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chocolate
- Karsten Schlüter
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11 Aug 2015 09:47 #67308
by Karsten Schlüter
Replied by Karsten Schlüter on topic chocolate
hydroxyethyl cellulose....
No, I don't know
, but many years ago I was old by a 'Food Artist' (that's actually a real job!), that all the creamy, liquid chocolate in ads for ice-cream, candy bars etc is NOT chocholate; when you're good in the kitchen, you do know, that choc is a very delicate substance, water baths, thermometers, etc etc.
// I was googling to check my remembrance and found this article www.rsc.org/chemistryworld/News/2005/August/10080502.asp //
And the CGI option... 'real' liquids are the Holy Grail of CGI (aside people); a software company here in Germany spend three years to create 'waves', like the ones in Clooneys The Perfect Storm, or in Pacific Rim ....
Maybe you're lucky and find (pre-keyed) chocolate streams in the catalogues of stock photo/video companies ... (??)
No, I don't know
// I was googling to check my remembrance and found this article www.rsc.org/chemistryworld/News/2005/August/10080502.asp //
And the CGI option... 'real' liquids are the Holy Grail of CGI (aside people); a software company here in Germany spend three years to create 'waves', like the ones in Clooneys The Perfect Storm, or in Pacific Rim ....
Maybe you're lucky and find (pre-keyed) chocolate streams in the catalogues of stock photo/video companies ... (??)
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