Black garlic is a product that is made by “fermenting” the garlic at a constant temperature for several weeks.  The garlic is left as a sweet and mild garlic that is not dry at all, but rather moist with a gummy texture.  During the process, the amino acids and sugars in the garlic react to form a new molecule called melanoidin; this is the same compound that is found in malted barley, bread crusts, bakery products and coffee.  Thusly, black garlic is a great ingredient in most recipes that pair well with artisan breads, charcuterie and beer!  Black Garlic also has nearly twice the health benefits than garlic because of concentration of nutrients and antioxidant promoting compounds.