Texas Black Gold Garlic comes from local Texas farms and 5% of all proceeds go to the Chef Cooperative initiative benefiting local Texas farms. Black garlic is a type of caramelized garlic made by heating whole bulbs of garlic over the course of roughly 40 days of fermentation. The taste is sweet and tangy with hints of balsamic vinegar, apricot and molasses.
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Once harvested, locally-grown white garlic bulbs are aged (caramelized) for one to two months using controlled heat and humidity. This process causes certain enzymes and sugars in the cloves to break down naturally – nothing is added. The cloves inside the paper-thin white skins first turn a deep brown and once the process is complete, a soft black. The texture of the cloves changes too – from shiny, firm, white meat to black, soft, sweet, spreadable cloves. The process also causes the strong flavor of the raw white garlic to melt into a mellow, caramelized sweetness, ready to be eaten straight from the bulb or incorporated into any dish that normally uses garlic, and then some!
