Delicious recipe, but I found using the microwave difficult for attaining the correct temperature for the chocolate. My chocolate went from under-melted to grainy in less than a 30 second interval. I give the recipe 4 stars: 5 stars for flavor, and 3 stars for technique because of the difficulty with the microwave melting chocolate. I added a little heavy cream to rescue the chocolate. Next time I will use the double boiler method of melting he chocolate in a bowl over simmering water. I think that’ll assure a perfect end product. Also, I did not have sea salt on hand. I substituted 1/4 teaspoon of Morton’s kosher salt in the chocolate and then sprinkled roughly another quarter teaspoon over the chocolate popcorn mixture (to taste). Both my husband and I think it turned out great (other than the texture of the chocolate being just slightly off).