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Models and chocolate..some help please?!

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redbaron is off-lineSilver Member
28 August 2013 10:52
redbaron
Photographer
redbaron
Location
United Kingdom
Buckinghamshire
Stoke Mandeville

Quote from FrameworksMedia
'Chocolate fountain' chocolate is generally preheated in a microwave or simalar to initially melt the chocolate. It is then diluted with a fair amount of vegetable oil to keep it fluid at the lower temperature operated within the fountain. I never touch the stuff as I have seen what goes into it.



At least that will stop you insisting that the best way to clean up after is for you to lick it off. surprise
Photography and Studio hire www.immortaleye.co.uk


4EverYoung is off-line
28 August 2013 15:40
Midnite
Photographer
Midnite
Location
United Kingdom
Cambridgeshire
Peterborough

Eeeew Old engine oil.

Full of toxins and hydro carbons, ideal for the delicate skin of a model and tastes like Midnite is a naughty person e
I have never failed But i have discovered thousands of approches which don't work.


Jay R Tog is off-line
28 August 2013 17:07
Josh_Woodcock_Photography
Photographer
Josh_Woodcock_Photography
Location
United Kingdom
London
london/kent

chocolate +oil +cream problem solved
Don't take care, take risks


TimP-H is off-line
28 August 2013 19:52
tpryse
Photographer
tpryse
Location
United Kingdom
Surrey


http://www.foodangles.com/callebaut-dark-chocolate-for-fountains-2-5kg-bag/

to lower the melting point still further try adding

http://www.amazon.com/100-Organic-Cacao-Butter-Tisano/dp/B002US55K0

Alternativley try Sauce Suchard which is made using cocoa powder, icing sugar and warm water.

The pure chocolate will have the vicosoty and shine,,,however the sauce suchard will have the coatability....(is that even a word)

Another good substitute for food sploshing is tate and lyle black tracle which is avaialble from Macro in a 14Ib tub

I always wanted to try a shoot with hundreds and thosands....



Peter Roach is off-lineGold Member
29 August 2013 06:06
flashysnapper
Photographer
flashysnapper
Location
United Kingdom
Staffordshire
burton on trent


recipe for chocolate syrup
55gms best quality cocoa powder
300gms caster sugar
300mls water
method
place all ingredients into saucepan bring to boil, then boil for 1min for runny sauce,
to make thicker boil for 2mins.
allow to cool and use
BE VERY CAREFUL USING BOILING SUGAR as it reaches temperatures of around 112c and sticks very well to skin


John Croft is off-linePlatinum Member
15 September 2013 15:07
Maccroft
Photographer

Location
United Kingdom
Tyne and Wear
Newcastle upon Tyne

Old engine oil is a big no no as can be carcinogenic.


RUPERT is off-line
15 September 2013 15:27
RUPERT
Photographer

Location
United Kingdom
Oxfordshire
Abingdon

These people sell chocolate in a tube about £3.50 a tube,fully edible.

http://www.temptationsdirect.co.uk/x/10381/Buy/Chocolate-Body-Paint.html



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