Chocolate candle gracefully decomposes into fondant

The Salon Professionnel du Chocolat's Fujisan is a candle made of chocolate. As it burns down, it oozes molten chocolate onto the cake in which it is mounted. I imagine this would require a lot of patience on the part of the dessert-eater, but it might make a cool centerpiece that the host lights up just before clearing the main course plates.

FUJISAN plays with 2 inescapable elements of birthdays: the candle and the chocolate cake. The idea is to revisit the "fondant au chocolat" by using the candle to obtain the warm heart of the cake. Planted in the biscuit, the chocolate candle melts little by little it and fills the "crater" of the cake. So, the time of a song, the fondant gets ready under our eyes.

FUJISAN (via Neatorama)


  1. So… instead of melting into an unpleasant wax it melts into a chocolate flavored unpleasant wax?

    1. Images on the site show that the candle is contained in a metal cylinder that ‘s surrounded by the chocolate. The wax should be contained, with just the heat from the candle melting the chocolate.

      1.  I was actually trying to make a dumb joke about how unappetizing fondant is.
        It is a neat idea though, and to be fair, it might be better freshly melted? Before it hardens into blech?

        1. Fondant au chocolate isn’t at all the same as the crappy decorative icing that we call fondant.  Fondant au chocolate is a cake filled with melted chocolate ganache.  Much tastier.

      2. Actually, they show a metal tube filled with large air holes. I assume that the holes are necessary to allow burning of the candle, but it seems to me that wax will still spill out.

        An there’s pretty much no way around this, because wax or something similar + air is required for the candle to burn.

        Verdict: cute grad-school concept. Not going to happen.

  2. At last!!!  Something with a string hanging out of it that I actually WANT to eat.

  3. If the candle chocolate is similar to the inside of a Lindt truffle, it wouldn’t take any time to melt. They use an oil that has a melting point just above room temperature so it melts when you put it in your mouth but stays solid otherwise.

  4. What is it with the confusion between ‘desert’ and ‘dessert’ this week? Suddenly I’m seeing it all over the place.

  5. Please note: This is for making “fondant au chocolat”, a sort of cake with chocolately goodness inside, not the wierd icing-like stuff that most people associate with the word “fondant”. They aren’t remotely the same thing.

  6. “DeSSert” – Two ‘S’es, like here up on my insignia from the Spelling Nazi Police!

    Why can’t you colonists learn the difference between a huge mass of sand and a cake?

    Next up: “Pinocchio”, not “Pinnochio”…

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