Chocolate Popcorn

Place the oil or cocoa butter into a large saucepan with a lid
Heat the oil on a medium heat for one minute and then add the corn
Place the lid on and leave for the corn to start popping
Make sure to give it a little shake now and again, but keeping the lid on, to stop the corn from burning
When you hear the popping slowing down, turn off the heat and leave for 2 minutes before removing the lid
Remove the popcorn from the saucepan. You may have some kernels which have not popped, so disregard them, before placing them in a bowl to cool down
Melt the Callebaut Gold Chocolate Callets in a plastic bowl in the microwave, to just melted (try not to get the chocolate too hot). Alternatively temper the chocolate
Spread out on to a try and allow to set in the fridge for 5 minutes before removing
When hardened package up