If there is one thing that even most professionals struggle to click, it is Chocolate. After all, chocolate can be so unpredictable. It can melt in minutes, may not come out of the mold correctly and so on which makes getting the perfect click very difficult.
But difficult doesn’t mean impossible and when you do get that click, it will look like the work of art you always wanted it to look. All you need to do is keep a few important tips in mind.
1. Get the preparation right
Do you find your chocolate having this thin layer of whiteness appearing on it? Well, that is due to the change sugar crystals undergo due to the heating and cooling.
Although that has zero impact on the taste, it sure does take the gloss of the photos and makes it unappealing to the viewers. So how do you get rid of those white patches?
Most experts use a hot air gun on the chocolate before clicking. Though make sure you do it for a limited period of time as the heat can melt the chocolate as well.
Another thing to ensure is that you temper the chocolate well and avoid storing it in a standard fridge as it has moisture and hampers the cooling process. Similarly, exposing it to direct sunlight is just as bad.
Also, when you are shooting, make sure the lights around the chocolate are LED as the heat from other lights can melt the chocolate.
2. Always use Gloves
Do you know what’s most annoying? When you are all set and just need to move the chocolate a bit before taking a shot but in that bargain end up leaving fingerprints on the chocolate (uggghhh, the horror).
Thankfully, the solution is simple, use gloves. In case you didn’t know, it is the heat from the body that melts the chocolate.
Most experts have cracked or blooming pieces of chocolate at hands which are used to first set the composition and right before you hit that button, you can replace it with the actual ‘showstopper’.
3. Good lighting is key
One of the most important things you will learn in film school is that lighting is everything when clicking photos. The whole point of lighting is to enhance the chocolates or the plate of food, right? Well, that is only possible if the direction is spot on.
Now, I always prefer natural lighting when working with chocolates but if that is not possible, choose a direction that brings out the textures the best.
Also, for the best results, I would suggest relying on one light source like a window as it will give you amazing highlights and shadows.
You can further improve the lighting with white bounce cards and silver and golden reflectors.
4. Photoshop or Lightroom?
This is a question I get asked very often and for editing images of chocolates, my go-to software has always been photoshop. The reason being, photoshop is a pixel-based editor that means you get greater control over each aspect of the image. On the other hand, Lightroom is ideal for editing images as a whole.
The clone stamp, spot healing brush, etc. will soon become your best friends as they will help correct those small little mistakes and take your photos to a whole different level after a bit of color correction.
In case you are new to photoshop, these tips will help