one of the most searched for topics on here is eva fontanelli, so i thought i’d give you a little update on recent sightings of the quirky & beautiful italian fashion editor that i’ve bookmarked.
i have never been a major louis vuitton fan (besides for some of their great ad campaigns, usually shot by annie leibovitz), but the fall / winter 2010 collection caught my eye when the ever classic laetitia casta walked the runway looking amazing in a very vintage style dress. the ad campaign for the fall line is equally beautiful. the dresses… the shoes…. love the choice of models, too. this was shot by steven meisel, by the by.
you can see the pics in hi-res at my tumblr
wow, so jessica and i finally had the chance to try another little recipe for our food series. this time something sweet – homemade nutella. the pics alone will show you how ridiculously easy this is to make, at a fraction of the price of real nutella … and it’s actually tastier (in my opinion)
you’ll need a bar of your preferred chocolate – obviously the better the chocolate the nicer your nutella is going to be. the slab of beacon served us well, but i can imagine that using lindt would be delectable…
150 grams hazelnuts:
1/2 cup of icing sugar:
1/4 cup of cocoa powder:
a couple of teaspoons of vegetable oil:
that’s all you need! now, roast the hazelnuts in a hot oven. jessica used her pizza oven, but just use a conventional oven, i’d say 180°c / 350°f – and keep an eye on it. when they start browning, take them out.
mmm perfectly roasted hazelnuts…
in the meantime, melt your chocolate using a double boiler or simply a bowl on top of a pot of boiling water – on low heat. the chocolate has to melt slowly to prevent becoming lumpy or grainy.
mmm perfectly melting chocolate…
while the chocolate is melting pop your hazelnuts into a food processor (note: a food processor, not a blender)
grind away until the nuts become a bit buttery but still chunky:
add all the dry ingredients and the completely melted chocolate:
if your food processor is broken, just jimmy it with a knife….
please also notice the incredibly ironic red dot design award sticker on this faulty piece of machinery
so, you’ll want to blend away until the mix is as smooth as possible – this will probably take around 15 minutes. add in a teaspoon or two of the vegetable oil while it’s going…. you won’t get it as smooth as real nutella unless you have an industrial blender.
when you’re satisfied with the smoothness let the mixture set for about an hour (put it in the fridge if you like)
… and serve with a freshly baked croissant or just eat it on it’s own …
some package & identity designs that have caught my eye recently… marypat pastry shop by wallnut studio: olive & sinclair chocolate: branding for a vintage shop by kayla jang: hair bikers potato crisps: one village coffee: alice pattulo packaging concepts: seen via design work life, lovely package & the dieline