The Monégasque Table

MONÉGASQUE
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Straight answers about edible glitter — is it safe, how much do you use, and is it really worth it? The Monégasque Table is a show where two hosts, Margaux and Dana, settle the questions home bakers and party hosts actually ask: safety, value, technique, and what the label really means. Every episode answers one question, gives the verdict up front, and says honestly who should skip it. Brought to you by MONÉGASQUE. Produced with AI-crafted hosts and human-checked facts.

  1. 14m ago

    Edible Glitter in a Hot Toddy: Stir the Honey First

    Can you put edible glitter in a hot toddy? Yes, and the timing matters more than the heat. The toddy in this episode is a classic from a recipe site: 3/4 cup hot water, 1 1/2 ounces whiskey, 2 teaspoons fresh lemon juice and 2 teaspoons honey, stirred in a mug until the honey dissolves. Taste it, adjust it, and only then add a pinch of edible glitter with one last stir. In the Sparkle Lab, Margaux explains why sugar and honey vanish in hot water while shimmer pigment does not: safety data sheets describe it as almost insoluble in water and chemically stable, so the heat leaves it alone. The hosts disagree on flake versus dust for a drink you hold for 20 minutes, and settle on a side-by-side test. Dana wins the round on the garnish: the recipe's cinnamon stick is a built-in stirrer, so every turn brings the swirl back. In this episode: - When the glitter goes in, and why the honey goes first - Why hot water does not dissolve shimmer pigment - How much to use in a 3/4-cup drink - Why a clear glass mug is half the effect - Dana's round: the cinnamon stick is the stirrer Who should skip it: hosts with only ceramic mugs, anyone glittering a tea, coffee or cocoa with no spirit in it, and toddy purists. MONÉGASQUE Iconic Gold 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Yes. Build the hot toddy first: 3/4 cup hot water, 1 1/2 ounces whiskey, 2 teaspoons lemon juice and 2 teaspoons honey, stirred until the honey dissolves. Taste and adjust, then add a pinch of edible glitter, about 0.1 grams, and give it one last stir in a clear glass mug. Shimmer pigment is almost insoluble in water, so the heat does not dissolve it. Leave the cinnamon stick in as a stirrer. - 00:00 Cold open — the 2 minutes in the recipe - 00:25 The verdict: honey first, glitter last - 01:40 Sparkle Lab: why hot water leaves the pigment alone - 02:40 Flake or dust for a drink you hold - 03:30 How much in a 3/4-cup drink, and why clear glass - 04:30 Is a hot cocktail a glitter drink? The beverage entry - 05:30 Dana's round: the cinnamon stick - 06:40 Making 4 at once · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-in-a-hot-toddy-stir-the-honey-first/transcript. New questions answered every week at The Monégasque Table.

