How to make chocolate-banana soap for beginners
Traditional for cooking masterpieces combination of chocolate and banana may be repeated in making soap. Gentle chocolate-banana soap not only smells delicious and looks eatable, but it also foams perfectly, softly cleaning the skin from soiling.
- Palm oil – 3.8 oz (110 g) or 27.5%
- Palm kernel oil – 1.7 oz (50 g) or 12.5%
- Coconut oil – 1.4 oz (40 g) or 10%
- Shea butter – 0.7 oz (20 g) or 5%
- Grape seed oil – 2.8 oz (80 g) or 20%
- Soybean oil – 1.4 oz (40 g) or 10%
- Castor oil – 1.4 oz (40 g) or 10%
- Stearic acid – 0.4 oz (12 g) or 3%
- Carnauba wax – 0.3 oz (8 g) or 2%
- NaOH – 1.8 oz (54.42 g)
- Banana puree – 4.9 oz (140 g)
- Banana perfume – 0.3 oz (8 g) or 2%
- Cocoa mass – 0.5 oz (16 g) or 4%
- Superfat piece – 8% (as we are making soap in cold way, we determine the value of superfatted piece in soap calculator at once)
We are cooking banana puree – grinding peeled bananas in a blender. The ready puree we pour in moulds and freeze.
We weigh oils and put them to melt on water bath.
While heated oils are cooling down we’re cooking alkaline solution. We weigh frozen banana puree.
We pour in NaOH in banana puree, mix everything up well and wait till it is fully dissolved.
We check the temperature of melted oils and NaOH solution – it should be almost the same, difference in several degrees is allowed. We carefully pour the alkaline solution in oils.
We switch on our blender and start mixing soap mass.
We bring the soap mass to be middle trace.
In little amount of oil we melt cocoa mass on the water bath.
Divide soap mass into two parts. In one we pour melted cocoa mass.
We mix everything thoroughly so to get a homogeneous mass of chocolate color.
We add a little bit of yellow cosmetic dye and banana perfume in the other part of soap mass.
We put near yellow and chocolate soap mass in a mould up to half.
The second layer we spread in staggered rows: on chocolate – yellow, on yellow – chocolate.
We pour thin layer of chocolate soap mass from above. So that the gel would absorb we wrap the mould with soap mass into a towel or put it into a heated and switched off oven.
In a day we take the solid bar of soap out of mould.
We cut it into portion pieces and take it away for 1-1.5 months to ripen (as we were making the soap in a cold way).
At first the soap smells not very well, but in a month the typical smell of damp soap disappears, and chocolate-banana fragrance is felt. The soap got is solid, with abundant foam, which doesn’t dry and doesn’t irritate skin.
- As any soap, made with fruit or vegetable puree, chocolate-banana soap has typical velvety texture and soft gentle foam.
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