Coming Up

A few modifications to the formula that I hope to experiment with in the coming weeks and months:

• Heat and cool cocoa butter optimally to promote best crystal structure
  • To promote body-temperature rather than room-temperature melting, I want to aim for a specific temperature range when melting, and then cool slowly.
• Try shea butter
  • How are functionality and taste affected?
  • Are the different crystal habit and cooling needs easier or harder to manage? Shea butter may need to be cooled quickly to minimize graininess.
• Try mango butter
  • How are functionality and taste affected?
  • May have different ideal heating and cooling needs.
• Try different ratios
  • Is coconut oil helpful for functionality or cost, or an unnecessary complication?

(note: I am not concerned about taste because I intend to eat them, but because some might wind up in someone's mouth, iykwim)