Preheat the oven to 140C / 285F / 120C fan forced.
Break the chocolate up into small chunks and scatter them over a 9x13 baking tray.
Bake for 10 minutes then use a spatula to give it a good mix around. If it seems chalky or lumpy that's fine just give it good mix around.⏱ 10 min
Repeat 5 more times so the chocolate bakes for a total of 60 minutes, stirring well between each. Each time you take it out to stir, work out a few more of the lumps.⏱ 50 min
Take 2 small rectangular plastic containers (or similar) and line with non-stick baking paper, Pour half of the caramel coloured chocolate into each and tap to level out. Let them set in the fridge before transferring to a plastic snap lock bag until you're ready to use it.