The Evolution of Vanilla Almond Milk...Soap

 

Happy Week-After-Thankgiving-Black-Friday-Madness! Did you get pepper-sprayed? Or did you trample somebody trying to snatch up one of the three big-screen TVs in stock at Wal-Mart? teehee...

I have a love/hate relationship with vanilla-based fragrances, and if you're a soapmaker, then you know where I'm coming from. No matter how intricate your design or swirl may be, it all goes to sh... in the end because it ends up turning brown. Not just brown, but a deep, dark, murky, "protein stain" brown that borders on dog turds.You could avoid all that by using a stabilizer, but that stuff stinks all to be damned, and I really don't like using unnecessary additives for the sake of vanity-unless I'm putting on make up of course!

So here is my latest creation. I actually made this soap about a month ago, and I need to list it.It's called Vanilla Almond Milk because I blended French vanilla, bourbon vanilla, and almond marzipan altogether to get this nose hair-singeing aroma. I always go a little heavy on the almond when you literally only need a drop-that stuff is very powerful! Check out how it looked when I first sliced it. The edges are dog turd-brown (okay, I need to stop saying that or no one will want to buy it!) and the middle is a light tan.

 

Within hours, if that long, after I sliced these, they ended up looking like this-deep, dark, and delicious!

Have I mentioned how absolutely delicioso these smell? Yes, they do! The almond has really mellowed out, and it's like this buttery fusion of vanilla pound cake with slivered almonds on top. Those shavings are my lame attempt at slivered "soap" almonds.The milk in these is goat's milk. I really like goat's milk in my soaps now. All the hype about it creating these creamy, luxurious bars of soap is so true! Now, to take better pics and list these babies. I'm excited for you to try them!