Edible candle

Abstract

The present invention relates to a candle (1) with at least one wick (2) and a solid fuel, wherein the fuel surrounds the at least one wick (2), characterized by a consumable or edible fuel and a consumable or edible wick (2), wherein the consumability or edibility is given, in particular, both before, during, and after the burning of the candle (1). The present invention further relates to methods for manufacturing a candle (1) according to the invention, as well as uses of a candle (1) according to the invention, in particular as a decorative object or the like.

Description

[0001] The present invention relates to an edible candle, particularly suitable for human consumption as food, hereinafter also referred to as a consumable or edible candle. The present invention further relates to methods for manufacturing a candle according to the invention, as well as uses of a candle according to the invention, particularly as a decorative object or the like.

[0002] The invention belongs to the field of food technology and relates in particular to edible decorative objects. The invention specifically concerns an edible candle with an edible, combustible wick, which can be used both decoratively and enjoyably, for example at events, in the household, or on special occasions.

[0003] Edible products such as pralines or chocolate figures are known in the prior art. Furthermore, non-edible candles, or candles not suitable or intended for consumption, particularly for decorative purposes, are known. An edible candle, especially a completely edible candle with an edible, ignitable wick, is not yet known.

[0004] For the purposes of the present invention, a candle is understood to be a light source comprising a wick and a solid fuel mass, wherein the fuel mass surrounds the wick.

[0005] For the purposes of the present invention, the term "food suitable for human consumption" means all substances and / or products which are intended to be, or which can reasonably be expected to be, ingested by humans in a processed, partially processed and / or unprocessed state.

[0006] A candle is typically a light source with a burning mass made of wax, especially beeswax, stearin, paraffin or tallow, surrounding a wick.

[0007] Candles also include tea lights, long-burning candles, and / or oil lamps, even though the solid fuel is contained in a cup or other vessel. Candles are traditionally made from paraffin, stearin, or beeswax, which are particularly known for their high melting points and good burning properties. Candles emit light and heat when burning with an open flame.

[0008] Lamps or lanterns in which the fuel surrounding the wick is liquid are not considered candles within the meaning of the present invention. Torches or sparklers are also not candles within the meaning of the present invention, particularly since they do not have a wick.

[0009] The absorbent wick of conventional candles typically consists of braided cotton threads surrounded by the fuel, primarily wax. This fuel, which is solid at typical room temperatures (e.g., between 15°C and 40°C), usually melts at temperatures above approximately 60°C. When the candle's wick is lit, the fuel melts. The molten fuel is then drawn into the flame by capillary action along the wick, where it vaporizes and is subsequently combusted in the presence of oxygen. The resulting combustion vapor contains carbon particles that glow at high temperatures (between approximately 1,000°C and 1,400°C), creating the characteristic appearance of a candle flame. The rising of the warm combustion gases, a process called convection, supplies the flame with fresh air and oxygen, if available.

[0010] The burning time of candles, even with identical designs, particularly regarding size, dimensions, and / or shape, can vary considerably due to the different materials, raw materials, additives, and / or manufacturing methods or processes used. Furthermore, the burning time of candles depends on environmental conditions such as oxygen supply, room ventilation, room temperature, and other similar factors that can cause a candle to burn faster or slower. Generally, a candle is assumed to consume approximately 7 to 10 grams of fuel per hour.

[0011] Furthermore, the wax and wick of a candle are generally selected to be particularly suitable and / or functional for the specific materials used and / or the manufacturing process, whereby, for example, the wick of the candle is adapted to the candle's diameter, burning time, and / or burning characteristics. The aim is generally a candle that burns with a steady flame, does not drip, and does not produce soot.

[0012] No harmful or hazardous substances should be released during candle burning. The aim is to achieve a virtually residue-free burn. Quality controls and burn tests are helpful and recommended for verification.

[0013] Currently known candles are generally not suitable for human consumption and / or have various disadvantages or impairments, particularly regarding burning time, taste, appearance, and / or similar aspects. Furthermore, there is a demand for candles as decorative elements, especially in the baking and confectionery sector, for example, on and for birthday cakes. Often, residues of melted or liquid wax from a candle render the cake inedible.

[0014] Against this background, the present invention is based on the objective of providing a candle with at least one wick and a solid fuel mass, wherein the fuel mass surrounds the at least one wick, which is consumable or edible, in particular completely consumable or edible, and in particular also tasty or offers a pleasant taste.

[0015] Furthermore, the stability of the candle, which is in particular completely edible according to the invention, should also be ensured at high temperatures. The aim is that the candle according to the invention – when unlit – does not melt or remains dimensionally stable, at least at room temperature, i.e., in particular at temperatures of approximately 19 °C to 23 °C.

[0016] Furthermore, a uniform burning process of the candle according to the invention is sought, without releasing substances that are harmful or detrimental to health and / or forming harmful or detrimental residues.

[0017] Furthermore, the aim is to achieve a simple and cost-efficient production of the candle according to the invention, particularly within the framework of industrial manufacturing.

[0018] The present invention proposes a technical solution in the form of a candle with at least one wick and a solid fuel mass, wherein the fuel mass surrounds the at least one wick, which is characterized by a consumable or edible fuel mass and a consumable or edible wick, wherein the consumability or edibility is given in particular both before, during or after the burning of the candle.

[0019] According to the invention, a candle that is particularly wholesome and edible is provided, which is particularly similar in appearance and / or function to a conventional candle, but can also be consumed as food, in particular both before, during or after the burning of the candle.

[0020] Advantageously, according to the invention, a candle with at least one wick and a solid fuel, wherein the fuel surrounds the at least one wick, is proposed, which is characterized by a fuel consisting of a chocolate preparation containing at least 30% cocoa butter and additives. According to the invention, an edible chocolate candle with an edible, ignitable wick is thus made available for decorative and enjoyable applications. According to the invention, a decorative and completely edible candle is thus provided, or can be made available, which in particular offers a safe, slow burning function and is also particularly suitable for use as a table decoration, gift, or experience product. Furthermore, the candle according to the invention is particularly suitable for enjoyment, for example, by dipping pastries or fruit into the melted chocolate.

[0021] Advantageously, the body of a candle according to the invention consists of edible chocolate, preferably with increased heat resistance. The at least one wick of a candle according to the invention advantageously consists of combustible, edible materials such as, in particular, beeswax, vegetable oils, glucose, gelatin, cinnamon stick, marzipan, chocolate and / or a sugar-based mass. The candle according to the invention is advantageously designed and constructed such that it burns slowly and the chocolate melts evenly, in order to allow, in particular, the dipping of foods such as fruit, marshmallows or pastries.

[0022] Advantageously, the candle according to the invention can be produced in various shapes, in particular cylindrical, conical, angular, and / or similar shapes when viewed in cross-section from above, as well as in different flavors.

[0023] To stabilize the chocolate preparation used as the burning mass of the candle, heat-stable fats or modified vegetable fats, such as hydrogenated coconut oil or shea butter, are particularly advantageous as additives.

[0024] A further embodiment of the invention provides that, as additives to improve the consistency and shelf life of the chocolate preparation serving as a fuel mass, microemulsifiers, in particular lecithin, are also advantageously provided.

[0025] A further embodiment of the invention provides that food-grade stabilizers, in particular hydrogenated vegetable fat, are advantageously provided as additives to further increase the melting temperature of the chocolate preparation serving as fuel.

[0026] While traditional candles made primarily from paraffin, stearin or beeswax have a high melting point, as already explained, conventional chocolate has a melting point of only about 30 °C to about 35 °C, which has so far made it unsuitable for use as a fuel for candles, especially since these melting points are relatively close to usual room temperatures.

[0027] The use of chocolate or a chocolate preparation as a fuel for candles, according to the invention, requires a chocolate preparation suitable for use as a fuel that ensures both its flammability and stability without impairing or negatively affecting its edibility. In particular, it has been shown that a melting temperature of over 45 °C can be achieved with a fuel according to the invention.

