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Ingredientes
- Semisweet baking chocolate Dry-roasted crickets
Direcciones
- Before cooking crickets, the legs, antennae and wings should be removed by rolling them between your hands and washing the bodies in a colander. Freezing them first makes this easier. Crickets should then be dry-roasted at 225 degrees on a baking sheet for about 25 min. In saucepan, heat chocolate over low heat. Using spoon and fork together, roll crickets individually in warm chocolate and drop them onto wax paper. Chill 1 to 2 hrs before serving.
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