A South Florida entrepreneur introduces a new way to enhance dining with edible candles. Claudia Mosley, the founder of CeraViva, has developed candles that transform into warm dipping sauces and dessert spreads. These handcrafted products aim to make dining more experiential.
“The product is not really the candle,” Mosley said. “The candle is the vehicle. The product is the experience that you’re giving your guests.”
Using organic and premium ingredients, these candles are designed to pair with a variety of foods such as bread, vegetables, seafood, meats, or desserts. Savory options include chimichurri and shrimp scampi, while sweet choices feature flavors like raspberry cream and apple pie. A new Key lime pie flavor is also available.
Mosley ensures her sweet candles contain no added sugar, providing a balanced sweetness without being overly sweet.
The purpose of these candles extends beyond taste. They encourage diners to disconnect from their phones and connect with each other around the table.
For Mosley, this venture stems from her entrepreneurial spirit. Originally from Colombia, she immigrated to the United States as a teenager, built a successful business, and, along with her twin sister, started CeraViva. Mosley exemplifies the “American dream.”
She has invested more than $20,000 into this project, securing state licenses and moving production to a commercial kitchen. The product’s patented formula ensures it withstands shipping and refrigeration.
CeraViva’s edible candles, priced at $38, are available on their website. Mosley aims to introduce them to restaurants to provide a unique dining experience. She believes that lighting a candle can encourage meaningful conversations and reconnect families.
Whether these candles will become a dining trend is uncertain, but Mosley believes in their potential to foster meaningful interactions.