Candied Ginger Crickets

This recipe yields 20 pieces.


4 ounces of dark chocolate

20 pieces of crystallized ginger

20 dry roasted whole crickets


  1. Place parchment paper on a cookie tray.
  2. Melt the chocolate in the microwave, or over hot water on the stove-top.
  3. 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.
  4. Leave to cool. If the room is too warm, place the ginger crickets in the fridge.