In a small heat-safe container, add 6 ounces of shea butter and 4.5 ounces of cocoa butter. Place the container in the microwave and melt the butters using 30-60 bursts. Be careful when removing it from the microwave, as it may be very hot.

Add 0.6 ounces of Coconut Citrus Sorbet Fragrance Oil, 0.5 ounces of polysorbate 80, and 1.5 ounces of glycerin. Use a spoon to thoroughly incorporate. Set aside.

Place a fine mesh sifter over a large container. Push 25 ounces of baking soda, 7 ounces of citric acid, 2.5 ounces of cream of tartar, and 1 teaspoon of Fine Silver Rainbow EcoGlitter through the sifter into the container. Mix with a whisk. Very carefully, add 13 ounces of SLSA to the large container (do not put it through the sifter). Add it last, because SLSA goes airborne easily and can be irritating. You can use a mask if you like. Slowly mix together the dry ingredients using a whisk.

When the liquid ingredients are about 180° F, add about 1/3 to the melted butter mixture. Because the liquid is hot, use gloved hands to mix.

Continue adding the liquid ingredients to the dry and mix together until fully incorporated. The warmer the dough, the softer it will be. We found a dough temperature of about 85-100° F is a great moldable texture. If it's cooler, place the entire mixture into the microwave for 10-20 seconds to warm it.

You will have about 60 ounces. Split the batch into 7 equal containers - each one should have about 8.5 ounces. We recommend weighing all the containers to make sure you have an equal amount.

To each container, add the following amounts of mica. Use your hands to mix in the mica thoroughly until there are no streaks of color. You may want to change gloves when moving from warm to cool colors.

• Red/Pink: 1/8 tsp. Raspberry Mica
• Orange: 1/4 tsp. Racing Stripe Orange Mica
• Yellow: 1/4 tsp. Buttercup Mica
• Green: 1/8 tsp. Kermit Green Mica
• Blue: 1/8 tsp. Caribbean Blue Mica
• Purple: 1/4 tsp. Queen’s Purple Mica
• White: No colorant

Clean off your counter. Place a sheet of parchment or wax paper down and sprinkle on a light layer of baking soda to prevent sticking. Working with the red/pink dough first, begin to form a long, flat dough shape. Place it on your work surface.

Continue making long, flat log shapes with the orange, yellow, green, blue, and purple colors. Place each color on top of the last, and use your hands to gently press the colors together and form an even shape. Finally, place the uncolored portion on top of the purple.

Use your hands to press the colors together into one log. It should be about 12″. 

If you’d like the colors to have a little more movement, very carefully twist the log. While twisting, be sure to press the log together to avoid large cracks or tears.

Carefully remove the log from the liner and use a sharp knife to cut it into bars. Do so very gently, as the bottom can crumble. If this happens, use your hands to reshape the bars. Rolling the log after each cut helps maintain a more even circular shape.

Very carefully place each bar face down on the parchment or freezer paper. Use your hands to reform any bars if needed. It takes about 3-4 hours for the bars to harden, depending on your room temperature. It can be hard to wait, but be patient!

Once you’re ready to use the bath truffles, place them in the tub for a slow fizzing reaction with a small amount of foamy bubbles. If you want to activate more bubbles, hold the bar directly under the running bath faucet while breaking off small amounts of the bar.