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.

Vaš lesk je dokaz.

Vsak kos v zbirki, posnet, ko je lesk še na njem

Škatle zbirk, ki prodajo celotno darilo

Prerezani bonboni z vidnim ganachem

Tablice enega izvora in delo bean-to-bar

Ročno oblikovani tartufi, posipani in teksturirani

Sezonske škatle, pripravljene pred sezono

Poslovni in blagovno označeni darilni kompleti

Embalaža, trak in posnetek odpiranja

Zasnovano za izdelek, ustvarjen za fotografiranje

Osvetlitev, ki obravnava lesk kot glavni motiv

Podlaga plus posoda plus kos je enako zbirka

En hišni videz, ki preživi vsako sezono

Eno orodje, neskončne možnosti

Od posnetka s telefonom do studijske fotografije

Ena fotografija, neskončno možnosti

Zasnove, pripravljene za trženje

Opišite in dobite

Slogi za vsako razpoloženje

Izhod z ultra visoko ločljivostjo

Vsak izdelovalec, ki prodaja čokolado po škatlah

Čokolatierji za bonbone

Proizvajalci bean-to-bar

Izdelovalci tartufov in slaščic

Sezonske in darilne zbirke

Dobavitelji poslovnih daril

Tržnice in začasne stojnice

Priljubljeno med gostinskimi podjetji

Pogosta vprašanja o fotografiranju čokolade

Vaša zbirka si zasluži boljše fotografije.

Vaš lesk je dokaz.

Vsak kos v zbirki, posnet, ko je lesk še na njem

Škatle zbirk, ki prodajo celotno darilo

Prerezani bonboni z vidnim ganachem

Tablice enega izvora in delo bean-to-bar

Ročno oblikovani tartufi, posipani in teksturirani

Sezonske škatle, pripravljene pred sezono

Poslovni in blagovno označeni darilni kompleti

Embalaža, trak in posnetek odpiranja

Zasnovano za izdelek, ustvarjen za fotografiranje

Osvetlitev, ki obravnava lesk kot glavni motiv

Podlaga plus posoda plus kos je enako zbirka

En hišni videz, ki preživi vsako sezono

Eno orodje, neskončne možnosti

Od posnetka s telefonom do studijske fotografije

Ena fotografija, neskončno možnosti

Zasnove, pripravljene za trženje

Opišite in dobite

Slogi za vsako razpoloženje

Izhod z ultra visoko ločljivostjo

Vsak izdelovalec, ki prodaja čokolado po škatlah

Čokolatierji za bonbone

Proizvajalci bean-to-bar

Izdelovalci tartufov in slaščic

Sezonske in darilne zbirke

Dobavitelji poslovnih daril

Tržnice in začasne stojnice

Priljubljeno med gostinskimi podjetji

Pogosta vprašanja o fotografiranju čokolade

Kaj je FoodShot AI?

Kako deluje FoodShot?

Ali lahko FoodShot uporabljam na svojem iPhonu ali iPadu?

Ali je FoodShot na voljo za Android?

Kdo je lastnik pravic do ustvarjenih slik?

Ali ponujate paketno obdelavo?

Ali lahko kadar koli prekličem?

Ali lahko nadgradim ali znižam svoj paket?

Kakšna je vaša politika vračila kupnine?

Ali se neporabljeni krediti prenesejo v naslednji mesec?

Ali lahko naložim svoje ozadje ali referenčne fotografije?

Ali lahko svoja ozadja po meri uporabljam večkrat?

Kateri formati datotek so podprti za predloge po meri?

Ali lahko ustvarim svoje predloge plakatov?

Ali obstaja omejitev pri nalaganju predlog po meri?

Ali FoodShot pošlje fotografa v mojo delavnico ali izvede studijsko snemanje?

Kako fotografiram temperirano čokolado, ne da bi ujel vsak odsev?

Ali bo spremenil moje barve? Transferji iz kakavovega masla in odtenki enega izvora so bistvo.

Ali lahko celotno sezonsko zbirko fotografiram pred valentinovim ali zadnjim četrtletjem?

Prodajam v darilne trgovine in poslovno obdarovanje. Ali bodo te slike delovale za kupce?

Ali to deluje za tablice, embalažo in posnetke odpiranja ali samo za bonbone?

Vaša zbirka si zasluži boljše fotografije.