Distribute chocolate in a rimmed baking sheet or cake pan and drizzle with 1 tbsp vegetable oil. Bake for 10 minutes, then remove it from the oven and spread it evenly with the back of a wooden spoon or a spatula. Continue baking for an additional 30-45 minutes, stirring every 10 minutes. The chocolate may look grainy or chalky, but keep stirring and it will smooth out.
Continue cooking until caramelized and the color of peanut butter. Remove from oven and allow to cool.
Place caramelized chocolate and heavy whipping cream in a bowl and blend with an immersion blender or blend in a food processor until smooth. Add more cream if necessary, until ganache is a pourable consistency. Stir in a pinch of flaky sea salt.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-lavender-and-bergamot-cake/