I added the cocoa butter at the end as the superfat. I added the cocoa powder at the same time. I like the geologic look I can get from hot process soap and mica lines.
550 g lard
275 g coconut oil
110 g castor oil
110 g sunflower oil
55 g cocoa butter
330 g distilled water
156 g sodium hydroxide
colorant: 100% cocoa powder, gold mica
fragrance used: Teakwood & Cardamom from Nature’s Garden
My biggest area of error when I make soap is remembering the fragrance oil and pre-planning what it will look like. I try to have different levels planned for how it should look. I plan an “ideal” and an “it’s too thick for that/I won’t have the time” backup plan, which is scaled back in case of acceleration. My plan for forgetting the fragrance oil is just to not forget the fragrance oil.
So I added the mica into the crockpot and mixed it in three areas with some white in between and started scooping it into the mold… but then I remembered the fragrance oil! So I decided to scoop things back into the crock pot, add the fragrance and try to get it all properly mixed in without mixing all the colors together, which I mostly failed at since this was hot process. The purple and the brown mostly became one. I should have added more color to compensate for what I had done but I had put my mica’s away already and decided to just go with things as they were. So things didn’t quite turn out to plan, I am still pleased with the end result.
This was a fairly standard plant based recipe with coconut, olive, palm, shea and castor. I am using a green tea infused butter to superfat this recipe to make it a little special.
2-3 chicken breasts, cooked and cubed
1 tablespoon olive oil
5 celery stalks, sliced
3/4 cup peas, frozen
1/2 cup cashews, toasted
1 cup mayonnaise
2-3 tablespoons curry powder
1 tablespoon lemon
1/2 teaspoon salt
1 clove garlic, diced finely
Preheat oven to 350 degrees.
Place chicken and olive oil in a pan and bake until cooked through. Set aside to cool, then dice into 1/2 inch cubes.
Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.
In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.
In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.
Other Curry Recipes
Acorn Squash Coconut Curry Soup