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Pour the water, aloe vera, and glycerine into a heat-proof container. Give it a good stir to help the glycerine and aloe vera dissolve into the water.
In a separate heat-proof container, place the cocoa butter, emulsifying wax, sweet almond oil, and avocado oil.
Make up a bain-marie by adding a few inches of water into a sauce pan, and bring it up to a light simmer. When the water is just simmering, sit both the water and oil containers into the water.
Leave the containers in the simmering water until the oils have melted and the water has heated through. This will usually take around 20 mins.
Once the oils have fully melted, remove both containers from the water. Pour the container holding the water, aloe vera, and glycerine into the container with the oils.
Stir the cream in intervals, stirring for two minutes then leaving to stand for one. Continue with the intervals until the cream has thickened and cooled below 104f (40c). If at any point it looks like the cream is starting to separate, vigorous stirring should bring it back together.
When the cream is below 104f (40c) it's time to stir in the vitamin E and preservative
Add the essential oils and stir well to make sure they are fully disbursed within the cream.
Your cream should now be ready to pop into a bottle or container. I find it easier to get it into the bottle whilst it's still warmish, as well as using a funnel. I then leave the lid off until the cream has completely cooled. After putting the lid on, just for good measure, I give the cream a shake.
Although the cream can be used immediately, I prefer to leave it for a couple of weeks before using it, this gives the essential oils time to blend together and mature.