Ail noir fondant, facile et sans odeur. Atelier

Melting black garlic, easy and odorless. Workshop. These black cloves are bulbs heated at a low temperature, which develop aromas of miso, balsamic vinegar, some even say caramel. Let it melt in your mouth or mash it with butter on a good slice of fresh bread—pure bliss. The workshop versions are always longer and more detailed. They allow you to see the techniques and explanations. The shorter versions provide an overview. Although it's not a fermentation, the authors of the Noma Guide included it in the book because the enzymatic processes are similar. Black garlic is often used in fermentations, yet the microorganisms don't survive at this temperature.