Models, Effects, Pouring for Cote d'Or

The effects involved the use of beautiful artificial nuts, artificial chocolate bars and special rigs. Some of the special effect machines were extremely unusual such as the whirlwind machine adapted from a machine developed for Stef in Paris for an ice-coffee commercial. Colleague Robert Pachowski collaborated with us on this project

Vittorio Sacco made the product shots for the latest Lindt commercial. Caramel Pictures in Amsterdam asked us to assist him. We made the rigging and did the pouring for this shot using models by Oxygene in Paris.

High speed test shoot with Ronald Koezier...trying out a new camera.

We made a full full set of Guylian chocolates, made by glazing directly into the negative mould so as to retain their authentic surface gloss, are water proof and heat resistant. They are made out of polyurethane resins, cast in a silicona mould. Intended for filming in a sea of milk, the models were life size, (i.e. 2cm. high). Nevertheless the models proved to be accurate enough for close-up photography...

Made for Jan Bultheel at Pix & Motion in Brussels.

Click on the link at the leftto see this shot of stirring chocolate made by Brian Morris for a russian client. Made for Brian Morris at Table Top Filmproductions.

Semi-translucent caramel flowing in several waves through frame. Made for Brian Morris at Table Top Filmproductions.

Our oldest chocolate model, a stand in made for a Verkade commercial

Made for Ferenz Kalman Gal at Cineteam