1-First, heat 2 tablespoons of oil in a large pot over medium heat. Add a few popcorn kernels to test; once they pop, add the remaining ⅓ cup of kernels and cover the pot. Shake it gently basic popcorn techniques to avoid burning, and let them pop until the sound slows down.

2-Next, spread the popped popcorn on a baking sheet lined with parchment paper. In the meantime, melt the generous ½ cup of dark or semisweet chocolate chips using a double boiler or microwave, stirring frequently to keep it smooth. Drizzle the melted chocolate over the popcorn and toss lightly to coat evenly.

3-Then, sprinkle ¼ teaspoon of sea salt over the mixture while the chocolate is still warm. Let it set for at least 30 minutes at room temperature, or pop it in the fridge to speed things up. This recipe yields about 6 cups, perfect for serving 3 people as a snack or light dessert.