Cocoa Butter (1/2 cup)
in a double boiler until liquified.
Pour the butter into a high-speed blender with
Vanilla Extract (1/2 tsp)
Powdered Confectioners Sugar (1/2 cup)
Cashew Butter (1/4 cup)
Salt (1 pinch)
Soy Milk Powder (1/2 Tbsp)
Blend until well combined. Leave in blender and ensure that it is still HOT and liquid. You can go in and buzz it every once in a while to ensure it does not harden.
In a stockpot melt
Coconut Oil (1/4 cup)
over high heat.
Popcorn Kernels (1 cup)
immediately and shake to coat completely. Allow to rest for about 15 seconds and then shake pot constantly to avoid burning.
When you hear the first kernel pop, place the lid on the pot immediately. Be sure to leave space for steam to escape and shake pot constantly to prevent burning.
When the popping begins to slow, remove from heat, and let sit until the popping has stopped, about 2 minutes.
Once popped, divide the popcorn in half and place one half into a large bowl. Set aside.
Immediately, grate the
Dark Baking Chocolate (2 Tbsp)
over the popcorn in the pot, using a microplane grater, while it is still warm, and mix well to melt the chocolate. Add
Sea Salt (to taste)
. This will highlight the flavor of the chocolate. Set aside.
While white chocolate is still a liquid, pour it over the second half of the popcorn and toss to coat.
Using a spatula, spread the coated popcorn evenly onto the parchment-lined baking sheet, making sure to scrape down the sides of the bowl and get all that delicious chocolate. Transfer to the fridge and allow to harden, minimum 30 mins and up to 2 hours.
Toss both white and dark chocolate popcorns together in a large bowl. Serve or store in an airtight container.