White chocolate and raspberry popcorn

Grind the freeze-dried raspberries into powder (SuperSonic Chopper Compact).

Coarsely grate the chocolate (Grate n store). For best results, place the chocolate and the Grate n store in the refrigerator for 15 minutes before grating, so the chocolate is firm and doesn’t melt while grating.

Put the corn kernels into the WOW Popcorn maker (placing the glass tray at the bottom) without adding anything. Close by aligning the illustrated circles on the lid with the openings on the base (this allows steam to escape).

Cook for about 3 minutes at maximum power in the microwave (up to 1000 watts). As soon as the popping slows to about 2 seconds between pops, stop the microwave. Depending on your microwave, the time may be shorter or longer than 3 minutes (see the user manual for more detailed instructions).

Shake the popcorn and turn the WOW Popcorn maker upside down with the lid to remove unpopped kernels through the openings in the base.

Immediately add the grated chocolate to the center of the hot popcorn, close the lid, and gently shake for about 30 seconds. Add the raspberry powder and shake again.

Spread on a baking sheet (Edge Baking Sheet) and let cool. If the room temperature is above 23°C, place in the refrigerator for 15 minutes to allow the chocolate to harden on the popcorn (but if you can’t wait, enjoy it right away!).

The popcorn can be stored at room temperature until serving without covering (if the room temperature does not exceed 25°C).

Note: After use, for cleaning, remove the glass tray from the silicone base and handle it carefully.