Chocolate Candle Place Settings
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
230 g
Cocoa Butter (melted)Directions:
1
Allow it to set, then remove from the acetate
2
Watch how to make this recipe
3
Special equipment: See source link for information: Candle molds (each mold has 3 parts - 2 candle pieces and a base) Rubber stamps Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate
4
Tap the mold on the counter to encourage the air bubbles to depart
5
When the mold is full, set it aside and let it harden
6
You can place the mold in the refrigerator for several minutes to help the chocolate to harden
7
Repeat with as many molds as you would like
8
For the homemade transfer sheets: Place the powdered food colors in small bowls
9
I used orange, green and blue
10
Add a few tablespoons of cocoa butter to the food color and stir until well combined
11
Pour a little of the colored cocoa butter onto a clean dishtowel
12
This will serve as a blotter or ink pad for the color
13
Place the sheet of acetate on the work surface
14
Press the rubber stamp into the blotter and then press onto the acetate sheet
15
Continue using this same process to create as many colors and stamps as you like
16
Be sure to clean the rubber stamp between colors
17
If you need to reheat the cocoa butter, use a hair dryer or heat gun
18
When the stamped transfer sheet has set, use an offset spatula to spread a 1/8-inch thick layer of white chocolate over the acetate sheet
19
Break the cooled colored chocolate into interesting free-form shapes
20
Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes
21
This will be the place card for the candle
22
To stick the candle halves together: Invert a flat baking sheet over a pan of hot water
23
Press one half of the candle against the warm surface
24
When the chocolate begins to melt, press the other half of the candle into place
25
Press the candle bottom onto the warm pan
26
Center the melted candle bottom on the base
27
Allow it to set until hardened
28
Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate
29
The chocolate should be tapered at one end to resemble the flame
30
Press the bottom of the flame onto the warm baking sheet
31
Then adhere it to the top of the candle
32
Place some powdered red food color in a small bowl
33
Add a few tablespoons of cocoa butter to the food color and stir until well combined
34
Use a paintbrush to paint the flame with the color
35
Place a small amount of white chocolate in a cornet
36
Pipe white chocolate at the top of the candle until it runs down the side
37
This resembles the melted wax of a real candle
38
Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes
39
Use more tempered white chocolate to glue the nameplate to the base of the candle