Caramel Bath Melt Recipe

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Ingredients:
Raw, Unrefined Cocoa Butter: 360g 
Grapeseed Oil: 120g 
Olivem1000: 20g
Unrefined Ucuuba Butter: 60g

Instructions:
1. Place the cocoa butter in a heatproof bowl and gently melt it over a double boiler until fully liquid.
2. Stir in the carrier oil once the cocoa butter has melted completely.
3. Add the Olivem 1000 to the melted mixture.
4. Heat to at least 70°C (158°F) to ensure the Olivem1000 fully dissolves and incorporates evenly.
5. Remove from the heat and allow the mixture to cool to around 40°C (104°F) to avoid crystallisation and prepare for pouring.
6. Pour the mixture into your silicone moulds, ensuring they are clean and dry.
7. Let the bath melts harden completely at room temperature or in the fridge. Once solid, pop them out of the moulds and store in a cool, dry place.

Caramel Drizzle 
1. Gently melt the Ucuuba butter, stirring occasionally until fully liquid.
2. Once melted, carefully pour the butter into a piping bag or a small heatproof squeeze bottle.
3. Allow the butter to cool slightly, just enough so it’s no longer too runny but still fluid and pourable. It should have a thicker, syrup-like consistency. 
4. When ready, drizzle over the surface of your bath melts. Leave the melts undisturbed to allow it to set naturally as it cools and hardens.

If you're using a chocolate bar mould like me, one square is enough for the whole bath! Just pop it in while you're running the water and let it melt into buttery goodness.