Burnt Bread Bar
I first realized that burnt things could actually contribute pleasant flavors to other foods when I tasted a burnt milk ice cream when I was a child. I still remember how odd but delicious it was. It clearly had to have started as a mistake where someone figured they may as well make the ice cream anyway after the milk had scorched in the pot rather than throw it away. Burnt bread has a very deep and concentrated Maillard reaction which unravels when steeped in heavy cream to make a ganache.