I love my chocolate bath scrub. Love it. Between that and the whipped chocolate soap I get from Etsy, I have the best smelling showers ever…and super-soft skin. Which is important to me, especially in the freezing and drying air of winter. However, the days are getting a bit longer, a bit bright and a bit more Dear-God-Is-That-Spring-I-See-Before-Me? and so, having reached the end of my current batch of chocolate scrub, I figured I would make something a little different, a little lighter perhaps.
I like making my own bath scrubs for a few reasons. One, way cheaper. Two, super easy–I can use stuff I already have in the pantry anyway and all I have to do is mix it together. Three, I can control and pronounce the name of every ingredient in it. I like to have very soft, healthy skin. I am very skin-oriented and dedicated to the idea that the best way to improve and maintain your skin’s quality comes down to what you put in your body and what you put on it. Don’t believe me? I even have a free e-pamphlet stating as much with a bunch of different DIY food-based concoctions (see the Foodie Skin Care page). Continue reading
Chocolate is truly the food of the gods. You can eat it plain or with nuts, in cookies and cakes, drizzled over scones, and melted with whipped cream on top. You can also rub it on your skin, for various reasons (hey, whatever you do as a consenting adult in your own time is none of my business), and one of those reasons might be skin exfoliating.
It’s no secret that I happen to love the benefits that good food gives you from the inside and the outside. I mean, this blog even has a whole page of foodie skin care tips utilizing home made concoctions of various foodstuffs. Well here is one more: a chocolate body scrub.
When I found this recipe on Betty Confidential, I was pretty excited (I mean, it’s chocolate!) and I also thought it would be nice to make some up as gifts for the rapidly approaching holiday season (they are playing Christmas music already, did you know that?!). It was also an interesting recipe because it called for an ingredient that I knew about but never had much cause to actually experiment with: chocolate nibs. These little bites are the center of the cacao bean and the epitome of chocolate; the outer shell is removed and the nibs are roasted. Continue reading