More often than not, we think of gold as something we wear. But for centuries, dating back to ancient Egypt, it’s also been something we eat. (The Egyptians believed gold was sacred food.) And more recently, we’ve seen more bling than ever popping up on our plates around the globe. Gold on desserts was a lot bigger in the late ’90s and early 2000s. Just like fashion trends, you can run the risk of your desserts looking dated, but since it’s made its way back, it’s my favourite edible accent decor!”

 

What is edible gold, exactly? It is a nontoxic, pure form of gold beaten to 0.057 microns sheets, which is odourless and tasteless   Classically, it is used as a garnish or topping for dessert concoctions. These days, it seems chefs are focused on much less opulent, more refined versions.

 

Even mass-producers are hopping on board the gilded trend when Nestles made a splash in the headlines when it announced its fanciest Kit Kat ever—a limited-edition (there will be only 500 made), £10.50 chocolate bar covered in pure gold.