Wagyu Tallow Candle

1. Line a quarter sheet tray with paper soufflé cups.
2. Cut a piece of butcher’s twine about 4 cm. long for each soufflé cup.
3. Place a small sauce pot on a scale and weigh out 43 g. of tallow for each cup.
4. Melt the tallow in the sauce pot on low heat.
5. Transfer the warm tallow to a squeeze bottle with a wide tip and fill the soufflé cups evenly (about ¾ full).
6. Wrap the sheet tray tightly with film wrap and poke a hole with a skewer above the centre of each filled soufflé cup.
7. Add the butcher’s twine pieces to the sauce pot and allow them to absorb any extra tallow.
8. Insert the butcher’s twine into each hole so the wick reaches the bottom of each soufflé cup and the top portion sticks out of the film.
9. Place the tray in the cooler for at least 4 hours so the candles become firm.
10. Remove the film wrap and the candles’ paper jackets.
11. Place the candles in a shallow hotel pan, cover and refrigerate for service.

TO SERVE:

1. Warm a 142 g. chunk (about ¼ of the loaf) of the roasted bread in a 177°C oven, then make four equally spaced slices to the bottom crust of the bread so it can be pulled apart at the table.
2. Place the bread and unlit candle on the plate, allowing some space all around the candle.
3. Disperse the chopped rosemary and salt around the candle.
4. Light the candle at the table, allowing it to melt for dipping the bread.