For Christmas we decided to cook only sweet-insect-dishes. We had lolly-pops made with grasshoppers and worms from my distributor Snack-Insects.
Then we made: pralinèe of chocolate that we combine with a sesam-energy-bar pieces.The biggest challenge has been to find the right recipe for caramelized insects. They should be like caramelized almond but in quite all the experiment the insect burned too fast. After several tests we got to a delicious result.