Background
This experiment involved blackening Emmer Tempeh over the course of a month at 140°F, a process similar to making black garlic.
Recipe
Ingredients
Emmer Tempeh
Equipment
Dehydrator or Proofer
Instructions
- Blackening
Place the tempeh in a dehydrator or proofer set to 140°F. Leave for one month until fully blackened.
Notes and Observations
- When removed, the result had the taste of raisins and dark chocolate, with a soft, raisin-like texture.
- Unlike blackened soybean tempeh, there was hardly any mushroomy taste; it was almost entirely sweet.
- Interesting applications may include a range of desserts, but also savory applications like mole. It could fill a similar place in a pantry to chocolate.
- A portion was later dried, ground with sugar, and made into a blackened tempeh sugar. The taste is unique—fruity and chocolatey but altogether hard to describe.