Question 1

Does FoodShot send a photographer to my workshop or run a studio shoot?

Accepted Answer

No. FoodShot never sends a photographer, never runs an on-site or studio shoot, never prints boxes, sleeves, labels or packaging, and never tempers, moulds or fabricates a piece of chocolate for you. It restyles photos you take yourself. You temper and finish the real collection exactly the way you sell it, take a phone photo of the open box on your own bench, upload that photo, and FoodShot re-lights and re-stages that exact image — the same pieces, the same finishes, the same box. What changes is the light, the surface underneath and the background behind it. What does not change is the product: if your ruby ganache is a muted dusty pink rather than a bright candy pink, it stays a muted dusty pink. That matters commercially as well as ethically, because a chocolate box is a gift bought on the strength of a photograph and opened in front of somebody else, and a maker whose photographs promise a piece the customer does not receive finds out about it in the first week of the season.

Question 2

How do I photograph tempered chocolate without catching every reflection?

Accepted Answer

You cannot avoid it, and you should stop trying. A correctly tempered shell is a mirror by definition, so it will reflect whatever is in front of it — a ceiling light, a window, your phone, your own face. The mistake is fighting that at the bench, moving the box around the room looking for an angle where nothing reflects, and ending up with a piece lit so flatly that the gloss disappears entirely and the chocolate reads as grey. Do the opposite. Take the photo in whatever light your workshop has, hold the phone steady, get the whole box square in the frame and accept the reflections. Restyling replaces the environment the chocolate is reflecting, so instead of a strip light and a ceiling tile the shell returns a soft controlled key and a dark ground. The shine you spent three years learning to produce is what finally shows up in the image, and it shows up the same way on every piece in the box.

Question 3

Will it change my colours? Cocoa-butter transfers and single-origin tones are the whole point.

Accepted Answer

Colour fidelity is the constraint the whole thing is built around, because for a chocolatier the colour is the product specification. A hand-splattered deep red cocoa butter has to stay that red, a ruby ganache has to stay dusty rather than turning candy pink, and a seventy percent Madagascar has to keep the reddish cast that distinguishes it from a bar you could buy anywhere. What actually corrects is the damage your room does. Warm retail bulbs push everything yellow, a cool workshop strip light pushes it grey, and a phone camera trying to average both will crush the difference between a milk bar and a dark one. Restyling neutralises that cast and puts a controlled key light back, so what you see is the piece as it looks in daylight on your bench. The test is simple and you should run it: photograph one box, look at the result beside the real box, and check the transfer colour first.

Question 4

Can I get an entire seasonal collection photographed before Valentine's or Q4?

Accepted Answer

That is the case this is built for, because a chocolate business does not have a steady year — it has two selling peaks and a long quiet middle, and both peaks need photographs weeks before the product is even in the case. The workflow is to shoot the collection the day it comes off the bench, while the temper is perfect and nothing has been handled. One frame per piece, plus one of the open box and one of the closed box with its ribbon, is enough for a whole seasonal range, and that is an afternoon rather than a shoot day. Run the set through a single style and every image lands in one look. The shop listings, the seasonal campaign, the gift-retail line sheet and the pre-order page then all launch from the same photographs instead of three separate rushed sessions in the worst week of your year. It also means next February starts with a set that still matches the last one.

Question 5

I sell into gift retail and corporate gifting. Will these images work for buyers?

Accepted Answer

Those are the two channels where photography does the most commercial work, because neither buyer ever tastes the product before committing. A gift retail buyer builds a range from a line sheet in the spring for a December delivery, and a corporate client picks a supplier from a deck in September. Both are comparing your images against a competitor who has a photography budget, and a set that visibly comes from four different days under four different lights reads as a supplier who cannot hold a standard. What you want is the same box shot lid-on and lid-off, the same key light across every product, and a piece-level detail shot for the range you are pushing. One reference style locks all of that. Keep every user-facing image free of readable text and logos, add your own branding in your deck or listing template afterwards, and the same set carries the webshop, the wholesale sheet and the corporate proposal.

Question 6

Does this work for bars, packaging and unboxing shots, or only for bonbons?

