1 Place popcorn into a large bowl. 2 in a small saucepan, heat chocolate over low heat. as chocolate begins to melt, add margarine and stir until fully melted and incorporated. Remove from heat, and add mint extract. 3 Pour chocolate over popcorn, toss well to coat, and pour onto a lined sheet tray (or two). 4 While crushing the lavender with your fingertips, sprinkle over the popcorn, being careful to evenly distribute. 5 Sprinkle with fl eur de sel to your liking.  Chill popcorn in refrigerator until chocolate hardens. Break up into clusters and serve. This popcorn will last a few days in an airtight container in the fridge/freezer but it is best freshly made.

As seen in Joy of Kosher with Jamie Geller Magazine (February/March 2013) - Subscribe Now.