Here at Makelight we're thinking lots about food photography this week because our brand new online food photography course taught by Emily and Catherine Frawely is kicking off very soon. Have you booked your spot yet? Use the button at the end of this post to learn more about this inspiring course and to register for class!
In the meantime we wanted to share with you a very photogenic recipe put together by one of our frequent Makelight students Theresa Sherkat.
Theresa owns and runs The Bride And Stork Cake Designs in Melbourne where she creates stunning and imaginative cakes, biscuits and chocolate treats for special events. I recently spotted this lovely post she made for colourful chocolate bark:
Such a sweet weekend this one was! Had so much fun with my inner child making this super fun chocolate bark for my dearest friend, @nattars, little girls birthday. Stay tuned for her cake tomorrow night. Something a little different to my usual. 🙈 and a huge thanks and shout out to @sucre.chocolates for her amazing sprinkles and excellent service 👏😘 #chocolatebark #chocolate #sprinkles #sweet #chocolateart #happiness #chocolateporn #instafood #foodstagram #foodshot #foodphotography #foodstyling
I immediately asked Theresa whether she could make a special Makelight version just for our community.
Keep scrolling to learn Theresa's recipe for raspberry, rose petal and gold leaf bark - it's simply gorgeous and oh-so dreamy. And her images of the recipe are stunning too!
What You Will Need
- white chocolate (I used couverture chocolate but you could use any that you like, even candy melts)
- gel food colour
- freeze dried raspberry
- edible rose petals (Theresa buys her edible flowers here.)
- edible gold leaf (You can buy edible gold leaf here.)
- baking tray
- baking paper
- microwave safe dish to melt chocolate
1. Melt chocolate in a microwave or over a double boiler.
If you are using real chocolate (contains cocoa butter) you must temper it. Tempering gives the chocolate that shine and snap when it breaks. Learn more about tempering here
If you are using compound chocolate (does not contain cocoa butter) there is no need to temper it. Just check the ingredients on your chocolate pack.
2. Separate the melted chocolate into two containers and add the colouring to one (I chose pink for mine).
3. Then, pour the melted chocolate into your baking tray lined with baking paper. Keep one half white and the other half pink to give that colour blocked look. Or alternatively you can swirl the colours together. Smooth with a flat spatula or tap the tray until the chocolate smooths out.
4. Next, while the chocolate is still in a liquid state, sprinkle your freeze dried raspberry and edible rose petals.
5. Add the gold leaf after about 10 minutes, once the chocolate has started to set.
You can learn more about working with edible gold leaf here.
6. Wait for the chocolate to harden completely, you can speed this process up by placing it in the fridge.
7. Once the chocolate has hardened you can break the pieces up into shards simply by using your hands or tapping it firmly with a wooden spoon.
Follow the link below to see Theresa's gorgeous Instagram feed.
And if you would like to learn how to photograph the recipes you make, then use the button below to register for our Food Photography & Styling course.