Description
When summer begins in Provence, the apricot is the first fruit to appear. This is the best time to use it in many recipes: jam, clafoutis, syrups... Our favourite at Chatelard is the Apricot Almond tart, where apricot meets almond on a bed of sweet pastry. We then decided to transform this dessert into a scented candle, in a large format to be able to enjoy its greediness for long hours.
How to use
Before lighting the candle :
- Cut the wick to a height of 0.5 to 1 cm from the surface of the wax.
- Remove any foreign matter from the wax and the wick.
- Place the candle on a stable surface, protected from heat and draughts. Otherwise it will not melt evenly.
When the candle is lit :
- Do not extinguish the candle until the entire wax surface has melted. Otherwise the candle will form a pit and burn unevenly.
- Do not move the lit candle
- Do not leave it unattended or within the reach of children or pets.
To extinguish the candle :
- You can blow out the candle gently, or you can use a snuffer.
- Do not move the candle until the wax has set again.
- To prepare for the next use of the candle, use pliers to dip the wick into the wax and then straighten it. Do not hesitate to re-centre the wick while the wax is still melting.
Ingredients
Mix of 100% vegetable waxes: coconut oil and soya wax, scented with fragrances developed especially for Le Chatelard 1802 by the master perfumers of Grasse.
100 % Made in France,
Poured by hand in our workshops
in Saint-Auban-sur-l'Ouvèze,
Vegetable base coconut oil and soya wax,
Paraffin free,
Cotton wick,
Burns for about 45 hours.
