I’m fairly certain that I tipped my hand regarding my love of beverage-inspired soaps with Latté, Gin & Tonic, and Chai Latté soaps. Surely we all knew hot chocolate soap was right around the corner. And how right we were. This lovely, dark bar looks downright edible, though it is sadly missing those teensy little marshmallows. It’s also the first of my 2013 Christmas soaps! Already? Yup.


The subtle scent comes from all over—high quality cocoa powder, vanilla flecks, cocoa absolute, and vanilla essential oil. The base is whole milk and coffee, lending a creamy, deeply nuanced base to the bar. Dark rhassoul and French Red clay boost the bar’s slip and cleansing power, while contributing to the final colour. I’ll forgive you if you want to eat the bars, but I wouldn’t recommend it.

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Hot Chocolate Soap

40% olive oil (pomace) (USA / Canada)
25% refined coconut oil (USA / Canada)
20% lard or beef tallow
10% avocado oil
5% castor oil (USA / Canada)

Superfat at 5 or 6%

Per 500g (1.1lbs) oils:

  • 2 tsp whole milk powder
  • 2 tsp instant coffee granules
  • 1 tbsp cocoa powder
  • 2 tsp vanilla flecks
  • 2 tsp rhassoul clay (or other brownish clay)
  • 2 tsp French red clay (or other ruddy reddish clay)
  • 5g cocoa absoloute
  • 10g vanilla 10-fold essential oil

Follow standard soap making procedure. Once you reach trace, add all the powders, clays, and essential oils. Pour into mould.

Let saponify for 24 hours, slice, and let age at least 3 weeks. Enjoy!

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