Line a baking pan, the kind that fits into your fridge, with parchment paper and set aside.

Place 4 kernels and 2 tablespoons coconut oil in a large pot, cover it with a lid. (I use an enamel pot with a glass lid.) Heat over medium-high heat. Once the kernels pop, quickly lift the lid and toss in the rest of the kernels. Shake the pot to evenly distribute the kernels, wait for them to pop.

Once they begin popping, shake the pot occasionally, until the popping slows down to about 3 seconds between each pop. Immediately remove the pot from heat, remove the lid and transfer popcorn into two large bowls. Remove any kernels that have not popped.

In a heatproof bowl, placed over a pot of simmering water, melt the chocolate together with the coconut oil. If the water is boiling too hard, remove the pot from heat for a minute, then put it back on. Stir occasionally with a spatula.

When melted pour the chocolate over the popcorn, 1/2 of it into each bowl. Stir with a spatula until all popcorn is coated. Transfer popcorn onto prepared baking pan and distribute in a single layer, if possible. Place in the fridge for 15 minutes.

Once chocolate has hardened, remove the pan from the fridge and transfer popcorn to a large bowl. Break any popcorn clusters created by the chocolate.

Serve. Keep leftover popcorn covered with plastic wrap and in the fridge for up to three days.