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 85°C)
15% Cocoa Butter
15% Cocoa Butter
5% Emulsifier M
3% Apricot Kernel Oil
Stage 2: (above 75°C)
65.5% Boiling Spring Water
3% Glycerin
0.5% Xanthan Gum
Stage 3: (below 40°C)
3% Phytokeratin
3% EcoSilk MB
1% Preservative 12
1% Essential Oils of your choice
100% Total
3% Apricot Kernel Oil
Stage 2: (above 75°C)
65.5% Boiling Spring Water
3% Glycerin
0.5% Xanthan Gum
Stage 3: (below 40°C)
3% Phytokeratin
3% EcoSilk MB
1% Preservative 12
1% Essential Oils of your choice
100% Total
Method:
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Heat the Stage 1 (fat stage) ingredients in a double boiler until melted.
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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.
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Add the Stage 1 (fat stage) to the Stage 2 (water stage) and stir thoroughly to combine the ingredients then stick blend for about 20-30 seconds until emulsified. It is important to stir the stages together before using the stick blender. Stick blend for about 20-30 seconds then stop and look at the hood of the blender. If you can see small particles then it needs to be stick blended for a further 15-20 seconds. Check again and it should look like a smooth, thin cream.
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Allow to cool naturally whilst stirring with a spoon or spatula continuously. Do not accelerate the cooling time in a water bath and do not use the stick blender as it would now damage the emulsion.
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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.