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.
Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others. Columnist at American Recycler. Blogger at www.cookistry.com and reviews.cookistry.com.