[0028] The increased heat resistance or melting stability of the candle according to the invention is advantageously achieved by targeted manipulation of the fat composition of the chocolate preparation. This is advantageously achieved in particular by a combination of the following techniques or steps: 1. Crystallization of cocoa butter through tempering; 2. Addition of hydrogenated vegetable fats, especially palm oil or coconut oil; 3. Addition of emulsifiers, in particular lecithin, preferably soy lecithin or sunflower lecithin, and polyglycerol polyricinoleate (PGPR); 4. Addition of stabilizing powders, in particular food-grade calcium compounds or tapioca starch;

[0029] The invention makes particular use of the following insights: During the crystallization of cocoa butter through tempering, the so-called beta-V form of cocoa butter is crystallized, which offers the highest stability and a melting point of approximately 34 °C. The addition of hydrogenated vegetable fats further raises the melting point. The emulsifiers improve the consistency and, in particular, prevent the formation of so-called fat blooms in the chocolate preparation. The addition of stabilizing powders increases the firmness and enables a stable shape and molding.

[0030] Advantageously, the wick of the candle according to the invention, which is surrounded by the fuel, is edible, in particular completely edible. The wick of the candle according to the invention, like the fuel, is also palatable and offers a pleasant taste, especially in combination with the fuel.

[0031] Advantageously, the edible wick consists of a sugar-wax mixture, which advantageously exhibits or enables a stable burning point. The edible wick of the candle according to the invention advantageously enables a slow and even burning of the candle according to the invention.

[0032] A further advantageous embodiment of the invention provides for the optional use of flavorings, such as vanilla and / or caramel, in the fuel mixture and / or the wick, in order to create a pleasant odor and / or taste experience, particularly when the candle according to the invention is burned. Advantageously, it is also optionally provided that the candle according to the invention is flavored by adding natural or artificial flavorings to the chocolate preparation and / or the wick, which are advantageously released when the candle according to the invention is burned and / or consumed, in particular flavorings of cinnamon, coffee, or mint.

[0033] A further advantageous embodiment of the invention provides for the use of natural food colorings, such as in particular beetroot extract and / or curcumin, on the part of the fuel mass and / or on the part of the wick, in order to further customize the coloring of the fuel mass and / or the wick and to make the candle according to the invention visually appealing.

[0034] Another advantageous embodiment of the invention provides for the use of consumable or edible decorative elements, such as in particular sugar sprinkles and / or gold leaf, in and / or on the fuel mass and / or the wick of the candle according to the invention.

[0035] Advantageously, the candle according to the invention can be used as an edible decorative object, for example for special occasions such as birthdays, weddings and / or holidays, in particular with or arranged on baked goods or confectionery, such as cakes, tarts or the like.

[0036] The candle according to the invention, in particular the fuel and / or the wick, can advantageously be manufactured in different flavors and / or colors or combinations thereof, thereby further increasing its use as a decorative object.

[0037] A further advantageous embodiment of the invention provides for integrated fragrances in the fuel and / or the wick, which are advantageously released when the candle according to the invention burns. This further enhances the use of the candle according to the invention as a decorative object.

[0038] Further applications of the chocolate candle according to the invention are given in particular as follows: 1. Event decoration: • The candle serves as a decorative element for weddings, birthdays, or festive events. After use, it can be completely consumed. 2. Promotional items: • Chocolate candles can be individually branded and used as promotional items. 3. Replacements for traditional candles: • Edible chocolate candles can be used as an alternative to conventional wax candles in areas where food safety is important, e.g. in restaurants or cafes.

[0039] Advantageously, the production of a candle according to the invention is carried out as follows: 1. Preparing the chocolate: • The chocolate for chocolate preparation is heated to 45 °C to 50 °C, especially to melt or break down all the crystal structures of the chocolate. • The melted chocolate is then cooled to 27 °C and then heated again to 31 °C to 32 °C (tempering), which creates particularly stable crystal structures. 2. Addition of stabilizing agents: • Heat-stable fats and stabilizers are added during tempering. • The ratio of cocoa butter to stabilizing agents is optimized, in particular to achieve or make achievable an increase in the melting temperature of the chocolate preparation to 45 °C to 50 °C. 3. Shaping: • The tempered chocolate preparation is poured into molds, the molds being specially designed to ensure or guarantee an even distribution of the chocolate preparation in the mold. • Before the chocolate preparation has fully hardened, the edible wick is inserted into it. 4. Curing: • The formed candles are stored under controlled conditions at 10°C to 15°C to ensure the final stability and hardness of the candle.

[0040] Advantageously, the manufactured candles are stored in aroma-sealed packaging, especially to preserve freshness and quality.

[0041] Another advantageous embodiment of the invention provides for production in an automated process as industrial manufacturing, in particular as follows: 1. Mixing plant: • The chocolate and stabilizing agent are brought to the desired temperatures and homogenized in a computer-controlled mixing plant. 2. Compression molding machine: • The tempered chocolate preparation is poured into pre-made silicone or metal molds via a screw conveyor. 3. Wick insertion system: • An automated unit precisely places the edible wick in the center of the candle. 4. Cold chain: • The cooling process takes place via a conveyor belt with controlled temperature and humidity to ensure the quality of the chocolate preparation.

[0042] The methods according to the invention for producing a candle according to the invention advantageously enable a solution to the following challenges: 1. Chocolate flowering: • Challenge: Formation of fat or sugar blooms that impair the appearance of the candle. • Solution: Optimization of the tempering process or tempering and use of lecithin as a stabilizer. 2. Wick burning properties: • Challenge: Insufficient burning of the edible wick. • Solution: Development of a special wicking material based on glucose syrup and natural wax with optimized burning time. 3. Transport and storage: • Challenge: Damage to or melting of the candles during transport. • Solution: Use temperature-insulating packaging made from recycled paper or biodegradable plastic.

[0043] Advantageously, and particularly with regard to sustainability, completely biodegradable, edible, or consumable materials are used, which makes the candle according to the invention more environmentally friendly than conventional candles. Advantageously, the packaging of the candle according to the invention is also edible or at least compostable.

[0044] Further details, features and / or advantages of the invention are explained in more detail below with reference to advantageous embodiments of formulations and manufacturing processes of the invention: Basic recipe for an edible candle, particularly suitable for human consumption as food, which in this case has a minimum shelf life of twelve months: Ingredients: 1. For the chocolate preparation of the candle's fuel: • 500 g dark chocolate (70% cocoa solids) • 200g whole milk chocolate (for the perfect balance between sweet and bitter) • 100 g cocoa butter (gives the chocolate the perfect melting point and ensures a glossy surface) • 50 g coconut oil (refined) (helps to keep the texture smooth and slows down melting at room temperature) • 50 g glucose syrup or inverted sugar (prevents crystal formation and improves shelf life) • 1 teaspoon vanilla extract (for an extra, harmonious aroma) • 2 teaspoons of lecithin (soy lecithin) (emulsifier, improves the texture and shelf life of the chocolate preparation) • 0.5 g citric acid (as a natural preservative and for stability) • Food coloring (optional, for visual accents, e.g. gold or pink for a luxurious design)

[0045] A teaspoon according to the present invention comprises, depending on the ingredient, in particular an amount of about 5 g to 10 g or an amount of about 5 ml to about 10 ml.

