Bittersweet Baking Chocolate comes in handy 1 ounce squares. You can use just a bit without ruining the entire bar of chocolate. Commercially purchased chocolate, such as the Green & Black and Vivian line, end up going bad if exposed to the open air too long. Be prepared to sacrifice for your Choco Balm by eating any remaining chocolate when using anything but Baking Chocolate. Traumatizing, I know. We suffer for our craft.
Making Choco Balm can be messy. Too much of the suffering (um, eating) of leftover chocolate causes sugar shakes. After one too many shaky mishaps, I tried a dropper. The opening was too small. The chocolate kept congealing in the teensy spout. More shaking and spilling ensued. Hint: Take a 3 ml plastic dropper, cut it off at the widest point and use this to draw up your melted, thick chocolate mixture. The opening is wide enough to take even the thickest chocolate balm. Rinse the dropper hose out with super hot water in between batches.
It’s advisable to have plenty of paper towels on hand. Oil and chocolate is difficult to get out of cloth washcloths.
This is a photo of the warm even look of the Green & Black Organic chocolate. It’s lip smackin’ good and provides moisture and protection on my lips.The recipe is:1 part Jojoba Oil1 part Beeswax
1 part Green & Black Organic ChocolateCheck back later for pictures of the Big Spill and hints on cleaning up melted chocolate, wax and oil from white grout.
I ended up using White Beeswax but Yellow would work just fine.
=) Thanks for your order!
Anne-Marie
Okay where did my earlier post go? I asked what type of beeswax (white/yellow or both). I ordered both with a bunch of other goodies from BB this morning :). I can’t wait to make of this chocolate lip balm…