1. Spray a slice tin with vegetable oil and line with baking paper.
2. Place the chocolate into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Add the condensed milk and stir vigorously.
4. Pour the fudge into the prepared tin, then tap it on the workbench to level the top.
5. Sprinkle with sea salt and cool at room temperature.
6. Cut the fudge into individual pieces.

Note: Store in an airtight container at room temperature for up to 3 weeks.