Blanch fresh crickets in boiling water to prevent darkening during roasting
Puree Crickets in a food processor and spread on a silicone baking mat (e.g. Silpat) on a baking sheet
Roast at a low temperature (~250F) until the paste has dried to form a cracker. The surface will dry first and trap moisture during roasting, so you may want to break the "cracker" up into smaller pieces partway through roasting to speed up the drying process
Once dry, gently break up the cracker into pieces of desired size
This cricket flake can be folded into chocolate for a crunch bar type effect. We had a great reception making a Mexican chocolate "bark" with this flake folded in. The chocolate was seasoned with cinnamon and cayenne pepper, and sprinkled with fleur de sel while cooling.
Puree Crickets in a food processor and spread on a silicone baking mat (e.g. Silpat) on a baking sheet
Roast at a low temperature (~250F) until the paste has dried to form a cracker. The surface will dry first and trap moisture during roasting, so you may want to break the "cracker" up into smaller pieces partway through roasting to speed up the drying process
Once dry, gently break up the cracker into pieces of desired size
This cricket flake can be folded into chocolate for a crunch bar type effect. We had a great reception making a Mexican chocolate "bark" with this flake folded in. The chocolate was seasoned with cinnamon and cayenne pepper, and sprinkled with fleur de sel while cooling.