@Beckykp27 have you considered a more classic aesthetic and not using any colors? You can still achieve beautiful chocolates with moulds, natural garnishes, using a contrasting chocolate for marbling/striping/accent, etc.. I know the siren call to airbrush and transfer sheet is strong but you don't have to go in that direction -- you could market on the beauty of natural & organic.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
@Beckykp27 have you considered a more classic aesthetic and not using any colors? You can still achieve beautiful chocolates with moulds, natural garnishes, using a contrasting chocolate for marbling/striping/accent, etc..
-
Similar Content
-
- 56 replies
- 11,689 views
-
- 1,040 replies
- 186,850 views
-
- 2,689 replies
- 539,378 views
-
- 141 replies
- 28,736 views
-
Food Songs 1 2 3
By liuzhou,
- 68 replies
- 13,475 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