  2. 1d ago

    Edible Glitter on Christmas Fudge: Start With the Label on the Jar

    Can you put edible glitter on Christmas fudge, and what does the label need to say? Yes — and the label starts with the glitter jar, not your tin. The fudge part is quick: a no-thermometer recipe boils sugar and evaporated milk 9 minutes, then, working quickly before the fudge cools, pours it and sprinkles the toppings. FDA's advice to bakers is that companies making edible glitters and dusts are required by law to list ingredients on the label, and that a product labeled only "non-toxic" or "for decorative purposes only," with no ingredient list, should not be used directly on food. The Sparkle Lab revisits the CDC's report on a 2018 Rhode Island birthday cake whose rose gold dust was labeled "nonedible," "nontoxic" and "for decoration only." Then the labeling rule in 21 CFR 101.22(k): certified color additives are declared by name, and exempt ones may be declared as "Color Added" or by name. Dana wins the round that "edible" is just a word too: an ingredient list is a first screening check, not proof, so a business asks its supplier in writing for the specification, the label declaration and a statement naming the intended food categories. In this episode: - When glitter goes on fudge, and counter versus fridge - Sparkle Lab: why "non-toxic" is not "edible" - What goes on your tin's label - Dana's round: the list is the first check, not proof - The three documents a bakery asks for Who should skip it: anyone whose only shimmer is a jar with no ingredient list, and tins headed into the mail. MONÉGASQUE Bronze 7 gram luster dust is on Amazon at $9.99 standard; check the listing for current pricing. **Direct answer (top):** Yes. Sprinkle edible glitter on fudge while it is still hot, before it cools. Before that, check the glitter jar: FDA says companies making edible glitters and dusts are required by law to list ingredients, and a product labeled only "non-toxic" or "for decorative purposes only," with no ingredient list, should not be used directly on food. If your fudge tin has an ingredient label, fill the glitter line from the jar's own list. - 00:00 Cold open — a "non-toxic" jar and 40 tins - 00:25 The verdict: hot fudge, and the jar's label first - 01:40 The fudge: 9 minutes, then work fast - 02:20 Counter or fridge — the split - 03:30 Sparkle Lab: non-toxic is not edible - 04:50 What goes on your label: 21 CFR 101.22(k) - 05:40 Dana's round: edible is a word too - 06:30 The three documents a bakery asks for - 07:20 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-christmas-fudge-start-with-the-label-on-the-jar/transcript. New questions answered every week at The Monégasque Table.

  3. 2d ago

    Edible Glitter on Chocolate Covered Pretzels: What a Batch Costs

    What does edible glitter on chocolate covered pretzels actually cost? Pennies a bag — and the 3 to 5 days matter far more. The recipe in this episode dips 108 mini pretzels in 10 ounces each of dark and vanilla melting wafers, adds 6 ounces of sprinkles while the chocolate is still warm, sets them at least 20 minutes, counts 13 pretzels as a serving, and stores them sealed for three to five days. That makes 8 bags a batch. To price the glitter, weigh the jar before and after the first batch, multiply by the price per gram, and divide by 8. On the board, 15 gram luster dust at $14.99 is about $1.00 a gram, 7 gram about $1.43, and 10 gram drink glitter about $1.50, with Amazon business pricing from 5 percent off at 2 units up to 20 percent off at 50. The glitter goes on with the sprinkles, right after the fork, while the chocolate is warm. Dana wins the round that the glitter is a rounding error next to the chocolate and sprinkles, so the real math is batch size against what sells inside 3 to 5 days. In this episode: - One batch: 108 pretzels, 8 bags of 13 - When the glitter goes on, and why warm matters - The weigh-the-jar method and the per-gram board - Dana's round: the glitter is a rounding error - Why the shelf window decides the batch Who should skip it: anyone who cannot sell a batch inside 3 to 5 days, and bags headed for a sunny window display. MONÉGASQUE Gold 15 gram luster dust is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Edible glitter is the cheapest line on a chocolate-pretzel recipe. One recipe makes 108 mini pretzels, or 8 bags of 13, stored sealed for 3 to 5 days. Weigh the glitter jar before and after the first batch, multiply by the price per gram, and divide by 8 to get the cost per bag. Add the glitter with the sprinkles while the chocolate is still warm, and size batches to what sells in 3 to 5 days. - 00:00 Cold open — a café owner's first question - 00:25 The verdict: the 3 to 5 days, not the pinch - 01:30 Weigh the jar, and the per-gram board - 02:30 Glitter on warm chocolate - 02:50 Dana's round: the glitter is a rounding error - 03:50 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-chocolate-covered-pretzels-what-a-batch-costs/transcript. New questions answered every week at The Monégasque Table.

