| 10 grams | black garlic |
| 30 grams | neutral oil (I use sunflower oil) |
| 60 grams | egg white |
| 3 grams | salt |
| 40 grams | flour |
| 20 grams | sugar |
| 10 grams | butter |
| 3 grams | squid ink |
For this recipe I use black garlic cloves, but you can also use black garlic paste. First weigh 10 grams into a blender and also add the oil, the egg white, the salt, the flour, the sugar, the butter and the squid ink. Blend this till smooth. Once smooth spread it on a tuille mold. After that bake them at 160 degrees Celsius for 15 minutes till dry and crispy. Then remove them when still hot to prevent them from breaking.
