This makes a smooth, rich cream that is easily absorbed and leaves no greasy residue despite the high percentage of Cocoa Butter.
Stage 1: (above 75°C)
15% Cocoa Butter
3% Apricot Kernel Oil
5% Emulsifier M
Stage 2: (above 75°C)
65.5% Boiling Spring Water
0.5% Xanthan Gum
Stage 3: (below 40°C)
1% Preservative 12
1% Essential Oils of your choice (we used Rose Geranium, Blood Orange & Sandalwood)
Heat the Stage 1 (fat stage) ingredients in a double boiler until melted.
Mix the glycerin and xanthan gum from the Stage 2 (water stage) ingredients together to make a slurry, then add the boiling spring water. Stick blend briefly to make a gel.
Add the Stage 1 (fat stage) to the Stage 2 (water stage) and stir thoroughly to combine the ingredients then stick blend for about 20 seconds until emulsified. It is important to stir the stages together before using the stick blender. Stop stick blending and remove from the heat.
Allow to cool naturally whilst stirring with a spoon or spatula continuously. Do not accelerate the cooling time in a water bath.
When the cream is below 40°C, combine the Stage 3 (heat sensitive) ingredients and then add to the cream. Stir thoroughly then jar and label.