starguard
Unluckiest Charm in the Box
For those that are tired of these things doing everything from raiding summer picnic sites to the kitchen pantry, here a good (and tasty) way to get revenge. This Thanksgiving, try:
Chocolate Covered Ants
Recipe By - Chef Jacques Martine'
Yield – 12 Chocolates
Ingredients –
100 Live Black Ants (avoid red ants, their too spicy)
1 vanilla bean split and seeds scraped out
2 Egg Yolks
1 Tbsp. Sugar
1 tsp. Butter, melted
12 oz. Bittersweet Chocolate
Procedures -
Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and butter. Fold in ants carefully. Take care not to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100 degree's F.
Use a digital thermometer to check the chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon and immediately place a half teaspoon of the mixture onto wax paper or place in chocolate molds. Refrigerate to harden.
The chocolate covered ants can be refrigerated for up to three weeks. The chocolate helps to preserve their freshness. !
These make great dessert garnishes as well as excellent conversation after dinner
I'll bet Gagh eats these all the time
link:http://www.chefdepot.net/chocolateants.htm
Chocolate Covered Ants
Recipe By - Chef Jacques Martine'
Yield – 12 Chocolates
Ingredients –
100 Live Black Ants (avoid red ants, their too spicy)
1 vanilla bean split and seeds scraped out
2 Egg Yolks
1 Tbsp. Sugar
1 tsp. Butter, melted
12 oz. Bittersweet Chocolate
Procedures -
Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and butter. Fold in ants carefully. Take care not to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100 degree's F.
Use a digital thermometer to check the chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon and immediately place a half teaspoon of the mixture onto wax paper or place in chocolate molds. Refrigerate to harden.
The chocolate covered ants can be refrigerated for up to three weeks. The chocolate helps to preserve their freshness. !
These make great dessert garnishes as well as excellent conversation after dinner
I'll bet Gagh eats these all the time
link:http://www.chefdepot.net/chocolateants.htm
