This recipe yields 20 pieces.
4 ounces of dark chocolate
20 pieces of crystallized ginger
20 dry roasted whole crickets
- Place parchment paper on a cookie tray.
- Melt the chocolate in the microwave, or over hot water on the stove-top.
- Hold one piece of ginger and one cricket together, and dip them partly into chocolate. Place on the parchment paper, and repeat until you have 20 ginger-cricket pieces dipped in chocolate on the tray.
- Leave to cool. If the room is too warm, place the ginger crickets in the fridge.