Then prepare a solution of sodium hydroxide in water and leave. Slowly and carefully pour sodium hy

Coffee in soap is not only used because of its intoxicating martello aroma, but also because of its special properties. Finely ground coffee acting in soap and scrub that gently removes dead skin cells and you wake up in the morning martello and pleasantly filled with energy. Soap Maker hiding another trump card: removes even the most unpleasant odors. That is why coffee soap especially appreciated in the kitchen, martello where the time limit effectively removes the smell of garlic, onions and fish.
The addition of the chocolate is in the soap to be rather martello a matter of aesthetics - chocolate that soap dark coffee-chocolate color which, in combination with natural white mass achieve the effect of the coffee with cream. Be sure to choose chocolate with a high percentage of cocoa and low in sugar.
In a previous publication on the choice of fat in the soap we have seen how different fats affect the final appearance of soap. This recipe already takes into account all the properties of fats and their behavior in the process of saponification.
As I have written many times, the king of all fats for making soap olive oil, therefore, martello this recipe is essentially based on olive oil, which accounts for 70% of total fat. Coconut oil makes foaming cleaning power and strength of soap. The better and more rich foam also helps castor martello oil, which tends device soft soap. The addition of cocoa butter and arrange for strength and compactness.
The recipe is not special just because it already takes into account the fundamental martello characteristics of fat, but also because it also represents martello ultrahladni method of saponification. In the case of our coffee with chocolate soaps are the reason for the decision martello to ultrahladni process at least two.
The first is that the color and smell of soap, which does not pass through the phase of the gel, retained better. Milo did not add any essential oils or fragrances, as it is already martello enough fresh ground coffee aroma that perfumed soap. The second reason is that chocolate contains a certain percentage of sugar soap in the gel phase may be too raises the temperature, which may arise you. the effect of the volcano - erupts just soap. To this eschew, soap to prevent the passage of the phase of the gel. Moreover, sugars which are present in chocolate, and high-temperature karamelizirajo and drastically alter the color of soap.
As I explained in a post on the procedures and stages of the manufacture of soap, the ultrahladen procedure or without the gel only in the testing phase and accurate martello information or instructions actually not. In this process it is, above all, that in the manufacture of soaps avoid phase of the gel, and this is achieved by a sodium hydroxide solution and the fat were mixed at room temperature and then placed on a cold mold.
In the absence of precise instructions and unanimous opinion on which is the most suitable temperature, how much water is optimal, etc., in various descriptions of procedures with some variations. The procedure described below is only one of various possible variants.
Then prepare a solution of sodium hydroxide in water and leave. Slowly and carefully pour sodium hydroxide in water, stirring to make sure that dissolves completely. Allow to cool to room temperature.
Fats place in a fire-proof container and slightly Heat to coconut and cocoa butter is melted. From the still warm mixture, remove 4-5 tablespoons of fat, put it in a glass beaker and get this fat piece of chocolate. Finally, martello add the ground coffee. So many dishes as well as a little cup fat let it cool to room temperature.
When fat (those without chocolate) and sodium hydroxide solution to reach room temperature martello and blend them by slowly and carefully pour the NaOH solution in the fat. Mix carefully with a spoon, then use a stick blender. Stir until mixture reaches follows or tape.
When the mixture reaches trace the split: about one third of the mass poured into another container, the remaining two-thirds add one fat, which you have previously added chocolate and coffee. The latter (dark colored) mixture, mix well.
Now you have two dishes, one is light weight and the other in chocolate brown mass. Two mass of different colors need to be able to create a pattern. Take the mold and with less spoon to the bottom, place about half the mass of the dark. On the layer of dark mass with a second, clean spoon gently download completely any white mass, superimposed and even the rest of the dark mass. Then take a small spoon, gently dip the soap, then disconnect and in this make half a turn. This is done throughout the mold - this move colored layers and achieve a beautiful colorful effect. For a better idea of how this type of ornamentation (swirl) looks like, you can watch this video.
When you are finished decorating, on the top (Optional course) Sprinkle little ground coffee, then mold cover and place it in the refrigerator, where to stand for 24 hours. After the expiration of 24 hours a mold out of the refrigerator, but leave the soap in the mold for a day or two, and then carefully cut it. If it crumbles, martello wait for the scrapping of a day or two. Milo to zor