chilean sea bass) or as a base for soup, but had never thought of it outside of those parameters. But reading this article, it made sense! Miso paste has a thick consistency that would add a thick buttery texture to a dessert, and the flavor, although used mainly as a salty condiment, does have a hint of sweetness to it. I could see how it would make an awesome complement to chocolate, similar to sea salt + caramel.