1 bar of Apotheker’s Classic Dark Chocolate
1 1/2 tbsp coconut oil
1/2 cup organic popping corn
1/2 lb uncured Bacon, or as much as you’d like
1 tbsp pure maple syrup
3/4 shot bourbon
Melt coconut oil in a large pot over medium heat. Add popping corn only when oil is hot ( test by adding a few kernels and wait until they pop). Once ready, add all kernels to the pot, shake and keep covered. With lid on, shake occasionally until the popping has slowed significantly and then remove from heat. Move popcorn to a bowl and sprinkle with sea salt (as much as desired).
Chop bacon and cook in cast iron until crispy, add bacon to the popcorn and set aside.
Next set up a double boiler on medium heat. The easiest method is to fill a small sauce pan with an inch or so of water and place a large metal bowl on top. The bowl should not fit into the sauce pan, but rest on top and not touch the water. Add chocolate, maple syrup and bourbon, stirring frequently while melting. Once all ingredients are fully melted and mixed well, remove from heat and quickly pour over popcorn and bacon. Stir well until even coated.
Place parchment over a flat surface or sheet-pan and lay popcorn on to dry for at least 30 minutes.
Add finishing salt if desired. We love using our local Atlantic Saltworks Sea Salt
A slight twist:
Maple Bourbon Popcorn with Apotheker’s Dark Chocolate Drizzle
Follow the recipe above but double the maple syrup and heat with bourbon alone. Pour over popcorn and mix until evenly coated. Place popcorn on on parchment covered baking sheet and bake on low heat (275) for 40-45 minutes or until the maple syrup has dried out. Set aside and allow to cool.
Melt chocolate over double boiler. Once fully chocolate is fully melted, drizzle over popcorn and add finishing salt. Chocolate will harden in 30 minutes and be ready to serve.