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1 tbsp coconut oil
50 g popcorn kernels
100 g caster sugar
1 tsp sea salt
200 g good quality milk couverture chocolate 33%

  1. In a medium sized saucepan, heat the coconut oil over medium heat until hot and begins to smoke slightly.
  2. Add in the popcorn kernels and immediately sit a sieve on top of the saucepan.
  3. As the kernels begin to pop, turn the heat down to low and shake the saucepan as required.
  4. As the popping subsides, reduce the heat to low and add the sugar to the sieve. Continue to shake the saucepan until the sugar has sieved through.
  5. Remove the sieve and continue to shake the pot until the sugar has caramelised.
  6. Remove from the heat and stir the popcorn to ensure it is completely coated.
  7. Transfer to a sheet of baking paper and quickly separate the popcorn using a spatula.
  8. Sprinkle the salt over the top of the popcorn and allow to cool completely at room temperature.
  9. Place the milk chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
  10. Place the cooled popcorn into a bowl. Pour the tempered chocolate over the popcorn and stir to coat.
  11. To create clusters, spoon tablespoons of the chocolate popcorn onto a sheet of baking paper. Allow to set at room temperature.

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