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Ingredients

• 12 cups freshly popped popcorn, at room temperature
• 10 ounces 60 percent semisweet chocolate, melted, at body temperature
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 2 tablespoons chopped pistachio nuts (optional)
• 1 pound cold firm seedless grapes, stems removed
• 4 ounces 60 percent semisweet chocolate, melted, at body temperature
• 1 to 2 tablespoons unsweetened cocoa powder
• 1. Dry the grapes well; place them in a bowl large enough to toss easily. Line a baking sheet with a Silpat baking mat or parchment paper.
• 2. Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through center of grapes to coat them all evenly.
• 3. When chocolate begins to set, use a small strainer to sprinkle the cocoa powder, little by little, over surface. Gently toss or stir grapes as you sift, continuing to add cocoa until all grapes are well coated and separated. Spread on
• 4. Cover with plastic wrap; refrigerate until chocolate is set or up to 1 day.
• Photograph courtesy Artisan Publishing.

Description

Serious Eats