B.T.S. Photo Shoot John and Kira's Gourmet Chocolate

A favorite and challenging thing to photograph is chocolate. My team and I are always up for the challenge and love the sweet shots we walk away with! John and Kira’s a gourmet chocolate client of mine wanted to create some new imagery for their catalogue and website. The look and feel for this project was to convey moodiness and drama using the chocolate. Telling their story through high end imagery and propping is always our goal. The chocolate itself is always the hero! Working with Lisa Russell and team we were able to capture a beautiful variety of their chocolates over 2 days. We had layouts to reference while we were shooting to make sure they fit within. Having the client and chocolatier on set is always a plus because they get to help bring the photo concepts to life and they know their product best. Of course we taste tested along the way and their chocolate never disappoints.

It was great to have them on set and I can’t wait to see our final shots out.

---

Felicia Perretti is a commercial food and beverage photographer and director based in New York City. She works nationally with food and beverage clients in advertising, packaging, editorial, and video. She has worked with food and drink in all shapes and knows how to craft the right team to get the job done! Her passion for food and beverage shine through on set as well as outside of work in her everyday life. Whether it’s trying new restaurants, traveling, or cooking with her husband Joe. Send her an email or give a call to discuss your next project, she would be more than happy to chat!

Recipe Poached Pears

Pears are a great alternate to apples and can be available in the summer and winter. They are great for table presentations and just as easy to cook with. Poaching is cooking in a gently-heated liquid. It’s not just boiling water like poaching eggs. With this method of cooking the liquid can be stock, wine, or another sugar mixture. You can use different types of fruit like pears. Personally I thought it would be pretty to top the bundt cake with poached pears and drizzle with the poaching liquid over top! The French word for this is “Frissonne”, meaning that the liquid should be just hot enough to make the surface shiver.

Ingredients
3 cups water
1 cup brown sugar
1 cinnamon stick
3-4 bosc pears (peeled)
1 star anise

Directions

Combine the water, sugar, cinnamon, and star anise in saucepan over low heat. Cook stirring for 2 minutes or until the sugar dissolves. Add the pears and cook covered for 15 minutes or until soft. Use a slotted spoon to remove.

Take the liquid in the pot and transfer to a pan and boil high uncovered for 15 minutes until reduced to half.

Drizzle syrup over pears (or bundt cake) and serve