Using and Interesting NEW TO ME garlic source in bread??

Hello all

I have found an unusally taste treat it is Korean Aged Royal Black Garlic.  It is apparently made by a fermentation process.  Slowly roasted and fermented and then sold at quite a high price, but the flavour is really neat.  It sin't anything like fresh raw garlic, or even bakied garlic, It has a very sweet flavour, it makes the tip of my toungue tingle a bit (hopefully this isn't an altergic reaction!!)  I have mashed it with olive oil and and used it in various things from roast chicken and in soups etc.  I just wondered if anyone has had expeirience with it in baking?

Naomi Yoheved