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10/14/2011 National Chocolate-Covered Insects Day Chocolate Covered Ants

Source of Recipe

How To Recipes


Recipe Introduction

Today is National Chocolate-Covered Insects Day! Chocolate is one of the most popular flavors in the world and people will eat it on anything—strawberries, pretzels, peanuts, even bugs! This holiday honors anyone brave enough to try a bite of chocolate-covered insect. For this exotic snack, the insects are roasted to perfection then coated in chocolate. Crickets and ants are the most popular variety, and most people think they taste like chocolate-covered popcorn. You can find an impressive selection online. In some countries, like China and Thailand, chocolate-covered insects are a delicacy. In Southern Africa, caterpillars (without the chocolate!) are an important source of protein for the indigenous people. Test your bravery on National Chocolate-Covered Insects Day, invite your friends over for a fear factor party, and sample this unusual treat! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/14/2011 National Chocolate-Covered Insects Day Chocolate Covered Ants




Chocolate Covered Ants


Live black ants (at least 100)
1 vanilla bean split and seeds scraped out
2 egg yolks
1 tbsp. sugar
1 tsp. butter, melted
12 oz. bittersweet chocolate
1 medium-sized pot
Smaller bowl (that fits inside the pot)
1 mixing bowl
Wax paper
Digital candy thermometer



Recipe


Boil two cups of water in a medium-sized pan. Reduce heat to simmer and place a smaller bowl inside of the pan. Place the chocolate in the bowl and heat on low until melted.

Place egg yolks and vanilla seeds in a mixing bowl and beat until smooth. Add the butter and sugar.

Carefully add the ants to the egg/butter/sugar mixture, making sure not to smash them.

Check the temperature of the chocolate with a digital thermometer. It must not be over 100 degrees F. Gently fold the mixture into the chocolate. Measure out 1 tsp. of the mixture and place it on the wax paper. Repeat.

Place chocolate-covered ants in the refrigerator to harden. According to Chef Martine', chocolate preserves the ants and therefore they can be refrigerated for up to three weeks.