Thank you! I guess one of the nice things about this recipe is you can make a bunch of small batches and almost instantly compare them all.Dragging up old threads is always acceptable, unless of course you ask a question that's already answered in it 100 times.
This time, no, never heard that question before!
I have never tried egg yolk, not sure why I would want to really. It would take some pretty good tempering (with the CO I would imagine) but sure, why not. Try it and let us know! You should also try it without so you know what you are changing. That's just MHO though,
I will definitely report back - and I agree, keeping it simple to start is a good idea. I just picked up my stearic acid and KOH so I'll be doing some playing this weekend!