How To Make a Rose & White Clay Cleansing Bar

This cleansing bar is a great all-round face cleanser with white clay (ideal for all skin types) and rose (for it's fabulous scent and skin-loving qualities). We're getting a little fancy with the butters in this one – prepare for a soft and sensuous texture with extra moisturizing action!

This recipe is enough for 1 bar of 100gr (3,5 oz).


You will need

22 gr (0,8 oz) cocoa butter
20 gr (0,7 oz) shea butter
40 ml (1,3 fl oz) sweet almond oil
37 gr (1,3 oz) white clay
9-10 dried rosebuds
Rose essential oil (optional, but truly fabulous)

Step 1: Crush the buds

I wrapped these in baking/food 'wax' paper, folded the edges to make an enclosure and whacked them gently with a rolling pin. I realize it sounds like an oxymoron to whack something gently, but it's actually do-able. You're not looking to pulverize the buds, but to create a varied texture.

The result is a beautifully scented 'rosebud potpourri' that adds texture, color, and a touch of exfoliating action to your bar.

Step 2: Melt Cocoa Butter

Over low heat, melt the cocoa butter slowly (don't be tempted to add the shea yet or you risk an unattractive grainy texture).

The very second the coca butter is melted (or even a mite before –like you see above), remove it from the heat and stir until completely melted.


Step 3: Add oil and shea

After adding the oil and shea, stir until the shea is completely melted (be patient and don't reheat the mixture and you shall be rewarded with perfect texture).

Step 4: Add clay and crushed roses

Stir until you have an even mixture. If you want to add essential oil, now is the time. If you're using 'the good stuff' (rose absolute), 2 drops is plenty for 1 bar.

Step 5: Pour into mold

Let set overnight. (If you decide to let this set in the fridge, be aware that the fats and oils will absorb odors, so if you don't want a cheesy-scented bar (or rose-tasting cheese), be sure everything in your fridge is packaged properly.

Tips for storage and use

Storage Tip: Because this is a preservative-free product, it should be kept dry when not in use. I store my cleansing bars in the fridge, individually wrapped in a piece of paper towel inside a zip-locking plastic bag.

Usage Tip: Slice off a strip and section it into single-portion-sized squares. Keeping a weeks worth of squares at the ready won't compromise the product and will look pretty on the bathroom shelf in a decorative container.

Why White Doesn't Look White

The less-than-white color of this bar is not due to a faulty camera. White clay is not pure white, but has a greyish tinge. Combining it with cocoa butter results in this natural color.

Visit the Cleansing Bar FAQ and Tutorial Page 

Comments

Rikke said…
Det ser så lækkert ud og jeg savner sådan at have en ansigtssæbe. Må straks konsultere lageret for ler. Tak for opskriften!!

Kh Rikke
Lise M Andersen said…
Det er så nemt at lave og dejligt at bruge disse 'ler-bars'. Man skal bare ikke regne med at det føles som sæbe. Til gengæld renser og fugter det på en gang. Jeg er blevet helt afhængig af dem, og har en del flere i støbeskeen..
Louise said…
Uuuhh Lise, det ser spændende ud. Tror du, at den fungere godt til sådan en sensitiv og stresset vinterhud, som jeg går rundt med for tiden?
Lise M Andersen said…
Hej Louise,
Jeg er helt sikker på at vintertør hud vil nyde dette. Hvis dit hud er super sensitive, skal du nok sørge for at knus roserne rigtig godt så de bliver til støv. Du kunne evt udelade dem helt (eksfolieringen er ikke nødvendigt). Resten af ingredienserne er som skabt til super-følsom hud- go for it!
Jessie D said…
I love your bars and I tried to make this bar, but for some reason they didnt come out the way I had hoped...I noticed mine have little dots that have formed at the top...is this normal? Also, they are extremely soft-is that how it is supposed to be? First time ever making something like this/hearing about it so I dont know what I should expect from my bars. Thanks for your help!
Lise M Andersen said…
Hey there Jesse D!

There are a couple of possibilities as to why the bars came out too soft
1. the cocoa butter was heated above 35 degrees celcius before being removed from heat (this changes the structure of the cocoa butter and results in a butter that will not stiffen up)
2. The proportions of oil to cocoa butter were not exact

I'm guessing the heating thing is most likely. It is very important that you heat VERY slowly and over low heat - stirring and 'babysitting' the butter until just before it is melted. I don't know how many times I have let impatience get the better of me and tried to speed up the process. I got the same 'soft butter' result every time.

The little dots on top: not quite sure if you mean dots of oily liquid on the very top? Or a mottled look? If there are dots of liquid on the very top it would most likely be some kind of condense (water). If it is a mottled look, it could be due to not stirring enough before pouring into the mold.

Please let me know if any of this has helped. Drop another comment of you have additional questions and I'll do my best to help you.