Scripted Food

Preparing and styling on camera food can most definitely be a challenge which is great because I love to experiment with any and every way to make food look picture perfect. Scripted food is exactly as it sounds - Food written into any movie or sitcom script to be seen on camera by you. Sometimes when food is scripted it can be extremely specific or very non specific. My job as a food stylist is to give as many different options as possible. If the food is to be eaten it's important to check with the actor to see what they will eat. Many actors stick to strict diets and will avoid eating certain things even if scripted so my job is to make some food appear to be other food. a very interesting fact is that not all food can withstand the hot lights on set and will simply melt. Often times I'm asked to make substitutions for chocolate and candy because the real thing makes for a bad prop. The truth is I love being inventive and through the years as a food stylist and chef I've been able to develop a lot of great tricks which you guys can check out while watching any of the shows I've been lucky enough to have been apart of. In the meantime give this sinfully delicious recipe a shot.

Triple Chocolate Brownies

Ingredients
• 3 sticks plus 2 tablespoons unsalted butter
• 12 ounces best-quality bittersweet chocolate
• 6 eggs
• 1 3/4 cups superfine sugar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 cup white chocolate buttons,chips, or morsels
• 1/2 cup semisweet chocolate buttons, chips or morsels
• Approximately 2 teaspoons confectioners' sugar, for garnish
• Special equipment:Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.