This recipe is enough for 1 bar of 100gr (3,5 oz).
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)
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.
Over low heat, melt the cocoa butter slowly (don't be tempted to add the shea yet or you risk an unattractive grainy texture).
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).
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.
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.
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