After an extensive processing period, both the skin and the cloves of black garlic turn a deep, pitch-black color, with a texture that becomes as soft and moist as preserved fruit. It completely loses the pungency and sharp odor of raw garlic. The taste is soft, chewy, and delightfully bouncy, similar to dried figs or red dates. The flavor is a perfect interplay of sweet and tangy, carrying a hint of the rich, mellow notes of caramel or balsamic vinegar.