[0046] Manufacturing process: Step 1: Preparation of the chocolate mass (chocolate preparation) 1. Melting the chocolate and cocoa butter: • The dark chocolate and the milk chocolate are chopped into small pieces and placed in a water bath together with the cocoa butter and the coconut oil. • The temperature of the water bath must not exceed 40°C to 45°C to avoid overheating the chocolate. • Stir continuously until all ingredients are completely melted. 2. Refining the chocolate mass: • Addition of glucose syrup, vanilla extract, and lecithin. • Addition of citric acid, especially to extend shelf life and make the chocolate more stable. Citric acid is a natural preservative that stabilizes the chocolate and delays oxidation. • Allow the mixture to rest for 2 to 3 minutes at a low temperature, especially to minimize air bubbles. 3. Shaping the candle(s): • Pouring the chocolate mass into silicone molds or special candle molds, which are preferably lightly dusted with icing sugar or coated with cocoa butter beforehand, especially to facilitate demolding. • It is recommended to ensure that the molds are not filled too full, as the chocolate mass will solidify somewhat as it cools. • Allow the chocolate mass to harden at room temperature for 1 to 2 hours or in the refrigerator for about 30 minutes. Step 2: Making the edible wick 1. Wick made of marzipan or nougat: • Knead marzipan paste with icing sugar until a smooth, malleable mass is formed. • Optional addition of some glycerin, especially to improve the texture and ensure a softer consistency. • Shape the wick into thin strands that fit into the center of the chocolate candles. The wick should be sturdy but flexible enough not to break. • Optional: lightly dust the wick with edible glitter or gold foil, especially for a luxurious look. 2. Positioning the wick: • As soon as the chocolate preparation has partially hardened, that is, it is still soft but no longer liquid, a small hole is preferably drilled in the middle of each candle mold filled with the chocolate preparation. • Place the wick in the hole and gently press down the wick, especially to ensure it remains stable in the candle. Step 3: Final hardening and decoration 1. Hardening of the chocolate preparation: • Allow the chocolate candles to harden completely, either at room temperature or in the refrigerator, depending on the ambient temperature. • The chocolate mixture for the candle should be firm but melt easily. The addition of cocoa butter and coconut oil ensures it remains stable yet melts pleasantly at body temperature. 2. Decorate (optional): • If required or desired, decoration of the surface of the candle(s) with chocolate sprinkles, nuts or edible flowers, especially to enhance their visual appeal.

[0047] The above basic recipe for an edible candle, particularly suitable for human consumption as food, which in this case has a minimum shelf life of twelve months, advantageously has the following key features: • Shelf life of twelve months: The use of glucose syrup, lecithin, and citric acid helps to extend the shelf life of the chocolate candles to up to twelve months. These ingredients, in particular, prevent sugar crystallization and stabilize the chocolate's texture. The coconut oil and cocoa butter prevent the chocolate from melting too quickly and ensure the perfect melting point at room temperature. • Perfect melting point: The combination of dark chocolate, milk chocolate, cocoa butter and coconut oil according to the invention advantageously ensures that the chocolate melts gently at body temperature and offers a luxurious mouthfeel. • Perfect hardness: The right balance of sugar syrup and saturated fats such as cocoa butter and coconut oil makes the chocolate both firm enough to hold its shape and soft enough to melt pleasantly when touched.

[0048] The above basic recipe for an edible candle, particularly suitable for human consumption, includes several features, such as the combination of ingredients for a long-lasting melt, the perfect hardness, and the ingredients for shelf life, which, in their specific mixture, result in the chocolate candle according to the invention. The same applies to the edible wick integrated into the chocolate preparation.

[0049] Another method of producing edible chocolate candles according to the invention, with an edible wick and a shelf life of twelve months, is as follows: 1. Raw materials and starting materials: • Ingredients for the chocolate candles: • Dark chocolate (70% cocoa content) • Whole milk chocolate • Cocoa butter • Refined coconut oil • Glucose syrup or inverted sugar • Lecithin (soy lecithin or sunflower lecithin) • Citric acid • Vanilla extract • Food coloring (optional) • Ingredients for the edible wick: • Marzipan raw material or nougat • Icing sugar • Glycerin (optional) • Vanilla extract • Edible gold / glitter (optional) 2. Step-by-step procedure description

[0050] Step 1: Preparing the chocolate mass 1. Melting the chocolate and fats: • The dark chocolate (70% cocoa content), milk chocolate, cocoa butter and coconut oil are melted in a water bath. • The temperature of the water bath is kept at a maximum of 45°C to avoid overheating the chocolate and to stabilize the crystal structure. • Stirring is done regularly to ensure even melting and to avoid air bubbles. 2. Introduction of glucose syrup and lecithin: • The glucose syrup is added to the liquid chocolate mass to prevent crystallization and to refine the texture of the chocolate. • Lecithin is added as an emulsifier to improve the consistency of the chocolate and achieve a homogeneous mixture. 3. Refining the chocolate mass with flavorings and preservatives: • Vanilla extract is added for the desired aroma. • A small amount of citric acid (0.5 g) is added, particularly to extend shelf life and increase the stability of the chocolate by regulating pH and providing antioxidant properties. 4. Coloring the chocolate (optional): • To add visual accents, the chocolate is colored with food coloring (e.g. gold or red), if desired.

[0051] Step 2: Shaping the chocolate candles 1. Preparation of the form: • Before filling, the candle mold (made of silicone or aluminum) is lightly dusted with powdered sugar or cocoa butter to prevent sticking and to make it easier to unmold the chocolate candles later. 2. Pouring the chocolate mixture: • The liquid chocolate mixture is poured into the prepared candle molds. The molds should not be completely filled, as some volume reduction may occur as the chocolate hardens. • A toothpick or skewer is used to remove any air bubbles and ensure an even distribution of the chocolate.

[0052] Step 3: Inserting the edible wick 1. Preparing the wick: • The edible wick is made from marzipan or nougat. This mixture is blended with powdered sugar and optionally glycerin to achieve a malleable yet stable texture. • The wick is formed into a long strand, which is placed in the middle of the chocolate candle. 2. Positioning the wick in the chocolate: • When the chocolate mixture in the molds has partially cooled and become slightly firm (but is still malleable), a small hole is drilled into the center of the candle mold using a pointed tool. • The edible wick is carefully inserted into the hole, positioned in the center to ensure that the wick remains in the middle of the chocolate candle.

[0053] Step 4: Curing the chocolate candles 1. Curing at room temperature: • The candles are left at room temperature for about 1 to 2 hours to allow the chocolate to harden completely. • Alternatively, the hardening process can be accelerated by cooling in the refrigerator (for about 30 minutes). Particular care must be taken to ensure that the temperature does not drop too low, so as not to impair the structure of the chocolate. 2. Stability check: • After the chocolate candles have fully hardened, it is checked whether they are sufficiently firm but still melt easily when they come into contact with the skin.

[0054] Step 5: Decorating and Packaging 1. Decorating the candles: • Optionally, the chocolate candles can be decorated with chocolate sprinkles, chopped nuts, or edible flowers. This can be done either directly in the liquid chocolate before it hardens, or after it has hardened for further decoration. 2. Packaging: • Each chocolate candle is individually packaged in airtight packaging (e.g. foil bags, boxes or cartons) to preserve freshness and ensure a longer shelf life. • For a luxurious presentation, the chocolate candles can be packaged in transparent boxes with protective film and possibly a protective layer of cardboard.

[0055] Tempering during production requires precise temperature control when melting the chocolate and the use of emulsifiers such as lecithin and glucose syrup to optimize the consistency and shelf life of the chocolate candles. The addition of citric acid and glucose syrup also advantageously extends the shelf life of the chocolate while ensuring a smooth texture and the correct melting point.

[0056] The edible wick according to the invention, which consists in particular of marzipan or nougat, is added after the chocolate has been shaped. The wick advantageously provides a meltable, functional element in the chocolate candle.

[0057] The candle according to the invention advantageously has an edible or natural wick structure that is particularly toxin-free, burns well, and allows the candle to burn down—depending on the specific design—for example, in approximately 1.5 hours. This is achieved through the combination of edible ingredients and those that stabilize the burning rate, as described in the invention. The wick according to the invention advantageously produces a uniform flame when burning, without melting too quickly. Furthermore, the selected ingredients and their combination according to the invention advantageously ensure that the wick leaves no harmful residues.

[0058] Advantageous designs and formulations for an edible or consumable wick or natural wick networks that meet the desired or required criteria according to the invention are given or achievable as follows: 1. Beeswax and vegetable oil wick

[0059] Characteristics: • Toxin-free • Slow burning time (approx. 1.5 hours) • Natural materials that burn well and are edible when consumed in small quantities.

[0060] Ingredients: • 150 g beeswax (unmelted) • 50 g coconut oil or cocoa butter • 1 teaspoon vanilla extract (optional, for added flavor) • Coconut fiber or cotton thread for the wick

[0061] As already explained, a teaspoon in the sense of the present invention comprises, depending on the ingredient, in particular an amount of about 5 g to 10 g or an amount of about 5 ml to about 10 ml.

