A simple cold process emulsion that can be adapted to create different textures by increasing or decreasing the percentage of carrier oils and AroEmul AOF Stage 1: (room temperature) 75% Vegetable Oils of your choiceStage 2: (room temperature)25% AroEmul AOF Bio or AroEmul AOF 100% Total Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Sold out Method: Combine all Stage 1 (fat stage) materials together. Start stirring the AroEmul AOF Bio or AroEmul AOF quickly until it goes slightly opaque. An electric mixer with a spiral dough hook is excellent for this but we have found that a stick blender is too fast. Add a small amount of the Stage 1 oil blend and stir into the AroEmul AOF Bio or AroEmul AOF until it is fully absorbed. The mixed oils will be absorbed into the emulsifier like a sponge. Continue to add small amounts of oil and stir in until all ingredients are absorbed. The gelée should thicken more after every oil addition. Keep adding more oil a little at a time. Do not add a large amount in one go. It must be fully incorporated after each addition by stirring. When all ingredients are fully incorporated, jar and label. When the oily gelée is mixed with water, it emulsifies immediately into a very thin, runny milk, losing all texture.