I didn't want to flood the entry thread with extra verbosity, so I'll share a bit of background to my design here.
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I kept my word!
The single one (pre-announced) exception that I bought after the initial challenge was the
rice vinegar, because, what sushi has no rice vinegar? Otherwise, I finally used up cupuaçu butter, infused olive oil, and ran dangerously low on HO sunflower oil, distilled water, and NaOH.
- Free of palm, oink, moo, baa, chemically modified oils, colourants and fragrances (except for the inherent colour/scent of functional ingredients).
- The core (salmon) is CP lollipop swirl, red colour with 15%ppo paprika kernel oil. Half of the amount would have been enough! But it was my first soap with it, as well as coconut milk and diatomaceous earth as a mild exfoliant (pure coincidence if it contributed to opacity/whiteness too). My initial plan was to combine green (vegetable) as a third colour into it (yerba mate extract), but as reported, the colour riced (no pun intended), so I kneaded it into soap dough and stuffed it besides the swirl bar.
- Of course, we need some rice for the mantle, enter triple rice (well in my case, double rice) HP soap with said rice vinegar added to the lye. Grated up and pressed onto the nori like you would make edible sushi, it was still a bit too compliant to offer good mechanical support during cutting.
- A propos nori, wrapped around is a sheet of soap dough made with a spirulina-infused olive oil I had lurking around for half a year. Perfect dirty olive-black colour, and authentic seaweed smell!
Batch sizes were 100 g oils for the core, 200 g for the rice (still a lot of the gratings left for future projects), and 100 g fir green soap dough (even more left).
Cutting up didn't fully go according to plan. As said, the rice bed was still quite soft, I originally wanted to cut the sausage into 7 slices, but I dared to cut barely 5 times. The core is pieced together from three film container pours (see photo), and of course I wanted to cut through the lollipop parts, not the glue in between (that was kneaded together from all the scaps, and the fourth, very unsightly pour).
ETA: A few words to the
decoration: The “wasabi” chocolate is not chocolate, but CP soap coloured with the same yerba mate extract as I planned to use for the swirl. Back then, two weeks ago, it moved so slowly that I ruined it at unmoulding, made soap dough from it, and pressed it into my tiny chocolate bar moulds. The tea isn't really camellia tea, but something
no less decadent. And what do you mean by “your vinegar bottle doesn't have a dispenser cap”?
Anyway, a fun challenge, but I'm largely through with that kind of vanity soaping for a while now
. See you again in a few weeks when it's time to watch the rice shreds fall apart at the sink
.