Weigh and chop the cocoa butter into small pieces and heat over low heat, stirring constantly.
Remove from heat when there are a few small pieces still floating around. Continue to stir to melt. Cool in the refrigerator until thickened.
Weigh the soft butters and add to mixer bowl.
Mix until smooth and creamy.
Remove the cocoa butter from the refrigerator and add the jojoba oil to it.
Slowly, while beating, pour a thin stream of the melted cocoa butter and jojoba oil mixture into the creamed soft butters.
*Be sure the cocoa butter is no longer hot as you will not get the whipped result you are after.
Whip it until it has soft peaks. Add the tapioca or arrowroot and mix again to incorporate.
Spoon into jars or spoon into sandwich bags, cut the corner and squeeze into jars.
Recipe Notes
This does not contain water so it does not require a preservative, however, be mindful of this and discard if it becomes rancid, etc. You can store in the refrigerator for longer shelf life.