Bubble Bars

Bubble Bars

Go easy on the colour - it will be MUCH darker when moistened with the Liquid Ingredients

Instructions are given for Melting ingredients in a Microwave, but a Bain Marie or double boiler is also suitable.

These Truffles are quite moisturising because they contain a superfatting surfactant that I just love, Glyceryl Cocoate and also Cocoa Butter. This formulation makes a firm, but softer Bubble Bar than the Bubbling Marshmallows (below). This is due to the Glycerine and the Glyceryl Cocoate. This is still quite a firm recipe, that can be pressed into moulds because although firm, when freshly made they are pliable. They are best left a few days to "settle" after making them. This recipe is in cups to make it easy to measure, as I know some people don't like the restrictions of exact weight measurements (although you'll need to keep within the quanitites).

Part A (Dry Ingredients)

2 cups Bicarbonate of Soda
1/2 cup Cornflour (from the Kitchen Pantry)
3/4 cup Citric Acid
1 Cup SLSA
A Smidge (about 1/8 - 1/16 teaspoon)Water Soluble Colour

Part B (Liquid Ingredients)

1 1/2 Tablespoons Glyceryl Cocoate
1/2 - 1 Tablespoon Glycerine
1 Tablespoon (20mls) Essential Oils or Fragrant Oil

Part C

2 tablespoons (about 30g) Cocoa Butter Melted

Method

1. Grease the mould
2. Sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
3. Combine Part B ingredients in a Jug or Glass (Essential Oils/Fragrances should not be measured into plastic
4. Melt the Cocoa Butter in its own container and set aside
5. Pour Part B (liquid ingredients) into Part A (Dry Ingredients) and mix well until they resemble fine breadcrumbs
6. If you work too slowly, you might activate the mixture and it will start to look like marshmallow
7. Now pour in the Cocoa Butter
8. Place moulds into the freezer for 10 minutes to set them quickly
9. Unmould the bars, easing carefully from the moulds

I used Water Soluble Orange Colour and remember this will look very pale in colour until you add the liquids to the mixture! I scented these with Mango Mango! Fragrant Oil

I was going to roll these in Dessicated Coconut from the Pantry but found I had none left, you could also use 100's and 1000's.

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap. Enjoy!

We recommend you store the Bubble Bars in an airtight jar to keep them fresh for ages, or wrap if you are giving them as gifts.

These are a little lighter and more like a Bubble Bomb as they don't have the Cocoa Butter in them. Instead of the Glyceryl Cocoate, I use Coco Betaine for good Flash Foam and assist the bubbling. It also moistens the mixture along with the Glycerine to make the mixture more malleable. If you live in a very humid climate, you may wish to cut back the Coco Betaine and/or the Glycerine. These are quite crumbly when you press them into the mould - I find the plain profile of the Hearts Mould best for these. This recipe makes about 600g (6 or 7 Hearts).

Part A (Dry Ingredients)

290g Bicarbonate of Soda (48%)
57g Citric Acid (9.5%)
192g SLSA (32%)
A Smidge (about 1/8 - 1/16 teaspoon) Water Soluble Colour

Part B (Liquid Ingredients)

24g Coco Betaine (4%)
27g Glycerine (4.5%)
12g (about 1/2 Tablespoon) Essential Oils or Fragrant Oil (2%)

Method

1. Sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
2. Combine Part B ingredients in a Jug or Glass (Essential Oils/Fragrances should not be measured into plastic
3. Pour Part B (liquid ingredients) into Part A (Dry Ingredients) and mix well until they resemble fine breadcrumbs
4. If you work too slowly, you might activate the mixture and it will start to look like marshmallow
5. Spoon into the Mould and pack in VERY FIRMLY, topping up with more mixture as required
6. Place moulds into the freezer for 10 minutes to set them quickly
7. Slide a plastic spatula around the edge of the Mould and then unmould the bars, easing carefully from the mould

To make two colours, divide the mixture and only colour one half. Then spoon half and half into each cavity of the mould. I used WAY TOO MUCH Water Soluble Pink Colour !! and scented these with Summer Fling Fragrant Oil

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap. Enjoy!

We recommend you store the Bubble Bars in an airtight jar to keep them fresh for ages, or wrap if you are giving them as gifts.

These are one of the first bars we tried making, and Jools has generously allowed us to publish her recipe. This formulation makes a very hard bar due to the high percentage of Cocoa Butter. They are called "Marshmallow" as they look like mallows as they swell a little before you pop them into the freezer! I prefer to use Fragrance Oils but Essential Oils work wonderfully well too! Makes 200g of mixture. Use either single cavity Moulds or a single larger "cake" mould and cut immediately when set.

Part A (Dry Ingredients)

60g Bicarbonate of Soda (30%)
20g Citric Acid (10%)
60g SLSA (30%)
A Smidge Water Soluble Colour

Part B (Liquid Ingredients)

20g Polysorbate 20 (10%)
Up to 4g (1 teaspoon) Essential Oils or Fragrant Oil (approximately 2%)

Part C

36g Cocoa Butter (18%) Melted

Method

1. Grease the mould
2. Sift Part A ingredients into a mixing bowl taking care to avoid inhaling dust
3. Combine Part B ingredients in a Jug or Glass (Essential Oils/Fragrances should not be measured into plastic
4. Melt the Cocoa Butter in its own container and set aside
5. Pour Part B (liquid ingredients) into Part A (Dry Ingredients) and mix well until they resemble fine breadcrumbs
6. If you work too slowly, you might activate the mixture and it will start to look like marshmallow
7. Now you'll need to work fast - otherwise the mixture will start to set. Pour in the Cocoa Butter and mix well
8. Press firmly into the mould/s, then place mould/s into the freezer for 10 minutes to set them quickly
9. Unmould, easing carefully from the mould/s

To use: Break off 1/3 or 1/2 of a bar (approximately 1 tablespoon) and crumble under a running tap. Enjoy!

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