[Sca-cooks] OOP Gold for Food Techniue Questions

[Johnna Holloway]

They sell a special gold leaf for champagne-- see Amazon of all
places
http://www.amazon.com/Edible-Gold-Leaf-Champagne-Leaves/dp/B0006GSQZ4
They also sell gold leaf for chocolates etc.

I'll tell you where I have come across gold leaf and food is in the very 
expensive
ultra dessert books. Like A Modernist View of Plated Desserts, etc.
You might try the local library and see if they be gotten for you if 
they don't own them.
http://www.gildedplanet.com/ediblegoldleaf.asp has recipes and 
instructions also.
http://www.goldleafcompany.com/goldleaf.html
http://www.ediblegold.com/

Lots of others can be found thru Google

Johnnae
> Greetings All from Gwen Cat,
> All this talk about edible gold leaf comes at the
> almost perfect time for me.  I have (not my own
> thanks) a Golden Anniversary in the very near future. 
> I want to spoil the honorees and drop their jaws
> (their guests' too.) snipped LOTS of questions on gold leaf--What are (or where can I learn) the tricks for keeping
> the leaf smooth when I aply it? 
>  Anyhow, is there some trick to getting gold
> leaf into small slivers to be placed in the champagne
> flute before the wine (sparkling) is poured in, so
> that the gold floats and sparkles in the liquid?
> I would like to do this in advance, rather than tie up
> the service while I sliver gold bits in the hallway as
> the wait staff 'wait' impatiently.
>
> I would appreciate any ideas, suggestions and tips!
>
>
> In Service and Curiosity
> Gwen Cat
>
>