Pour the grapeseed (or oil of your choice) into a large deep, pot. (You want just enough oil to coat the bottom of the pot.) Place the pot over medium heat, add 3 corn kernels, and cover with a lid.

When the kernels pop, remove the lid and add the rest of the popping corn. Cover the pot and give it a few shakes. Make sure you hold the lid down while you shake, friends. I don’t want you to injure yourselves. Cook the popcorn, shaking the pot occasionally, until the popping sound stops, about 4-5 minutes.

While the corn is popping, warm 2 tablespoons of olive oil in a small pot.

When the corn has popped, immediately pour it out into a large bowl. Drizzle the popcorn with the warm olive oil, and sprinkle with the chipotle powder, kosher salt, cayenne pepper. Toss well to coat your popcorn with seasoning.

Pour the seasoned popcorn onto a foil lined baking sheet in an even layer.

Melt chocolate in a double-boiler or in the microwave. If you’re microwaving the chocolate, do it in 30-second intervals, stirring each after each one. It should take about 90 seconds.

Use a fork to drizzle the melted chocolate over the popcorn. Allow the chocolate to cool and set before serving, about 20 minutes. If you’re feeling particularly antsy, feel free to pop the baking sheet into the oven for 10 minutes to speed up the process.

Break up the popcorn with your hands and serve.