Ginger Orange CP Salt Bar Recipe

Divide the European Spa Salts into two bowls of 10 oz. each. Set aside.

To polypropylene pitcher, add water and then slowly add lye. Mix well and set aside.

In the large microwave-safe container, add Coconut Oil, Olive Oil and Castor Oil. Heat on high heat for about 1 minute 30 seconds until butter and oils are melted.

In two separate plastic beakers, reserve a small amount of oil, about 1 ounce. Mix the Titanium Dioxide in one cup and the Rose Kaolin Clay in the other until they are well blended.

When both the lye/water and oils are around 100°F, you are ready to begin soaping. Place the immersion blender in the oils and tap on the bottom of the bowl to "burp" it.

Slowly and carefully pour the lye water over the shaft of the blender. Blend ingredients until they come to a light trace.

Add fragrance oil to the batter and hand stir with a spatula. Add the white colored oils to the traced soap batter and hand stir or blend.

Place a funnel pitcher on a scale and tare. Pour 14 oz. of batter into the pitcher. Mix in the rose reserved oil.

Pour one 10 oz. bowl of European Spa Salts into the rose soap batter and stir. The batter will become very thick. Fill 7 of the oval mold cavities halfway with the soap batter. Tap molds on the counter to even out the soap and make sure there are no air bubbles.

Pour the second bowl of European Spa Salts into the white soap batter and stir. Pour the white salt soap batter on top of the rose soap. Tap molds on the counter. Cover both molds with plastic food wrap and set aside to saponify.

After 24 hours the bars will be ready to unmold. Allow to cure for 4 weeks. Wrap with raffia if desired.

Label product accordingly.