Place the chocolate in a half hotel pan and place inside the oven. Stir every 30 minutes, using a wooden spoon, for 3 hours or until fully caramelized. It will be a medium amber brown, similar to caramel sauce.
Remove the caramelized white chocolate from the oven and stir in the melted cocoa butter. At this point, the chocolate can be reserved in a cool, dry area and used as you would use regular white chocolate; however, in this case you will not be using it as such. You will need to add the canola oil in order for it to become a shell. The addition of oil will make the chocolate softer so that when it is cut into with a spoon or fork, it will yield to gentle pressure and not be cumbersome to eat.
Let the chocolate cool to 30°C/86°F and pour into the desired mold (see Note). Let it sit for 5 minutes, then pour the excess chocolate out. Scrape the base of the mold to even it out and let the shell set in the refrigerator. Once it has set, it can come out of the mold. Reserve frozen if using soon; the bacon ice cream will be piped into the shell and it must be frozen to keep the ice cream from melting. If not using soon, reserve in a cool, dry place for up to 1 year.