Cleansing Chocolate Cannelé

Manufacturing procedure

1. Weigh all the ingredients of phase A in the main beaker. Heat at 90°C. Homogenize for 5 min.
2. Weigh the ingredients of phase B, add slowly to phase A and heat the mixture at 90°C.
3. Weigh all ingredients of phase C in the other beaker, heat up to 90°C. Homogenize the mixture.
4. Add phase C slowly to phase A+B. Mix with a spatula until completly homogenized.
5. Add one by one the ingredients of phase D. Heat the mix until 95°C until liquid.
6. Pour the mixture quickly into the mould and allow it to cool to room temperature so that the shape can be formed.

Comments

Properties
Waterless, brown and homogeneous solid in the shape of a cannelé.

Assessment
Efficient facial cleansing product with moisturizing properties. When applying the cleasing chocolate cannelé, the product emulsifies when added to water.

Ingredients
Jolee 7931 is a water-loving emollient and used as co-surfactant for cleansing.
Jolee 7750 The product is a silicone-like emollient that gives a velvet effect to the skin.
Radia 7747 is a solid emollient that brings consistency to the formulation. Radia 2248 is an excellent Oil-in-Water emulsifier.