Chocolate Covered Popcorn

Dear Cousin Bekah,

Two years ago you made this amazing chocolate covered popcorn.  It was lightly drizzled with the perfect chocolate to popcorn ratio.  Both milk chocolate and white chocolate versions were delicious.  They were perfect, my coworkers devoured the extras.  And you told me it was easy.  Right? make the popcorn, melt the chocolate, drizzle-  Perfection!

I finally went to make some.  I popped the popcorn in my new Stir Crazy popper (that went fine, I have been eating a lot of popcorn recently). But melting the chocolate became a problem.

I used a small container of dipping chocolate, I have used these before to make things like chocolate covered strawberries. I started heating it in the microwave, the chocolate wafers started to melt, and become one blob of chocolate, but they never melted father, slowly becoming a super heated mass of grainy chocolate with the texture of wet sand. So I moved to a makeshift double boiler, ie two sauce pots.  It looked like it was going to melt, but it didn't.  So here I was with my popcorn all made and burning-hot chocolate sand.

At this point the chocolate was as good as ruined so I decided to add some almond milk- maybe that would help. I realize that almond milk and normal milk are not actually ingredient in chocolate, even milk chocolate but I may as well try something.

With the almond milk added it looked more like melted chocolate, so I put it on the popcorn.

Now, I know what you are going to say, 'it looks great, it tastes fine, see it was easy' but I don't think that it was suppose to take 30 minutes to 'melt' the chocolate, I don't think randomly adding some almond milk was part of the process. Maybe it didn't work because the chocolate was old or maybe there really is some trick to it.

Anyways, I think the recipe could use a little work.

Your Adoring Cousin,
Heather