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The Silky Cool Hand and Body Mask in Chocolate is a high-performance technical treatment developed for the comprehensive care of the skin. This specialized mask is engineered to deliver a concentrated dose of moisture and skin-refining agents, making it an essential component of a professional spa regimen. By utilizing the decadent essence of chocolate, it offers a therapeutic experience that relaxes the senses while actively working to restore the skin's natural radiance.

Key Features

  • Chocolate Infusion: Features a rich chocolate profile that provides antioxidant benefits and a soothing, indulgent aroma.
  • Dual-Action Therapy: Specifically calibrated for high-performance use on both the hands and the body, targeting areas of dryness and fatigue.
  • Professional Spa Standard: Developed to meet technical salon requirements, ensuring deep penetration and superior skin-softening results.
  • Intensive Conditioning: Acts as a powerful moisture wrap that helps to seal in hydration and improve skin elasticity.
  • Targeted Volume: The 250ml format is designed for precise application, making it ideal for therapeutic hand treatments or localized body masking.

How to Use

  • Apply a generous, even layer of the Chocolate Hand and Body Mask to clean, dry skin.
  • Massage gently to ensure the mask is in full contact with the targeted area.
  • Allow the treatment to remain on the skin for 10–15 minutes to allow for maximum nutrient absorption.
  • Rinse thoroughly with lukewarm water or remove with a warm, damp spa towel.
  • For the ultimate finish, follow with a professional body lotion or the Silky Cool Foot Cream for complete extremity care.

Safety & Storage

  • External Use Only: Avoid contact with the face and eyes; if contact occurs, rinse immediately with clean water.
  • Skin Compatibility: Perform a small patch test before full application to ensure compatibility with your skin type.
  • Storage: Store in a cool, dry place away from direct sunlight; ensure the lid is tightly sealed to preserve the integrity of the chocolate actives.
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