Edible Candles Offer a Unique Dining Experience for Restaurants
A South Florida entrepreneur has developed edible candles that melt into savory and sweet dipping sauces, aiming to enhance restaurant experiences and encourage connection at the dinner table.
South Florida entrepreneur Claudia Mosley has created edible candles designed to melt into warm dipping sauces and dessert spreads, transforming ordinary meals into interactive experiences. Mosley, founder of CeraViva, believes her handcrafted candles, available in both savory and sweet varieties, can become a unique offering for restaurant dining rooms.
Mosley, who immigrated to the United States from Colombia as a teenager, has invested over $20,000 to launch CeraViva. The business required obtaining state licenses, moving production to a commercial kitchen, and developing a patented formula to ensure the candles can withstand shipping and refrigeration. "The product is not really the candle," Mosley stated. "The candle is the vehicle. The product is the experience that you're giving your guests."
The candles are made with organic and premium ingredients. Savory options include chimichurri, shrimp scampi, and parmesan cream. Sweet varieties feature raspberry cream, apple pie, and Key lime pie flavors, with Mosley noting that her sweet candles contain no added sugar, offering a balanced sweetness.
Each candle is crafted with the intention of encouraging guests to put away their phones and engage with one another. Mosley envisions diners ordering an edible candle as an appetizer, allowing it to melt into a warm dipping sauce over 20 to 25 minutes while they converse.
Consumers can currently purchase the candles directly from the CeraViva website for $38. However, Mosley's primary objective is to introduce the edible candles to restaurant tables nationwide, believing that "every restaurant is looking for an experience."