endoré

endoré, adj.  Gold-covered or gold-colored.

The only use I've seen is in reference to gilded or gold-colored food.  Gold has been added to food for centuries, usually in the form of a decorative topping of gold leaf or gold dust.  Less expensive sources of gold color include turmeric and saffron (although currently saffron is about $130/oz).

Edible gold leaf must be nearly pure gold, mixed with other edible metals such as silver.  Recipes can be found online for risotto topped with gold flake.  A local chocolatier makes a "gold-bellied buddha" chocolate:  the gold-dusted belly is filled with dark chocolate infused with jasmine green tea.

Etymology:  From French or, gold.