chocolate dipped popcorn.


Got my dipping swirl out again yesterday and tried it out on some kettle corn. Yes, it’s amazing. Glad you asked.

Anyway, I suppose I ought to put some semblance of a recipe on here, so:


6oz (170g) of cooking chocolate

1T kremelta (vegetable shortening)


Melt In 30 second intervals in the microwave at 50% power, stirring in between. Once the mixture is fully melted, dip your [pre-popped] popcorn in it. Make sure you drain each piece well, or you’ll wind up with big chocolate puddles. Leave to cool on baking paper (chuck it in the fridge if it’s just not going fast enough for you).


You will also probably note some ginormous chocolate stars in there. Those are chocolate covered ginger stars, and they’re gorgeous. Just use the gingerbread recipe from last post, bake for 10 minutes, cool and dip. They are so extremely yummy! I may do a whole post in their honour sometime. For now, they were just something to do with leftover gingerbread dough.



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1 Comment

  1. […] The method for chocolate melting/dipping can be found here. […]

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