In this day and age, there is a wide variety of great skincare treatments available to us, making it quite daunting to determine the most suitable treatment for your skin condition or skin type. The two most popular skincare treatments used today are chemical peels and clinical facials. Yuvati Shah, owner of Spa Royale at the Royal Palm Hotel gives us the basic breakdown of the difference between the two.

What is a chemical peel?

Chemical peels are cosmetic, skin resurfacing treatments that can be used to improve the appearance and feel of the skin. They can be used to reduce pigmentation, mild scars, freckles and age spots. Chemical peels can also slightly tighten up the skin in order to minimize wrinkles and reduce fine lines around the mouth and under the eyes. However, the peel will not remove severe wrinkles as the peel is designed to remove the top layer of skin and only has minor skin firming effects.

Top three recommended chemical peels:

• The glycolic peel has the smallest molecular size and penetrates the deepest. It’s great for the exfoliation and rejuvenation of aging skin. Glycolic peels come in different strengths, depending on the results you’re looking for.
• Derived from milk, the lactic peel is ideal for skin that’s dry or sensitive to active ingredients like retinol. If you’re concerned about having an adverse reaction, the lactic peel is easier on the skin.
• The beta peel is used to treat acne in both younger and older patients. It uses salicylic acid to exfoliate the skin, help with oil control, and target the bacteria that causes acne.

Recovery time after a chemical peel depends on what kind of peel was done and how deep it was. With all types of peels, proper care of the skin after the peel is very important to speed healing, help results last longer, prevent infection, and avoid colour changes in the treated area caused by sun exposure. Proper skin care after a peel is very similar to the care used to prepare for a peel and typically involves cleansing the skin frequently; moisturizing the skin daily and avoiding any sun exposure until peeling has stopped. After the peeling has stopped, sunscreen should be used every day as new skin is more susceptible to sun damage.

What is a facial?

Facials are topical skincare treatments that can be used to clean pores, remove blackheads/whiteheads, exfoliate and remove bacteria as well as remove dirt and dead skin cells. Getting into the routine of clinical facial treatments will reduce toxins, dirt and grease found in your skin, which will reduce the chances of acne and uneven skin tone. Clinical facials are also great for increasing the blood circulation in your face, helping you look younger for longer.

Looking for something a little more fancy than the usual Easter egg feast this Easter, then try your hand at this easy chef-inspired Chocolate Fondant recipe from Royal Palm Executive Chef, Guy Gorrie. Your waistline may not be a fan, but your taste buds certainly will!

Ingredients

• 50g melted butter, for brushing
• cocoa powder, for dusting
• 200g good-quality dark chocolate, chopped into small pieces
• 200g butter, in small pieces
• 200g golden caster sugar
• 4 eggs and 4 yolks
• 200g plain flour

Method

1. First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould.
2. Place the mould in the fridge or freezer.
3. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
4. Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together.
5. Remove the bowl from the heat and stir until smooth.
6. Leave to cool for about 10 mins.
7. In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want.
8. Sift 200g plain flour into the eggs, then beat together.
9. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
10. Tip the fondant batter into a jug, then evenly divide between the moulds.
11. The fondants can now be frozen for up to a month and cooked from frozen.
12. Chill for at least 20 mins or up to the night before.
13. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
14. Heat oven to 200C/fan 180C/gas 6.
15. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
16. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

When plating, add some whipped cream or some strawberries to spruce up the dish. Just a warning though, once you’ve had a mouthful of this decadent Easter treat, you may not want to share the rest with your guests.