Slowly melt the cacao butter on a double boiler (bain marie) or in a microwave. If you are using microwave melt the butter for 20 seconds at a time, stir and then put back in the microwave. Be careful not to burn it, as it’s quite a small amount of cocoa butter. Don’t take the cocoa butter to more then melting temperature (about 35C) otherwise the mixture might become gritty later on.

When the cocoa butter is completely melted, remove it from heat or microwave and stir in the rest of the ingredients (but leave out any essential oils at this point).

Leave the bowl in a room temperature to rest and allow the mixture to partially harden, but still soft when you try to scoop the mixture out. This can take up to 1-2 hrs and depends on how cold your room is. The mixture needs to be completely cold and partially set, otherwise, it won’t whip very easily.

Whip the mixture either by hand or use handheld whisk. Beat the mixture until fluffy, which will take a few minutes, depending on how quick you are.

Add any essential oils and give it the final whisk.

Scoop into suitable containers with lids and keep in room temperature, but below 23 C (otherwise the butter might melt)

Use straight away or within a month