Chocolate Candle

Callebaut

Callebaut

Standard Supplier 14th October 2016

Chocolate Candle

Chocolate Candle recipe from Callebaut

Ingredients

  • White chocolate candle
  • Callebaut W2 white chocolate –tempered
  • Plastic acetate cut into oblongs 7cm wide –10cm long
  • Cellotape
  • Flame
  • ⁣Plastic acetate
  • Yellow coloured cocoa butter
  • Red coloured cocoa butter

Method

For the white chocolate candle:
⁣· Place the oblong of plastic 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.
For the flame:

· Using the 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

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