In a small heat-safe container, add 5 ounces of shea butter, 4 ounces of cocoa butter, and 1 ounce of watermelon oil. Place the container in the microwave and melt using 30-60 bursts. Be careful when removing it from the microwave, as it may be very hot.

Add 0.5 ounces of Watermelon Sugar Fragrance Oil, 1 ounce of polysorbate 80, and 1 ounce of liquid glycerin to the melted butters. Use a spoon to thoroughly incorporate. Set aside.

Place a fine mesh sifter over a large container. Press 25 ounces of baking soda, 10 ounces of citric acid, and 4 ounces of cream of tartar through the sifter into the bowl. Use a whisk to mix the ingredients together. Very carefully, add 15 ounces of SLSA to the large container (do not put it through the sifter). We recommend adding the SLSA very last because it’s extremely fine and becomes airborne very easily, which can cause irritation. You may want to wear a mask during this step to avoid breathing in any SLSA. 

Add about 1/3 of the oil mixture to the dry ingredients. The oil is still hot, so put on gloves and use your hands to incorporate the liquid and powder ingredients together.

Continue adding the liquid ingredients in 1/3 increments to the dry and mix together until fully incorporated. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be. We found a dough temperature of about 90° F is a nice, soft texture that still holds its shape.

You will have about 65 ounces of truffle mixture. Split the batch into three containers of the following amounts, and add the mica colors. Mix the colorants in using gloved hands or a stand mixer until there are no streaks of color.

• Container A (about 30 oz.): 1/4 tsp of Hot Pink Mica
• Container B (about 20 oz.): 1/4 tsp Kermit Green Mica
• Container C (about 15 oz.): No color

Lay down a sheet of wax paper on the counter and sprinkle on a thin layer of baking soda. This prevents the bath truffles from sticking. Lay the green mixture on the wax paper and begin forming it into a rectangle shape.

Place the white mixture on top and use your hands to spread it evenly onto the green. Finally, place the pink mixture on top of the white.

Use the wax paper to roll the bubble bars once, to bring together both layers of green on either side. Use your hands to smooth out the roll as necessary.

Continue rolling and use your hands to help create a smooth, even log. If you feel the log is a little skinny, you can push it together from the ends.

Use a non-serrated knife to cut the log into bars. Cut each bar in half to create two half-moon shapes. Use your hands to shape each bar into the watermelon shape you prefer.

Sprinkle poppy seeds onto each bar, and gently press them in to help them stick. 

As the butters in the bath truffles cool, they become hard. It takes about 3-4 hours for the bars to firm, depending on your room temperature. We recommend allowing the bars to fully harden overnight before handling.

To use, break up the a truffle under a running faucet and enjoy!