CHOCOLATE MANDARIN LIP BALM
Preparation:Place butters and oil into main vessel. Heat contents to approximately 70°C while mixing. Add fragrance, making sure mixture is homogenous and then immediately cool. Be careful not to expose flavour to prolonged periods of heating. Cooling rate should be rapid (employ heat exchanger if possible).
Notes:Properties Depending on the final packaging, (stick or tin) you may need to vary the percentages to strike the balance of hardness and skin feel – keeping in mind the final melting point of the product.
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