Hello December ! So it’s been one week without posting anything at all and I was about to go crazy. I know, and please accept my apology for that, but I do have a good excuse. November has been busier than ever. But, despite the madness, I have enjoyed every one of the days so much that I didn’t want it to come to an end.
If you follow my Instagram feed, you will know I’ve been doing a food styling and photography course taught by the amazing and unbelievably talented Aiala Hernando. It’s an intense food photography course that I would high recommend to anyone who has a passion for food and wants to learn the basics of food styling and photography, or even know how to break into the world of becoming a professional.
Every week she asked those on the course to do two assignments, which meant cooking a meal from scratch, styling it and taking photographs of the dish. Each photo had to be shot taking into account different aspects of lighting, style and locations depending on what we learnt. Every assignment had been a real challenge, and even though at times I felt so frustrated not being able to re-create the idea I had in my mind, I always ended up full of happiness and feeling proud of myself to see my improvement, and also eager to start the next new challenge.
To give you a small selection here are some of the photos taken during the course... although most will be familiar to you as I used them for my latest recipe post, the huge improvement I hope you will agree is quite noticeable throughout the photos ?!
To be honest, I still have a couple of recipes made before starting the course which I had planned to publish during November. But... can you believe, now I’m not happy with the photos I took and can see all the faults I never knew about before ?! I promise you though, I will share the recipes with you as soon as I re-shoot the dishes again !
But for today, I’m sharing with you a recipe which was specifically made for the slow motion’s assignment and, what better way to really highlight capturing movement in a photograph than making chocolate striped clementines!
I should have recorded ‘the making-off’ and the ‘out takes’... you would have been having a really good laugh at me melting the chocolate time and time again to try and capture the perfect shoot, licking the tips of my fingers to avoid getting chocolate all over my camera. But I was very happy that I got to eat a lot of chocolate that day - all very necessary you understand !
So unlike me, if you don’t have to worry about taking the perfect shot for a photography course, then you will find these chocolate healthy treats really fast and easy to make by following my recipe, that will be perfect for the Christmas holidays. They can also be made in advance, kept in the fridge, then serve later as the perfect accompaniment to after-dinner coffee.
If you are looking for more healthy chocolate treats this Christmas, then you really can’t miss my next post ! It’s very special to me and was my final project for Aiala Hernando’s course. It has a very personal story to me as part of it, not to mention its all about my glorious gluten free Chocolate cake, a cake my parents and I will enjoy during the Christmas holidays when we are together again.
CHOCOLATE HEALTHY TREATS: CHOCOLATE HEALTHY TREAT
Prep. 30 min plus cooling | Makes 30clementines segments
100g bar dark chocolate (85% cocoa, broken into chunks)
flaked sea salt (optional)
Line a baking tray with parchment paper
Put the chocolate in a glass bowl set over a saucepan of gently simmering water. Make sure the water doesn’t touch the base of the bowl. Stir the chocolate occasionally while it melts.
While the chocolate is melting, peel and segment clementines, removing any pith.
When the chocolate has almost melted, take the bowl off the pan.
Dip half of each segment in the melted chocolate, lay them on their backs and put in the fridge to set.
When ready to serve, sprinkle with a little sea salt. Enjoy!
By Laura | Lau Sunday cooks | Inspired by Hemsley + Hemsley recipe