4-5 cups popped popcorn
1 cup melting chocolate
1 tablespoon shortening (optional)
Flavoring (optional)
Air pop the popcorn into a bowl and then measure it out making sure to not get any un-popped kernels. Spread the popcorn on a 13×17 jellyroll pan lined with parchment paper.
Melt whatever type of chocolate you prefer. I just used what I had on hand. Ghirardelli white melting chips and semisweet chocolate chips with 1 tablespoon shortening added.
Drizzle the chocolate over the popcorn sparingly or generously whatever your preference is.
Let the chocolate set for about 1 hour and that is all there is to it.
(options)
Add 1 tablespoon of shortening for every 1 cup of chocolate to help prevent a chocolate bloom. (when chocolate gets white spots or film on it from the fat separating and crystalizing on the surface.) the chocolate is still fine to eat, it just does not look as pretty. Keep in mind that when you add the shortening the chocolate does not harden as much as it does without it.
It is also possible to add flavoring to the chocolate if you wish.
Chocolate can be flavored with alcohol-based extracts, or flavored oils sometimes called “candy flavoring” or “chocolate flavoring,” this can be added directly to melted chocolate without causing it to seize. Never add water-based flavorings.
KEEP SMILING!
My Own Little Corner 