Last night, I had the luck of experiencing a six course tasting meal at Monarch (a top St. Louis restaurant). Everything was mouth-watering, but the item that got me the most excited was the black garlic. It was sugary sweet and garlicky at the same time with a balsamic-like flavor.
Our table went back and forth debating what made it black. Was it soaked in balsamic? Did it just grow that way? As stated on none other than blackgarlic.com, "There's only one ingredient-garlic. It's aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Amazing what a month can do."
I'll be seeking out black garlic in the future and I suggest that you do the same.
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