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Chocolates with that Showroom Finish, 2012 –

punk patissier

By punk patissier
in Pastry & Baking

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snickrs

snickrs

Posted
Posted
6 hours ago, Kerry Beal said:

The light and the tripod almost makes it look like a parachute on there.

Hahha so true, I can see that too!! It was really difficult to find an angle with no reflection and yet show the details in the design! 

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snickrs

snickrs

Posted
Posted

This was natural light, no filters, no effects. The base is a mirror. Funny thing was that this piece was my favorite but got crushed by a falling plate, only managed to get one photo before disaster. 🤣

20180729_153425.jpg

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Kerry Beal

Kerry Beal

Posted
Posted

I'm having a rough time getting a picture that shows how amazing these look in real life. I thought taking them out in the sunlight would help - but it doesn't! 

 

F96B1B2D-ADE8-40C8-8D55-8F31C6F86A64.thumb.jpeg.74e7aa8d25abbabb6c32f65faace1d61.jpg.58b0ac30eaa4dc2c4fe9ad209df65979.jpg855D8DBB-CEB2-4199-8B69-FA9B83AC9E68.thumb.jpeg.fb980b53bf932059ebdf2a571de327ca.jpg.1e67b06e88119a1b5b92a96a86dea0f6.jpg

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Tri2Cook

Tri2Cook

Posted
Posted (edited)
45 minutes ago, Kerry Beal said:

I'm having a rough time getting a picture that shows how amazing these look in real life.


I can't be helpful on that one. While I haven't done anything anywhere near that amazing with decorating, getting good, or even decent, pictures of what I do seems to be an impossibility for me. I have one of those commercial fry warmers, basically an adjustable-height aluminum frame with two fixtures for heat bulbs, that a friend from a local restaurant asked me if I wanted because he was getting rid of it. My first instinct was to say no, don't need more clutter. But then it occurred to me that maybe I could use regular bulbs in it instead of heat bulbs and use it for lighting for pictures. So we'll see if that helps when I get around to trying it. With heat bulbs, it could also function as a warming station if I ever found myself doing any kind of sugar work... not that that's in the plans. Worst case, I can just find it a new home if it doesn't prove useful. Even if that home is the dump. :D

Edit: and it just occurred to me that sitting under the lights might be a handy place for bowls of chocolate to stay a little warmer during the winter as well.

Edited by Tri2Cook (log)
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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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snickrs

snickrs

Posted
Posted
1 hour ago, Kerry Beal said:

I'm having a rough time getting a picture that shows how amazing these look in real life. I thought taking them out in the sunlight would help - but it doesn't! 

 

F96B1B2D-ADE8-40C8-8D55-8F31C6F86A64.thumb.jpeg.74e7aa8d25abbabb6c32f65faace1d61.jpg.58b0ac30eaa4dc2c4fe9ad209df65979.jpg855D8DBB-CEB2-4199-8B69-FA9B83AC9E68.thumb.jpeg.fb980b53bf932059ebdf2a571de327ca.jpg.1e67b06e88119a1b5b92a96a86dea0f6.jpg

 

C01CF993-132B-4449-B0C1-7BCC5C12D79D.thumb.jpeg.e5d1868bca8e3a2f06ad76eea42eb91c.jpg.427a5dfe59f2d03361873a1cd9e39a38.jpg

 

53F792B0-C416-4B15-B22B-122DA13BCFEC.thumb.jpeg.8bfe02f316b2923efe1f7b9329f2c51d.jpg.f4f8a409771ccf82595378f4d585393f.jpg

 

 

 

 

They look so lovely! What camera are you using? Was it late afternoon sun? 

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snickrs

snickrs

Posted
Posted (edited)
20 minutes ago, Kerry Beal said:

iPhone 7, morning sun over the BBQ

Interesting, try afternoon sun about 3pm and turn off HDR on your camera if it has it, this will help bring out the details more. Even try using raw or professional modes! Did you have a camera stand? 

