Chocolate Covered Crickets

2 squares of semisweet chocolate
25 dry-roasted crickets and/or grasshoppers with legs and wings removed. (plenty in my backyard)

Melt chocolate as directed on the box. Dip insects in chocolate, place on wax paper and refrigerate.

Insect preparation: To clean insects, place in a colander or fine mesh strainer, rinse and pat dry. Dry roast in a 300 degree oven until crispy. They can be ground into flour, cut into pieces or used whole.(kind of queasy: cut them into pieces)