Chocolate & Food Styling
Learning the art of eating with our eyes...
I've always loved baking from a young age, from cookies to the classic Victoria Sponge. Since then, I've taught myself the arts of patisserie, mousse cakes, cheesecakes, cupcakes and of course, chocolate.
Bonbon Collection: One of my final chocolate collections
Bon bons?
A question that many people ask is 'why chocolate'? It was a path I stumbled on after seeing a video on social media, and at the time baking cakes and pastry making were (quite literally) my jam. From a personal standpoint, chocolate also became a better option for my eldest sibling, due to his diabetic diagnosis.
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Since then, I have made over 25 flavours encased in white, milk, dark and golden caramel chocolate and I have been able to control the sweetness my own way.
Learning
As a self-taught chocolatier (and patissiere), I utilised different streams of media to learn skills and techniques. From Instagram to Tiktok and online blogs, I studied details such as the viscosity of chocolate flowing, slowing down sped up videos, note-taking on the go and making use of free recipes and access to the online world of chocolatiers.
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Over the course of 4 years, I managed to settle on one of the various ways to temper chocolate, allowing me to create flavour-balanced bonbons confidently.
Strawberry Cheesecake: Close up marketing shot of a bonbon from my last collection.
Mother's Day Collection: Passionfruit bonbons decorated to give a Spring aesthetic
Marketing
Combining my skills in food photography with my chocolate bonbon business allowed me to market my chocolates in the most appetising way possible. I used natural lighting to capture the bonbons, focusing particularly on reflections that indicate proper tempering.
To market them, I shared photos, videos, and reels on social media—syncing videos to music and adapting a playful tone of voice online.
