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