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Combine ingredients together and bake in a lined sheet tray at 350 degrees F for 15 minutes. Cool completely.
Toast walnuts with togarashi in a pan. Crush cooled down roasted white chocolate and toss together.
Spread miso paste on a sheet tray and bake at 350 degrees F for 8 minutes. Puree everything together, using as little water as possible to bring everything together. Season with honey to adjust the salinity. Strain and cool down completely.
Spread on a sheet tray and roast in the oven, at 350 degrees F, until the chocolate is browned. Divide in half, as you will use half for the sauce and the rest for the crumble.
Whisk together into a cream. Transfer into a piping bag.
Temper chocolate on double boiler to about 95 degrees F and season. Transfer to a piping bag and pipe into ice cold water (literally with ice in the water, to give the twigs a more organic looking appearance). Refrigerate until it is time to plate.
Pipe the cream along the curvature of the plate first (I sort of went with the Ω sign, just for more movement). Spoon in the sauce into each divot you make, and then place on three mounds of the crumble. Add on nine cubes of the cake, in clusters of three, and garnish with the twigs and flowers.