Brown Beer & Goat Milk CP

INSTRUCTIONS:

1. MISE EN PLACE OF ALL INGREDIENTS AND TOOLS
2. MELT SOLID FATS
3. ADD TO LIQUID FATS; LET COOL
4. REMOVE A BIT OF OILS FOR;
   1. Cocoa powder in ramekin (to add later to 3/4 of recipe)
   2. Titanium dioxide in a bowl large enough to hold 1/4 of the batter
5. SUBSTRACT 50G FROM LIQUID WEIGHT AND USE AS WATER TO MIX SODIUM LACTATE
6. MAKE LYE SOLUTION WITH FROZEN BEER AND GOAT MILK.
7. ONCE THE LYE MIXTURE IS READY, ADD IN THE SODIUM LACTATE
8. ENSURE TEMPS ARE AROUND 30 DEGREES C.
9. ADD LYE MIXTURE TO FATS/OILS AND EMULSIFY
10. BLEND UNTIL VERY LIGHT TRACE
11. ADD ESSENTIAL OILS
12. POUR OUT 1/4 OF MIXTURE TO BOWL CONTAINING TITANIUM DIOXIDE (750g)
13. ADD COCOA POWDER/OIL BLEND TO MAIN MIXTURE AND BLEND

INGREDIENTS: Saponified organic oils and butters (olive, coconut, sustainable palm, Shea, castor); sodium lactate; cocoa powder; essential oils (lemongrass, clary sage, true lavender, rosemary); titanium dioxide.
** Took out of wooden mold after 24 hours. Cut after 72. Took a long time to harden.