1.   For all versions, prepare a full batch of the Sweetened Condensed Coconut Milk. Set aside to let cool to room temperature

2.   Choose one of OPTIONS 1, 2, or 3 for the chocolate. Prepare a bain marie (double boiler) by placing a bit of water in the pot and bringing it to a simmer. Place the chopped chocolate or chips into the bowl that fits over the pot. Reduce heat setting to low in order to maintain a light simmer. Cook and stir as the chocolate is melting

3.   When chocolate is completely melted, remove bowl from the top of the bain marie (double boiler). Let cool slightly

4.   OPTIONAL: as the melted chocolate is cooling, add 1 tsp of either the pure mint extract, for a minty chocolate, or 1 tsp of pure orange extract, for an orange-tasting chocolate. Stir well to combine

5.   Pour the melted chocolate into the bowl with the Sweetened Condensed milk. Use a spatula to combine the ingredients. Mix until both ingredients are combined well into one homogeneous mixture. Pour the fudge mixture into a parchment lined container (I used a container that was about 7 X 5 ½ in or 18 X 14 cm)

6.   Refrigerate for about 1 hour. Cut into 18 pieces – 3 lengthwise rows and 6 rows along the width. Store in a sealed container in the fridge. Will keep well for up to two weeks. Enjoy!