By Julio-Cesar Chaves | lbl
BETHESDA, Md. – Some may be disgusted, but in one of the chocolate shops in Maryland, a 17-year-old insect is flying off the shelves.
Sarah Dwyer of Chouquette Chocolate in Bethesda began covering and selling kikadas in chocolate this spring, when the first periodical appeared since 2004.
He now has a ten-day supply for kikada orders in his chocolate shop. They are delicious, he says.
“When you combine the nutritiousness of chocolate, cinnamon and insects, it gives you a holiday feeling like you’re in the smell of cinnamon when you’re walking around a big city and they’re roasting nuts on the sidewalk. what it tastes like, ”Dwyer said.
Duyer and his staff are collecting kikadas from many trees behind their chocolates. There are so many mistakes, they fall on the employees. The cicadas are then placed in a paper bag and placed in the refrigerator, where the cold temperature puts them to sleep before they die. He then boils the kikadas to clean them and cooks them in an oven with air.
After frying the cicadas, Dwyer sprinkles them with cinnamon or a delicious Old Bay spice and they are ready to be covered in chocolate.
“I went to a pastry school in Paris to learn my bathing technique. I’m sure no one thought I would use it in cicadas,” he said.
For the driver, this is an opportunity for consumers to get to know the type of protein they think will be very popular the next time these insects start singing again.
“There’s not enough protein to walk around, and I don’t think in 2038 people will think twice about eating steam at all,” Dwyer said.