7 g beeswax granules (or grated beeswax if using a block)15g cocoa butter
45ml sweet almond oil
35ml distilled water or orange flower water
5 drops neroli essential oil
Put the beeswax, cocoa butter and sweet almond oil into a heatproof bowl placed over a pan of simmering water. Warm the distilled water in another bowl placed over another pan of simmering water. Stir the beeswax, cocoa butter and oil mixture continuously until the beeswax has completely dissolved. Remove the bowl from the heat and slowly add the warmed distilled water, a teaspoonful at a time, while beating with a rotary whisk or electric mixer set at the lowest speed. Keep beating until the cream begins to cool and thicken, then stir in the essential oil.
As these creams contain water, they are vulnerable to developing mould. However, they will usually keep for two or three months if stored in a refrigerator or cool larder. To ensure maximum shelf-life, avoid dipping your fingers in the cream; use a teaspoon or cosmetic spatula instead.