[0062] Preparation: 1. Melt beeswax and coconut oil in a water bath until they are completely combined. 2. Optionally, stir in a teaspoon of vanilla extract, especially to give the mixture a pleasant, natural fragrance. 3. Cut a strand of coconut fiber or cotton thread to the desired length for a wick. 4. Dip the strand or thread into the melted mixture of beeswax and coconut oil and allow it to cool completely so that a stable, firmer layer forms. 5. Repeat the dipping and cooling of the wick to achieve a thicker layer, which in particular extends the burning time to about 1.5 hours. 6. Place the wick in the chocolate candle and allow the candle to fully harden in the mold.

[0063] After hardening, the product is demolded.

[0064] The edible wick according to the invention advantageously has the following functionality: • Beeswax has a low melting point and burns evenly with a stable flame, resulting in a slow, controlled burning rate. • Coconut oil or cocoa butter make the wick more resistant to melting too quickly and extend the burning time. • Coconut fiber or cotton threads provide a natural structure that stabilizes the burning process. 2. Honey and sugar wick

[0065] Characteristics: • Natural, edible ingredients • Burns evenly and ensures a moderate burning rate • Creates a pleasant flame with a slight sweetness

[0066] Ingredients: • 100 g honey • 100 g sugar (alternatively, brown sugar for a more intense flavor) • 1 teaspoon coconut oil or olive oil (for stabilization) • 1 teaspoon vanilla extract • Cotton or jute thread for the wick

[0067] Preparation: 1. Heat the honey in a small saucepan over medium heat until it becomes runny. 2. Add the sugar and dissolve the sugar completely in the honey. 3. Add coconut oil or olive oil and stir to obtain a smooth mixture. 4. Allow the mixture to cool slightly and add vanilla extract. 5. Dip the cotton or jute thread into the mixture and allow it to cool completely so that a solid layer is formed. 6. Repeat the dipping and cooling process to thicken the wick. 7. Integration of the finished wick into the chocolate candle mold.

[0068] The edible wick according to the invention advantageously has the following functionality: Honey and sugar offer a natural sweetness and are also flammable. Honey has a high ignition potential and ensures a good burning rate. • Coconut oil or olive oil stabilizes the burning rate, while the wick burns more slowly due to the sugar. • Cotton or jute threads act as a natural wick structure. 3. Gelatin and sugar wick (cover all types of gelatin (beef, pork, etc. and vegetable)

[0069] Characteristics: • Edible and natural • Burns longer and more evenly • Can be used to make decorative edible wicks

[0070] Ingredients: • 50 g sugar • 10 g gelatin (flavorless) • 100 ml water • 1 teaspoon of vegetable oil (optional, to increase flexibility) • Cotton thread for the wick

[0071] Preparation: 1. Soak the gelatin in water and let it swell for 5 minutes. 2. Heat the sugar in a saucepan until it caramelizes. Then add the water and gelatin and stir until the sugar has completely dissolved. 3. Add vegetable oil if a more flexible structure is desired or required. 4. Allow the mixture to cool slightly and dip the cotton thread into it. 5. Repeat the dipping and cooling process to create multiple layers, and then allow the wick to cool completely. 6. Insert the wick, which has cooled to a stable temperature, into the chocolate candle mold.

[0072] The edible wick according to the invention advantageously has the following functionality: • Gelatin helps to stabilize the shape of the wick and ensures that it does not melt too quickly when burning. • Sugar has a high flammability and contributes to a slower burning rate. • The cotton thread provides the necessary structure. 4. Date syrup and cinnamon wick

[0073] Characteristics: • Toxin-free and edible • Burns evenly and provides a pleasant fragrance • Very suitable for a candle that is intended to burn for a long time

[0074] Ingredients: • 100 g date syrup (alternatively maple syrup) • 50 g sugar • 1 teaspoon of cinnamon (for extra flavor) • 1 teaspoon of vegetable oil or coconut oil • Cotton thread for the wick

[0075] Preparation: 1. Heat the date syrup (or maple syrup) and sugar, especially in a small saucepan, until the sugar has completely dissolved. 2. Add the cinnamon and vegetable oil, and in particular stir the mixture well. 3. Dip the cotton thread into the mixture and allow it to cool completely after dipping. 4. Repeat the dipping process to make the wick thicker. 5. Allow the wick to fully harden before inserting it into the chocolate candle.

[0076] The edible wick according to the invention advantageously has the following functionality: • Date syrup and sugar are highly flammable and provide a stable burning time. • The cinnamon gives the candle a pleasant fragrance, while the vegetable oil helps to stabilize the consistency of the wick.

[0077] The aforementioned formulations advantageously provide a variety of edible or natural wick networks that contain no toxic substances and enable a long burning time for the candle according to the invention. The use of beeswax, honey, gelatin, or date syrup according to the invention advantageously stabilizes the wick and ensures that it burns evenly without melting too quickly. The combination of sugar, oils, and threads according to the invention advantageously makes it possible to control the burning rate and to design the candle according to the invention so that it advantageously burns for up to approximately 1.5 hours.

[0078] A particularly advantageous embodiment of the invention provides for an edible chocolate candle that has a controlled burning rate and burns for approximately 1.5 hours, while simultaneously containing no toxic substances. This embodiment advantageously features a wick comprising a combination of natural, edible ingredients that enable even and slow combustion. The following ingredients and their processing are advantageous for stabilizing the wick and achieving the desired burning time: A beeswax and vegetable oil wick utilizes the natural properties of beeswax and vegetable oils to ensure a stable burn time. Beeswax has a natural flammability and ensures that the flame burns slowly without producing toxic residue. The addition of vegetable oil (such as coconut oil or cocoa butter) helps keep the wick supple while also slowing the burn rate.

[0079] Ingredients for the wick: • Beeswax (unmelted): 150 g • Coconut oil or cocoa butter (or another vegetable butter): 50 g • Coconut fiber or cotton thread (for the wick structure) • Vanilla extract or another natural food flavoring (optional)

[0080] Preparation: 1. Melt beeswax and coconut oil / cocoa butter: Gently heat the beeswax and coconut oil or cocoa butter in a water bath until completely melted. 2. Optional aroma addition: If desired, add some vanilla extract or another more natural aroma to enhance the scent of the candle. 3. Prepare coconut fiber or cotton thread: Cut the coconut fiber or cotton thread to the desired length for the wick. 4. Dip the thread into the mixture: Dip the thread into the melted beeswax-coconut oil mixture and allow it to cool and harden completely after dipping. Repeat this step several times to make the wick thick enough to burn well and achieve a longer burn time. 5. Final drying and curing: Ensure that the wick is completely cooled and cured before being integrated into a chocolate candle according to the invention.

[0081] The edible wick according to the invention advantageously has the following functionality: • Beeswax ensures a consistent burning rate and prevents the flame from burning too quickly. It has a low melting point and provides a stable, controlled flame. • Coconut oil or cocoa butter slow down the melting of the wick and stabilize the burning rate. They are vegetable fats that are edible and can be easily incorporated into the chocolate candle. • Coconut fiber or cotton thread are natural materials that form an ideal structure for the wick and produce a long-lasting flame.

[0082] Burn rate and durability: • This wick has a slow burning rate, ensuring the candle burns for over 1.5 hours. The combination of beeswax and coconut oil ensures a stable flame and prevents the chocolate from melting immediately. • Natural aroma from vanilla or other essences can additionally provide a pleasant fragrance that enhances the enjoyment of the candle.

[0083] The beeswax and vegetable oil wick according to the invention is advantageously suited to achieving a controlled burning rate and a burning time of approximately 1.5 hours, while simultaneously being made of toxin-free, natural material. This combination offers a safe, slow burning rate and is ideal for chocolate candles that can be enjoyed and used safely.

[0084] Another advantageous embodiment of a wick according to the invention, which is well suited for an edible chocolate candle according to the invention, is a honey and sugar wick which produces a stable flame, particularly due to the natural sugar content.

