A great stocking filler, packed with chocolately orange aromas and great novelty value
Difficulty Level: Medium
Equipment List: Accurate Scales, Bowl, Spatula, Mould, Spray bottle
|To Make 1kg
|Bicarbonate of Soda
|Orange (Sweet) Essential Oil
|Chocolate Fragrance Oil
- Sieve the bicarbonate of soda, corn starch and citric acid into a glass bowl and mix thoroughly ensuring there are no lumps.
- Combine the almond oil, orange essential oil and fragrance oil together
- Add the oils mixture to the dry ingredients and mix well
- Add the colour a few drops at a time, spreading around the mix and blend in thoroughly until evenly distributed
- The next step is to achieve a consistency of damp sand – the mix should hold together when squeezed. Care needs to be taken at this point to add the water very gradually and mix in quickly to prevent fizzing up.
- Using an atomiser, spray a little water over the surface of the mix and blend in quickly using your hands. Repeat several times until the correct consistency is achieved
- Dust your mould with a little bicarbonate of soda or corn starch to aid with easy release
- Press the mix into your mould, compacting it down well. If using a two sided mould, slightly overfill before pressing the two sides together.
- Leave the mix in the mould for a minimum of 30min, ideally for several hours.
- Remove from the mould carefully (the mix will still be very fragile) and allow to dry overnight before packaging or using.
Packaging: We suggest using a shrink wrap bag to seal in your aroma and protect from humidity degrading the bomb. To achieve the chocolate orange effect, use an outer wrapper of orange cellophane and tie with curling ribbon.
How to use the product: After 24 hours, simply drop your bath bomb into your bath and enjoy it’s fizzing and fabulous aroma.
Variations: Using the same basic recipe you can easily change the colour and fragrance to produce an endless variety. Why not try layering different colours together for a pretty finished effect?
Hints and Tips: If you are having difficulty preventing fizzing up when adding the water, try instead with witch hazel or 50% isopropyl alcohol
INCI*: Sodium Bicarbonate, Citric Acid, Zea Mays (Corn) Starch, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Citrus Aurantium Dulcis (Orange) Peel Oil, Limonene, Fragrance, Citral, Linalool
* This is the correct INCI as it needs to appear on the label in the EU. We make every effort to ensure this recipe conforms to current EU cosmetics regulations to ensure you are making an item that is safe to use. If you wish to sell your items, a safety assessment and stability testing would still be required and we do not claim that the recipe will meet commercial requirements.