Combine the chocolate and coconut oil in a small saucepan and set over a double boiler. Stir from time to time as the mixture melts. When fully melted stir to ensure the mixture has a homogeneous texture.
Place tinfoil molds over a flat plate. Divide the chocolate mixture between molds. A small jug or small funnel might make this precision job easier.
Transfer to the fridge to harden, the pralines will be ready in slightly over a half hour.
Notes
Store chilled at all times and serve them on a cooling plate or on a tray with ice cubes to preserve the right texture when at room temperature.
Ischoklad has a long shelf-life if refrigerated and airtight. Both chocolate and coconut oil are shelf stable ingredients.
Customize as you please using whatever kind of chocolate you like. For flavour variations add a drop of peppermint essence in the chocolate and candy cane crumbles on top. Other toppings can be crushed nuts, saffron, sea salt.
If you don't want the coconut flavour in your final praline, use refined coconut oil.
Please notice that the nutritional information provided is made by an online calculator and only meant to be used as a guideline.