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Method:
Heat Stage 1 (fat stage) in a stainless steel bowl on a double boiler until the temperature is above 75°C. Add Stage 2 (water stage) ingredients into a stainless steel bowl in a double boiler until the temperature is above 75°C.
Pour Stage 1 into Stage 2 and use a stick blender (high shear) to emulsify the two stages. This will happen in just a few seconds so keep checking. Ensure the temperature is above 75°C. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it needs more high shear blending.
When it has emulsified, take it out of the double boiler and use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
When it is under 40°C, add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.
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