Arrgh, Matey! I've heard of edible gold leaf, but I've never worked with it. It's a garnish fit for a pirate...and elevates your dish to something completely decadent and magical.
We affixed the flakes of edible gold leaf to Rook No. 17's champagne dark chocolate truffles last night during our Truffle-Making class. Looks as if I'll be tracking some of this down to make some more truffles. My boys were completely transfixed by the gold flecks on chocolate this morning...I probably shouldn't have left them on the table. It made their omelettes look really unadorned and unappetizing!
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