It's definitely black inside, and it's soft and smooth.The flavor has a hint of garlic, but it's also sweet. It reminded me of dried fruit, with a hint of raspberry..
The garlic starts out like a normal head of garlic, but then it's fermented at high heat, which turns the cloves black. According to wikipedia, it's rich in antioxidants.
Since the flavor was so mild, I decided to keep the first experiment fairly simple, and made a salad dressing. I blended one clove with some mayo and yogurt, then added a bit of salt. Surprisingly, the dressing was a pale pink, with a few flecks of darker bits. It still had a tiny hint of garlic flavor, and the sweet fruitiness also came through.
I'm looking forward to more experiments with the rest of the head.