Gold Leaves & Glitter

The edible gold leaf (24 carats) is the pinnacle of pastry decoration. Ultra-thin (a few microns thick), it delicately rests on your creations for a luminous and luxurious finish that immediately captures the eye.

Technical specifications :

• 24-carat pure gold or edible gold (E175) depending on the product
• Thickness: 0.1 to 0.2 micron (1/10,000 mm)
• Format: individual 8x8 cm sheets or rolls
• Packaging: transfer booklet to preserve the leaf
• Storage: indefinite, gold does not oxidize

Our flagship product: the 8x8 cm Azucren gold leaf, already used by hundreds of professional pastry chefs and chocolatiers for their event creations.

The gold and silver edible glitters are the quick and effective solution to add a sparkling touch to all your creations. More economical than gold leaf, they cover larger surfaces and create varied effects.

Different shapes available :

• Flake glitter: pronounced sparkling effect, ideal for sprinkling
• Powder glitter: uniform metallic finish with a brush
• Spray glitter: quick application on large surfaces (entremets, wedding cakes)
• Petal glitter: large decorative pieces for tiered cakes
• Edible golden pearls: 3D volume for sophisticated finishes (see edible gold pearls 100g)

Sprinkle or spray on fresh glaze, ganache, mousse, or cream for an immediate effect. Available in gold, silver, copper, rose gold, and pearly.

On a frozen entremet or a Yule log, gold leaf applied on top or diagonally transforms a standard creation into an exceptional piece. For year-end celebrations, it justifies a 30 to 50% price increase compared to an entremet without metallic decoration.

Pro tip: apply gold leaf on a slightly sticky mirror glaze just before final setting. The contrast between the shiny mirror and matte gold creates a striking visual effect.

Wedding cakes are the prime target for gold decorations: "bling" effect, luxury statement, photogenic for the couple’s social media. Several techniques:

• Golden drip cake: white chocolate or ganache drips + sprinkling of gold glitter
• Geode effect: gold leaves applied in sculpted indentations on fondant
• Golden border: brush dipped in powdered gold glitter applied on edges
• Gold cake topper: letters or numbers fully covered with gold leaf
• Golden velvet effect: spray gun application of glitter spray

Gold-decorated wedding cakes typically command €200 to €400 more than versions without metallic decoration on the French market.

On traditional tiered cakes (croquembouches, pyramid-shaped religieuses), golden flakes enhance the visual effect of caramel and nougatine threads. Gold leaf is applied individually on chouquettes or cream puffs with a dry brush, creating a "jewel" effect on each element.

For contemporary tiered cakes (modern Saint-Honoré, revisited Paris-Brest), a touch of gold leaf at the center of each cream rosette instantly enhances the piece.

The combination of dark chocolate + gold is a classic in high-end chocolaterie. Main applications:

• Molded candies: gold leaf applied on the shell before closing
• Truffles: rolled in powdered flakes instead of cocoa
• Signature bars: gold flakes on top of a dark chocolate bar
• Filled pralines: gold leaf on the finish for range differentiation
• Mendiants: golden flakes in addition to traditional dried fruits

To discover our compatible couverture chocolates, see our Callebaut chocolate collection and our cocoa butter pistoles.

A gold leaf on top of a macaron transforms a basic product into a signature creation priced at 2 to 3 € instead of 1 € in store. Application:

• Quarter gold leaf per macaron (economical)
• On fresh ganache before assembling shells
• Slightly damp brush to help the leaf adhere
• "Asymmetric" effect: apply on one side only for a modern look

Ideal for pastry shops wanting a premium range with minimal production effort.

Golden glitter and gold leaves are widely used in high-end mixology to create Instagram-friendly cocktails:

• Champagne or sparkling wine: gold leaf that floats delicately
• Fruity cocktails: powdered glitter sprinkled in the shaker
• Event mocktails: sparkling effect for weddings, birthdays
• Signature coffee: golden glitter on the milk foam of a cappuccino
• Ice cocktails: gold leaves embedded in spherical ice cubes

For bars and restaurants, the golden cocktail priced at 18-25 € has become a flagship product on premium menus.

The golden decorations especially enhance trompe-l'œil creations in modern pastry. Some examples:

• Raspberry trompe-l'œil: gold leaf stem on top
• Lemon trompe-l'œil: golden flakes simulating zest
• Peanut trompe-l'œil: colored butter finish + gold glitter for a natural golden effect
• Pistachio trompe-l'œil: stem with realistic gold leaf

Trompe-l'œil is one of the most viral trends on Instagram and TikTok pastry, and adding gold pushes the visual effect to its maximum.

On individual cupcakes, a golden touch transforms a snack product into a high-end boutique piece:

• Sprinkling of gold glitter on the buttercream rosette
• Mini gold leaf in the center of the cream (1/8 of a leaf is enough)
• Glitter spray lightly sprayed from 30 cm away
• Dark chocolate topper dipped in powdered glitter

For event orders (weddings, baby showers, high-end birthdays), it’s a differentiating feature that justifies a price of €3.50 to 5 per cupcake instead of €2.