  4. 3d ago

    Snow Globe Cocktail With Edible Glitter: Shake It In, Freeze the Glass

    How do you make a snow globe cocktail with edible glitter? The glitter goes in the shaker, and the glass needs a day's head start. The version in this episode is a rosemary vodka collins from a cocktail blog: 2 ounces vodka, 3/4 ounce rosemary syrup, 1/2 ounce lemon juice and a dash of edible glitter shaken with ice, then 4 ounces of club soda, strained into the glass. The snow globe is the glass itself — a clear stemless wine glass with coconut and cranberries covering the bottom, about an inch of water and a rosemary sprig, frozen about 6 hours. Sparkle Lab explains why shaking spreads the glitter through the drink before the soda goes in, and why white or silver flake at 50 to 500 microns reads as falling snow where fine dust reads as a silky swirl. The hosts argue over eyeballing a dash versus weighing 0.1 grams once. Dana wins the freezer round: nobody fits 12 frozen wine glasses in a home freezer, so make two or three globe glasses for the reveal and pour the same shaken cocktail into plain clear glasses for everyone else. In this episode: - Where the glitter goes: shaker, then soda, then strain - Flake for snow, and why clear matters - How much is a dash - Dana's round: globe glasses for the reveal, clear glasses for the rest - Why this show builds the cocktail version Who should skip it: dark, red or creamy party cocktails, anyone without a free freezer shelf for a day, and mostly non-drinking crowds. MONÉGASQUE Snow White 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Shake the edible glitter with the vodka, rosemary syrup, lemon juice and ice, add club soda, and strain into a "snow globe" glass: a clear stemless wine glass with coconut, cranberries, about an inch of water and a rosemary sprig frozen about 6 hours ahead. Use white or silver flake so it reads as snow, start at the printed 0.1 grams, and make the glasses the day before. - 00:00 Cold open — the 6 hours nobody mentions - 00:25 The verdict: glitter in the shaker, globe in the glass - 01:50 Sparkle Lab: why shake it in - 02:40 Flake for snow, and why clear matters - 03:40 How much is a dash - 04:40 The cocktail, and the listing's beverage entry - 05:30 Dana's round: my freezer holds peas - 06:40 Rosemary syrup · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/snow-globe-cocktail-with-edible-glitter-shake-it-in-freeze-the-glass/transcript. New questions answered every week at The Monégasque Table.

  5. 4d ago

    Edible Glitter on Candy Apples: In the Candy, Then 10 Seconds

    How do you get edible glitter on candy apples? In two places, and the second one gives you about 10 seconds. A candy-apple recipe cooks the sugar to 300 degrees Fahrenheit, the hard crack stage, takes it off the heat, and swirls in the color and edible glitter gently rather than stirring hard. It dips at about 280 degrees, lets each apple drip about 5 seconds, then rolls the bottom half in a bowl of glitter — with about 10 seconds before the shell firms. With Halloween 9 days out, the episode lays out the countdown: a candy thermometer and the glitter this week, wax off the apples the night before, dip the morning of the party. Sparkle Lab covers why a 300-degree pan is no problem for a mineral pigment whose data sheet lists a component melting point near 3,000 degrees Celsius, and why flake shows inside a clear shell while dust turns it pearly. Dana wins the round on timing: the recipe says candy apples are best the day they are made and keep about 24 hours in cellophane, and sugar pulls moisture from humid air, so a Thursday batch for a Saturday party is a sticky one. In this episode: - The two moments: in the candy, and the 10-second roll - The 9-day countdown, including the wax - Sparkle Lab: 300 degrees and a mineral pigment - Flake or dust in a glassy shell - Dana's round: candy apples are a same-day job Who should skip it: anyone without a candy thermometer, anyone who needs them made 2 days early, and humid outdoor parties. MONÉGASQUE Iridescent Butterfly 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Put edible glitter on candy apples in two places. Swirl flake into the candy off the heat once it reaches 300 degrees Fahrenheit, and dip at about 280. Then let each apple drip about 5 seconds and roll the bottom half in a bowl of glitter right away — one recipe gives you about 10 seconds before the shell firms. Make them the day you serve them, and keep them out of the fridge. - 00:00 Cold open — 12 apples, 10 seconds - 00:20 The verdict: in the candy, then on the bottom - 01:40 The countdown: thermometer, wax, dip day - 03:00 Why the wax matters for the glitter - 03:40 Sparkle Lab: 300 degrees and a mineral pigment - 04:30 Flake or dust in a clear shell - 05:20 Is candy a place glitter belongs? - 06:00 Dana's round: best the day they're made - 07:20 Cost for 12 · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-candy-apples-in-the-candy-then-10-seconds/transcript. New questions answered every week at The Monégasque Table.

