For the full written instructions, information on substitutions, information on scaling, shelf life, and links to all the ingredients and all the equipment I used, visit https://www.humblebeeandme.com/chocol...
FORMULA
Heated phase
15g | 15% Cocoa butter
4g | 4% Liquid oil (jojoba, apricot kernel, sweet almond, etc.)
40g | 40% Baking soda
10g | 10% Citric acid
10g | 10% Cream of Tartar
20g | 20% Sodium Lauryl Sulfoacetate (SLSa)
0.2g | 0.2% brown/copper/bronze mica
Cool down phase
0.8g | 0.8% Fragrance (I used Chocolate Ganache from Brambleberry)
To decorate
Chocolate-y mica, pre-dispersed in 99% isopropyl alcohol
White bursting beads
Cocoa butter popping crystals
To learn more about the ingredients I've used (including why they're used, substitutions, shelf life, and more) please check out the Humblebee & Me Encyclopedia at https://www.humblebeeandme.com/diy-en...
Background music composed by Chris: / @acousticmotorcycle (THANK YOU!!!)
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