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A South Florida business owner has developed what she believes represents the next major advancement in restaurant entertainment: an edible candle that melts into warm dipping sauces and dessert spreads. Claudia Mosley, who founded CeraViva, crafts handmade candles using organic and premium ingredients designed to pair with bread, vegetables, seafood, meats, and desserts. The venture marks Mosley’s latest entrepreneurial effort after building a successful merchant services company alongside her identical twin sister.
The edible candles feature both savory and sweet varieties, with savory options including chimichurri, shrimp scampi, and parmesan cream, while sweet selections range from raspberry cream and apple pie to a newly developed Key lime pie flavor. All sweet candles contain no added sugar and are formulated to achieve what Mosley describes as “the perfect balance.” Each product is engineered to withstand shipping and refrigeration through a proprietary formula Mosley developed and patented.
Mosley, a 50-year-old mother of four who immigrated to the United States from Colombia as a teenager, has invested more than $20,000 to establish the business, including obtaining state licenses and moving production into a commercial kitchen. Consumers can purchase candles directly from CeraViva’s website for $38, though Mosley’s primary objective remains placing them on restaurant tables across the country.
Mosley envisions diners ordering the edible candle as an appetizer, allowing 20 to 25 minutes for it to melt into a warm dipping sauce while guests engage in conversation. She frames the product not as the candle itself but as the experience it creates, positioning the item as a tool to encourage families to disconnect from phones and reconnect with one another at the dinner table. Whether the concept becomes a widespread dining trend remains uncertain, but Mosley is banking on the simple act of lighting a candle to help restore what she views as increasingly lost family time.
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