Q: How to take good shots for chocolates

I will be attending a short class on Chocolate making and would like to take photos of the creations made.

Have a Metz 54 flash and 17-85mm/50mm + 50D. No tripod.

What is a good way to set up the shot ?

advice appreciated.

Make sure you don't eat them all first.

Wash your fingers before handling the camera.

Hope this helps!

CamDiver wrote in post #10177658
Make sure you don't eat them all first.

hahahaha. Of course.

Anyway, it will be eat-all-you-can, after the class. I sure need to diet 1st before heading there.

lensman, I am very interested in learnign how to make chocolate.

Only problem I have with all the classes I have found that claim they're going to teach me how to make chocolate seem to say that the recipe for chocolate is to melt down some chocolate.

Is that the same with the course you're doing?

i am unsure yet but in the office of a chocolate distributor & cafe, I seriously think that it will be shaping new chocolate + flavoring, rather than converting coco beans into chocs.

here are some shots from the class. It is really tough. I had to ensure that the chocolate is at the right temperture, stiring the pot and single hand holding the 50D with the Metz flash ontop AND not to get any molten choco onto the camera.

My course mate was kind enough to wash his hand and take over the camera. But in the process, he accidential moved the settings and got a few shots off the exposure

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This so funny! As I type this I'm sitting in an interview room talking to Chocolatiers about tomorrows Food Network Challenge "Chocolate Engagement." These guys and gals do crazy things with chocolate beyond just tasting good.
I asked one of them what was the best way to shoot chocs. He said that backlighting is important but so is the temper of the chocolate. It needs that shine to it to be pretty. But that has more to making the chocolate rather than photography.
Also, these guys that do this never touch the chocolate too much. The heat of your hands melts it and makes a mess.

Tough subject really.

These shots of chocolate rows are just about 30 secs fresh from the mould. I just push them into position with the end of my paint-brush (for the gold flakes).

Shinny chocolates & melts in your hands are signs of good-caliber quality chocolates - something that you never see this in Mars Bars / Sneakers.

have a great weekend....

Maybe you should ask to be a guest of one of the classes instead of attending just a thought

the next time, i will eat them directly, instead of taking photos.