Sweet, tart, creamy and crunchy. This decadent chocolate cremeux will blow your mind and expand your culinary horizons. With whole crickets in the cremeux, cricket flour in the chocolate cookie crumble and aromatic black ants to top the sorbet this cremeux combies 3 genera of edible insects. Though any tart sorbet will do, tamarind is amazing if you can get your hands on it. This dish, created by Ernest Lopez, Pastry Chef of Eilan Hotel was served as the primo desert at the Salud Bug Dinner at the Witte Museum in San Antonio.