[Sca-cooks] Re: chocolate: the costuming passion - OOP--

[Susan Fox]

On 2/14/06 7:58 PM, "warriorchef" <warrior-chef at earthlink.net> wrote:

> Heck, I'd go for this instead...even without the gilding
> 
> The Daily Olive site documents the $1,000 "Grand Opulence" sundae sold by New
> York's Serendipity restaurant:
> 
> Made with "5 scoops of the richest Tahitian vanilla bean ice cream infused
> with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is
> drizzled with the world's most expensive chocolate, Amedei Porceleana, and
> covered with chunks of rare Chuao chocolate, which is from cocoa beans
> harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is
> suffused with exotic candied fruits from Paris, gold dragets, truffles and
> Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion
> Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar,
> known for its sparkling golden color. It's sweetened and infused with fresh
> passion fruit, orange and Armagnac. The sundae is served in a baccarat
> Harcourt crystal goblet with an 18K gold spoon to partake in the indulgence
> served with a petite mother of pearl spoon and topped with a gilded sugar
> flower by Ron Ben-Israel."

Holy conspicuous consumption, Batman!  I hope you get to keep the crystal
and spoons for that kind of money.  Honestly, the sweetened caviar does not
appeal to me whatsoever.

But then again, I'm the nutcase who made Irish coffee out of Jamaica Blue
Mountain, Tullimore Dew and Devon Clotted Cream so I can't talk much.  [It
was a wake, 'nuff said.]

Selene Colfox