So I first saw this technique on the pages of one of my favorite books, Siete. Paco Torreblanca, the father of pastry in my mind had his hand in on developing this method. I think the broken shards of gold chocolate are visually appealing. They also give texture, with the snap of your properly tempered chocolate.
I first lay out small sheets of acetate on top of a flat service, in this case a cutting board. I then place the gold leaves down on the pre cut acetate.
Next, I spoon a small amount of tempered dark chocolate on top of the gold leaf.
I then lay another sheet of acetate on top of the tempered chocolate and gold leaf. I use a pallet knife to spread the chocolate evenly over the gold.
I then lay another cutting board on top of the deco. I weigh the top cutting board down until the chocolate has fully crystallized.
A finished gold shard