Stage 1: (above 75°C)7% Apricot Kernel Oil3% Macadamia Nut Oil3% Thistle Oil2.5% VE Emulsifier2% Cetearyl Alcohol2% Cocoa ButterStage 2: (above 75°C)69% Boiling Spring Water4.5% MF Emulsifier2% GlycerineStage 3: (below 40°C)2% Saccharide Isomerate Plus1% Preservative 121% Vitamin E1% Essential Oils of your choice 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 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.
