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Model Chocolate On Youtube

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Australian model, mother and author, Abigail O’Neill, is bringing the vision behind her highly successful recipe book Model Chocolate to life on the screen.

Model Chocolate features over 80 mostly raw, refined sugar free, dairy free and gluten free chocolate recipes covering everything from breakfast and healthful snacks right through to delectable desserts.

Since releasing Model Chocolate in 2012 Abigail has become well known for her love of raw chocolate and her natural healthy lifestyle. She shares variations of her chocolate creations on her blog and Instagram and has built a loyal following of raw chocolate and health enthusiasts including prominent models, actresses and food personalities.

Abigail says, “The journey since I released Model Chocolate has been incredible. I’ve loved being able to inspire people to enjoy chocolate in a way that’s actually nutritionally beneficial for them. Bringing the type of recipes I’ve created for the book and my blog to a new medium where people can connect with me on a whole other level was a natural progression for me.”

Abigail was never content to just create a recipe book; she wanted to create something beautiful so she filled Model Chocolate with fashion and lifestyle images. Much like the book Abigail intends for the Model Chocolate YouTube channel to be much more than just another cooking channel.

“I’ve met so many inspiring people since launching Model Chocolate and my favourite part of the journey has always been sharing my chocolate and seeing the look on people’s faces. So I wanted to make the YouTube channel a place where myself and some of those amazing people could share a delicious chocolate dish and our mutual passions at the same time.”

Tanja Gacic of the popular fashion and lifestyle blog My Empirical Life is the first special guest to appear on the Model Chocolate YouTube channel. Tanja is a former model whose impressive career saw her grace the pages of leading Australian magazines such as Harper’s Bazaar, Oyster and Marie Claire. Her success continued overseas where she appeared in Japanese Vogue, V Magazine, The Face and Spanish Vogue. Today Tanja shares the inimitable aesthetic that she developed from her years of modelling and travelling through My Empirical Life and as a regular contributor to Vogue.com.au. My Empirical Life is a visual smorgasbord of stunning fashion images and beauty inspiration framed by Tanja’s informed voice. Her distinctive style and creative direction have seen her collaborate with brands including Louis Vuitton, Alexander McQueen and Tiffany & Co. Tanja is also passionate about leading a holistic lifestyle, cooking with organic ingredients, yoga, meditation and natural skincare.

Of her first guest Abigail says, “Tanja was the ideal choice as my first special guest, she’s the whole package! I adore her style, admire her success as a model and appreciate her passion for leading a healthy, natural lifestyle. I was delighted to be able to make and share my raw chocolate fondue with her and talk about the amazing new section on her blog, ‘A Kitchen Couture,’ which so exquisitely reflects my own passion for food and fashion.”

Amongst these standout collaborative videos Model Chocolate viewers can also expect to find simple recipe tutorials with Abigail, useful facts about raw chocolate and the ingredients Abigail frequently uses as well as plenty of other insights into the natural lifestyle that has made Abigail such a popular health and wellbeing personality.

Watch ‘How To Make Raw Chocolate Fondue with Abigail O’Neill & Tanja Gacic’

Watch ‘AMFAM – Model Chocolate

For all media enquiries regarding Model Chocolate and Abigail O’Neill please contact Rhiannon@bleachpr.com.au

For more information about Tanja visit My Empirical Life.

‘How To Make Raw Chocolate Fondue with Abigail O’Neill & Tanja Gacic’ Recipe & Credits:

 

Fondue Dipping Chocolate  

 

60g raw cacao butter, finely chopped

2 tablespoons raw organic coconut oil

2 rounded tablespoons raw macadamia butter, or nut butter of your choice

2 tablespoons maple syrup

Pinch Himalayan crystal salt

½ teaspoon vanilla powder

⅓ cup raw cacao powder

 

 

 

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