Black and Tan Chocolate Popcorn

Preheat oven to 250°F. If using white chocolate chunks, chop or break chocolate into small pieces. Spread white chocolate evenly on a 6- x 9-inch rimmed baking sheet or an 8-inch oven-safe skillet. Drizzle with 1 teaspoon oil, and stir to coat. Bake in preheated oven until white chocolate caramelizes and turns a rich, peanut butter–like golden brown color, 50 minutes to 1 hour, removing from oven to stir with a dry silicone spatula every 10 minutes. (Any chalky, bumpy appearance in white chocolate will smooth out after stirring. Keep the spatula free of water to avoid the chocolate seizing up.)

Meanwhile, place 3 popcorn kernels and remaining 2 1/2 tablespoons oil in a 5- or 6-quart pot. Cover with lid, and heat over high. Cook, undisturbed, until you hear all 3 kernels pop, 3 to 4 minutes. Uncover and pour in remaining kernels. Cover tightly, and vigorously shake pot to distribute kernels. Return lidded pot to heat, and reduce heat to medium. Cook until kernels start to pop, about 1 minute. Pick up lidded pot, and shake up and down or side to side for about 5 seconds to facilitate even cooking. Return lidded pot to heat. Cook, repeating shaking process often, until popping slows down to 3 to 5 seconds between pops, 4 to 5 minutes. Remove from heat. Remove lid, tilting lid and pot away from you so as not to get burned by the steam; set lid aside. Divide popped popcorn evenly between 2 large bowls (about 5 cups popcorn each). Line 2 large rimmed baking sheets with parchment paper. Set aside until ready to use.

Remove caramelized white chocolate from oven, and stir in 1/2 teaspoon salt. Do not turn oven off. Let white chocolate cool to room temperature, about 5 minutes. Put a bit on your lip, and if it feels comfortable (“lip temperature”), it’s ready for coating the popcorn. Using the same silicone spatula, slowly drizzle white chocolate over popcorn in 1 bowl, adding white chocolate in 4 or 5 additions and stirring gently after each addition to coat popcorn. Pour coated popcorn onto 1 of the prepared baking sheets, and spread in an even layer. Cover loosely with parchment paper or plastic wrap. Refrigerate until set, at least 20 minutes.

Place semisweet or dark chocolate on a 6- x 9-inch rimmed baking sheet or in an 8-inch oven-safe skillet. Bake at 250°F until softened and glossy looking, 6 to 8 minutes. Remove from oven. Stir with a dry silicone spatula to smooth out and fully melt. Stir in remaining 1/2 teaspoon salt. Let semisweet chocolate cool to “lip” temperature. Repeat coating process in step 3 to coat remaining popcorn in second bowl. Pour semisweet-coated popcorn onto remaining prepared baking sheet.

If desired, sift cocoa powder through a small fine wire-mesh strainer over the semisweet-coated popcorn in 4 or 5 additions, stirring popcorn mixture after each addition to evenly coat kernels. Cover loosely with parchment paper or plastic wrap, and refrigerate until set, about 20 minutes.

Remove both baking sheets of popcorn from refrigerator. Gently break up popcorn into clusters, and place in a large bowl. Gently toss popcorn to combine, and serve.