9% Sweet Almond Oil
9% Castor Oil
2% Cocoa Butter
2% Cetearyl Alcohol
Stage 2: (above 75°C)
61% Boiling Spring Water
6% Papaya Glycerol Extract
5% MF Emulsifier
Stage 3: (below 40°C)
1% Vitamin E
1% Preservative 12
1% Essential Oils of your choice
Method:
Weigh all Stage 1 ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75°C.
When the Stage 1 is over 75°C, weigh and add the Stage 2 ingredients together in a separate larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler. Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles.
Make sure the temperature is over 75°C and continue to stir for 5 minutes. After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly. Keep stirring all the time.
When the cream is under 40°C, add the remaining Stage 3 ingredients. Combine thoroughly, jar and label.