Cocoa butter has many cosmetic uses, but is best known for its moisturising properties. It is one of nature's finest emollients, substances that seal in moisture and prevent drying of the skin. When combined with rose water and essential oils, you can create a moisturising cream that rivals any commercial product.
Cocoa butter, grated beeswax, rose water, vegetable glycerine, almond oil and jojoba oil are required ingredients for making cocoa butter face cream. Search for these at some craft and hobby stores or order them online. Essential oils are also necessary; purchase them at natural health stores. Choose an essential oil that compliments your skin type for the best results. Rose oil is good for sensitive skin, lavender oil for normal skin, geranium oil for dry skin, and frankincense for oily skin. Use a double boiler, small pan, wire whisk and a four-ounce lidded glass jar to prepare the cream.
Place one teaspoon of grated beeswax in the top of a double boiler and fill the bottom of the boiler about halfway full with water. Place the boiler on the stove over low heat and stir continuously until the beeswax is completely melted. Combine one half cup of rose water and one tablespoon of vegetable glycerine in a small pan. Place over low heat until warmed through, but do not bring to a simmer.
Once the beeswax is melted, add 1 ½ tablespoons of cocoa butter to the double boiler and stir constantly until it has melted. Add two tablespoons of almond oil and one tablespoon of jojoba oil, beating with a wire whisk steadily to incorporate all ingredients. Wait until the ingredients in both pans are thoroughly warmed, and then add the rose water mixture to the oils, a drop at a time. Beat constantly with the whisk as you mix the ingredients.
Remove the double boiler from the heat after all the rose water mixture has been added. Stir constantly until the cream has cooled. Add 35 to 40 drops of the essential oil of choice. You may use more than one essential oil, if desired, but do not exceed 40 drops total. Mix thoroughly, and then pour the cocoa butter face cream into the glass jar. Wait for the cream to cool to below room temperature, label the jar with the contents, and then store in a cool, dry place until ready to use.
Apply the cocoa butter face cream to the neck and face twice daily, just after washing and applying an astringent. Use upward, circular motions beginning with your neck and working your way up to the forehead. Wait at least one minute before putting on make-up to allow the skin to absorb the moisturiser. This cream will seal in the moisture already present in the skin and prevent the tissue from dehydrating.