• 15 ml of filtered calendula macerate
• 15 ml of cocoa butter (To make measuring by volume easier, we suggest chopping your cocoa butter. Be sure to pack it well into the measuring spoon!)
• 7.5 ml of sunflower wax
• 8 drops of essential oil blend
• a pot
• a mixing bowl or Pyrex/ceramic bowl
• a silicone rubber spatula

1. In a double boiler, melt the cocoa butter and wax in the oil macerate.

2. Once melted, remove from heat.

3. Wipe the bottom of the bowl well to remove water or steam.

4. Pour the lip balm into the two 15 ml metal containers. Add 4 drops of the essential oil blend to each container.

5. Let set at room temperature until the surface has solidified, then let set completely in the refrigerator for 20 minutes without the lids. Remove from the fridge.

6. Apply the “Chocolatey Lip Balm” labels and write the date made.

We trust you on this one, haha!