I started making these when my children were small. Now I have learned to always make a double portion, because a lot of them are eaten before they ever leave the kitchen…
2 tbsp corn oil
150g popcorn kernels
about 500g tempered chocolate, to cover
HEAT THE OIL IN A LARGE POT AND ADD THE POPCORN. Cover with a lid and reduce the heat. Wait for the kernels to pop; when the pot goes silent, they are done. Uncover, pour the popcorn into a large bowl and sprinkle with salt, then leave to cool.
WHEN COOL, mix in the tempered chocolate and put on a tray lined with baking parchment. Leave to set for about 30 minutes.
BREAK INTO PIECES and use to fill cellophane bags, tied with coloured ribbon. Or serve in a bowl at a party.
PHOTO BY Lars Ranek
+45 26 20 62 08
J. A. Schwartz Gade 12