Delicious Chocolate Candle Pastry Recipe

In a mixing bowl, beat the egg whites with the second sugar until a stiff foam forms.

In another bowl, mix room temperature butter with the first sugar and egg yolks. Add the melted dark chocolate and mix well.

Sift the dry ingredients: flour, cocoa powder, baking powder, and salt.

Gradually incorporate the dry ingredients into the butter mixture, alternating with the egg white foam. Pour the mixture into a baking pan and bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 30 minutes. After baking, let it cool and then crumble it.

Heat the orange puree in a saucepan until it reaches 40 degrees Celsius (104 degrees Fahrenheit). Gradually sprinkle in the sugar mixed with pectin while stirring.

Bring it to a boil and cook for about one minute. Finally, stir in the gelatin mass and let it cool down.

In a mixing bowl, whisk together the cream cheese, heavy cream, and powdered sugar until you have a smooth and stable mixture.

Combine the crumbled biscuit with the cream filling until well mixed. Using acetate strips and tape, create cylindrical molds.

Fill these molds with tempered white chocolate, then pour out the excess. Fill the molds halfway with the biscuit-cream mixture, add a layer of the orange confit, and fill the rest with more biscuit mixture.

Drizzle chocolate on top for decoration and place a golden almond in the center as a finishing touch. Enjoy your delicious chocolate candle pastries, perfect for the festive season!