The royal icing and pastry fondants are perfect bases for applying gold leaves and glitter:

• On fresh royal icing (still shiny): the gold leaf adheres perfectly
• On white pastry fondant: maximum contrast effect for tiered cakes
• On decorated cookies: apply with a dry brush after icing has dried
• On dragees and candies: also see our application on traditional nougat

The edible gold leaf is ultra-thin and fragile: it must be handled delicately. Pro method:

• Step 1 - Tools: a dry soft-bristle brush + a toothpick (never fingers, which transfer moisture and oils)
• Step 2 - Surface preparation: the cake surface must be slightly sticky (fresh icing, barely set ganache) for the gold to stick
• Step 3 - Peeling: use a toothpick to gently lift a corner of the leaf from the transfer pad
• Step 4 - Application: place the leaf on the chosen surface starting from one side
• Step 5 - Tapping: gently tap with a dry brush to adhere without crushing
• Step 6 - Cutting into patterns: use a toothpick or fine scissors to create patterns or detach pieces

Tip: work in a place without drafts. The gold leaf flies away at the slightest breeze.

Edible glitters are much easier to handle than gold leaf. Several techniques depending on the format:

• Flake glitter: sprinkle by pinching from 15-20 cm height on a fresh surface
• Powder glitter: apply with a dry brush for an even finish, or diluted in a drop of strong alcohol to paint patterns
• Spray glitter: spray from 30 cm away in crossed motions on a dry or slightly damp surface
• Liquid or gel glitter: apply with a brush on specific areas to highlight

For a professional effect, do not overload: maximum 2-3 gold areas per creation. Minimalism enhances the luxury effect.

All gold decorations must be kept dry, away from direct light and heat sources. No refrigeration needed.

For boutique pastry chefs, gold decorations are the ultimate differentiation argument:

• Premium range creation: 30-50% extra margin on decorated pieces
• More attractive displays: gold pieces catch the eye in the showcase
• Social networks: Instagram and TikTok highly favor this type of creation
• Event orders: luxury weddings and birthdays always require gold finishes
• Market differentiation: stand out from neighborhood bakeries without this premium touch

The cake designers specializing in wedding cakes and event pieces use gold as a visual signature:

• Wedding cakes: standard element in 70% of premium orders
• VIP birthdays: 18th, 50th, golden weddings; essential edible gold
• Premium baby showers: subtle golden touches on pastel tones
• Corporate events: company logos reproduced in food-grade gold
• Pastry trompe-l'œil creation: combined with white modeling paste and gum paste

In starred restaurants, gold leaves are used sparingly to enhance plated desserts:

• Signature desserts: 1/4 gold leaf per dessert for a "jewel" effect
• Pre-desserts: subtle golden touches on sweet amuse-bouches
• Savory appetizers: on tartare, foie gras, caviar (yes, gold is also used in high-end savory dishes)
• Sommelier cocktails: on sweet wines and champagnes in pairing

For event caterers and wedding planners, gold leaves and glitter allow you to:

• Create Instagram-worthy sweet buffets at a reasonable cost
• Personalize desserts for every event (golden weddings, baby showers, baptisms)
• Create signature cocktails and mocktails that leave a lasting impression
• Decorate chocolate fountains and sweet tables

Yes. Pure 24-carat gold and food-grade gold (E175) are completely biocompatible and inert for the body. They are neither absorbed nor metabolized. They simply pass through the digestive system without interaction. Compliant with European food standards (Regulation EC No. 1333/2008).

No, absolutely no taste. This is even one of the main advantages of food-grade gold: it visually enhances without altering the subtle flavors of a creation (Madagascar vanilla, fine chocolate, delicate fruits).

The 24-carat gold leaf is pure gold at 99.99%. The food-grade gold E175 is generally 23-carat gold (95.8%) with some traces of silver or copper to facilitate handling. Both are perfectly edible and food-safe. The 24-carat remains the high-end reference for luxury pastry.

The cost varies according to size and purity:

• Booklet of 25 sheets 8x8 cm 24 carats: depending on the market
• Glitter jar 5-10 g: economical for large surfaces
• Gold glitter spray: economical for complete wedding cakes

Considering the perceived value that gold decoration adds to the final sale price, the cost/margin ratio is very favorable. A gold leaf costing 1-2 € to the pastry chef allows charging the dessert 5-10 € more.

Warning: there are "non-toxic" glitters (not edible, just safe in small amounts) and truly edible glitters. Always check the label: food glitters are marked "edible" or "food-grade" and comply with EU standards. Craft glitters (scrapbooking) are not suitable for food.

All references in our collection are strictly food-grade and EU compliant.

Absolutely. Edible gold is used in starred gastronomy on foie gras, caviar, tartares, some appetizers, and even in signature vinaigrettes. Its neutral taste and visual effect make it compatible with all sweet and savory preparations.

Pure gold is one of the least allergenic elements in the world. It is used in jewelry in direct contact with the skin precisely for this reason. In food consumption, allergy risks are almost zero. If in doubt for a very sensitive person, it is best to consult a doctor.