Chocolate popcorn

1

Corn grains of 50 grams, butter of 40 grams, chocolate of 45 grams, corn oil of 10 grams and sugar of 15 grams。

2

A small amount of corn oil is poured into the pot, a small fire is turned into corn grains, which are evenly mixed, so that they are evenly covered in oil。

3

When it starts popping, cover it up. When a small fire turns when an explosion of maize grains is seen, it is important that the maize grains be moved constantly to prevent the pan from being made。

4

When the sound of the pot disappears, all the corn particles turn into popcorn, so that the fire can turn off. (Some corn grains will explode, it's okay. Just pick it out and throw it out。

5

The small fire heats the butter to its full melting。

6

After melting, chocolate continues to melt。

7

Based on individual population tastes, sugar can also be used in the absence of a suitable amount of sugar, so that the mix is completely even. (How much sugar is in the material, and chocolate, depending on the taste of the person, I'm not particularly fond of sweet, so I don't add much sugar or use it in pure black。

8

(c) Rapidly pouring into popcorn, flipping or shaking the pot so that the popcorn is evenly covered in chocolate。

9

The chocolate-coated popcorn is dry, the hot air is thin, and then it's cold on the grill。

10

When completely cooled, they could be loaded into food bags, with popcorn from the winning cinema, and tens of streets with microwave popcorn。

11

Doing it on its own is much cheaper than buying, and it is simple and costly。

12

Let's try。

One, the corn grains of popcorn are smaller than the normal corn grains, which are cone-shaped and also for pigeons! I've got two chocolates, and I've got a regular black chocolate, and you can change it to something else. 3. It is recommended to use non-compulsive pots, which are easy to clean and not sticky. It's very easy to shake the pot while the popcorn is running. 5. Do not be greedy about blowing up too much popcorn at a time, and the pot capacity will be insufficient. No need to wait for all the corn in the pot to blow up, most of it without crumbs, and it's likely that the whole pot will burn. The fresh-out popcorn will be a little wet, and it will have to be blown dry and cold quickly to make it snappy. 8. If the popcorn is ready, it can be placed in a microwave for one to five minutes, and it will soon be ready again. 9. In the course of the popcorn, do not lift the lid until the sound of “blacking” is heard. When you're done with the chocolate, you're gonna have to make a piece of it dry when there's still some temperature。