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 soups flavor with a couple 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.