Chocolate truffles

There are a few pieces I still have on my list of things that I want on my portfolio page. Chocolate truffles is one of those things. I researched pictures online, and wanted to do something that felt more like what I want to do – something that captures the sense of celebration that goes with having a really good truffle, even if it isn’t a special occasion.

The set had a number of elements in it that were only there for reflections and shadows.


Two lights in softboxes (just the modelling lights for my Sky Eagle flashes), three small cosmetic mirrors poking light in dark spots, gold foil wrapping paper, artificial tin ceiling tile, bottles filled with some lapsang souchong tea (nice amber tones) plus a bottle and some glasses from a Venetian set. Just for a few reflections. I ended up not using the silver lid in front, and switched to a red cardboard box. The two little name-card holders are stand-ins for the chocolates.

I tried two different lenses: a 70-200mm zoom, and my food workhorse, my 50mm macro. I ended up choosing a picture I took with the macro lens, because I didn’t like the compression and angle I used with the zoom.

Here is my picture.



I did some post work in Photoshop to clean up smudges, creases, fingerprints, crumbs and air bubbles on the chocolates.

Now I want to paint my walls a neutral gray instead of the deep avocado colour they are.

This entry was posted in City life, Food, Kitchen and table, Photography by pat. Bookmark the permalink.

About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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