Christmas Candle

Christmas Candle

  • Good to go
  • Good for freezing
Created by pastry chef Justus Terno, this elegant Christmas Candle transforms cherished Advent memories into a refined festive dessert. A delicate anise mousse surrounds a combination of almond sponge, blood orange compote and almond crunch, creating a balance of creamy, fruity and spiced flavours. Finished with handcrafted chocolate decorations, this eye-catching holiday dessert captures the magic of candlelit winter celebrations while showcasing premium CARMA® chocolate ingredients.  
Level:
Medium
Makes:
12
Shelf life:
1 day
Demonstration video<span>Christmas Candle</span>
Demonstration videoChristmas Candle

Almond sponge

Ingredients

  • 90 g
    Whole eggs
  • 25 g
    All purpose flour
  • 45 g
    Butter
  • 3 g
    Baking powder

Preparation

  1. Melt the butter.
  2. Mix the eggs and the CARMA© almond paste until smooth.
  3. Emulsify the melted butter into the mixture, then incorporate the flour and baking powder.
  4. Bake in a 1/4 frame for 15 minutes at 160 °C.

Orange compote

Ingredients

  • 12 g
    Leaf gelatine
  • 100 g
    Orange supremes
  • 500 g
    Blood orange puree
  • 4 g
    Star anise

Preparation

  1. Soak the gelatine.
  2. Supreme the oranges, then cut the segments into small pieces.
  3. Heat the blood orange purée and infuse it with the spices for at least 1 hour.
  4. Strain, dissolve the gelatine in the purée, then add the orange pieces.
  5. Allow to cool slightly, then pour into a 1/4 frame.
  6. Place directly into the freezer and, once set, gently warm the surface and press the sponge layer onto it.

Almond crunch

Ingredients

Preparation

  1. Mix the CARMA© almond paste with tempered CARMA© White Nuit Blanche 37% couverture.
  2. Add the salt, feuilletine and flaked almonds, then mix well until evenly combined.
  3. Pour into a frame and place the biscuit/compote slab on top, with the sponge side facing down onto the crunch mixture. Press firmly to ensure good adhesion.
  4. Freeze until fully set, then cut out 12 inserts using a 4 cm cutter.

Anise Mousse

Ingredients

Preparation

  1. Heat 150 g double cream with both types of anise to 80 °C and allow to infuse overnight.
  2. Soak the gelatine.
  3. Whip 300 g double cream and set aside in the refrigerator.
  4. Reheat the infused 150 g double cream, strain out the spices and dissolve the gelatine in it.
  5. Pour the mixture over CARMA® White Nuit Blanche 37% couverture, Greek yogurt and cream cheese, then emulsify well.
  6. Fold in the whipped 300 g double cream.
  7. Fill the silicone mould halfway with the mousse. Insert the inserts and press them down until the mousse rises around the sides. Smooth the surface with an offset spatula.
  8. Freeze completely, then remove from the mould.

Decorations

Ingredients

Preparation

  1. Brush the top of the mousse with a thin layer of CARMA© Brilliant Gel to create a glossy, melted effect
  2. Cut the remaining sponge into 12 wick-sized pieces and allow them to dry completely.
  3. Spread a thin layer of tempered CARMA© White Nuit Blanche 37% onto 5 × 16 cm plastic strips, then immediately wrap them around the unmoulded mousse and allow to set.
  4. Once the CARMA© White Nuit Blanche 37% has crystallised, carefully remove the film. Then lightly melt the top edge using a heat gun to create a candle-like effect.
  5. Soak the wicks in 60% Amaretto and insert them into the glazed side of the mousse. If desired, briefly torch.

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