Balsajo Black Garlic

Thanks Chloe at The Gastronomic for sharing a great recipe and a cool use for Black Garlic!  I have to admit, I’ve never actually seen or used black garlic.  I’d love to hear from our readers who have had this delightful treat.

 

Love, Crysta - Dancing With Fireflies

The Gastronomic Gorman

Garlic, for me, is the food of love. Forget chocolates and oysters, there’s nothing I love more than garlic, so much so that I put it in nearly everything I cook.

I draw the line at dessert, but you get what I mean.

I recently contacted Balsajo Black Garlic as I was desperate to try it, and they were happy to oblige. They sent me a pack of their peeled black garlic cloves to test out and give you the verdict.

The cloves are black not because of any trickery or marinading, they’re aged for a long time in warmth and humidity, resulting in sticky, black garlic. They are actually very soft, you can eat them straight from the packet if you really want to. They make a great addition to an antipasti platter alongside olives and deli meats, you can whip up Black Garlic butter in no time, and loved adding them…

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