[0085] This wick is particularly suitable if a sweet, flavorful note is desired.

[0086] Ingredients for the wick: • Honey: 100 g • Sugar: 100 g (brown sugar for a more intense flavor) • Coconut oil or olive oil: 1 teaspoon • Cotton thread (for the wick)

[0087] Preparation: 1. Melt the honey and sugar: Heat the honey, preferably in a small saucepan, and add the sugar, ensuring it dissolves completely. Then add the coconut oil or olive oil and stir until well combined. 2. Prepare the cotton thread: Cut the cotton thread to the desired length for the wick. 3. Wick dipping: Dip the cotton thread into the honey-sugar mixture and allow it to cool completely. Repeat this process to make the wick thick enough. 4. Allow to dry: Allow the wick to cool and harden completely before it is inserted into the chocolate candle.

[0088] The edible wick according to the invention advantageously has the following functionality: • Honey and sugar ensure sufficient combustibility, while the coconut oil helps to stabilize the burning rate. • This wick has the advantage of providing a light sweetness and a pleasant taste for the chocolate candle. • Cotton threads provide a natural structure and can help the wick burn evenly.

[0089] Further advantageous alternatives for edible or natural wicks, which offer comparable properties to beeswax and vegetable oil wicks, namely controlled burning rate, edibility, toxin-free and a burning time of approximately 1.5 hours, are as follows: 1. Gelatin and sugar wick

[0090] Characteristics: • Edible and natural • Burns evenly and delivers a moderate burning rate • Ideal for a slow-burning candle

[0091] Ingredients: • Sugar: 100 g • Gelatin (flavorless): 10 g • Water: 100 ml • Coconut oil or olive oil (for added flexibility): 1 teaspoon • Cotton thread or jute thread (for the wick structure)

[0092] A teaspoon according to the present invention comprises, depending on the ingredient, in particular an amount of about 5 g to 10 g or an amount of about 5 ml to about 10 ml.

[0093] Preparation: 1. Soak the gelatin in 100 ml of water and let it swell for 5 minutes. 2. Heat the sugar, preferably in a small saucepan, until it caramelizes. Then add the gelatin and water and stir (stir well) until the sugar is completely dissolved. 3. Add a teaspoon of coconut oil or olive oil to make the wick more flexible. 4. Dip the cotton or jute thread into the mixture and allow it to cool completely. Repeat the dipping and cooling process until the wick reaches the desired thickness. 5. Allow the wick to harden completely before inserting it into the chocolate candle.

[0094] The edible wick according to the invention advantageously has the following functionality: • Gelatin helps to stabilize the shape of the wick, while the sugar ensures a slow and even burning rate. • The coconut oil or olive oil slows down the melting and increases the flexibility of the wick. 2. Maple syrup and cornstarch wick

[0095] Characteristics: • Edible and natural • Very good burning rate and even burning • Ensures a medium burning time

[0096] Ingredients: • Maple syrup: 100 g • Cornstarch: 2 teaspoons • Coconut oil or vegetable oil: 1 teaspoon • Cotton thread (for the wick)

[0097] Preparation: 1. Heat the maple syrup, preferably in a small saucepan, and add the cornstarch. Stir until a thick, syrupy consistency is achieved. 2. Add a teaspoon of coconut oil or vegetable oil and stir, especially to keep the mixture smooth. 3. Dip the cotton thread into the mixture and allow it to cool completely after dipping. Repeat the dipping, cooling, and dipping process to build up the thickness of the wick and make it thick enough. 4. Complete hardening of the wick.

[0098] The fully hardened wick can then be inserted or integrated into the candle according to the invention.

[0099] The edible wick according to the invention advantageously has the following functionality: • Maple syrup has a high ignition capacity and ensures a slow burning rate, while cornstarch helps to stabilize the wick and extend the burning time. • Coconut oil or vegetable oil increase the flexibility and burning stability of the wick. 3. Honey and rice starch wick

[0100] Characteristics: • Edible and natural • Burns evenly with a pleasant, natural taste • Slows down the burning rate through natural sweetness

[0101] Ingredients: • Honey: 100 g • Rice starch: 2 teaspoons • Olive oil or coconut oil: 1 teaspoon • Cotton thread for the wick

[0102] Preparation: 1. Heat the honey, especially in a pot, until it becomes liquid. 2. Add the rice starch and stir until a thick mixture forms. 3. Add a teaspoon of olive oil or coconut oil, especially to make the wick supple. 4. Dip the cotton thread into the mixture and allow it to cool after removing it. Repeat the dipping, removing, and cooling process until the wick is thick enough. 5. Complete hardening of the wick before it can be integrated into the candle according to the invention.

[0103] The edible wick according to the invention advantageously has the following functionality: • Honey provides a natural sweetness and a consistent burning rate, while rice starch helps to stabilize the wick structure and extend the burning time. • Olive oil or coconut oil provide better flexibility and prevent the wick from melting too quickly. 4. Sugar and glycerin wick

[0104] Characteristics: • Edible and natural • Very good combustibility and even burning • Produces a beautiful, stable flame

[0105] Ingredients: • Sugar: 100 g • Glycerin: 1 teaspoon • Coconut oil or vegetable oil: 1 teaspoon • Cotton thread for the wick

[0106] Preparation: 1. Heat the sugar, especially in a pot, until it caramelizes. Then add one teaspoon of glycerin and one teaspoon of coconut oil or vegetable oil and stir, especially well. 2. Dip the cotton thread into the mixture and allow it to cool completely after removing it. Repeat the dipping, removing, and cooling process until the wick reaches the desired thickness. 3. Complete hardening of the wick before it can be integrated into or used in the candle according to the invention.

[0107] The edible wick according to the invention advantageously has the following functionality: • Sugar ensures a slow burning rate and gives the wick a stable, controlled flame. • Glycerin helps to make the wick more flexible and slows down melting. • Coconut oil ensures that the wick burns longer without melting too quickly.

[0108] The aforementioned embodiments of wicks according to the invention advantageously exhibit the following properties and options: • A beeswax and vegetable oil wick according to the invention offers a slow, stable burning rate and is ideally suited for a burning time of approximately 1.5 hours. • A gelatin and sugar wick according to the invention has a natural mixture which offers a similar burning rate to a beeswax and vegetable oil wick according to the invention, but has a firmer structure. • A maple syrup and cornstarch wick according to the invention has a moderate burning rate compared to a beeswax and vegetable oil wick or a gelatin and sugar wick according to the invention, which is stabilized in particular by the sugar content. • A honey and rice starch wick according to the invention is ideal for a slow burning rate and pleasant natural aromas, especially when burning the candle according to the invention. • A sugar and glycerin wick according to the invention comprises a mixture that further slows down the burning rate of a candle according to the invention and in particular ensures a stable flame.

[0109] All the aforementioned wicks according to the invention are advantageously toxin-free, natural, and edible. Furthermore, they are perfectly suited for the candle according to the invention, in particular an edible chocolate candle.

[0110] A further advantageous embodiment of the invention provides for a wick material based on glucose syrup and natural wax, particularly with regard to further adjustment and / or optimization of the burning time, stability, and edibility or consumability. An advantageous formulation for such an optimized wick material comprises the following ingredients: 1. Glucose syrup: 50 g • Serves as fuel, provides flexibility and stability. 2. Beeswax (or carnauba wax): 30 g • Natural waxes extend the burning time and support a consistent flame. 3. Sugar (finely ground): 10 g • Helps stabilize the burning intensity. 4. Cotton thread (organic): 1 mm thick, 15 cm long • As the basic structure of the wick. 5. Coconut oil: 1 teaspoon • Increases the suppleness and edibility of the wick. 6. Starch (e.g., cornstarch): 5 g • To stabilize the mixture and control the burning rate.

[0111] A teaspoon according to the present invention comprises, depending on the ingredient, in particular an amount of about 5 g to 10 g or an amount of about 5 ml to about 10 ml.

