Thursday, May 19, 2011

♥ what the bleeeeeep-bleeeeeep ♥

so i've been in love with the australian masterchef and have been pretty much as hooked to that show as a person can be BUT last night my lil obsession reached a skyrocketing high with this increadibly edible candle made by super chef heston blumenthal - i couldn't resist! i just had to go and find the recipe, sure i was in for a lil surprize as soon as i read the "how to", but what the hell, i'm always up for a challenge with such a oh so very yummy ending!

i haven't yet made this baby, but i'm def planning to do so - in the meantime though - i just had to post the recipe. i just kknow it will become one of my fav's, so i might as well blog about it already! teehee :)

the recipe's in ounces, so just incase there's not enough work involved already, go ahead and start converting!

what you'll need and special equipment needed:
32 ounces white chocolate, tempered
powdered food colors
8 ounces cocoa butter, melted
8 ounces bittersweet chocolate, tempered
candle molds (each mold has 3 parts - 2 candles pieces and a base)
rubber stamps

what you'll do...

1. Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, set it aside and let it harden. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like.

2. For the homemade transfer sheets: Place the powdered food colors in small bowls. I used orange, green and blue. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Pour a little of the colored cocoa butter onto a clean dishtowel. This will serve as a blotter or ink pad for the color. Place the sheet of acetate on the work surface. Press the rubber stamp into the blotter and then press onto the acetate sheet. Continue using this same process to create as many colors and stamps as you like. Be sure to clean the rubber stamp between colors. If you need to reheat the cocoa butter, use a hair dryer or heat gun.

3. 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. Break the cooled colored chocolate into interesting free-form shapes.

4. Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes. This will be the place card for the candle.

5. To stick the candle halves together: Invert a flat baking sheet over a pan of hot water. Press one half of the candle against the warm surface. When the chocolate begins to melt, press the other half of the candle into place. Press the candle bottom onto the warm pan. Center the melted candle bottom on the base. Allow it to set until hardened.

6. Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate. The chocolate should be tapered at one end to resemble the flame. Allow it to set, then remove from the acetate. Press the bottom of the flame onto the warm baking sheet. Then adhere it to the top of the candle.

7. Place some powdered red food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a paintbrush to paint the flame with the color.

8. Place a small amount of white chocolate in a cornet. Pipe white chocolate at the top of the candle until it runs down the side. This resembles the melted wax of a real candle. Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes.

9. Use more tempered white chocolate to glue the nameplate to the base of the candle.


  1. where can i get the mould from ? i have tried everywhere

  2. "Anonymous," I would simply make a small cake the shape of the candle, cover in white buttercream, preferably Italian buttercream because it is the most stable and chill for around 30 min. Make some white chocolate ganache, which may be colored with dyed cocoa butters, and pour over the cake. Let set for a bit, then pour a little bit over the top again in order to get the drips down, like on a candle.