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You Will Need:
8 oz Sodium Bicarbonate (Baking Soda)
8 oz Lathanol LAL (SLSa)
1 oz Cocoa Butter, Natural
1 oz Cocamide DEA
1oz Cocamidopropyl Betaine
8 oz Lathanol LAL (SLSa)
1 oz Cocoa Butter, Natural
1 oz Cocamide DEA
1oz Cocamidopropyl Betaine
1.7 ml Jojoba Beads, Green
1.7 ml Jojoba Beads, Pink
Additional Tools:
Rubber Gloves
Phase 1: Wearing a facial mask to protect against inhaling airborne particles, gently combine all dry ingredients in a stainless steel or glass bowl. You may need to sift the dry ingredients to ensure there are no lumps. Try to avoid over-agitating the dry ingredients as they are very light and will become airborne easily. SLSa can irritate air passages and should by handled in a well-ventilated area while wearing a mask or respirator for added protection.
Phase 2: In a double boiler over medium heat, melt the cocoa butter. Add melted cocoa butter to dry ingredients from phase 1. Add all other liquid ingredients slowly while kneading ingredients together. The mixture will begin to take on the consistency of dough.
Phase 3: When the mass begins to hold together in your hand, you are ready to add the jojoba beads. Knead jojoba beads into "dough" until fully incorporated. Alternately, you could use the jojoba beads to decorate the tops of the cookies before they dry. We found this method to be messy and that the beads did not "stick" well to the cookies.
Phase 4: Using a "meatballer" or gloved hands, form the "dough" into individual ball shapes. Place on a sheet of waxed paper until you have used all of the "dough". Apply a second piece of waxed paper to the top of each ball and press down gently to "smash" into a cookie shape. Allow to air dry until solid.
Phase 5: Once your bubble bars have hardened, package in an airtight container until use.
To Use: Break a Bubble Cookie under warm running water and watch the foam pile-up!
Allison B. Kontur
www.BathBodySupply.com
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