- A saucepan
- An ice cube tray or suitable small moulds
- Kitchen scales
Weights are not necessary in this recipe. Simply use the following proportions in the quantities you require.
2 parts cocoa butter
1 part sweet almond oil
Colour (either powders such as ultramarines or insoluble pigments) as required
Essential Oil or Fragrance oil
Gently melt the cocoa butter over a low heat. Once just melted add the sweet almond oil and mix thoroughly. Remove from heat and leave to cool a little (not too much, it still should be liquid). Add colour and fragrance as required (the equivalent of a few drops of essential or fragrance oil per melt. Colour can be added a little at a time and stirred/whisked (hand whisk) to achieve enough depth. Remember, once set solid the background colour of the cocoa butter will be opaque off-white). If you are using ultramarines or oxides to colour, be sure the mixture is fairly cool before adding them, or they will not disperse. Insoluble Pigments will add colour to the oils whilst they are still warm/hot.
Once cooler but still completely liquid, pour into ice cube tray moulds (or similar) and cool in the fridge or freezer. Don’t actually freeze them, just ensure they are very cold and completely solid.
Press out of ice cube moulds as you would an ice cube and leave at room temperature.