For those struggling to get their heads (or stomachs) around the concept of eating insects then disguising the buggy goodness in a batch of ginger chocolate sweets is the way forward.Ingredients:
20 pieces of crystalised ginger
4 oz dark chocolate
20 dry roasted crickets
Cover a tray or a plate with grease-proof paper before you start . Slowly melt the chocolate on a low microwave setting or in a glass bowl above a saucepan of boiling water. Hold a cricket and a piece of ginger, dip it into the chocolate and let the excess drip off. Place it on the grease proof paper and leave to cool and harden. Then hold the chocolaty side and re-dip it into melted chocolate. Leave again to cool and store in a cool air-tight container.