You will need to have an acetate sheet available, as well as 4 silicone ginkgo leaf molds (see Resources).
Brush the ginkgo molds with tempered chocolate first to help prevent air pockets from forming, and then pour the tempered chocolate into the mold to fill to the top. Allow to crystallize at room temperature.
Meanwhile, pour tempered chocolate onto the acetate and spread in a thin, even layer using an offset spatula.
When the chocolate is semi-crystallized, cut out rectangles measuring 7.5cm/3in wide by 10cm/4in long using a ruler and the back of a paring knife.
Flip the acetate over a flat sheet pan and place a flat weight such as a cutting board on top of it, and allow to set at room temperature.
Once the leaves and the plaques have fully crystallized, remove the leaves from the molds and peel the acetate off the chocolate plaques.
Using a brush, brush a strip of gold luster dust on one side of the chocolate plaques.
Brush the gold luster dust on the ginkgo leaves, coating them completely. Make sure to remove all excess dust with the brush; it should be an even coat.
Reserve in a cool, dry area, preferably enclosed. Discard after 1 year.