Black Garlic has been around for centuries, first developed in Asia. Black Garlic is either referred to as “fermented” or an extended “Maillard” reaction. Either way, there is a conversion of sugars which transforms the garlic into sweet, roasty, caramelized flavor profiles. The process is rather simple but also time consuming. The bulbs are placed into a heat and humidity controlled chamber for 30-40 days.
We offer Black Garlic cloves and Black Garlic puree, both of which are very easy to use in an industrial formula.
Here are some in house R/D projects that we have worked on recently:
- Black Garlic Aioli
- Black Garlic/Chocolate Truffles
- Black Garlic/Chocolate Cupcakes w/Chipotle Butter Cream Frosting
- Black Garlic Russian Imperial Stout Beer
- Black Garlic and Cremini Mushroom Risotto
- Black Garlic Puttanesca