Nutty choco bar.

[Loose Canon]

Louise this chocolate bar looks delicious!

I’ll start by saying I know nothing about wine and chocolate. Here’s what I do know:

Chocolate goes with anything. Beer goes with anything. Vodka goes with everything. You can probably ascertain my opinion on that from there! However, I always, and I mean always, quaff chocolate and swill alcohol with a pinky finger daintily extended!

Food styling, as I’m sure you know, is a professional art (not for me though) and it’s a big deal for food photographers.

Izzie is right. Amazing what is used to simulate/enhance certain things. Here are some thoughts.

Crumbs are perfectly acceptable and sometimes desirable. But I would use them a bit more intentionally as opposed to possibly looking like a side note. Dirty utensils, spillovers, napkins etc. are also used effectively. But probably linen. Or even fabric swatches cut to napkin size.

Background should compliment but not overpower the food. The food is the star. Period. So careful about that huge red and white checked tablecloth! And careful about where background and table/plate surface meet. Also goes for plates/props. All are good but should be complimentary in nature. Keep portions small and well presented, which you do. A pile on a plate does not photograph well though it does eat well!

You already have most of the battle won because your food looks delicious as is. I think it would be huge fun photographing it. Lot’s of stuff on food styling via google too. You can shoot the ingredients as you cook, mixing bowls, lots of fun ways to tell the story! If you are going to get serious about this genre you will be amazed at the eye for detail you will develop.

Something I wonder about? A shallow depth of field is used a lot with this genre. But I wonder if in this shot the entire face (front) of the bar should be in acceptable focus with the Dof falling off toward the back of the bar?

[Mike Buckley]

A shallow depth of field is used a lot with this genre.

My understanding is that that was not the case in the past. I've read that it's a relatively recent style (past 10 years or so), but I really don't know.

But I wonder if in this shot the entire face (front) of the bar should be in acceptable focus with the Dof falling off toward the back of the bar?

I've seen everything in Food & Wine magazine and cook books when it comes to that. I suppose it really depends on the client.

[wlou]

Izzie you got it! The reason the "little eyes" are looking at us is because I just poured the hot chocolate sauce on the bar and it is still "liquid" and shiny. I noticed this only when I started the clean up and saw the harden & dull chocolate left in the glass measuring cup. The colour had turned much lighter, a dull light brown. Now the next time I will have to pay attention for these reflections of light in liquids. See, one can learn so much just by trying. Thanks.

Louise...you will find that in Pro food photography, crumbs, napkins and the lot are also intentionally included in the shot. I can assure you that you did very well photographing this food right off the bat. OK so the background is not perfect, but you improve as you go along and notice things as you PP your shot. Most of the food shots of the Pro food shooters (not all) cannot be eaten. The things they put in it to make it look fresh is just abominable. Ice cream is not ice cream, steam is not really steam from the food, some put lacquer to make it shine, etc. so do not fool yourself that it is good enough to eat even if it isn't. In my other life, I have seen many photoshoots of different things. I just wasn't into photography at the time...

I like the way you present your food...and that goes with Erick from the Philippines too. Food photography in real life is not for the faint hearted. This one and the muffins you took, Erick's Filipino fare on his dinner table are real photography for people who wants to eat, not for people who just want to look at them. I admire for your culinary interest and taking shots and showing us what you can is very admirable. May you be blessed and your plate always full.

[wlou]

Terry, your comprehensive explanations help a lot to understand what I should be aware of when taking food pictures. Thank you.

[Mike Buckley]

Just to be clear, I don't object to highlights being displayed in chocolate. Instead, I object to specular highlights because they don't provide helpful information, such as information that defines the shape of the chocolate. For ideas about how to use highlights in chocolate to your advantage, whether the chocolate is liquid or solid, check out this series of photos.

[wlou]

I agree with you Mike, there are all kinds of pictures out there and so many different styles on the web. I just have to find mine I imagine.

My understanding is that that was not the case in the past. I've read that it's a relatively recent style (past 10 years or so), but I really don't know.



I've seen everything in Food & Wine magazine and cook books when it comes to that. I suppose it really depends on the client.

[wlou]

Mike, you should contact your Celiac Association in your country. They are easy to find on the web and have all kinds of links for recipes. The blogs on the web are also very interesting. For a kick search, Pinterest comes to mind.

Louise,

Your quick photos indicate that you would make really wonderful food photos if you took the time to do it really right, so to speak. I understand all the reasons you might choose not to take that time, so my thinking about that is an observation, not a judgement.

I have a good friend with Celiac disease. If you could point us to that recipe or if you could share it without violating a copyright I would appreciate it.

[Loose Canon]

I just have to find mine I imagine.

I envy you your Journey Louise.

I'll have napkins at the ready next to the computer to wipe up the drool!

[Mike Buckley]

Mike, you should contact your Celiac Association in your country.

They don't have a photo of the chocolate bar made from your recipe. I checked and not one of the recipes was attributed to you.

[MariaMaria]

OOO that looks delicious! I'm pregnant and should not have seen this early in the morning; now I'm craving chocolate….

Great image, I love the texture and the partially melted chocolate…yes I'm definitely getting some chocolate!!

[Scouse]

Chocolate and Port wine. That's the way to go....Try a couple of walnuts with it.

Oh, and I like the photo and looking forward to seeing your different background.

[wlou]

They don't have a photo of the chocolate bar made from your recipe. I checked and not one of the recipes was attributed to you.

I enjoy people with a good sense of humour. It helps when one is having a bad day. In my quest to learn how to make good food photo I have to cook and I appreciate all the comments I received. When the cook book is ready, I may reveal all.. Meantime, I am still trying new and strange recipes that may not be suitable for special diets. I hope you understand.

[wlou]

Chocolate and Port wine. That's the way to go....Try a couple of walnuts with it.

Oh, and I like the photo and looking forward to seeing your different background.

Ken, thank you. Any brand of Port wine in particular?

[wlou]

OOO that looks delicious! I'm pregnant and should not have seen this early in the morning; now I'm craving chocolate….

Great image, I love the texture and the partially melted chocolate…yes I'm definitely getting some chocolate!!

Maria I wish you a good diet a health pregnancy and a healthy baby.Thank you for the comment.

[Mike Buckley]

I hope you understand.

I do understand, but this now leads me to negotiate with you. How much do I have to pay to become your official taste tester?

[wlou]

I do understand, but this now leads me to negotiate with you. How much do I have to pay to become your official taste tester?

Mike I hess you will have to wait for teleportation be invented and then I'll send you one.