After the Double Boiler did not melt Hershey’s Chocolate successfully, I got impatient. I put 1 Tablespoon of Hersheys, 1 Tablespoon of Jojoba Oil and 1 Tablespoon of Beeswax (pre-melted) into a microwave safe bowl.
I shoved the bowl into the microwave for 60 seconds. My haste was not rewarded.
The stinking lumpy mass of goo that ensued was disappointing. My house smelled of burnt chocolate. I was stymied but regrouped and tried again with shorter microwave bursts.
It was with much excitement that I tried the melt process a second time. I stared intently at the chocolate goo whirring around in the microwave, stopping the process to stir every 10 seconds.
After 1 minute and 20 seconds, the batch with the Hershey’s had melted but was not incorporating. I stirred with more vigor. It held together better.
I triumphantly pulled out my frozen knife from the freezer. I plunged the cooled implement into the piping hot mixture. The chocolate, waxes and oils instantly solidified on the frozen knife. The insta-cooled balm was easy to spread on my lips, tasted delicious and the proximity to sugar made me euphoric.
I carefully poured the balm into the clear twist up tubes. There was some cackling with glee and delight as the chocolate started to cool.
The cackling turned to dismay as the Hershey’s concoction started layering, with the heavier waxes dropping out and the milk solids rising to the surface.
1 part Jojoba
1 part (pre-melted) Beeswax
I used the generic Hershey’s but you are probably right – their Dark, newer sophisticated line, probably has less milk solids. But, if I were going to use their expensive dark chocolate, I’d probably just skip it and use the Bittersweet Baking Chocolate. Unless, of course, I wanted the marketing cachet of saying I was using Peruvian 89% pure, single sourced, organic, fair-trade certified, chocolate in my lip balm!
Carrie ~ Gigi says
Hi Anne-Marie~ Hoping you catch this question. When you used Hershey was it the milk chocolate, or dark, etc.? I would think if milk chocolate was used, it would make the milk solids rise to the surface. What do you think about using special dark chocolate?