1. Heat canola oil in a pot at medium-high heat. Add unpopped kernels and cover.
2. While shaking pot often, pop kernels until you hear just the last few pop. Remove from heat and uncover. Add salt and toss; pour into large glass bowl and set aside.
3. Preheat oven to 250°F. In a double boiler, melt margarine and bittersweet chocolate on low heat and whisk continuously to blend.
4. Drizzle melted chocolate over popcorn and blend to coat. Spread chocolate-coated popcorn in a greased 9x13-inch baking dish and place in oven for 15 minutes, stirring at 10 minutes.
5. Cool on parchment paper.
Per serving: 125 calories, 13g fat, 6g saturated fat, 0mg cholesterol, 76mg sodium, 5g carbohydrate, 2g fiber, 1g sugar, 2g protein