These CHOCalicious raw chocolate covered popcorn make the perfect snack to enjoy while watching the World Cup 2010, you can even shape them into footballs!

Super simple to make just follow the Simple Raw CHOC Recipe:

• 100g CHOC Chick Raw Cacao Butter
• 6 tbsp (heaped) CHOC Chick Raw Cacao Powder
• 3-4 tbsp Sweet Freedom or Agave Nectar
• 6 cups Popcorn ready popped (1/3 cup kernels unpopped)

Melt the cacao butter in a bowl over a pan of water over a low heat.

Mix in 6tbsp cacao powder and the sweetener and mix well.

Remove from heat and leave to cool for about 5-10 minutes.

Add small amounts of popcorn, mix well with a fork, once covered lift out and leave to set on parchment/greaseproof paper in the fridge (do not freeze)  for about 15 minutes.

If you want to get a bit messy, add all the popcorn in together and mix well with your hands.

Shape clumps of popcorn together into balls (football shapes) and leave to set on parchment/greaseproof paper in the fridge.

Or if you a bit lazy like me just add all the popcorn into the bowl of melted raw chocolate, mix well with a fork and place the bowl in the fridge to set for around 15-20 minutes.

Once set just scoop out the popcorn into individual bowls and let the footie begin....Goooooal Argentino!!! Or England!!! Of course!

This is such an easy recipe and adding the balsamic vinegar was an inspired recommendation I received from Alex Swallow, who visited our stand at the Chocolate Festival in April.

I’ve been desperate to try his idea and since strawberries are now in season, we served these at our CHOC Chick Party Kit Launch last Sunday. Everyone loved them and the balsamic vinegar really enhances the taste of the strawberries.

All you need to do is follow the slightly amended Simple Raw CHOC Recipe

• 100g CHOC Chick Raw Cacao Butter
• 6-7 tbsp (heaped) CHOC Chick Raw Cacao Powder           
• 2-3 tbsp Sweet Freedom or Agave Nectar
• 1-2 capfuls of Balsamic Vinegar
• 2 punnets of strawberries (around 24 Strawberries)

Melt the raw cacao butter in a bowl over a pan with about 2-3 inches of water on a low heat.

Stir in 6tbsp raw cacao powder (use a metal balloon whisk), mix well and add the sweetener to taste while continuing to mix, add extra cacao powder for a thicker consistency and finally add 1-2 capfuls of balsamic vinegar to taste.

Mix well and remove from heat. The mix will be a little bit thicker than normal and perfect for dipping the strawberries.

Please ensure the strawberries are completely dry as any water on them will cause the raw chocolate mix to separate.

Leave to set either at room temperature (around half an hour) or 10-15 minutes in the refrigerator (do not freeze!).