Chocolate Covered Ants
(or other crunchy protein critters)
Recipe By - Chef Jacques Martine'
Yield – 12 Chocolates
Ingredients
–
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
Procedures -
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.
Chefs Note: The Best “Vanilla Beans
from Madagascar” are available…
in our Seasons Harvest
Section, Click Here!
These make great dessert garnishes as well as excellent conversation after dinner!
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