Mochachinno Massage Melts

Rich, creamy Mochacchino Butter is a unique blend of Coffee Bean and Cocoa Butter.  It's all natural aroma is absolutely delicious, and it's texture is smooth and moisturizing.  These Massage Melts are the perfect size for single massages.

Mochacchino Massage Melts
Makes 8 - 10 Bath Melts

Ingredients
2 ounces Mochacchino Butter
1 tablespoon Jojoba Esters MP70
2 ounces Babassu Oil
8-10 Coffee Beans

Directions
Place 10 foil cups on a jelly roll pan, or other flat surface and set aside.  In a double boiler, gently melt the Jojoba Esters completely, followed by the Mochacchino Butter and Babassu Oil.  After all of the ingredients have fully melted, stir the mixture well.  Carefully pour the hot mixture into the foil cups.  Allow the Melts to cool for 5 - 10 minutes, or until a firm layer forms on the top.  When the Melts reach this stage, gently press an individual coffee bean into each melt. 

Note: This recipe can easily be converted to make Bath Melts instead of Massage Melts. To make Bath Melts, use 2 teaspoons of Jojoba Esters instead of the tablespoon called for in the original recipe.  Also, it would make a nice addition to sift 1-2 tablespoons of Fine Oat Flour into the mixture.

To Use: Simply unwrap a single Mochacchino Massage Melt, and warm it between your hands.  The gentle body heat will soften the Melt, turning it into a slick, massage oil.  The Melt can also be warmed directly on the skin of the person being massaged.

Comments

[Renee Eggleston]

SOUNDS AWESOME! THANKS!

[Teresa]

Yum! Love body bars/massage bars

[Emmy]

Thanks! I enjoy them too. Have you tried making Lotion Bars? If not, check out our Raspberry Truffle Lotion Bar recipe here:
http://www.naturalbeautyworkshop.com/my_weblog/2009/01/raspberry-truffle-lotion-bars.html

These are solid lotions made with Cocoa Butter, Beeswax, and Raspberry and Passionfruit Oils. Yum!

[dana]

I have made these with equal parts cocoa butter and babassu oil without the jojoba esters. They are fine when kept in the fridge but melt at room temperature. What has gone wrong?

[Emmy Gabriel]

The Jojoba Esters are an important part of this recipe, because they
add stiffness to the texture of the melts.  Without the Jojoba Esters
presence, the melts wont be able to remain firm at room temperature. 
If you want to avoid using the Esters, try changing the ratio of
Babassu and Cocoa Butter instead.  With a higher ratio of Cocoa Butter,
the melts will firm up more.  Try using 1/4 Babassu and 3/4 Cocoa
Butter next time.  If they are still too soft, increase the Cocoa, and
if they are too hard, increase the Babassu.