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Chefs & Home Gourmets: Does anybody decorate with Metallic Gold Strips ?

post #1 of 3
Thread Starter 

 

Gold Fever ...

 

Many chefs here in Spain, including Joan Roca for example, decorate their quail eggs on caviar or Roe beds with gold dust, or gold strips placed with Tweezers ( or they stick to fingers ) and wrap their Maki or Sushi with gold wrapping around the algaes, or place one side of their bom boms in gold crumbs ... Of course, this gold wrap, strips, dust or crumb form are all edible and tasteless ... It is a fiesta of gold fever and stunning visually.

www.orocomestible.com

 

Just perfect for New Year´s Eve ... Has anybody worked with this type of product ? Would love to hear from those who have decorated their appetisers and / or desserts with edible precious metals and how you have utilised.

 

Feliz Navidad ...

post #2 of 3

Hi I keep a package of 24 carot gold sheets in the pantry. I use them mostly for things like Risotto, or chocolate desserts (both white and dark). The package comes in 25 sheets that are about 4" square.

 

My frustrations with them in the past had to do with handling them.

Static electricity in the air of the room you are using them in make them cling to your hands, so I use latex gloves for that.

I found a small paring knife works well to dislodge the small pieces I want from the bigger sheet.

Air movement in the room is another drag (if you'll pardon the pun.)

post #3 of 3
Thread Starter 

 

I have bought a pack of edible gold 5 Kilates ( expensive gems ) " metal gold crumbs "  for desserts ( chocolate usually )  and work with a Tweezer & gloves too ... The final visual truly is lovely for chocs ... Festive ... It adds a holiday touch to cakes and desserts ... and candies, Bom Boms.

Though it is quite common here to use on appetisers too.  

 

Colored flavoured herbal sugars and salts are also alot of fun.

 

Happy New Year 2012

Margcata.

 

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