I’m having a hard time deciding what it is I love most about these perfect body butter bars. Is it how they melt perfectly on contact with my skin and absorb quickly? Is it their amazing, delicious scent, which comes entirely from the butters and oils they’re made from? Is it that you just need three ingredients and maybe 10 minutes to make them? Perhaps I’ll never be able to decide, but suffice it to say, there’s something in these bars for everybody to love.
These wonderful bars are made from three of my all time favourite ingredients. #1 is beautiful, raw cocoa butter, with all its delicious chocolatey scent. Yum. It’s brittle at room temperature, but melts at 34°C (just below body temperature), and sinks into the skin quickly, leaving your skin happy and soothed.
Ingredient #2 is virgin coconut oil, a massively popular ingredient with many people these days. Make sure you use the virgin stuff so you get all the delicious, tropical, coconutty scent as well as the moisturizing benefits. Coconut oil is soft at room temperature, melting at 24°C, meaning it liquifies almost immediately upon contact with your skin. Also, have I mentioned it smells divine? Because it does.
Ingredient #3 is some beautiful, all-natural, un-bleached beeswax. I have never understood bleached beeswax. What is the point? Beeswax is such a wonderful thing, why on earth would you bleach the living bejebus out of it? It’s heartbreaking. Now, all-natural beeswax can be expensive if you’re buying it online, so don’t. Go local—bee stuff is something you can buy locally almost anywhere in the world. I bought mine directly from the apiary owner at a great little farmers market in southern Manitoba. It’s very beautiful beeswax—dark, honey-scented, and in two giant bricks. The beekeeper couldn’t believe I wanted both of them—I think they were about 2kg together. Now that’s what I call a souvenir.
Making the bars is simple enough—melt and pour. That’s it. Once they’ve cooled, you’re done. Brilliant!
Perfect Body Butter Bars
Combine the three ingredients together in a small saucepan and melt over medium heat. Pour into small moulds (I like 1/4 or 1/3 cup measuring cups) and let set. You should be able to just tap them out of the mould when they’ve set as the edges of the bar will pull away from the side of the mould. If not, a quick dip of the mould in some hot water should have them out in a jiffy.
As with all recipes where I make a big deal about the individual ingredients (and especially since there are only three), for the love of all things successful and wonderful, do not make any substitutions in this recipe.