[0112] The production of such a wick according to the invention is advantageously carried out as follows: 1. Melting the wax: • Heat the beeswax (or carnauba wax) in a water bath until it is completely melted. 2. Mixing the components: • Slowly add the glucose syrup, finely ground sugar, and starch to the melted wax. Stir continuously until a homogeneous, thick mass is formed. • Add the coconut oil and stir again, especially to make the mixture smoother. 3. Impregnating the thread: • Immerse the cotton thread in the hot mixture so that it is completely soaked. • Slowly and carefully withdraw the thread and allow it to cool for a few seconds, preferably 3 to 24 seconds. Repeat the immersion, withdrawal, and cooling process, advantageously three to four times, to build up a uniform layer or layering around the thread. 4. Shaping and drying: • Allow the coated wick to harden completely, for example on baking paper. It is advantageous to ensure that the wick remains straight while it cools. 5. Testing and Adjusting: • Cut the wick to the desired or required length.

[0113] The burning time of the aforementioned wick is advantageously adjustable via the wax and starch content. If the flame of a candle according to the invention with a wick according to the invention burns too quickly, the wax content should be increased or more starch added.

[0114] The aforementioned wick according to the invention advantageously has the following optimized properties: 1. Burning time: • The combination of glucose syrup and natural wax ensures a consistent flame and a burning time of approximately 1.5 hours (depending on the candle size). 2. Edibility: • All ingredients used are edible and leave no toxic residues. 3. Adaptability: • Advantageously, the burning rate can be further adjusted, in particular finely adjusted, by means of the ratio of wax and glucose syrup which can be adapted according to the invention. 4. Flame stability: • The sugar and wax ensure a stable flame that burns well without producing excessive soot.

[0115] The edible wick according to the invention advantageously has the following functionality: • Glucose syrup: Burns at moderate heat and supports a consistent flame. • Beeswax: Extends the burning time, especially since it burns more slowly than pure carbohydrates. • Starch and sugar: Stabilize the mixture and allow for a constant burning rate. • Coconut oil: Ensures that the wick remains supple and does not become brittle.

[0116] A further advantageous embodiment of the invention provides the following refined recipe for an edible or consumable wick of a candle according to the invention: Ingredients (per 5 wicks): 1. Glucose syrup: 40 g • Binds the mixture, stabilizes the burning intensity and is edible. 2. Beeswax: 35 g • Improves burning time and ensures a consistent flame. 3. Carnauba wax: 15 g • Harder than beeswax, providing an improved structure and longer burning time. 4. Icing sugar: 10 g • Finer than regular sugar, promotes even burning. 5. Organic cotton thread (braided in 2 layers): 20 cm per wick • Physically stabilizes the wick and supports capillary action. 6. Cocoa butter: 10 g • Edible, provides flexibility and thematically matches the chocolate candle. 7. Cornstarch: 5 g • Optimizes dry stability and strengthens the structure. 8. A touch of vanilla extract (optional): 1 to 2 drops • Complements the scent of the candle and provides a pleasant aroma.

[0117] The production of such a wick according to the invention is advantageously carried out as follows: 1. Melting process: • Heat the beeswax, carnauba wax and cocoa butter together in a water bath until the mixture is completely melted. • Maintain the temperature at approximately 60°C to 70°C to ensure even melting and a smooth mixture. 2. Mixing in the binders: • Stir in the glucose syrup, icing sugar and cornstarch in small amounts, especially to avoid lumps. • Gently heat the mixture until it is completely homogeneous. 3. Impregnating the wick: • Immerse the braided cotton thread in the hot mixture and ensure that it is completely soaked. • Slowly pull the cotton thread out of the mixture and allow excess mixture to drain off, for example by placing it on baking paper or the like. • Repeat the dipping, draining and pulling out process, advantageously at least four to five times, especially to achieve the desired thickness. 4. Hardening and shaping: • Allow the impregnated wick to harden for about 12 hours at room temperature. • Cut the wick to the desired or required length. Pay particular attention to ensuring the wick is straight. 5. Fine-tuning (optional): • If necessary, coat the wick with a very thin layer of cocoa butter to achieve a smooth surface and additional edibility or edibility.

[0118] The aforementioned wick according to the invention advantageously has the following optimized properties: 1. Burning time: • The wick of a typical chocolate candle with a diameter of 5 cm burns completely in about 1.5 hours. 2. Flame intensity: • The mixture ensures a stable flame that does not flicker or produce soot. 3. Edibility: • All ingredients are edible and harmonize in taste with the chocolate candle according to the invention. 4. Scent & Theme: • Optional vanilla extract complements the aroma and enhances the moment of enjoyment.

[0119] The edible wick according to the invention advantageously has the following functionality: • Carnauba wax: Harder than beeswax and improves the burning rate without affecting the edible character. • Braided cotton thread: Optimizes capillary action, efficiently transporting fuel to the flame. • Glucose syrup and icing sugar mixture: Ensures even, slow burning and contributes to the edible texture.

[0120] A further advantageous embodiment of the invention provides the following recipe for an edible or consumable wick of a candle according to the invention, in particular to further optimize a thin wick and to further refine its burning properties and stability: Ingredients (per 10 thin wicks): 1. Glucose syrup: 25 g • Reduced proportion to avoid excessively thick coating. 2. Beeswax: 50 g • Increased proportion for greater stability and a more consistent fuel flow. 3. Carnauba wax: 20 g • Increases hardness and ensures a uniform melting temperature. 4. Icing sugar: 3 g • Minimal amount to avoid overloading the wick, but to ensure slight stabilization. 5. Organic cotton thread: 10 x 15 cm (1 mm diameter, individually braided). 6. Cocoa butter: 3 g • Provides suppleness without compromising stability. 7. Cornstarch: 2 g • Less starch to keep the mixture more liquid. 8. Natural wood fiber particles (optional): 2 g • To improve capillary action and flame stability.

[0121] The production of such a wick according to the invention is advantageously carried out as follows: 1. Melting and mixing process: • Melt the beeswax, carnauba wax, and cocoa butter in a water bath. Then slowly stir in the glucose syrup and powdered sugar until a smooth, slightly thick mass is formed. • If used, add the wood fiber particles last. 2. Coating in thin layers: • Completely immerse the cotton thread in the mixture and immediately withdraw it from the mixture, shaking off any excess mass if necessary to keep the layer thin. • Allow the first layer to dry briefly, preferably for about 2 minutes, and repeat the process of dipping, pulling out, shaking off excess water if necessary, and drying at least five to six times, especially to build up a fine and stable coating. 3. Hardening: • Then allow the wick to harden for 24 hours at room temperature or 6 hours in the refrigerator at a temperature of approximately 2°C to approximately 10°C.

[0122] The aforementioned wick according to the invention can advantageously be further optimized as follows: 1. Wood fiber particles (optional): • These particles can improve the capillary flow of the fuel while also ensuring a more stable flame. • Edible alternatives would preferably be finely ground coconut flakes or dried sugar cane fiber. 2. Refinement of the coating: • A coating that is as even and thin as possible prevents the wick from becoming "overloaded" and allows for a calm, slow combustion.

[0123] The aforementioned wick according to the invention advantageously has the following optimized properties: 1. Burning time: • A wick with a diameter of approximately 1 mm burns for about 1.5 hours in a candle according to the invention with a diameter of 5 cm. 2. Stable flame: • Thanks to the optimized capillary action (through wood fiber, coconut flakes or sugar cane fibers), the flame remains stable, especially without flickering or sooting. 3. Edibility or consumability: • All ingredients are edible, and the mixture remains light and harmonious for consumption.

[0124] A further advantageous embodiment of the invention provides for a candle according to the invention with at least two wicks according to the invention, preferably using different wicks according to the invention. In this way, the design and / or flavor combinations of a candle according to the invention can be further enhanced.

[0125] A further advantageous embodiment of the invention relates to the shape of the candle according to the invention. Advantageously, the candle has a wide base at the bottom and narrows slightly towards the top. Such a shape of the candle according to the invention has the following advantages in particular: • As the candle burns, liquid chocolate collects at the bottom and remains warm. • Ideal for dipping or pouring, as the shape prevents the liquid chocolate from overflowing. • The design provides good stability and thus increases safety, especially during operation, i.e., burning of the candle according to the invention, against tipping over or falling over.

