Thursday, 8th May 2008 (299 views)

Edible gold is being used by a New York pastry chef for a new range of exclusive premium chocolates and truffles, it has been reported.

Time Out New York says "sugary mastermind" Ellen Mirsky of the city's Public restaurant also blends balsamic vinegar and basil into her creations - ingredients normally associated with summer salads.

However, in the hands of Ms Mirsky they form part of the "carefully calibrated" flavours of the Em Chocolatier collection, which mix "salty and sweet, creamy and crunchy".

A tray of 12 gold-covered vinegar and basil truffles cost $27 (£13.81), the site says.

Other items in her "inventive collection" include chocolate bark at $24 a pound. This blends pistachio nuts, sea salt and wafer shards for a "savoury edge and satisfying crackle".

The bark also comes in white chocolate with dried figs and fennel seeds.

Before designing her collection of exclusive chocolates, Ellen Mirsky spent over ten years at Public, which has won a number of accolades including awards from the James Beard Foundation and Time Out New York's Critic's Pick.

 

« Back to the stories

 

The news feeds on this site are independently provided by Adfero Limited © and do not represent the views or opinions of the World Gold Council.