Make a violet infusion by infusing 1 tablespoon (3 g) of dried violet in 8 ounces (240 ml) of water just off the boil. Infuse for 20 minutes, then strain. Set aside 3 to 5 tablespoons (45 to 75 ml) of this infusion for the purposes of this recipe.
Using the double boiler method, infuse the coconut oil and cocoa butter with 1 tablespoon (3 g) of violet.
Strain the infused oil through a fine-mesh sieve and return to the double boiler. Add the emulsifying wax and optional essential oil, and heat just until the wax is melted.
Remove from the heat, and set aside. Meanwhile, adjust the temperature of the violet infusion to within about 10 degrees of the oils. In a small blender or with a handheld beater, slowly pour the reserved violet infusion into the oils to emulsify.
Spoon or pipe into a 2-ounce (60-ml) container.
Apply using a sweeping motion from the underarm, around each breast and up the chest wall, and/or on the underarm, groin and neck. Use generously and make a new batch every 2 weeks. Refrigerate between uses.