- 1.5 scoops of fresh hot air popcorn kernels (about 75 grams)
- 1.5 tablespoons vegetable oil
- 550 grams dark chocolate
- 2 tablespoons coconut oil
- Prepare popcorn: Lift the kettle lid all the way to the top to adhere to the magnet and carefully pour kernels and oil into the popping kettle. CAUTION: Lid may be HOT! Lower the kettle lid.
- Carefully close the door on the main unit and Switch ON the main power at the side.
- Popcorn starts popping out through the lid of the popping kettle. Switch OFF when popping is complete (when there is no more popping sound from the kettle).
- It is suggested to lift the kettle lid before pulling the switch to release popcorn. This will avoid incidence of which the lid spins with force and damage the unit. CAUTION: Kettle will be HOT!
- This recipe should yield about 12 cups of popcorn. Once fully popped, add popcorn to a large mixing bowl and allow to cool.
- Prepare chocolate sauce: Break up chocolate into small pieces and add to microwave-safe bowl with the coconut oil. Heat in microwave in 30 second intervals, stirring after each interval. Repeat until fully melted.
- Pour chocolate sauce over the cooled popcorn, and mix until each kernel is fully coated.
- Line two baking trays with parchment paper and spread chocolate covered popcorn evenly on both.
- Place in fridge for 30 minutes until the chocolate has hardened fully. For quicker results, place in freezer.
- Enjoy!
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- 1.5 scoops of fresh hot air popcorn kernels (about 75 grams)
- 1.5 tablespoons vegetable oil
- 550 grams dark chocolate
- 2 tablespoons coconut oil
- Prepare popcorn: Lift the kettle lid all the way to the top to adhere to the magnet and carefully pour kernels and oil into the popping kettle. CAUTION: Lid may be HOT! Lower the kettle lid.
- Carefully close the door on the main unit and Switch ON the main power at the side.
- Popcorn starts popping out through the lid of the popping kettle. Switch OFF when popping is complete (when there is no more popping sound from the kettle).
- It is suggested to lift the kettle lid before pulling the switch to release popcorn. This will avoid incidence of which the lid spins with force and damage the unit. CAUTION: Kettle will be HOT!
- This recipe should yield about 12 cups of popcorn. Once fully popped, add popcorn to a large mixing bowl and allow to cool.
- Prepare chocolate sauce: Break up chocolate into small pieces and add to microwave-safe bowl with the coconut oil. Heat in microwave in 30 second intervals, stirring after each interval. Repeat until fully melted.
- Pour chocolate sauce over the cooled popcorn, and mix until each kernel is fully coated.
- Line two baking trays with parchment paper and spread chocolate covered popcorn evenly on both.
- Place in fridge for 30 minutes until the chocolate has hardened fully. For quicker results, place in freezer.
- Enjoy!
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