My fans will remember that for the 2010-11 school year, I wrote a series of articles about different kinds of food. Depending on the topic, I would actually consume the food that I was writing about for that week. In other features, holiday feast traditions were analyzed and reviewed.
To much disappointment from my frenzied followers, the column was discontinued for my senior year, as I decided to proactively lose weight before my inevitable Freshman 15.
But I could not resist the temptation to write about food when I read about a $35,000 dessert created by a pastry chef in the United Kingdom.
The dessert is as luxurious as one could expect. It is made from four different kind of Belgian chocolate and layered with champagne jelly and something called “biscuit joconde.” The fancy pudding is served in a decadent golden egg, much like in Willy Wonka (only far more expensive, I can assume)!
So what makes a champagne pudding in a Faberge egg worth $35k? Oh, did I forget to mention that it is covered in edible gold leaf and topped with a 2-carat diamond?
My question for Chef Marc Guilbert is, why are these levels of decadence even necessary? Who made the proclamation that any dessert worth eating has to cost a small fortune and be covered in jewels, and how did I not hear about it sooner?
Apparently, Guilbert was not the first to jump on the golden-sweets train. In 2009, a restaurant in Dusseldorf, Germany began to promote a “golden schnitzel” made from white truffles and gold leaf. But this dessert is priced at mere pocket change, $242, compared to Guilbert’s new creation.
Because I am a girl who knows the value of a buck as much as I enjoy the rush of sugar, I decided to compare this top-shelf dessert with some that would be more at home on the bottom shelf.
$35,000 can buy you ONE champagne, chocolate and diamond extravaganza OR:
700 Snickers Bar Cheesecakes from the Cheesecake Factory
27,132 packs of 5 gum
28,000 Dilly Bars from Dairy Queen
44,304 Krispy Kreme donuts
70,000 Twinkies
1,209,091 tootsie rolls
Of course, this math is irrelevant — I will never be able (or insane enough) to spend $35,000 on desserts, whether they be over-priced or a real bargain. But if I can dream, I won’t spend my time dreaming about a gold, chocolate and diamond gourmet creation. I’ll be dreaming about filling a room floor to ceiling with over a million Tootsie Rolls.
Virginia Reed is a superb writer and an even better friend. She enjoys unhealthy foods and writing sarcastic articles. Virginia is the Online Editor for the 2011-12 school year and was a Managing Editor for the 2010-11 year but has not forgotten her humble beginnings as a staff writer when she was a wee sophomore. Her goals for the future are to get an A in newspaper and to apply to college in a timely fashion.