Yield: 12 ounces

Prep Time: 15 minutes

Price Category: 2

Difficulty Level: 2

Shelf Life: 3 months

Ingredients:

2 tablespoons cocoa butter

1/4 cup refined (Light) coconut oil

1/4 cup stearic acid powder

1/2 teaspoon baking soda

1 tablespoon aloe vera gel

1 cup neroli hydrosol

1 tablespoon vanilla extract

Blending Procedure:

1. Combine the coconut oil, cocoa butter and stearic acid powder in a heat-resistant container.

2. Combine the baking soda, aloe vera gel, orange flower water and vanilla extract in another heat-resistant container.

3. Heat the oil mixture in a water bath until the mixture is a clear liquid and everything is fully melted.

4. Heat the water solution in another water bath until almost boiling.

5. Remove both from heat. Slowly add 1/3 of the water solution to the oil mixture and stir well with a handheld mixer. The combination will foam.

6. Pour this mixture in a blender and blend on medium speed. Add the rest of the water solution in a slow and steady stream and blend on high speed. The mixture will be a fluffy cream.

7. Spoon the cream into a clean, airtight container and allow to cool. Store the cream in a dark place, out of the sunlight.