CHOCOHOLIC (FORMERLY CRÈME DE CACAO)

• Acceleration: No
• Deceleration: No
• Ricing: No
• Separation: No
• Discoloration: Yes
• Behavior Notes: Tested at 3%. Fragrance behaved very well, had no issues whatsoever. Moved at approximately the same speed as my unscented control, becoming just a tad thicker by the end of my pour 20 minutes later. Bars discolored to a sepia color and have an excellent scent retention post cure!

Tested by Creamy Obsession Soap. The testing recipe consisted of olive oil, coconut oil, lard, sunflower oil, castor oil, shea butter, mango butter, and cocoa butter. A 1.8:1 water to lye ratio was used, as well as a 5% superfat. All tests were conducted at room temperature, with a range of 85°F to 95°F Every small batch was brought to an emulsion, and then the fragrances were stirred in by hand and watched over a period of time while comparing to an unscented control poured from the same batch. After setting up, the bars were then CPOP’ed in their individual silicone molds in the oven at 170°F for 5 minutes to ensure a full gel. Separate popsicle sticks and pipettes were used for each individual fragrance to avoid any cross contamination.

• Acceleration: Mild
• Separation: None
• Discoloration: Dark brown
• Behavior Notes: Good behavior with very mild acceleration - stayed workable for a long time
• Scent strength: Moderate at 2.0%

Cold process testing done by @elysianacres at temperatures between 75-85 °F, brought batter to emulsification before hand-stirring in fragrance, using 10% Castor Oil, 20% Coconut Oil, 35% Olive OIl Pomace, 35% Lard, Distilled water Lye solution at 33%, 5% Superfat