Chocolate Popcorn

Level:: Easy
Makes:: 6

A luxury spin on a simple treat, this popcorn is coated with Callebaut Gold Chocolate and tossed with small pieces of dried apricot, for layers of sweet and savoury that deliver on crunch and indulgence with every bite.

15 g

cocoa butter
100 g

popcorn kernels
300 g

CHK-R30GOLD
250 g

dried apricots

Place the oil or cocoa butter into a large saucepan with a lid
Heat the oil on a medium heat for one minute and then add the corn
Place the lid on and leave for the corn to start popping
Make sure to give it a little shake now and again, but keeping the lid on, to stop the corn from burning
When you hear the popping slowing down, turn off the heat and leave for 2 minutes before removing the lid
Remove the popcorn from the saucepan. You may have some kernels which have not popped, so disregard them, before placing them in a bowl to cool down
Melt the Callebaut Gold Chocolate Callets in a plastic bowl in the microwave, to just melted (try not to get the chocolate too hot). Alternatively temper the chocolate
Spread out on to a try and allow to set in the fridge for 5 minutes before removing
When hardened package up