In a small heat-safe container, add 5 ounces of shea butter, 5.5 ounces of cocoa butter, and 1 ounce of raspberry seed oil. Place the container in the microwave and melt using 30-60 bursts. Be careful when removing it from the microwave, as it may be very hot.

Add 0.5 ounces of Raspberry Jam Fragrance Oil, 1 ounce of polysorbate 80, and 1.5 ounces of liquid glycerin to the melted butters. Use a spoon to thoroughly incorporate. Set aside.

Place a fine mesh sifter over a large container. Press 25 ounces of baking soda, 7 ounces of citric acid, and 2.5 ounces of cream of tartar through the sifter into the bowl. Use a whisk to mix the ingredients together. Very carefully, add 13 ounces of SLSA to the large container (do not put it through the sifter). We recommend adding the SLSA very last because it’s extremely fine and it can become airborne very easily, which can cause irritation. You may want to wear a mask during this step to avoid breathing in any SLSA. Once everything’s added, slowly mix together the dry ingredients.

Add about 1/3 of the oil mixture to the dry ingredients. The oil is still hot, so put on gloves and use your hands to incorporate the liquid and powder ingredients together.

Continue adding the liquid ingredients in 1/3 increments to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be. We found a dough temperature of about 90° F is a nice, soft texture that still holds its shape.

You will have about 60 ounces of truffle mixture. Split the batch into two equal containers. To one container, add 1/2 teaspoon of poppy seeds and mix with your hands.

To the other container, add 1 teaspoon of Raspberry Mica. Mix until there are no streaks of color.

 Lay down a sheet of wax paper on the counter and sprinkle on a thin layer of baking soda. This prevents the bath truffles from sticking to the and and it also helps when you’re rolling the batch. Lay the pink mixture on the wax paper and begin forming it into a rectangle shape.

Place the white mixture on top and use your hands to spread it evenly onto the pink. Create a flat rectangle shape – about 14 inches long by about 7-8 inches wide.

 Use the wax paper to roll the bubble bars. The bars may stick to the paper slightly, but that’s okay. You can use your hands to smooth out the roll if necessary.

 Continue rolling and use your hands to help create a smooth, even log.

Once the dough is fully rolled, use your hands to shape the log. If you feel the log is a little skinny, you can push it from the ends. You can also use your hands to make it taller or shorter.

 Use a sharp non-serrated knife to cut the log into bars. If it’s extremely soft, it can be a little sticky and needs to be handled very carefully. You can wait for about 30 minutes for it to harden slightly or cut the bars very gently.

Once the bars are cut, place them gently on a piece of parchment paper or wax paper. Use your hands to give them a more uniform shape and smooth the edges. As the butters in the bath truffles cool, they become hard. It takes about 3-4 hours for the bars to firm, depending on your room temperature. It can be hard to wait, but be patient. To use, break up the a truffle under a running faucet and enjoy.