2 tsp coconut oil
200g block baking white chocolate with real cocoa butter, broken into squares
Pink Himalayan sea salt flakes, optional
Spread the coconut oil over the base of a 16cm x 26cm non-stick slice tin.
Place the chocolate over the coconut oil.
Place on the centre rack in a slow oven (100°C) for 2 hours 15 minutes, or until pale caramel in colour. Swirl the chocolate briefly, every 30 minutes with a rubber spatula.
Remove from the oven and swirl again. Level the chocolate in the pan with the spatula or the back of a spoon.
Allow to cool for 20 minutes, then tap on the bench to smooth the surface a bit. Sprinkle with rows of salt flakes if you like.
Place the tin in the freezer and freeze for 15 minutes. Turn out and crack into pieces. Keep refrigerated in an airtight container.
Prepare chocolate as indicated up to step 5. Once the chocolate has cooled, spoon evenly into silicone chocolate moulds. Tap on the bench to remove air bubbles. Freeze for 15 minutes or until shapes are firm. Invert onto a board and remove the chocolates from the moulds. Pop into an airtight container and keep refrigerated until required. Makes about 12.