Salty and Sweet Chocolate Popcorn Bark
I really REALLY want you to be able to make this crunchy, sweet and salty popcorn bark this weekend. Chocolate popcorn bark is the perfect dessert for your Oscars viewing party and it takes all of five minutes to put together.
What Type of Chocolate Should I Use?
Start with good-quality dark chocolate. I like to use Guittard, Valhrona, Scharffenberger or Ghiradelli. Aim for no less than 60% and up to about 75% cocoa.
How Should I Melt the Chocolate?
The recipe suggests you use a double boiler, but I’ve also melted the chocolate in the microwave. Just start with one minute increments and stir in between each minute. Work quickly so the chocolate doesn’t have a chance to seize up. Once it just comes together, remove it from the microwave and spread it out on a prepared baking sheet.
What Type of Popcorn Should I Use?
I use plain microwave popcorn (not butter flavored) or I pop it on my stove top. Tip: Have your popcorn ready to go before melting the chocolate.
What Type of Salt Should I Use?
I like to use Maldon Sea Salt to finish off this popcorn bark, but you can use any type of flakey sea salt. A pink Himalayan salt would also be pretty.
Can I add other toppings?
Feel free to add mini M&Ms, red and pink sprinkles for Valentine’s day or chopped bits of salted pretzels. Or sprinkle on some ancho chili powder or cayenne (just a little!). I do love how simple and beautiful this bark is with just popcorn and salt, though.
Make a batch of this chocolate popcorn bark for Valentine’s treats, Oscars or movie-viewing parties or to take to teachers or neighbors. Simple to make and completely addictive, it’s sure to be a crowd pleaser.
Need other ideas for Valentine’s Day?
- Whirl up some chocolate almond smoothies for breakfast!
- Make chocolate fondue and let your family pick the “dippers.”
- Not into chocolate? Maybe individual servings of strawberry Eton Mess.
Chocolate Popcorn Bark
- 9-12 ounces good quality chocolate semisweet or bittersweet
- 2 cups popcorn plain or salted
- 1-2 teaspoons crunchy sea salt
- Line your baking sheet with parchment paper and set aside.
- Fill saucepan 2/3 full with water and bring to a boil. Once boiling, lower heat to a simmer and sit a stainless steel or glass bowl on top of the water, making sure it doesn’t touch the water under it, to create a double boiler.
- Pour chocolate into bowl, stirring until melted.
- Remove from heat and pour melted chocolate onto a parchment paper- or Silpat-lined sheet pan. Use an offset spatula or rubber spatula to spread in a thin layer.
- While chocolate is still hot and gooey, sprinkle popcorn and sea salt over the top, using as much or as little as you want.
- Refrigerate until solid, about 1 hour.
- Remove from refrigerator, peel off parchment paper and break bark into bite-size pieces.