Edited by snickrs (log)
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Kerry Beal

Kerry Beal

Posted
Posted
5 minutes ago, snickrs said:

Interesting, try afternoon sun about 3pm and turn off HDR on your camera if it has it, this will help bring out the details more. Even try using raw or professional modes! Did you have a camera stand? 

 

Thanks for that - today I’m limited by being on call and being stuck at work for the whole day! No stand. HDR off

 

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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snickrs

snickrs

Posted
Posted
52 minutes ago, Kerry Beal said:

Thanks for that - today I’m limited by being on call and being stuck at work for the whole day! No stand. HDR off

 

 

Cheap little stand can help make a huge difference, given the stability to allow for correct focus with no movement. Good luck woth your work day! 

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caroled

caroled

Posted
Posted

@Kerry Beal, they're like standing on the shore of a distant planet, looking across their ocean , staring out into space.

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And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

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Kerry Beal

Kerry Beal

Posted
Posted
12 minutes ago, snickrs said:

Looks great, don't forget to have a timer of about 5 secs delay to counter any movement from pushing the phone screen for taking the picture! 

My tripod came with a remote - takes away that concern nicely. I can even use it to start video as long as I'm already in the video mode.

 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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  • 2 weeks later...
Daniel D

Daniel D

Posted
Posted

With the help of my wife’s superior photo skills (mine are seriously lacking), I finally feel like I have a showroom finish picture to share!

 

The dark bonbons are filled with a dark chocolate coffee ganache and a swirl of vanilla cream white chocolate ganache. The white bonbons are filled with a white chocolate key lime ganache and bottomed with a milk chocolate pecan praline - my version of a key lime pie bonbon! The praline crunch on the key lime pie bonbons were a big hit with many customers since I don’t typically add texture to many of my bonbons.

 

 

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Kerry Beal

Kerry Beal

Posted
Posted (edited)

First pics of the new technique I've been playing with - will have to set some up later for the Instagram treatment!

 

 

 

 

IMG_2018.jpg

IMG_2021.jpg

IMG_2023.jpg

IMG_2028.jpg

IMG_2031.jpg

IMG_2037.jpg

Edited by Kerry Beal (log)
  • Like 11

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Bentley

Bentley

Posted
Posted
39 minutes ago, Kerry Beal said:

First pics of the new technique I've been playing with - will have to set some up later for the Instagram treatment!

 

 

 

 

IMG_2018.jpg

IMG_2021.jpg

IMG_2023.jpg

IMG_2028.jpg

IMG_2031.jpg

IMG_2037.jpg

 

Is that from the online course or something you can share?

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Kerry Beal

Kerry Beal

Posted
Posted
10 minutes ago, Bentley said:

Is that from the online course or something you can share?

This one I figured out with the help of a couple of other folks and the video I linked to on the other thread. I'd be happiest to give it a few days and see if you guys can figure it out from the hints I've provided.

 

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Tri2Cook

Tri2Cook

Posted
Posted
49 minutes ago, Kerry Beal said:

This one I figured out with the help of a couple of other folks and the video I linked to on the other thread. I'd be happiest to give it a few days and see if you guys can figure it out from the hints I've provided.

 

 


I feel like I've already pretty much figured out how you did it, at least in a general sense (though I could be way off)... me actually getting around to trying it may be a completely different story. :$

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, Tri2Cook said:


I feel like I've already pretty much figured out how you did it, at least in a general sense (though I could be way off)... me actually getting around to trying it may be a completely different story. :$

It's those damn round tuits!

  • Haha 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Kerry Beal

Kerry Beal

Posted
Posted
Just now, Daniel D said:

@Kerry Beal fabulous work! I haven’t seen this technique on the pyramid shape before - it works really well!

I think it will work on any smooth surface. 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Tri2Cook

Tri2Cook

Posted
Posted
13 minutes ago, Kerry Beal said:

It's those damn round tuits!


Yes it is... and they've been harder to come by the past couple years which feels too much like making excuses so I've been pushing myself to work harder at finding them.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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