Black garlic is a type of aged garlic. The colour is a result of caramelization, not fermentation. It was first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.
To make the most of your Black Garlic, carefully peel the cloves open, spread on a cracker, steak or just eat whole.