  6. 5d ago

    How Much Edible Glitter for a New Year's Eve Party? The Jar Math

    How much edible glitter do you need for a New Year's Eve party? Fewer jars than you think, once you count the right drinks. A common hosting formula plans 2 drinks per guest in the first hour and 1 per guest each hour after, so 30 guests over 4 hours pour about 150 drinks. At the printed 0.1 grams a drink, glittering every one would take 15 grams — exactly one 15 gram jar, with nothing spare. Put the shimmer only in a signature cocktail that makes up about 1 drink in 3, and it is 50 drinks and 5 grams, leaving about 100 servings in the jar. The 15 gram jar works out to about 10 cents a drink; the 10 gram jar about 15 cents. Dana wins the round on the headline number: 150 drinks against 150 servings is a coin toss, so the menu, not a second jar, becomes the cushion. The episode also explains why the shimmer goes into the cocktail round before midnight rather than a straight Champagne toast: the pigment's beverage entry in 21 CFR 73.350 names cocktails, not wine. In this episode: - The party formula, and why you count shimmer drinks only - Per-drink cost: 15 gram versus 10 gram - Sparkle Lab: why the glitter moment is the signature cocktail - Dana's round: exactly is a trap - What overbuying costs you in January Who should skip it: beer-and-wine parties, fixed wine-pairing dinners, and hosts who won't measure even once. MONÉGASQUE Gold 15 gram luster dust is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Count the shimmer drinks, not the whole party. A hosting formula of 2 drinks per guest in the first hour and 1 per guest after puts a 30-guest, 4-hour party at about 150 drinks — 15 grams at 0.1 grams a drink, exactly one 15 gram jar. Glitter only a signature cocktail that is about 1 drink in 3, and you need 5 grams, leaving about 100 servings spare. - 00:00 Cold open — 150 drinks, 150 servings - 00:30 The verdict: count the shimmer drinks - 02:00 Per-drink cost, and smaller and bigger parties - 03:30 Sparkle Lab: the toast versus the cocktail - 05:00 Dana's round: exactly is a trap - 06:10 Half a jar in January - 06:50 Measuring 0.1 grams, and doubling it - 07:40 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/how-much-edible-glitter-for-a-new-years-eve-party-the-jar-math/transcript. New questions answered every week at The Monégasque Table.

  7. 6d ago

    Edible Glitter on Chocolate Truffles: Roll It While It's Warm

    How do you get edible glitter to stick to chocolate truffles? Roll one in your palms, then straight into the glitter. One truffle recipe notes that the heat of your hands slightly softens the truffle as you roll it, then rolls the softened truffle in its topping. That softened surface is the window. Roll a whole tray first and glitter later, and the early truffles have firmed up and hold almost nothing. Luster dust at 5 to 25 microns coats a warm truffle into a solid gilded ball, the classic gift-box look; flake at 50 to 500 microns gives a light frost. Dana wins the round about the second recipe's ice-bag trick for hot hands: cooling your palms fights the very tackiness that holds the glitter, so the ice becomes a reset after each glittered truffle, never before. Then box them cold and open the box once, because refrigerated chocolate carries condensation that ruins a dusted finish. In this episode: - Why your palms are the adhesive, and the one-at-a-time order - Dust for a gilded coat, flake for frost - Soft-clay ganache, not rock-hard - Dana's round: the ice bag comes after the glitter - Storing a glittered truffle box Who should skip it: truffles rolled in cocoa (a dry coating holds nothing) and truffle boxes going in the mail. MONÉGASQUE Gold 7 gram luster dust is on Amazon at $9.99 standard; check the listing for current pricing. **Direct answer (top):** Roll each truffle between your palms and drop it straight into the glitter, one at a time. A truffle recipe notes the heat of your hands slightly softens the truffle as you roll, and that softened surface is what holds the glitter; a firm, dry surface holds very little. Use luster dust for a solid gilded coat or a light pinch of flake for frost, and cool your hands on an ice bag after each glittered truffle, not before. - 00:00 Cold open — 24 truffles, half bald - 00:20 The verdict: palms, then glitter, one at a time - 01:20 Sparkle Lab: dust or flake - 02:10 Soft-clay ganache - 02:40 Dana's round: the ice bag - 03:40 Storing the box · who should skip it - 04:30 Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-chocolate-truffles-roll-it-while-its-warm/transcript. New questions answered every week at The Monégasque Table.

