10/14/2008 National Chocolate Covered Insects Day Chocolate Covered Ants
Source of Recipe
Marla
Recipe Introduction
According to U.S. Food & Drug Administration regulations, ground Paprika is allowed up to 20% mold, 75 insect fragments and 11 rodent hairs per 25 grams, and that Tomato Puree may contain 9 fly eggs and 1 maggot per 100 grams.
For more on what may be in your food, visit
http://www.cfsan.fda.gov/~dms/dalbook.html WARNING: This page is not for the squeamish!
Insects are a useful source of protein in some parts of the world. Dried locusts are 75% protein and 20% fat, and contain several vitamins. Termites are 36% protein and 44% fat.
Irradiation was used for the first time in 1963 to sterilize dried fruits and vegetables, in order to stop sprouting and to control insect infestation.
Locusts can do extreme damage to crops when they swarm in great numbers. One swarm seen over the Red Sea in 1889 was estimated to be 2,000 square miles in size. There are several edible species, and they are important food sources in some areas, especially Africa. They can be grilled, roasted or boiled, and also ground to a paste.
UNUSUAL MENUS; Worms, beetles, and bugs are not as American as Mom's apple pie, and very probably never will be. But there was an occasion in 1992, at the Explorers Club in New York City, when the New York Entomological Society celebrated its 100th anniversary with a banquet that began with snacks of roasted crickets and larvae and went on through mealworm ghanouj, waxworm fritters with plum sauce, cricket and vegetable tempura, and roasted Australian kurrajong grubs to roast beef and gravy. The dessert was chocolate cricket torte, the centerpieces on the table were live tarantulas (for decor, not for eating).
The record for eating live cockroaches is held by Ken Edwards of Famous Horseraceshire, England. In 2001 he ate 36 hissing Madagascar roaches in one minute.
SOURCE IS FOODREFERNCE.COM
List of Ingredients
10/14/2008 National Chocolate Covered Insects Day Chocolate Covered Ants
Chocolate Covered Ants
100 Live Black Ants (avoid red ants, their too spicy)
1 vanilla bean split and seeds scraped out
2 Egg Yolks
1 Tbsp. Sugar
1 tsp. Butter, melted
12 oz. Bittersweet Chocolate
Recipe
Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and butter. Fold in ants carefully. Take care not to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100 degree's F.
Use a digital thermometer to check the chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon and immediately place a half teaspoon of the mixture onto wax paper or place in chocolate molds. Refrigerate to harden.
The chocolate covered ants can be refrigerated for up to three weeks. The chocolate helps to preserve their freshness.
Yield – 12 Chocolates
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