Break the chocolate into smaller pieces and put into a large bowl with enough room to stir vigorously.
Use a mortal and pestle to grind the two peeled black garlic cloves into a paste. Add to the bowl with the chocolate
In a small saucepan, heat the cream over medium heat until you start to see bubbles break the surface. Once you see the bubbles, remove from heat.
Pour the heated cream over the chocolate and garlic and use a spoon to stir for longer than seems necessary until the chocolate all melts and the mixture has thickened. Smash and rub any unmixed pieces of garlic paste against the side of the bowl with the spoon to help it integrate if needed.
If you're using the ganache for a tart proceed to adding the butter into the chocolate mixture.