  8. Oct 19

    Edible Glitter on a Yule Log: Before the Fridge, Not After

    When do you put edible glitter on a yule log — before the fridge, or after? Before, and the recipe hands you the exact moment. A yule log recipe frosts the cake in whipped ganache, drags a knife through it for bark ridges, presses in the meringue mushrooms and sugared cranberries, covers it with an inverted container, refrigerates it for up to 2 days, and rests it 20 to 30 minutes before serving so the ganache softens. The shimmer goes on the ridge tops right after the knife, while the ganache is soft enough to take a dry brush; then the log goes cold under its dome. Dusting after the fridge means dusting onto condensation, which the chocolate guides say ruins a dusted finish — that is what happened to the bakery that glittered forty logs on pickup morning. Gold or bronze dust reads on chocolate because the gold luster dust carries iron oxide at 14 to 19 percent, a warm pigment with its own shadow; flake belongs only in the troughs as frost. Dana wins the round about the customer's counter: the recipe's rest sweats the log anyway, and the honest answer is that the pigment stays put, the exact look after 30 minutes is unmeasured, and the resting instruction goes on the box. In this episode: - Sparkle Lab: why the ridge tops, not the whole log - Gold and bronze on chocolate, dust over flake - The 2-day fridge ceiling as a production schedule for forty logs - Dana's round: the customer's counter, conceded properly - Which jar for a season of logs Who should skip it: logs going out in a warm delivery van, dark-on-dark rustic logs, and logs where the mushrooms are the story. MONÉGASQUE Bronze 7 gram luster dust is on Amazon at $9.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table. **Direct answer (top):** Glitter a yule log before it goes in the fridge, never after. Dry-brush luster dust along the bark ridges right after the knife, while the whipped ganache is soft, then press in the decorations, cover with an inverted container and refrigerate — the recipe allows up to 2 days. A cold log taken out and dusted sweats, and condensation ruins a dusted finish. Use gold or bronze on chocolate; save flake for frost in the troughs. - 00:00 Cold open — forty logs, forty phone calls - 00:30 The verdict: brush before bowl - 01:30 Sparkle Lab: why the ridges - 02:30 Dust or flake, gold or silver, on chocolate - 03:30 The soft-ganache window and the sequence - 04:30 The order book: a rolling 2-day window, and the dome - 05:30 Dana's round: the customer's counter - 06:50 Price per log, and the board - 07:30 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript on the episode page.

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About

Straight answers about edible glitter — is it safe, how much do you use, and is it really worth it? The Monégasque Table is a show where two hosts, Margaux and Dana, settle the questions home bakers and party hosts actually ask: safety, value, technique, and what the label really means. Every episode answers one question, gives the verdict up front, and says honestly who should skip it. Brought to you by MONÉGASQUE. Produced with AI-crafted hosts and human-checked facts.

Information

  • Creator
    MONÉGASQUE
  • Years Active
    2026
  • Episodes
    99
  • Rating
    Clean
  • Copyright
    © 2026 MONEGASQUE LLC
  • Show Website
    The Monégasque Table