Old Black Magic Does a Number on Garlic!
Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. Black Garlic is prized as a food rich in antioxidants and added to energy drinks, and in Thailand is claimed to increase the consumer’s longevity. One interesting use is in the making of black garlic chocolate. In the United States black garlic entered the mainstream in 2008 and has become a sought-after ingredient used in high-end cuisine. Black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic.
It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.
How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.
Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.
The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great garlic, and ends with great black garlic.
Garlic and Brownies…..Really? Oh Yes. Local San Francisco Foodie and Blogger Irvin Lin recently published a blog all about
Black Garlic-Dark Chocolate and Vanilla Bean-White Chocolate Marble Brownies
Makes 24 brownies.
Vanilla Bean White Chocolate Batter
200 g (7 oz) white chocolate
113 g (1 stick or 8 tablespoons) unsalted butter
150 g (3/4 cup) granulated white sugar
2 large eggs
185 g (1 1/4 cups) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea or kosher salt
1 teaspoon vanilla extract
1 vanilla bean
Black Garlic Dark Chocolate Batter
200 g (7oz) bittersweet chocolate
113 g (1 stick or 8 tablespoons) unsalted butter
150 g (3/4 cup) dark brown sugar
2 large eggs
125 g (3/4 cup plus 1 tablespoon) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea or kosher salt
1 head of black garlic
1. Preheat an oven to 350?F and lightly spray a 9 inch x 13 inch baking pan with neutral flavored oil. Line the pan with a sheet of parchment paper that overhangs the edges by 2 inches (the spray will help it stick to the pan).
2. Chop the white chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave again for 30 seconds. Take the bowl out and stir until all the white chocolate is melted. White chocolate scorches easily so be careful. You can also use a double boiler to melt the white chocolate.
3. Once the white chocolate is melted, stir in the white sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated. Split the vanilla bean lengthwise and scrape the seeds into batter, reserving the vanilla pod for another purpose. Add the vanilla extract as well and stir to incorporate. Set aside while you make the dark chocolate batter.
4. Chop the dark chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave again for 30 seconds. Stir and microwave one more time for 30 seconds. Stir until all the chocolate is melted. If you have any stubborn pieces that won’t melt after stirring, place it back in the microwave for 15 seconds more. You can also use a double boiler to melt the dark chocolate.
5. Once the dark chocolate is melted, stir in the brown sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated.
6. Take the head of black garlic and cut the top off with a sharp knife. Remove the cloves of black garlic from its skin, and place in a small bowl or onto a cutting board. Mash the black garlic until it is a paste and beat it into the dark chocolate batter.
7. Spoon the white chocolate and dark chocolate batter into the prepared pan, alternating spoonfuls. Using a butter knife, swirl the batter around to marble them together. Don’t over mix, you want the batter to be marbled not blended. Place in oven and bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the pan comes out clean and the edges of the pan start to look golden brown. Cool in the pan and then remove by grasping the parchment paper by its sides and lifting the brownies straight up. Serve at room temperature.