Chocolate candles

Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Candle

IngredientsPreparation

Place an oblong of plastic (7 cm wide, 20 cm long) on to a board, attaché two piece of cellotape to one of the long sides. Spread a thin layer of tempered white chocolate on to the plastic. As soon as it becomes touch dry roll the plastic into a tube and use the cellotape to seal. Allow to set and then place into the fridge for 20min. Carefully release the plastic from the tube. Pipe a base for the candle out of tempered white chocolate and then place the tube on top. Allow to set. Pipe tempered white chocolate around the top edge of the candle to look like dripping wax. Store the candles in an airtight container, in a cool dark place.

Flame

Using yellow and red cocoa butter, brush flames on to a plastic sheet. Place tempered white chocolate on to the back. When it is touch dry cut out flame shapes. Place another tray on top of the chocolate and then allow to set. To serve, fill with flavored cream or mousse.