(measurements in volume)
2 TBSP (1oz) Shea butter
1 TBSP (0.5oz) Cocoa Butter (4 wafers)
1 TBSP (0.5oz) Cupuacu Butter
1 TBSP (0.5oz) Macadamia Nut oil
3 TBSP (1.5oz) Caprylic Capric Triglycerides
1/2 TBSP (0.25oz) Tamanu oil (optional; do not be heavy handed with this)
1tsp (0.17oz) Olive Squalane (optional)
4ml Coconut oil fragrance (or your fragrance of choice)
Few drops of Vitamin E (Vitamin E MT50 if you have it)
# Heat Phase A ingredients just until they’re melted.
# Add Macadamia nut, Caprylic Capric Triglyceride, Tamanu oil, Olive Squalane and Fragrance
# Stick it in the freezer for at least 5 to 10 minutes.
# Use a hand mixer to whip the butter. You can whip for as long as you feel like it until you reach your desired consistency.
# What you want is for it to cool rapidly and thoroughly. This will help prevent graininess.
# I’ve found this recipe also works well with a pineapple fragrance. Something about the cocoa butter chocolate + sickly sweet tamanu + pineapple! Some people who are sensitive to fragrance may not like it.