A trio of wonderfully, emollient bath truffles.
In three large bowls, combine your dry ingredients for each different truffle batch. Sift your baking soda and citric acid if they have any clumps.
Melt your cocoa butter and in three separate small bowls measure and combine your wet ingredients for each batch EXCEPT for the witch hazel and red dye for the strawberry truffle. These ingredients will be added later.
In a stand-up mixer, add your chocolate truffle dry ingredients. Using the paddle attachment, begin mixing your dry ingredients on a medium speed. With the mixer still going, slowly add in your wet ingredients for the chocolate truffle. Mix well.
Lay out a piece of parchment paper on a tray or baking sheet. Use an ice cream scooper to scoop out six truffles from your mix. Watch the video in the blog post if you aren't sure how this is done.
Wipe the mixing bowl and paddle clean and add the dry vanilla truffle batch ingredients. Repeat the previous steps for combining wet and dry ingredients for the vanilla batch and scoop them out as well. Then wipe your bowl and paddle clean once more.
In a small paper cup, combine your witch hazel and the smallest dash of red 40 dye. Mix them together well. Add a 1/2 tsp of your colorant mixture to your wet ingredients for the strawberry truffle batch.
Place your strawberry truffle dry ingredients in the mixing bowl and repeat the previous instructions for combining your wet and dry ingredients. Scoop the strawberry truffles out onto your tray.
Store your truffles in a cool, dry place and allow them to harden overnight.
In this recipe, you'll want to use a stand-up mixer. I have tried making these by hand and with a hand-held mixer and neither has given the same result in texture.