Chocolate covered bugs were offered as treats at the Audubon Butterfly Garden and Insectarium in New Orleans, Louisiana on Saturday.

The menu included wax worms and crickets that were presented, in hors d’oeuvres-like fashion, on toothpicks so that hungry patrons could dip the bugs in a fountain of melted chocolate. Attendees were also able to taste test “tarsal toffee” — a candy made with mealworms and bug legs as well as fudge that included crickets and marshmallows in its ingredient list.

The museum doesn’t just serve insects as meals, it displays them as well. The 23,000 square foot building is the largest of its kind in the United States. It’s home to literally thousands of various types of bugs, including ants, termites, bees, cockroaches, and beetles.

It also draws thousands by offering bug food. The museum’s imaginatively named Bug Appetit kitchen is where visitors can partake of any number of dishes that use insects and worms as ingredients.

“We get every range of reaction in here,” said Zack Lemann, the museum’s visitor programs manager. “There are people who come here knowing about Bug Appetit, and they come to eat the bugs. We also have people who have trepidation and anxiety. Some just won’t try it.”

For people who might be reluctant to actually eat chocolate covered bugs, there is the Tiny Termite Cafe, which offers bug-free food.

The big draw on Saturday, however, was the chocolate-covered critters. That gave people the opportunity to experience insects as a dessert instead of just a main course. However, Bug Appetit’s year-round offerings include chocolate “chirp” cookies, which, unsurprisingly, are made with crickets.

[Photo credit: Wikipedia]