What you will need: rubber gloves, face mask, measuring cups;
mixing bowl, sifter or sieve, wooden spoon, spray bottle; small silicone
molds or ice cube tray
- To Make: Start the double boiler on medium heat. Once it reaches a boil,
reduce heat to simmer. Place the cocoa butter in the top of the double
boiler and cover. Simmer until melted, stirring occasionally. To preserve
the beneficial botanicals, do not overheat. Remove from heat, take the
top pan off the double boiler, and wipe the water off of the bottom. Put
on the protective rubber gloves and face mask. Carefully place the baking
soda, citric acid, cornstarch, and salt into the sifter. Sift the dry
ingredients into the mixing bowl. Carefully stir the powders a little. Add
the melted cocoa butter a little at a time, stirring in between. Next, add
the essential oils a little at a time, stirring in between. For this recipe, you
will need to double the essential oil blend recipes in Appendix A. Break
up any clumps with the back of the spoon. If adding decorative flowers,
prepare the molds ahead of time by putting a few petals in the bottom of
the molds. This will be the top of the fizzie and the petals will make a
pretty decoration. - Put the witch hazel into the sprayer bottle. I prefer to mix this stage with
my hands (in gloves) like you would a pie crust, but you can also use a
wooden spoon. Spray a little at a time—5–6 spritzes—and mix well in
between. Repeat this process until the mixture has become moist enough
to hold a shape when pressed together, but not wet enough to start
fizzing. You want to be careful not to get the mixture too wet, as this
activates the fizz. If you hear it start to fizzle, stop spraying and mix
together. Press tightly into the molds and set out to dry. Let stand for 4
hours or overnight, until completely dry and hardened.