Edible gold leaf is available in two principal formats. Loose leaves rest freely within the booklet and are traditionally lifted with a dry brush, fine tweezers or a gilder’s tip. This format is especially suited to individual accents, pralines, desserts, slices of cake and freely composed arrangements, as well as meat, fish, sushi, soups and fruit.

Transfer leaf is lightly pressed onto backing paper, making it easier to handle and particularly suitable for smooth, firm surfaces on which a complete area is to be gilded cleanly – for example chocolate, fondant, marzipan, pâtisserie surfaces or decorative elements with a defined contour.

Both formats require a steady hand. Gold leaf should never be touched with damp fingers, must be protected from draughts and is best handled with clean, dry tools. Its delicacy is part of its beauty.