Posted 13 September 2006 - 07:00 AM
I would love to hear any trick or advice, I´ll try to shoot the delicious and tastiest I could.
Three things that worries me: texture, color and heat.
Heat, because my lighting will melt the chocolate.
Color and Texture, because I want a deep black chocolate with texture.
I still don´t know the lighting package, but the camera will be Betacam Digital (or at least DVcPro50) and the director wants all the backgrounds in white limbo like Vincenzo Natali´s "Nothing". I´ll probably rent a chroma silk to do it.
In summary I have a background white + black chocolate + caucasian actors eating the chocolate.
Any suggestions? Thank you very much.
P.D.: Is there an article in some magazine about the Lasse Hallström´s film "Chocolat"?... thanks
Posted 13 September 2006 - 11:40 AM
Posted 13 September 2006 - 03:06 PM