Terry’s Chocolate Oranges have been a Christmas constant to me for most of my life. The square little box filled with an orange foil-wrapped globe of orange-scented chocolate was usually found near the toe of my stocking, and was quickly rapped on a nearby hard surface and devoured, slice by chocolatey slice. This soap is my chocolatey tribute to Terry’s oranges and Christmas mornings.


I’ve made chocolatey soap before, relying on cocoa absolute for my chocolatey scent. I thought I’d try something different here, and work in some fragrant cocoa butter (USA / Canada) since cocoa absolute is fairly pricey, and didn’t prove all that effective.

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The orange scent comes from ever-reliable 5-fold orange essential oil. The 5-fold essential oils have been concentrated so they last longer in soap—they’re definitely the best choice for citrus scented soaps. You could also blend in a bit of litsea cubeba to anchor the scent. I’ve made the whole bar brown with some cocoa powder.

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These dark and fragrant bars make fantastic stocking stuffers. If you happen to have a spherical soap mould, they’d also make great mock Terry’s Chocolate Oranges, though you’d want to be sure to warn recipients not to whack ‘em and take a bite 😉

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Chocolate Orange Christmas Soap

40% olive oil (pomace) (USA / Canada)
28% cocoa butter (USA / Canada) (dark or light, but be sure it’s super fragrant)
25% refined coconut oil (USA / Canada)
7% castor oil (USA / Canada)

Per 500g (1.1lbs) of oils:

  • ½ tsp silk
  • 1 tsp sodium lactate (USA / Canada) (optional—it hardens the bars)
  • 15g | 0.53oz 5-fold orange essential oil
  • 1 tbsp clay—either white kaolin or your chocolatey-est coloured smooth clay
  • 4 tsp cocoa powder (or more to get the colour you want, it will become paler after saponification)

Calculate to a 5% superfat

Use SoapCalc to calculate your final amounts of oils, lye, and water based on the size of batch you want to make.

Follow my standard soap making instructions. Add the silk to the lye water, stirring to encourage it to dissolve. If using, add the sodium lactate (USA / Canada) to the lye water after it has cooled and stir to combine. If you’re using the sodium lactate (USA / Canada) I strongly encourage you let your fats and lye water come to room temperate before combining. I haven’t tried using the sodium lactate (USA / Canada) above room temperature, but I do notice a much, much faster trace than I would usually get at room temperature, and it’ll only get faster at higher temperatures.

Once your soap batter has reached trace, blend in the clay, essential oil, and cocoa powder. If you’re familiar with my All-in-One soap recipe (which tends to be the base of most of my soap recipes), you’ll find that this soap takes longer to reach trace, and longer to thicken up. Just be diligent with your stick blender (I have one from Braun that’s still going strong after five years), it’ll happen. Also, be sure you are using a stick blender to bust up and blend in all the clay and cocoa powder so you have a lovely, smooth final bar that’s free of dry clods of powder.

When your batter is relatively thick (think cake batter, not brownie batter), chocolate coloured, and orange scented, pour it into your prepared mould. Leave it to saponify for 24 hours before removing it from the mould, slicing (if required), and leaving it to age for at least 3–4 weeks.

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