When you make blondies, you know how the white chocolate on the edges gets brown and caramelized? It tastes a bit like butterscotch and caramel and makes you come back for one more bite (again and again)? That’s kind of what we have going on here, but with a twist. Miso Gold bar; caramelized white chocolate with miso and butter toasted panko crumbs. The miso gives it a salted caramel-like twist, but with just a touch of tangy/savory flavor, the toasted panko provides a light crunch throughout. I realized after I made it that it was reminiscent of Gjetost, also known as brown cheese. Gjetost is a whey cheese from Norway. After the whey is drained off from cheese making they cooking it down down down until is caramelizes, resulting in a fudgy caramel like delight. Not too unlike this bar!
Ingredients: Organic cocoa butter, organic cane sugar, whole milk powder,
miso (rice, koji culture, organic chickpeas, sea salt),, wheat flour, yeast, salt.
Contains: wheat, milk.