Stir in sugar, vanilla and flour, then fold in egg whites. Place a baking template on a parchment paper lined baking sheet. Spread chocolate batter evenly across template and freeze. When batter is frozen, carefully remove template. Bake in a 350 F oven until 8-10 minutes, until crisp.
Wrap strips around plastic molds, design side facing out, and set aside to cool.
In a saucepan bring sugar and Chardonnay to a simmer. Pour mixture into a blender and pur e with mint leaves. Transfer to a bowl and sprinkle with gold leaf. Stir with a fork and set aside. Ladle 2 ounces of the mint syrup onto a serving plate.