Recently, in Carmel-by-the-Sea, I joined International Chef Tim Ramirez for an event on how to paint on chocolate with edible food paints.
Adjusting to a new medium is always a welcome challenge. The Ghirardelli White Chocolate Canvas, handmade by Chef Ramirez, reacted differently and smelled better than my watercolor paper.
The color powders mixed with oil were slippery and didn’t move like watercolors.
Between painting with my fingers and the brushes supplied, I managed to get some colors to stick.
The white lines were scratched in with the handle tip to finish things off.
After we all struggled a bit with this new medium, everyone had finished a chocolate painting.
My reference photo was a Sunflower that I had in my collection. I thought about painting a Carmel Cypress Tree and soon discovered I’d better paint something I’m more familiar with.
We also had chocolate truffles and almond chocolate bark treats to eat. Yes, the painting is edible, but I think I’ll just enjoy looking at it in my kitchen.
To learn more about Chef Frazier, visit his website at: www.timramirezinternational.com
