FAQ GOLD CHEF BUSINESS
What is edible gold and silver made of?
Only pure gold and silver, processed in certified facilities for the production of products for food use.
Can you eat gold and silver?
Yes, absolutely. Gold Chef gold and silver products are classified by European Union legislation as food colouring, with the abbreviations E175 and E174.
Do gold and silver have any side effects on your body?
No, edible gold and silver do not interact in any way with our organism. Although over the centuries many have attributed extraordinary beneficial and healing properties to them, they are biologically inert. However, it is important to make sure that you buy pure gold and silver produced exclusively in establishments that have a health permit for the production of food products.
Do edible gold and silver have a metallic taste?
No. When processed into a very thin sheet (tenths of a micron), edible gold and silver products are tasteless and absolutely imperceptible to the palate. Giusto Manetti Battiloro products are the thinnest available on the market.
How are edible gold and silver made?
With ingots of pure gold and silver, produced with the centuries-old technique of goldbeating and with the most advanced production technologies. All stages of gold and silver processing for food consumption must take place in certified spaces that meet strict hygiene standards required by food safety regulations and that use dedicated machinery and equipment.
How much do edible gold and silver cost?
Less than caviar and saffron! Once reserved for kings and queens, and, more recently, the kitchens of Michelin star chefs, edible gold and silver products - while maintaining their exclusivity - are now a luxury for all. Their cost is comparable to the price of fine spices. They therefore cost less than people think, but it is important to remember that quality has a price. The first thing to do if you want to buy edible gold or silver is, therefore, to make sure that they are certified as edible products, i.e. that they meet all legal standards in terms of composition and production and that they are produced by companies that have a health authorisation for the production and trade of food additives.
What are the uses of edible gold and silver?
Edible gold and silver products are used to creatively decorate food. Edible gold and silver have been traditionally utilised on cakes, chocolates, desserts, jellies and ice cream. They are also quite loved by chefs who use them to light up hors d'oeuvres and finger food, fish and meat first and second courses, vegetables, fusion recipes and sushi. They are also widely used to make surprising and unforgettable cocktails, as well as in champagne flûtes, spirits and fine liqueurs. Gold and silver products are equally versatile when used in the food industry, where they contribute to raising the level of exclusivity for the most demanding customers. They are used in combination with foods that are traditionally positioned in the luxury market (truffles and fine spices) or in the manufacturing of tobacco, but there is a growing demand also from producers who would like to market unique and extraordinary alcoholic beverages, desserts, sweet and savoury snacks, fruit preserves and condiments.
Is it difficult to decorate a plate with edible gold and silver?
No. All you need is attention, creativity and a strong desire to experiment with something new. The result is unfailingly surprising. All it takes is a bit of powder, a handful of crumbs, a few flakes or a gold or silver leaf to add a richness to any dish, giving it an impalpable luminescence. You may use this gold and silver on anything from appetizers to desserts and on beautiful glasses of champagne and cocktails.
In what formats can I buy edible gold and silver?
The most common formats of edible gold and silver are leaf, powder, crumbs and flakes. Each format has different sizes and application characteristics. Leaf is particularly suitable for the catering world, where it is used - whole or in pieces - for decorations on the most exclusive dishes. Powder is perfect when you’d like to add a diffused shimmer on chocolates and in liquids. Crumbs and flakes are touches of light that can transform dishes, small pastries and different types of food into true jewels.
How much gold and silver do I need when decorating a dish?
It depends on the type of dish, the type of application and the number of people you are cooking for. The rule of thumb is that silver, even if it weighs the same, has a higher yield than gold and the powder’s brightness is more spread out than the crumbs and flakes. With the same mg of product you will attain significantly different visual effects. As a guideline, the 70 mg gold powder, crumbs and flakes are perfect for 5-7 servings; 125 mg for 8-10 servings; and 1 g is sufficient for 70-100 people. As for the leaf, one may be enough to decorate a risotto or part of a cake. For full coverage we need a few more.
Is edible gold a novelty in contemporary cuisine?
Not at all. The first uses of edible gold date back to the Far East and Egypt in the second millennium BC. The Greco-Romans also used gold decorations on food and a large number of sources cite its use in Renaissance courts. In 1500 in Padua it was utilised so much that the City Council was forced to put a limit on its consumption for food purposes.