Margaret River Chocolate Factory hops ahead with crickets as new key ingredient
The iconic Margaret River Chocolate Factory has released a new line of chocolates with a bizarre key ingredient — crickets.
The artisan, chocolate-coated insects — which have been compared to a crunchy nut — are already delighting young visitors and insect enthusiasts over the school break.
It marks the first time a boutique chocolate maker has ever offered up chocolate insects in Australia.
MRCF co-founder Martin Black said the company had been looking at various plant and insect-based protein substitutes for some time.
“Obviously we are not going to stop making any of our delicious tried and tested favourites, but if we can open people’s minds and tastebuds to alternatives, that’s all part of the adventure,” he said.
Mr Black said insects like crickets could be farmed very efficiently and had very high nutritional value as they were rich in protein, iron, zinc, omega-3 fatty acids, folic acid and various vitamins.
WA’s only edible insect producer, Pinjarra-based Grubs Up Australia, supply the roasted crickets, which are then covered in dripping milk chocolate and transformed into decadent ‘cricket clusters’.
According to the Commonwealth Scientific and Industrial Research Organisation, crickets are 60 percent protein and may also be the way of the future as a sustainable source of protein.
The chocolate coated crickets, are being sold in store and online, in time for school holidays and Halloween, until they hop on out again.
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