BARRY CALLEBAUT

Chocolate melts under the light that makes it look good.

Case: Barry Callebaut

Client: Barry Callebaut
Services: Photography, Videography, Creative Styling, Content Production

The problem

Chocolate is unforgiving. It melts under the same light that makes it look good, and it holds a fingerprint permanently.

The range is also enormous. Couvertures, inclusions, fillings and finishes, in combinations that run into the hundreds. Each one behaves differently once it is on set.

And the audience knows the product better than most photographers do. Barry Callebaut sells to chefs and chocolatiers who can read a badly tempered shell at a glance.

What we did

The chocolate arrives finished, made by top chefs. We do not temper it. Our job starts the moment it reaches the studio, and handling it is the craft.

The set is built before the product comes out. Once it is under the light it is worked fast, held as little as possible, and put back before it turns.

We shoot with those chefs on set. They explore what the products can actually do rather than illustrating a spec sheet, and inclusions, textures, finishes and combinations get tried in front of the camera. Most of the best images come out of that.

Shoots run across Belgium, Italy, Switzerland and Spain.

The result

Close to 5,000 images across the range.

Made with chefs, shot for chefs, and technically right enough to survive their attention.

A range with more combinations than you can shoot? Let's talk.