Gold leaf

For a spectacular and elegant effect to salute a special occasion, gold leaf can be applied to many desserts, but it is shown to its best advantage against a background of rich, dark chocolate. Wrapping the gold leaf around a whole strawberry or other suitably sized fruit can also produce a stunning decoration. The thin (this is a major understatement) 22-karat gold leaf, also known as patent gold, is sold in sheets separated by tissue paper. The gold leaf I use comes in sheets that are 3¼ inches (8.1 cm) square; smaller sizes such as this are the easiest to work with. The sheets can be purchased at art supply stores, through some bakery suppliers, and often in Indian grocery stores, where it is known as vark. In India, gold leaf and gold dust are widely used to decorate desserts and other foods, including soup, where the thin leaves are floated on the surface. While completely edible (although I wouldn’t make it a habit, as the craving can be rather expensive), gold is not absorbed by the body.