SugarHead Unplugged

Now I had the Guanaja chocolate already for weeks at home, ready for a dessert. Finally I got the time to prepare the dish and have it photographed in its best light.

Valrhona is one of the best professional chocolates with a wide variety of tastes. Guanaja is a 70% cocoa mix bean chocolate from South America. To fully appreciate the taste I did not use any sugar in my recipe, used the best cream available and fresh eggs.

Shooting was dne with all natural light; ISO 100, f10, 1 second exposure with my Macro 105mm lens. I used a number of small reflectors.

More to this post on SugarHead.

Regards,

Chris

This entry was posted on Monday, June 15th, 2009 at 10:24 am and is filed under Photography, SugarHead. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.