Gold Medal Chocolate Glaze Pop

I also bought this to attempt to reproduce the much missed chocolate popcorn from the closed Cinerama in Seattle, and it turned out fantastic! Nearly identical to that really, we're very happy with the results. I used a Whirley Pop stovetop popper just a touch over medium heat: First add 2 heaping teaspoons of butter flavored coconut oil with a couple of kernels to test when the oil is hot enough. As soon as those pop, added half a cup of mushroom variety kernels and half a cup of the chocolate powder, then start cranking the handle. Was all popped in a couple of minutes, immediately dumped into a bowl and mixed a bit to cool and clear out some steam so they aren't soggy. Than added a pinch of salt that really helped I think; next time I'm going to add a half teaspoon of flavacol salt to the popper, or maybe make a batch of regular popcorn to mix after they're finished. Light and fluffy, crispy, just a touch of saltiness and not too sweet. I still hope Cinerama comes back to life at some point, but at least I won't need to spend the rest of my life missing that delicious popcorn........

I love that I can put this directly in the popper when i put my kernels into the hot oil. It tastes great. Everyone loves it.

Excellent popcorn seasoning by it excellent

It was delicious- It Satisfied my chocolate craving. it coated the popcorn very well did not burn. I used 1/2 amount of chocolate to to 1 cup popcorn. I waited to add the chocolate after the popcorn had started to pop. I used a small kernal popcorn. I do caution that you be careful when eatting because the unpoped kernals stuck to the popcorn so you could crack a tooth but It was easy to separate it while eatting. I dont have this problem with the carmel coating. It may be because I used a small popcorn kernal maybe if they were normal size they would not stick to the coated popcorn. I was hesitant to try it after some of the reviews but it was good not overly sweet I might add more chocolate sometimes but it seem ok they way it was and satisfied my chocolate graving. iI says not to add additional oil/butter and salt after you cook it but I did - I like it salty and butter ( I use coconut oil not real butter).

I was skeptical because I hated the caramel coating flavor but this was incredible. Not too sweet and great chocolate flavor.Would highly recommend this even as the only coating for your popcorn maker.

I know why you are looking for this, for that addictive Cinerama chocolate popcorn.I didn't use any precise measurement, just dumped coconut oil, corn, and the powder in a pot and everything came out perfectly, nothing was burnt.I read online that they use 1:1:1 ratio in the theater, but I find I need 1 part corn, 2 part oil, and 3 part chocolate to make it the way I like.

Chocolate glaze pop is chocolate for your corn. I mix a bit of the sweet corn glaze in with this because I was afraid it would be to much like baking cocoa because that is what it smelled like to me. So I did 2/3 chocolate glaze to 1/3 sweet corn glaze and Winner ! Then next batch I added 1/3 cherry glaze to 2/3 chocolate wow ! Loving this Chocolate glaze and I have never had it burn in any of my poppers,

If you want chocolate popcorn like the Cinerama in Seattle, this is what they use. Make it in a whirly pop with Coconut oil, and you're there!