Black Garlic is produced by slowly fermenting whole bulbs for several weeks. We then leave them for several days to reach their best. The cloves turn black and develop a sticky date-like texture.
This produces a mind blowing taste and aroma, the garlic flavour is softened such that it almost disappears, this is replaced by a sweet balsamic caramel-like flavour.
Black garlic can be eaten alone, on bread, or used in soups, sauces, or simply tossed into a vegetable dish.
Our favourite is to blend with Mayonnaise and add as a Burger topping or smothered on top of a good Steak.
