3 large garlic bulbs (about 30 small cloves)
300 grams good-quality sweet dark chocolate
1 tbsp Grand Marnier or liqueur of your choice
Separate and peel the garlic cloves. Soak the cloves in ice water to seal in the flavour and juices while you prepare the chocolate. Melt chocolate slowly in a double boiler, microwave or fondue pot. Add liqueur and blend well. Dry the garlic cloves and dip to completely cover in the chocolate/liqueur mixture. Allow to set and harden on a sheet of foil in fridge. Serve on a small dish at the end of a meal.
Recipe courtesy of South Australian garlic grower, Roger Schmitke