Instructions

1. If you haven’t already, weigh out the cocoa butter and shea butter. Cocoa butter smells like chocolate!

Even though the weights are different, the actual volumes of cocoa butter and shea butter won’t be that different so don’t be surprised when the two amounts look pretty similar. The cocoa butter is on the left in the photo below.


2. Set up a double boiler and add the cocoa butter, shea butter, and oil to the inner pot. Gently heat, stirring occasionally, until the butters are melted. This should only take about 5 minutes.

3. Remove the inner pot from the double boiler and stir in your essential oils, if using. I used 7 drops of lavender and 3 of frankincense.

4. Carefully pour the melted mixture into your molds. To make cleaning your pot easier, wipe the inside clean with a paper towel while the pot is still warm then wash away the last residual film with hot water and soap.




5. To speed along the solidification process, you can place your filled molds in the fridge! Just be careful when moving the filled molds.

6. It will be easy to tell when the bars are solid because they’ll go from amber-colored and transparent to solid and milky-yellow. When they’re ready, pop them out of their molds and enjoy! Store the extras in an air titght container or ziplock bag until you’re to use them.