[0126] Advantageously, the candle according to the invention is shaped like a cup, chalice, pot, bowl, or volcano. Combinations of the aforementioned shapes are also provided for according to the invention.

[0127] An advantageous embodiment has, in particular, the following dimensions: • Diameter at the bottom: approximately 6 cm to approximately 8 cm • Height: approximately 10 cm to approximately 12 cm

[0128] Another advantageous embodiment of a candle according to the invention provides that the shaped candle has a depression at the top, particularly similar to a fountain or a chocolate fountain, in which melted chocolate is collected and remains accessible as the candle according to the invention burns. Such a shape of the candle according to the invention is, for example, perfect for dipping small cookies or fruits.

[0129] An advantageous embodiment has, in particular, the following dimensions: • Candle diameter: approximately 10 cm to approximately 24 cm • Diameter of the trough: approximately 4 cm to approximately 5 cm • Total height of the candle: approximately 10 cm • Total depth of the trough: approximately 3 cm to 6 cm.

[0130] In a volcano-shaped candle according to the invention, it is advantageously a cone-shaped candle with a small depression at the tip, from which the chocolate runs down like lava as the candle burns. Such a design of the candle according to the invention has the following advantages in particular: • Visually exciting and appealing. • The chocolate slowly flows down and can be collected.

[0131] An advantageous embodiment has, in particular, the following dimensions: • Bottom diameter: 8 cm • Height: 12 cm

[0132] In the case of a bowl-shaped, particularly a shallow bowl-shaped, candle according to the invention, it is advantageously a wide, flat candle, which is particularly shaped like a bowl. Such a design of the candle according to the invention has the following advantages in particular: • Large area for collecting chocolate. • Easy to dip and portion.

[0133] An advantageous embodiment has, in particular, the following dimensions: • Diameter: approximately 10 cm to approximately 12 cm • Height: approximately 5 cm • Wall thickness: approximately 2 cm to 4 cm, preferably 3 cm.

[0134] A further advantageous embodiment of the invention provides for a spiral or wave-shaped design of the candle according to the invention, in which the candle in particular has a spiral or wave-shaped structure that advantageously guides the melted chocolate into a collection point like a channel. Such an embodiment of the candle according to the invention has in particular the following advantages: • Innovative and eye-catching. • Controlled flow of chocolate in a specific direction.

[0135] An advantageous embodiment has, in particular, the following dimensions: • Total height: 10 cm to 15 cm • Groove width: 1 cm

[0136] Regarding the shape of the candle according to the invention, the following embodiments or considerations are advantageously provided: 1. Safety and practicality • The mold should be stable to minimize the risk of hot chocolate spilling. • The base should be wide enough to balance the weight of the candle. 2. Materiality of the candle • Ensure that the candle burns evenly and that the chocolate does not escape too quickly through the mold. 3. Dip area • The shape of the candle advantageously includes small indentations or holders for placing dipping items such as cookies or fruit.

[0137] The shape of the candle according to the invention, in particular in cup or chalice shape, advantageously has an ideal combination of practicality, aesthetics and user-friendliness, especially with regard to easy access to molten chocolate when the candle according to the invention is burning.

[0138] Further details, features and / or advantages of the invention are explained in more detail below with reference to the embodiments of the invention shown in the figures of the drawings.

[0139] This shows: Fig. 1 in a schematic side view an embodiment of a candle according to the invention; Fig. 2 in a schematic side view another embodiment of a candle according to the invention, in this case with a cavity for a filling.

[0140] Fig. Figure 1 shows a candle 1 with at least one wick 2 and a solid fuel, the fuel surrounding the at least one wick 2. The fuel is consumable or edible. The same applies to the wick 2. Consumability or edibility is given, in particular, before, during, and after the candle 1 has burned down.

[0141] Fig. Figure 2 also shows a candle 1 with at least one wick 2 and a solid fuel, the fuel surrounding the at least one wick 2. The fuel is consumable or edible. The same applies to the wick 2. Consumability or edibility is given, in particular, before, during, and after the candle 1 has burned down. The candle 1 according to Fig. 2 has a cavity in the body 1 of the candle 1, which is filled with a consumable or edible filling 3.

[0142] The embodiments of an edible chocolate candle 1 according to the invention, with an edible, flammable wick 2 for decorative and edible applications, shown in the figures of the drawing, are only examples. The invention relates in particular to the field of food technology, especially edible decorative objects, wherein a completely edible candle 1 with an edible, flammable wick 2 is provided, which can be used both decoratively and enhancing enjoyment at events, in the household or on special occasions.

[0143] In comparison to other edible products, such as pralines and chocolate figures, as well as non-edible decorative candles, the invention provides a completely edible candle 1 with an edible, flammable wick 2, which resembles a real candle in appearance and function, but can also be consumed as food.

[0144] The invention thus provides a decorative and completely edible candle 1, which serves as a table decoration, gift, or experience product and offers a safe, slow burning function. The candle 1 according to the invention can be enjoyed by consuming it, for example, by dipping pastries or fruit into the melted chocolate.

[0145] The body 1 of the candle 1 according to the invention advantageously consists of edible chocolate, preferably with increased heat resistance. The wick 2 consists of combustible, edible materials such as beeswax, vegetable oils, glucose, gelatin, cinnamon stick, marzipan, chocolate or a sugar-based mass.

[0146] The candle 1 is advantageously designed and constructed to burn slowly and melt the chocolate evenly, allowing for the dipping of foods such as fruit, marshmallows, or pastries. The candle can be manufactured in various shapes, particularly cylindrical, conical, or square, and in different flavors.

[0147] The candle 1 according to the invention has in particular the following advantages and / or properties: - Fully edible and food-safe - No residue, no waste - Flammable with a controlled, slow melting rate - Promotes interactive enjoyment (dipping fruit, pastries, etc.) Decorative, emotionally appealing, ideal as a gift - For private and commercial use - Suitable for occasions such as birthdays, holidays, weddings, events or romantic evenings.

[0148] An advantageous embodiment is given as follows: An edible candle (1) measuring 12 cm in height and 6 cm in diameter is made of pumpkin spice chocolate with enhanced heat resistance. Inside is a flavored cream filling (3). The wick (2) is made from a blend of beeswax and vegetable oils and is fully edible and combustible. The exterior is decorated with edible gold leaf. When lit, the chocolate melts slowly, allowing the consumer to dip, for example, pieces of fruit into the warm chocolate. The candle (1) is supplied in food-safe, stackable packaging.

[0149] The invention provides, in particular, a completely edible candle 1 with an edible wick 2, which is preferably made of chocolate or a chocolate preparation and is particularly suitable for decorative and edible purposes. The candle 1 according to the invention can be produced in various shapes, in particular cylindrical, rectangular, conical and / or similar shapes, and preferably consists of a solid or hollow cast or shaped body 1 made of edible chocolate. Optionally, the body 1 can preferably be made with a filling 3 of fruit, cream and / or similar flavored, edible mass, if required using spice mixtures. The edible wick 2 of the candle 1 according to the invention preferably consists of a cinnamon stick, marzipan, fruit paste, sugar-based material, chocolate and / or shortcrust pastry. The outer surface orThe surface of the candle 1 according to the invention can advantageously be decorated with edible materials, such as gold leaf, food coloring, sugar ornaments, and / or the like. The invention advantageously provides a purely edible, food-safe product that visually resembles a traditional wax candle, but poses no danger from a flame and is entirely edible. The candle 1 according to the invention combines functional, aesthetic, and culinary properties and, particularly in light of sustainability considerations, has the potential to replace traditional candles in various applications. The candle 1 according to the invention is therefore particularly suitable for home use, as a gift item, for celebrations, or as an edible table decoration.The invention therefore encompasses all variants of edible candles 1 with edible wick 2, in particular regardless of shape, size, taste, decoration and / or composition.

