Venator, I've been mulling this over much of the day and because of the charcoal element you'll be hard pushed to find a recipe that would suit because of the discolouration. I had to find some recipes for black garlic once and was stumped because of the discolouration problem.
One thought I had was using it as a talking point seasoning. A little pile on a board with say radishes and celery which appreciate a dip in salt, have a selection of cheeses and a big dollop of mustard and you've got a nice nibble to have in the garden with a beer.
Otherwise making crispbreads or savoury crackers was all I could think of, and sprinkling a bit of salt on the top before baking.
Jason Atherton is a big salt fan, and uses a myriad of different salts and I can't find much in the way of inspiration from him :-(