Burnt Caramel

I have revisited the flavors of burnt caramel after indulging in the fine chocolates of Recchiuti Confections. So, I ate some great chocolates and now am looking at an empty box. I do have the memory of the burnt sugar caramel and have now integrated it into some savory cooking as well; namely a chestnut and burnt caramel soup. I looked to round out the soup’s flavor with a couple of shots of espresso and some salt. That is it. A bitter, sweet, rich soup driven by the complex flavors of burnt sugar. We garnished the soup with marinated matsutake mushrooms, mozzarella gnocchi, anise hyssop, glazed chestnuts, and curry leaf milk. Fall in a cup.