[0150] The invention thus provides an edible chocolate candle 1 with innovative, safe burning characteristics. The invention combines a heat-resistant chocolate shell 1 with an edible wick 2 made of beeswax and vegetable oils, which enables controlled flame formation. The design ensures even combustion without residue, while the remaining chocolate remains edible after burning. This represents a novel application in the field of edible decorative items. The development takes into account safety requirements regarding flame height, burning time, and stability. The candle 1 according to the invention can be produced in various flavors and is suitable as a sustainable alternative to conventional candles for catering and private occasions.

[0151] This edible candle 1 according to the invention can be consumed after burning. It combines a solid foodstuff with a functional fuel to ensure safe use.

[0152] Candle 1 consists of three main components: 1. Chocolate body 1: High-temperature resistant chocolate mixture with a specially adjusted melting point. 2. Wick 2: A mixture of beeswax and vegetable oils that allows for even and controlled combustion. 3. Stabilizing elements: Additives to increase mechanical stability during the firing process.

[0153] Burning properties: • Flame height and burning time are optimized for controlled use. • No residues or pollutants are produced during combustion. • Sustainable materials increase the environmental friendliness of the candle according to the invention.

[0154] Areas of application: • Delicatessen and gift market • Catering (decoration for desserts, cakes, etc.) • Celebrations (birthdays, weddings, holidays)

[0155] The following aspects are advantageously provided according to the invention: Aspect 1. An edible candle 1, consisting of a chocolate body 2, an edible wick 2 made of beeswax and vegetable oils, wherein the wick 2 is designed to produce a uniform flame and leaves no harmful residues after burning. Aspect 2. Edible candle 1 according to aspect 1, wherein the chocolate is heat-resistant and has a melting point above 40 °C. Aspect 3. Edible candle 1 according to Aspect 1 or Aspect 2, wherein the wick 2 is infused with natural flavors or essential oils. Aspect 4. Edible candle 1 according to one of the previous aspects 1 to 3, which can be produced in various flavors and shapes. Aspect 5. Edible Candle 1, especially after one of the previous aspects 1 to 4, encompassing: a) a body 1 made of chocolate in any geometric shape, b) a fully edible and flammable wick 2, wherein the candle 1 is intended for decorative use, consumption and at least short-term burning. Aspect 6. Edible candle 1 according to Aspect 1, wherein the wick 2 consists of one or more of the following materials: Beeswax, vegetable oils, glucose, gelatin, cinnamon stick, marzipan, chocolate, shortcrust pastry or a sugar-based mass. Aspect 7. Edible candle 1 according to aspect 5 or aspect 6, wherein the body 1 contains an aromatized or filled inner structure, for example with cream, fruit preparation or spice mixture. Aspect 8. Edible candle 1 according to one of the preceding aspects 1 to 7, wherein the outer surface is decorated with edible decoration selected from gold leaf, food coloring, sugar decoration or glazed layers. Aspect 9. Edible candle 1 according to one of the preceding aspects 1 to 8, being produced in various shapes, in particular cylindrical, conical, angular or sculptural. Aspect 10. Edible candle 1 according to one of the preceding aspects 1 to 9, wherein it has an increased heat resistance of the body 1. Aspect 11. Edible candle 1 according to one of the preceding aspects 1 to 10, being offered in food-safe outer packaging. Aspect 12. Edible candle 1 according to one of the preceding aspects 1 to 11, being intended for occasions such as birthdays, holidays, weddings, festivals or as an edible gift product.

[0156] The invention thus provides a fully edible candle 1 with an edible wick 2, preferably made of chocolate, which can be used for decorative and edible purposes. The candle 1 can be produced in various shapes (cylindrical, rectangular, conical, etc.) and consists of a solid or hollow-cast body 1 made of edible chocolate, optionally with a filling 3 of fruit, cream, spice mixture, and / or flavored mass. The edible wick 2 preferably consists of a cinnamon stick, marzipan, fruit paste, sugar-based material, chocolate, or shortcrust pastry. The outer surface of the candle body 1 can be decorated with edible materials, such as gold leaf, food coloring, or sugar ornaments.

[0157] The invention enables the creation of a completely edible, food-safe product that visually resembles a traditional wax candle but poses no risk from a flame and is entirely edible. The candle according to the invention is therefore suitable for home use, as a gift item, for celebrations, or as an edible table decoration.

[0158] The invention particularly encompasses all variants of edible candles with edible wicks, regardless of shape, size, taste, decoration or composition.

[0159] The embodiments shown in the figures of the drawing and the embodiments explained in connection with them serve only to illustrate the invention and are not limiting. Reference symbol list: 1 candle / candle body (edible or consumable body) 2 Wick (edible or consumable wick (candle (1)) 3 Filling (candle (1))

Claims

Candle (1) with at least one wick (2) and a solid fuel mass, wherein the fuel mass surrounds the at least one wick (2), characterized by a consumable or edible fuel mass and a consumable or edible wick (2), wherein the consumability or edibility is given in particular both before, during and also after the burning of the candle (1). Candle (1) according to claim 1 , characterized by a fuel mass consisting of a chocolate preparation containing at least 30% cocoa butter and additives. Candle (1) according to claim 1 or claim 2, wherein the body (1) of the candle (1) consists of edible chocolate, preferably with increased heat resistance. Candle (1) according to one of claims 1 to 3, wherein the at least one wick (2) of the candle (1) consists of combustible, edible materials, such preferably beeswax, vegetable oils, glucose, gelatin, cinnamon stick, marzipan, chocolate and / or a sugar-based mass. Candle (1) according to one of claims 1 to 4, wherein the candle (1) is constructed or designed in such a way that it burns slowly and the chocolate melts evenly, in particular to allow dipping of foods such as fruit, marshmallows or pastries. A method for producing an edible candle (1) with at least one wick (2) and a solid fuel, wherein the fuel surrounds the at least one wick (2), wherein the candle (1) has an edible fuel and an edible wick (2), and wherein the edibility is preferably ensured both before, during, and after the burning of the candle (1), comprising the following steps:

1. Preparation of the chocolate: • The chocolate for the chocolate preparation is heated to 45 °C to 50 °C, in particular to melt all the crystal structures of the chocolate. • Subsequently, the melted chocolate is cooled to 27 °C and then reheated to 31 °C to 32 °C (tempering), whereby stable crystal structures are formed in particular. 2.Addition of Stabilizing Agents: • Heat-stable fats and stabilizers are added during tempering. • The ratio of cocoa butter to stabilizing agents is optimized, in particular to achieve or make achievable an increase in the melting temperature of the chocolate preparation to 45 °C to 50 °C.

3. Shaping: • The tempered chocolate preparation is poured into molds, the molds being specially designed to ensure or make achievable an even distribution of the chocolate preparation in the mold. • Before the chocolate preparation has completely hardened, the edible wick (2) is inserted into it.

4. Curing: • The shaped candle (1) is stored under controlled conditions at 10 °C to 15 °C to ensure the final stability and hardness of the candle (1). The method of claim 6, wherein the production of an edible wick (2) made of marzipan or nougat is given as follows: • Kneading raw marzipan paste with icing sugar until a smooth, malleable mass is obtained. • Optional addition of some glycerin, in particular to improve the texture and provide a softer consistency. • Shaping the wick into thin strands that fit into the center of the chocolate candles. The wick should be stable but elastic enough not to break. • Optional: lightly dusting the wick with edible glitter or gold foil, in particular for a luxurious appearance. The method of claim 6, wherein the production of an edible wick (2) from beeswax and coconut oil is given as follows:

1. Melt beeswax and coconut oil in a water bath until completely combined.

2. Optionally stir in a teaspoon of vanilla extract, particularly to impart a pleasant, natural fragrance to the mixture.

3. Cut a strand of coconut fiber or cotton thread to the desired length for a wick.

4. Dip the strand or thread into the melted mixture of beeswax and coconut oil and allow it to cool completely so that a stable, firmer layer forms.

5. Repeat the dipping and cooling of the wick to obtain a thicker layer, which in particular extends the burning time to about 1.5 hours.

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