Prep your popcorn: Pop 1/3 cup of kernels (or use about 10 cups pre-popped) and transfer to a large mixing bowl. Remove any unpopped kernels—nobody likes a crunchy surprise.

Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring each time, until smooth and glossy. Repeat with white chocolate if using.

Drizzle the chocolate: Using a spoon or piping bag, drizzle chocolate over the popcorn in long, thin streams. Keep it light—you want the popcorn coated, not drowned.

Set the chocolate: Spread the popcorn onto a parchment-lined baking sheet. Chill in the fridge for 10–15 minutes until the chocolate hardens.

Add finishing touches: Sprinkle a pinch of sea salt over the top to enhance the sweet-salty vibe.

Break apart & enjoy: Once set, gently break apart clusters and transfer to a serving bowl.