The dinner candle you're actually supposed to eat as restaurants chase memorable experiences

Claudia Mosley, founder of CeraViva, has developed edible candles that melt into dipping sauces and dessert spreads to enhance dining experiences. The candles, made with organic ingredients, aim to encourage people to disconnect from phones and connect during meals. Mosley, a Colombian immigrant, invested over $20,000 to launch her business and seeks to introduce the product in restaurants.