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Chocolate Dipped Candied Ginger Crickets, makes 20 piecesIngredients:
- 20 pieces crystallized ginger (available in the baking aisle)
- 4 ounces high-quality dark chocolate
- 20 dry roasted crickets
Prepare a plate by lining it with waxed or parchment paper.
Break chocolate into small pieces in a microwave-safe bowl.
Heat for 30 seconds at 50 percent power, remove and stir, and place back in the microwave.
Continue cooking at 50 percent power in 10-second increments, stirring after each 10-second burst, until the chocolate is smooth and completely melted.
Dip the bottom half of each piece of crystallized ginger along with cricket placed alongside it in the dark chocolate and let the excess drip away.
Place dipped ginger with cricket attached on lined plate and allow the chocolate to set up.
Store in an airtight jar in a cool dry place.
Dip ginger/cricket combo into chocolate and allow the chocolate to set up.
Refrigerate till ready to serve.