Happy Valentine's Day! It's cold, but sunny so no complaints here. This week Cheryl McCain challenged us to do some food photography for our Frugal Still Life assignment. Registration for this self-paced class opens tomorrow (check her side-bar). I can highly recommend it. It's been lots of fun, and encouraged me to try some new things.
I made some dark chocolate salted almond clusters to take to some friends, and thought I'd try using them for the still life. Here they are ready to be delivered with the tag I created using some Papertrey Ink patterned paper ("Simple Valentine"), two Papertrey Ink tag dies, and my favorite double-ended banner die. The sentiment is from a new Reverse Confetti set: Crushin'.
As always, I played around with some different perspectives.
I scattered some unchopped almonds and some coarse sea salt, two of the only three ingredients in the candy.
I loved Cheryl's photo with the texture. I usually don't think to even play around with these, but I think I like this shot the best. It's a Kim Klassen texture called "Scrapit."
Here's the recipe. Easy as pie.
1 bag dark chocolate chips (I used Ghiradelli's)
1 1/2 c. coarsely chopped unsalted roasted almonds
a pinch of coarse sea salt
Melt the chocolate chips in a double boiler (you could use the microwave), stir in the almonds and a pinch of salt. Drop by small teaspoonsful onto parchment paper lined cookie sheets and sprinkle with a bit more salt. Refrigerate until firm.
I'll be back tomorrow with my Zoom In, Zoom Out shots. It's been a crazy week, but I had some good photo opportunities.