You do not need to add extra thickeners like xanthan gum or stabilisers like cetearyl alcohol. However, if you do use solid fats such as shea butter or cocoa butter, the resulting cream will be a little thicker.
You may also find that with some ingredient combinations, the finished product thickens up a little more over the next 24 hours.
To use, the Vegetal is added to Stage 1 (fat stage) in a double boiler to heat to above 75°C.
Heat Stage 2 (water stage) to above 75°C, then add Stage 1 to Stage 2.
Keep the temperature above 75°C and use a stick blender (high shear) to emulsify the two stages. This will happen in just a few seconds so keep checking.
When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream.
If 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.
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 any stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.