A South Florida entrepreneur is pioneering an innovative concept in dining entertainment with edible candles. Claudia Mosley, founder of CeraViva, introduces handcrafted candles that melt into delicious sauces and spreads, aiming to turn meals into engaging experiences.

The product is not really the candle. The candle is the vehicle. The product is the experience that you’re giving your guests. – Claudia Mosley

These candles, made with organic and premium ingredients, pair well with bread, vegetables, seafood, meats, or desserts. Savory options include chimichurri, shrimp scampi, and parmesan cream, while sweet varieties feature raspberry cream, apple pie, and Key lime pie. Notably, Mosley’s sweet candles contain no added sugar, achieving a balanced flavor.

The idea behind CeraViva is not just culinary creativity. Mosley was born in Colombia and immigrated to the United States as a teen. She, alongside her twin sister, built a successful merchant services firm before venturing into CeraViva.

With more than $20,000 invested, Mosley has obtained state licenses, shifted production to a commercial kitchen, and developed a patented formula for shipping and refrigeration. The candles, priced at $38, are available for purchase on CeraViva’s website, yet Mosley’s ultimate aim is in the restaurant industry.

Mosley envisions edible candles being used in restaurants as appetizers. They would melt into warm sauces while diners converse, creating unique dining experiences not possible at home.

Mosley’s initiative seeks to encourage families and friends to unplug and connect meaningfully around the dinner table. Whether these edible candles will trigger a new dining trend is uncertain, but they embody Mosley’s belief in reclaiming the precious moments of togetherness.

Peter Burke, a Fox News Digital lifestyle editor, reports various lifestyle topics with a focus on food and drink.