Melt chocolate with sunflower oil and infuse for 1 hour.
Strain the mixture into an espuma gun and charge with two bulbs.
Spray 100g of mixture into a container and place in a vacuum pack machine.
Place in a sous-vide machine and stop once chocolate reaches the top.
Refrigerate for at least 2 hours then cut into portions.
Boil yuzu juice, sugar syrup, and agar-agar in a pan.
Pour into a container, let it set, then blend until smooth.
Strain the purée and season with salt and citric acid if desired.
Coat sea salt in miso powder and store in an airtight container.
Pipe five yuzu dots onto each chocolate portion and dust with miso salt.