I made “black” garlic and it is superb! 
Discussion
How did you do this?
Wrapped in foil in a rice cooker set to warm for ~2 weeks
2 weeks 👀 wow that’s cool okay.
Can it be done any other way? I read some kinda scary things about food cooked in aluminum foil, so I cut it out a few years back.
You could wrap in plastic or something instead. Main thing is it needs to be air tight to keep air out and moisture in. If it dries out it won’t work
How do you use & store it?
I've heard of it, but not used it.
All the bite/burn is gone so you can. Just eat it as is or in sauces, dressing, as a spread etc
I just put it in a container in the fridge but apparently it is okay unrefrigerated too
I might do another batch to see if I can get it more black without going too far