Gold flakes are made from genuine gold leaf. The delicate leaves are further processed, cut, broken down and sorted by size. What sounds simple demands exceptional care: the flakes must not be crushed, allowed to clump or become uneven. They must remain light, flow cleanly and create a lively, balanced distribution across dishes and beverages.

Gold flakes are particularly suited to desserts, pralines, macarons, ice cream, cakes, cocktails, champagne, sparkling wine, spirits, coffee and tea, as well as selected savoury dishes. Against dark chocolate they appear warm and richly contrasted; on pale milk foam, delicate and almost poetic. In clear beverages, they create a floating movement that lends the act of serving an immediately visible sense of occasion.

The effect varies considerably with size. Fine flakes create a delicate, elegant dispersion; larger flakes form more pronounced accents. What matters is not quantity, but placement.

Gold powder is the most subtle form of edible gold. It is produced from exceptionally fine gold material, further reduced and repeatedly sieved until the desired degree of fineness is achieved. This stage is particularly demanding, because every particle size creates a different visual effect.

Ultra-fine gold powder is ideal for highly precise accents on pralines, truffles, petits fours, macarons, plated desserts, sugar work, cocktails and selected surfaces that call for no more than a quiet shimmer. It can be applied with a fine brush, dusted with care or used in the smallest quantity as a point of light.

Gold powder never forces itself into the foreground. It does not cover a creation in opulence, but lends it a delicate aura. Its effect often reveals itself only on closer inspection – and that is precisely where its elegance lies.

Alongside gold leaf, flakes and powder, there are special shapes such as gold squares, small hearts, strips and other decorative elements. Their production is more demanding still, because it requires not only extraordinary fineness, but exact fidelity of form.

The smallest shapes are cut from wafer-thin gold material, then separated, inspected, sorted and packaged. The smaller the form, the greater the precision required. A 2 mm heart or square may appear simple at first glance, yet it is the result of highly sensitive work with a material lighter than a breath and more delicate than paper.

Gold squares and hearts reveal just how fine edible gold truly is: a small jar containing only 1 gram may hold around 100,000 individual pieces. This places the price in a different perspective. A single gram can embellish not merely a handful, but thousands of dishes, pralines, desserts, beverages and pâtisserie creations.

These special shapes are suited to weddings, anniversaries, Valentine’s Day, birthdays, pâtisserie, confectionery, pralines, cakes, exclusive client gifts and distinctive table presentations. A single golden heart can say more than a broad decorative surface. One precisely placed square can complete a dessert without overwhelming it.