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Finally, they say heaving a sigh of relief, a painting. From Houston We Have Cake, here is a study, meaning a little warmup for the larger painting. Painting chocolate is a tricky thing. Ask Paris Breakfasts. You can't imagine the pigments, the blends, the choices that go into getting it to "feel" like it tastes. Chocolate is brown you say? Well, yes and no. Just like a horse can be roan or sorrel, bay or chestnut, chocolate has color that brings it to life. You might want to check out Tim Ferriss's Scharffen Bergen tasting to see what they put in their best chocolate bars. Our eyes, just like our taste buds, want a range of sensations to heighten the experience. It's like fine wine or good scotch. So the search across the painting palette is particular and idiosyncratic as well. Not only do your eyes need to see it, they need to "taste" it too. And it tasted pretty dog gone good, if I do say so myself. Well I had to check, purely for authenticity...really.
Gosh...and Happy Valentine's Day Too!
Thursday, February 14, 2008
Posted by Janice C. Cartier at 7:26 AM