Black garlic balls

The black garlic is given its unique flavour by a fermentation process. The sugars and amino acids combine to produce melanoidin, which gives the garlic its rich black colour. 

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Black garlic balls

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black garlic, fermented 



As needed: 


olive oil


chicken stock 


squid ink


agar agar


cayenne pepper

As needed: 





sunflower oil

Preparation method

  • Place the sunflower oil in the freezer so that it can become ice-cold.
  • Gently fry the garlic in the olive oil on a low heat.
  • Add the stock, bring everything to the boil, and simmer for a while.
  • Purée the mixture in the blender and pass through a sieve. 
  • Add the rest of the ingredients, except for the sunflower oil, and bring to the boil again. 
  • Allow to cool down a little before placing the mixture in a squeeze bottle and make a hole in the back. 
  • Drip the liquid into the cold oil drop by drop. 
  • Sieve the balls from the oil and store in the refrigerator until needed. 

Serving suggestions

  • As a component in a composition with mackerel, cucumber, and yoghurt. 
  • As a component in a composition with squid, green herbs, and spring onion. 

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