What’s more classically Valentine’s Day than a box full of chocolates? When I was a kid I had the awful habit of breaking open each and every candy before I ate it. I was fond of surprises, but not when they involved mystery food. I turned my nose up at strawberry nougat, coconut, and marshmallow. These days I am far less picky about my chocolates. In fact, I’ll eat just about any mysterious bonbon that comes my way. Today’s workshop is inspired by the most decadent bonbon of them all – the Chocolate Truffle.
The Chocolate Truffle Sugar Scrub
This scrub makes about two 4 ounce jars.
3/4 cup Demerara Sugar
2 ounces Hazelnut Oil
1 ounce Sweet Almond Oil
1/2 ounce Cocoa Butter
1/2 teaspoon Cocoa Powder (unsweetened)
1 teaspoon Vitamin E (T-50)
1/4 teaspoon Grapefruit Seed Extract
Gently melt the Cocoa Butter in a double boiler or in very short bursts in the microwave. Be careful not to overheat your butter. Meanwhile, pour the Demerara Sugar into a mixing bowl. Stir in Hazelnut Oil, Sweet Almond Oil, Vitamin E, and Grapefruit Seed Extract. Add Cocoa Powder and mix well. Now add you final ingredient, the melted Cocoa Butter. Stir the mixture well to make sure that the butter is distributed evenly.
This scrub will have a slight natural aroma of Cocoa Butter while you are preparing it. However, this aroma will dissipate once the mixture has cooled. If you prefer a scented scrub you may add a 1 teaspoon of synthetic Fragrance Oil such as Dark Chocolate Supreme or Raspberry Truffles. Another option is to add several drops of Bourbon Vanilla Absolute or Vanilla Oleoresin. Although they are not chocolate, these natural Vanilla aromas would compliment this scrub nicely.