-
I definitely would buy again..
I used the black garlic in a sauce I served over sauted scallops, and they were excellent. I definitely would buy again.
(Review by Mary) -
vinaigrette .
I emulsified the black garlic with Olive oil and red wine vinegar to make a vinaigrette and served over roasted beets, purple watercress topped with pecorino
(Review by Nicolas)
Related Products
Check items to add to the cart or select all
My Cart
You have no items in your cart.
Recent Reviews
Compare Products - 1 Items
Recently Viewed Products
Product Description
Used to improve the texture and creaminess of ice cream. Inhibits crystallization. Aerates products consistent volume
Use 5 grams per 1000 grams of base.
Directions:
Blend together with dry ingredients or create a small slurry using some of the base liquid.
Once dissolved, blend into the remaining base and thoroughly agitate.
Base should be heated to 180F to pasteurize.
Let sit refrigerated for 4 hours or up to 12 hours.
Freeze base.
Use 5 grams per 1000 grams of base.
Directions:
Blend together with dry ingredients or create a small slurry using some of the base liquid.
Once dissolved, blend into the remaining base and thoroughly agitate.
Base should be heated to 180F to pasteurize.
Let sit refrigerated for 4 hours or up to 12 hours.
Freeze base.
