ResolvableOwl
Notorious Lyear
Sooo … I'm wondering for a good way to get subtle dark (brownish) specks into CP soap in a controlled way. Doesn't seem difficult, because so many soapers have got them, and usually want to get rid of them . Not me this time. But I'm kind of negative-creative at the moment, and seem to only come up with ideas that I expect won't work at all.
I'm searching for a halfways reliable way to get a fine speckled texture into CP batter. Like a sandstone look. The additive shouldn't impede fluidity (not interfere with swirls), but be just a “colour texture”. Not scratchy if possible.
(Background: I'm eventually about to get my hands dirty with a OPW-style wood grain soap. But FWIW, all recipes I've seen so far disappoint me somewhat, due to smooth batter colour. IMHO that doesn't quite match the speckled look of real wood.)
Things I've considered and/or tried before, but didn't convince me:
I'm searching for a halfways reliable way to get a fine speckled texture into CP batter. Like a sandstone look. The additive shouldn't impede fluidity (not interfere with swirls), but be just a “colour texture”. Not scratchy if possible.
(Background: I'm eventually about to get my hands dirty with a OPW-style wood grain soap. But FWIW, all recipes I've seen so far disappoint me somewhat, due to smooth batter colour. IMHO that doesn't quite match the speckled look of real wood.)
Things I've considered and/or tried before, but didn't convince me:
- Coffee grounds. I have used those, and while they look okay, they're really scratchy and qualify as “heavy-duty exfoliants” more than I'd like them to. What about other botanicals (like black tea, or the calendula and mint that @Mobjack Bay did not so long ago?)
- Dark soap confetti: too coarse (and sometimes bleeding). Maybe grate & dry a dark soap, and then grind it with mortar/pestle into a powder?
- Poppy seeds: too coarse, scratchy
- Sand, soil, compost
- Deliberately badly dispersed/clumpy colourants (mica, clay, cocoa powder, pigments, turmeric) – unsure if they wouldn't disperse “too well” after all (late batter stirring, swirling), and become solid (rather than spotted) colourants. Also: reproducibility.
- Grated bar/baking chocolate: melting point too close to batter temperature (must avoid gel/CPOP out of question)