Stage 1 (above 75°C)8% Rice Bran Oil6% Castor Oil4% Olive Oil3% VE Emulsifier2.5% Cetearyl Alchohol 2% Cocoa ButterStage 2 (above 75°C)62% Boiling Spring Water5% Sorbitol 5% MF EmulsifierStage 3 (below 40°C)1% Vitamin E1% Preservative Eco Plus0.5% Green Mandarin Essential Oil 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 Method: Weigh all Stage 1 (fat stage) 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 (water stage) 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 (heat sensitive) ingredients. Combine thoroughly, jar and label.
