Mealworm Chocolate Crunch

If you are using ready-to-eat mealworms, skip to step 3; all you have to do is open the bag. If you are using frozen mealworms, follow provider instructions on the package. If you have raised your own mealworms, you will need to euthanize them in the freezer a day ahead of time, then boil for 3-5 minutes to kill any parasites, and drain. The easiest way to boil something tiny, like mealworms, is to bring water in a small pot to a rolling boil, then place mealworms in a fine mesh stainless steel strainer, and lower into boiling water for 3-5 minutes. Then, all you need to do it lift the strainer out of the boiling water, and rinse the mealworms, still in the strainer, with cool water.

To roast mealworms, preheat oven to 320°F/160°C, and spread mealworms over a pan or piece of tin foil. You don’t need any oil, they are fatty enough. Roast in the oven for 10-15 minutes until they are fragrant, and lightly crispy and dry to the touch. Be sure to watch carefully, as they can burn very quickly! Set mealworms aside.

Melt chocolate according to instructions on the package. Most likely it will involve watching and stirring constantly over a stove, or in a microwave, removing frequently to stir.

When the chocolate has melted, slowly add the mealworms, while the chocolate is still quite warm and pliable. If you would like to top the candies with mealworms for added effect, reserve some and set aside. Stir until mealworms are thoroughly mixed.

Allow chocolate to cool just enough so that it can be handled. If you have thick piping bags, fill one with the chocolate mealworm mixture. Otherwise, cut a small hole in a sandwich bag and use that. Squeeze chocolate out of bag and into silicon candy mold” data-wplink-url-error=”true”>silicone candy mold cavities. Top with reserved mealworms, if desired. Refrigerate mold for one hour to harden, and serve.