Turtle Shells

Turtle shells is a classic entomophagy recipe, the gateway snack that shows up in every edible-insect cookbook from Brooklyn supper clubs to emerging-protein food conferences. The concept is simple: take cooked cicadas (the exoskeletons give the bug snacks their turtle-shell look) and coat the tops with warm melted chocolate glaze.

The chocolate does two jobs beyond flavor. It masks any anxiety about the texture with something familiar and sweet, and it provides a crisp snap that plays nicely against the crunchy shell of the insect underneath. Most newcomers report that the taste reminds them of roasted nuts or shrimp.

Timing matters for the glaze. Chocolate should be warm and flowable but not so hot it starts to melt the insect proteins or create a pool at the base. Around 90°F (32°C) is the working window, warm on the fingertip but not hot.

Cicadas need to be fully cooked and dried before dipping. Any residual moisture will seize the chocolate glaze on contact and ruin the shiny finish.

Kitchen Tips

• Source cicadas that have been harvested from pesticide-free areas, brood emergence years are best.
• Blanch and dry-roast cicadas at 200°F (95°C) for 20 minutes before dipping to ensure safety and crunch.
• Dip one side only, this is the “shell," and let cool on parchment paper.
• Store in an airtight container at room temperature for up to a week.

Variations

• Substitute crickets, mealworms, or roasted grasshoppers if cicadas are out of season.
• Dip in white chocolate for a striking color contrast against the dark shell.
• Add a dusting of chili salt or smoked paprika for a savory-sweet version.