Accepted Answer

All of them, and bars in particular are worth the effort because they are the hardest to make look like craft. A wrapped bar photographed flat is a rectangle, and nothing in the picture communicates that you roasted and conched it yourself. What works is the pairing: the moulded face turned to hold a long clean specular next to a snapped edge showing that fine dense matte fracture, which is the visual proof of temper that a customer recognises even if they cannot name it. Packaging and unboxing scenes work the same way — an open box with the lid propped behind it, folded glassine, a loose curl of ribbon and a part-filled tray. Keep boxes, wrappers and ribbon unprinted in the photograph, because clean unbranded packaging restyles far more reliably than printed artwork and lets you overlay your own design afterwards. If you also run a frozen or scooped line, our ice cream shops page covers that trade.

O seu brilho é a prova.

Cada peça da coleção, fotografada com o brilho ainda intacto

Caixas de Coleção Que Vendem o Presente Inteiro

Bombons Cortados Com a Ganache à Vista

Tabletes de Origem Única e Trabalho Bean-to-Bar

Trufas Enroladas à Mão, Polvilhadas e Texturadas

Caixas Sazonais Prontas Antes da Época

Conjuntos de Presente Empresariais e Personalizados

Embalagem, Fita e a Foto de Unboxing

Feito para um produto concebido para ser fotografado

Iluminação que trata o brilho como o protagonista

Superfície mais recipiente mais peça é igual a uma coleção

Um único visual de casa que sobrevive a todas as épocas

Uma ferramenta, possibilidades infinitas

De foto de telemóvel a foto de estúdio

Uma foto, infinitas opções

Designs prontos para marketing

Descreva e receba

Estilos para cada ocasião

Saída em resolução ultra-alta

Todo o tipo de produtor que vende chocolate à caixa

Chocolatiers de Bombons

Fabricantes Bean-to-Bar

Produtores de Trufas e Confeitaria

Coleções Sazonais e de Presente

Fornecedores de brindes corporativos

Bancas de Mercado e Pop-Ups

Adorado por Negócios de Alimentação

FAQ sobre Fotografia de Chocolate

A sua coleção merece melhores fotos.

O seu brilho é a prova.

Cada peça da coleção, fotografada com o brilho ainda intacto

Caixas de Coleção Que Vendem o Presente Inteiro

Bombons Cortados Com a Ganache à Vista

Tabletes de Origem Única e Trabalho Bean-to-Bar

Trufas Enroladas à Mão, Polvilhadas e Texturadas

Caixas Sazonais Prontas Antes da Época

Conjuntos de Presente Empresariais e Personalizados

Embalagem, Fita e a Foto de Unboxing

Feito para um produto concebido para ser fotografado

Iluminação que trata o brilho como o protagonista

Superfície mais recipiente mais peça é igual a uma coleção

Um único visual de casa que sobrevive a todas as épocas

Uma ferramenta, possibilidades infinitas

De foto de telemóvel a foto de estúdio

Uma foto, infinitas opções

Designs prontos para marketing

Descreva e receba

Estilos para cada ocasião

Saída em resolução ultra-alta

Todo o tipo de produtor que vende chocolate à caixa

Chocolatiers de Bombons

Fabricantes Bean-to-Bar

Produtores de Trufas e Confeitaria

Coleções Sazonais e de Presente

Fornecedores de brindes corporativos

Bancas de Mercado e Pop-Ups

Adorado por Negócios de Alimentação

FAQ sobre Fotografia de Chocolate

O que é o FoodShot AI?

Como funciona o FoodShot?

Posso usar o FoodShot no meu iPhone ou iPad?

O FoodShot está disponível no Android?

Quem detém os direitos das imagens geradas?

Oferecem processamento em massa?

Posso cancelar a qualquer momento?

Posso fazer upgrade ou downgrade do meu plano?

Qual é a política de reembolso?

Os créditos não usados acumulam para o mês seguinte?

Posso carregar os meus próprios fundos ou fotos de referência?

Posso usar os meus fundos personalizados repetidamente?

Que formatos de ficheiro são suportados para modelos personalizados?

Posso criar os meus próprios modelos de cartaz?

Existe um limite para o upload de modelos personalizados?

O FoodShot envia um fotógrafo à minha oficina ou faz uma sessão de estúdio?

Como fotografo chocolate temperado sem apanhar todos os reflexos?

Vai alterar as minhas cores? As transferências de manteiga de cacau e os tons de origem única são o mais importante.

Posso ter uma coleção sazonal inteira fotografada antes do São Valentim ou do Q4?

Vendo para o retalho de presentes e para presentes empresariais. Estas imagens funcionam para compradores?

Isto funciona para tabletes, embalagens e fotos de unboxing, ou só para bombons?

A sua coleção merece melhores fotos.