De l’or alimentaire dans vos assiettes !
Edible and perfectly neutral, the fabulous metal is hammered according to the rules of the art until a sheet of around one tenth of a micron is obtained. This finesse gives it a kind of skin sensitivity that has been making great chefs and pastry chefs feverish for a few years.
Although no risks associated with gold consumption have been identified, its safety has also not been proven. It is claimed to be chemically inert.
The EU and the United States tolerate it in limited proportions and classify it as an E175 additive. Furthermore, the nutritional value of edible gold is nil and its friability makes it subject to nanoparticles which are currently at the heart of controversy. Gold must therefore be consumed in small quantities and in an exceptional way to preserve its digestive system.
Edible gold should be consumed pure. It is available in the form of edible gold leaf, powdered dyes, or flakes. It can be used by both professionals and individuals. The sheet being a very fine and delicate material, the use of a brush or pliers to decorate and color the pastry is recommended in order not to alter the material.
It is mainly found in small desserts such as entremets, cupcakes and macaroons, where it brings relief and refinement to traditional food colorings. Culinary gold can be used to gild the decorations on the icing of a cake, or come in the form of candies, flakes and other edible decorations.
Its lack of taste means it does not spoil the aromas of foodstuffs.
