Last night I made my standard recipe with same ingredients, triple checked measurements without any alteration. Have been making this same standard blend for about 10 years with not a single incident.
My single variable last night was the addition of a different color of *Lab Color*. Was planning to make Mulberry but when I added the "Royal Blue for Olive Oil", it immediately turned a dark tan (picture the color of a cardboard box) in color. I've used the "Rio Rose for Olive Oil" with the same recipe and love the color. But the Royal Blue turned it brown. So instead of making brown mulberry, I switched to Dark Rich Chocolate for the fragrance to match the color. I blended, poured and wrapped it in blankets like I've done several hundred times to obtain a nice gel.
This morning, it feels like the bars are caked in grease and secreting oil. Nonetheless, I wiped them off as best I could with a towel and put them on the curing rack. They're still cardboard color and smell like chocolate.
My question is: What went wrong?? My only variable in a recipe and technique I've used hundreds of times was the lab color. It was diluted the same as the other lab colors I use and is the color its supposed to be when I poured some into a clear glass to check it last night.
Any ideas about the greasy feeling and the brown (instead of blue) coloring??
Thanks in advance.
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