Mark Hix recipe: Willie's chocolate popcorn

Great intensity: Mark uses Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this popcorn (Jason Lowe)

I've used Willie Harcourt-Cooze's 100% Venezuelan Black chocolate for this. It gives the popcorn a great intensity of flavour. If you can't get your hands on it, then use the highest percentage dark chocolate you can find.

20g popping corn kernels
2tsp icing sugar
2tsp good-quality cocoa powder
1tbsp grated 100% Venezuelan Black chocolate, or more if you wish

Put the popping corn, icing sugar and cocoa powder into the popcorn machine and wait for the kernels to pop. (Alternatively, put it all in a pan with a lid on, over a low heat.)

Toss in the grated chocolate as soon as the popcorn comes out of the machine.