, a company that started out on Kickstarter
, makes a few kinds of dense bars that use cricket flour. Cricket flour was used in several of the baked goods I ate at the event; it's made by roasting and then grinding crickets into a fine flour.
I ate two kinds of Chapul bars: the Chaco, which is peanut butter and chocolate, and the Aztec, which includes dark chocolate, coffee, and cayenne pepper. They had the consistency of an energy bar or, well, a health bar: dense, sort of fudgy but much more dry. The Chaco I didn't much like; that typical energy-bar texture isn't one of my favorites and the Chaco is very mild in flavor, with the peanut butter barely noticeable. The Aztec, on the other hand, had lots of flavor! Big flavor! The cayenne comes on late, but it was definitely there, and the coffee and dark chocolate added a nice smokiness that I didn't expect. I didn't taste anything particularly cricket-y about the Chapul bars, but energy bars are always looking to add protein, and flavor isn't necessarily the first priority, so cricket flour makes a lot of sense: not much flavor, but a big wallop of protein.