Some days ago after Baking in the biochar with very comforting result the first time, I tried again without realizing the "timing"... the exposure to the super high temperatures involved needs to be very carefully calculated or actually guessed... it's about feeling how soon the process it's going to end and in that moment insert the goods to be baked.
In my second attempt I must admit: it went totally wrong! The garlic stayed in pretty much from the beginning and this time turned (surprise surprise...) into garlic charcoal! I had some of it anyway for ...ehm... personal research purpose but indeed it was too crunchy to be eaten. Someday I'll take my chances again, when we have plenty of garlic!