To make the cold popcorn dog, first heat the oil in a saucepan or teapot over medium heat. Add the corn kernels and spread them on the bottom of the pot. Place the lid tightly on the pot. Wait until the first kernels pop. Shake the pot regularly. After about 2 minutes, remove the pot from the heat and wait until the last grains have popped.
Line a loaf pan (about 24 x 10 cm) or any other shape with baking paper.
Roughly chop the couverture, chop the coconut fat and put it in a pot. Add whipped cream. Melt slowly over low to medium heat while stirring. Sprinkle sunflower seeds in the mold, then sprinkle the bottom with popcorn. Spread enough chocolate cream on top to cover popcorn. Alternate layers of popcorn and chocolate cream.
Refrigerate the cold popcorn dog for at least 6 hours, preferably overnight. Remove from the mold and cut into thick slices.
Preparation Tip:
The Cold Popcorn Dog gets a special zing if you prepare it with salted popcorn.
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