|
Romance
With Chocolate and Cherry... Candles!
By
Patti Smith
Design Artist
BioMax Candle Supply
www.biomax1.com
ALL
PICTURES AND REFERENCES ARE TO "NON-EDIBLE"
NOT-FOOD ITEMS
There are many 'key
words' which always seem to attract attention...
"CHOCOLATE"
is one for sure no matter the age or sex… so we must
prepare for Valentine's Day by including designs for
our Chocolate and Cherry Candles. The creative ideas
are simply endless, but we have narrowed ourselves to
three designs to feature this month. The totally authentic
look is what makes them so much fun to create, along
with the simply awesome scents. Your customers, friends
and family will add the ooooohs and ahhhhhhhs. Let's
get started…..
Chocolate
Truffles:
NON-EDIBLE
CANDLE
This candle is perfect
for the beginner and yet still fun for the experienced
candlemaker. We selected a candy-dish piece of glassware,
and filled it with brown** gel, scented with our new
Chocolate Truffles FO. We then allowed the candle to
almost completely set before we arranged our wax 'truffles'
to the top of the candle, just slightly embedded to
hold them in place.
This is almost TOO E*Z!!
And what a great look! Sit this on your coffee table
and just wait for the reactions.
~~~~~~~~~~~~~~~~~~~~~~~
* BTW browns can be real
sticklers for dying candles…but there are also many
'flavors' of chocolate browns.... whether deep dark
chocolate or lighter milk chocolate. Keep in mind that
if your browns tend to have greenish hues, you need
to add red. If your browns have the reddish hues… add
more green. Tiny, tiny amounts of black can deepen the
browns to richer darker tones; however, blacks are very
strong colors. So work in small batches for the greatest
success and less waste if you get a heavy hand.
Chocolate Mousse:
NON-EDIBLE
CANDLE
This candle will give
you a little more challenge, but is also a great learning
tool. Instead of clear brown gel, we want to get a frothy
'mousse' texture look from the gel. We started with
the same brown gel as used in the Chocolate Truffles
Candle, but we scented with Milk Chocolate FO for this
candle, since we desired just a little 'lighter' chocolate
scent. Remember to reserve a little gel for the final
syrup to drizzle on the top of the whipping cream head.
Next we added some of
our Whitening Crystals to the gel to give us that milky
chocolate rich look. This is a trial and error technique,
depending on the candle maker's taste…so sprinkle the
crystals a little at a time and stir well until you
have the look and shade you desire.
We chose a large-sized
goblet, just as you see in restaurants serving mousse
as a dessert. Again remember, we want the authentic
look-which is what will increase your candle sales.
Seat the wick, and fill the glass with your milk-chocolate
mousse gel, leaving head space for the whipping cream
and wax chocolate kisses.
Allow the candle to completely
cool before creating the whipping cream topper. We used
our Whipping Cream Blend, melting about a half cup of
the blend, also scented with Milk Chocolate FO. Pour
the scented paraffin blend into a pie tin and allow
it to start to set. Use a plastic spoon to stir and
collect 'clumps' to start building the whipping cream
topper. Form the whipping cream around the wick and
then pour more liquid wax over the clumps to fill in
the nooks and crannies. Now it is time to drizzle your
reserved clear chocolate colored gel over the whipping
cream. The final note is to add three wax chocolate
kisses and insert a real spoon in the top. Customers
LOVE the look with the spoon!
Now sit this next to
the Chocolate truffles already on the coffee table…
but REMEMBER... do NOT lick fingers: fragrances taste
TERRIBLE no matter how good they smell !
~~~~~~~~~~~~~~~~~~~~~
Our last candle for that
sweet-tooth-romance... is our...
Cherries
on a Cloud Candle
NON-EDIBLE
CANDLE
This candle has been
so popular we brought it back again this year. We began
with our 5" paraffin heart-shaped cake base, the
hole is already created so that you can insert the Wick
tab from the bottom.
Next (again with oour
whipping cream blend), we melted about half a cup and
scented with Cherry Chocolate FO. Allow to skin-over
in a pie tin, and use your disposable spoon to start
creating whipping cream chunks to line the edge of the
heart-shaped cake. You can drizzle small amounts of
paraffin if you need to slightly seal these pieces together,
but they should be warm and pliable enough to stick
together.
Next arrange red cherries
inside your whipping cream border. Then the final touch
is to melt some red gel, again scented with our Cherry
Chocolates FO, and allow to cool till partially thickened.
Pour this gel over the cherries, but not covering your
whipping cream. That is all… trim the wick and ready
for the coffee table... making your lovely Valentine's
Trio.
~~~~~~~~~~~~~~~~~~~~~~~~
So what you see that
seems like it would be difficult… isn't at all. Whipping
cream tops really add a nice touch to just about all
the dessert candles. There are also pre-formed whipping
cream dollops, if you don't want to create your freestyle
whipping cream.
We hope you enjoy making
these Chocolate and Cherry Candles…and we wish you a
delightful Valentine's Day with those you love.
Enjoy!
Patti
and the Crew at
www.biomax1.com
Wick
Reminders
We recommend that you
use only ZINC core wicks--you need the added heat from
the metal core for sufficient temperature to burn the
gel well... a 50s series for up to 3" opening and
60s series for 3.5 and higher, when you don't go to
three 50s.
The biggest mistake we
encounter: you should trim the wick to 1/4" for
the initial burn, say first half hour. This is the time
that the wick actually 'seats' itself into the candle.
After that, to avoid smoking, trim the wick back to
just a bare 'nub' meaning 1/16th of an inch. When a
seated gel candle wick smokes.. 95% of the time, it
is because it has too much length. People are used to
the height of a wick in paraffin candles which is too
much for gel candles. When you extinguish.. teach customers
to do a little wick maintenance.. use toothpick to remove
any wick droppings. Keep the wick at
the nub height to avoid excessive mushrooming.
This should help you
immensely.
Beginning
& Advanced Videos by Patti HERE
More
Info about the Book & Video Set HERE
|
