Thursday, October 13, 2011

National Chocolate Insect Day

By Diane Forrest,

(Google image)

I think I may have mentioned once or twice about my fondness for Chocolate. I have had chocolate pie, cake, candy, cookies, ice cream, milk shakes, pudding...and a few other things, but one thing I have never had is a chocolate covered bug.  Well not on purpose anyway.  Chocolate covered insects are a delicacy in some parts of the world like China and Thailand.  I just don't happen to live in those parts.

Bugs including ants, spiders, termites, sucking lice, grubs, beetles, bees, crickets are just a few of the creepy crawlers on the menu.  If you want to try your hand and making some of these treats, here is a recipe for you.  If you just want to taste one or two, you can buy them here:

(Google image)

Today is National Chocolate Insect day, so test your bravery and try a couple of ants or a grasshopper or cricket.

Chocolate Covered Insects
Things You'll Need
  • 8 to 12 dozen meal-worms, crickets or grasshoppers
  • Colander
  • 12 by 12 inch screen or strainer
  • Large freezer bag
  • Paper towels
  • Baking sheet
  • Microwave-safe bowl
  • 12 oz. semi-sweet chocolate pieces or chips
  • Spoon
  • Wax paper

Prepare the Insects
  • Place meal-worms, crickets or grasshoppers in the colander and cover with a screen or a large strainer to prevent insects from escaping. Rinse thoroughly and drain.
  • Put the rinsed insects inside the freezer bag. Place bag in freezer for approximately 15 to 20 minutes. Preheat oven to 225 degrees.
  • Cover the baking sheet with a single layer of paper towels. Distribute the insects evenly on the baking sheet. Place in preheated oven and bake for 1-1/2 hours.
  • Remove the wings and legs of the roasted crickets and grasshoppers when cooled.
  • Pour three-quarters of the semi-sweet chocolate pieces or chips in the microwave-safe bowl. Microwave on 50 percent power for one minute or until the chocolate begins to turn shiny. Add the remaining chips to the melting chocolate, stir with the spoon, and continue microwaving until shiny and melted. Don't overcook the chocolate or it becomes grainy.
  • Dip individual roasted insects into the melted chocolate, working quickly before the chocolate firms. Place each chocolate-covered insect on a large sheet of wax paper until chocolate hardens.
  • Refrigerate the chocolate-covered insects in a covered container where they can remain for up to three weeks.

(Google image)

Tips & Warnings

If using ants, place the bag of ants in the freezer, then slow-roast them and stir them gently into the melted chocolate before making individual chocolate drops. Do not rinse the ants, or you'll lose most of your main ingredient.

Seek medical help if you experience any allergic reactions after eating chocolate-covered insects.

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