Reported to be the world’s most expensive dessert, this chocolate pud is fashioned in the style of a Feberge egg. Among the ingredients are gold, champagne caviar and a 2 carat diamond. The price is 22,000 pounds or about $40,000.
It was created by Marc Guibert, the head chef at Lindeth Howe County House Hotel in Windermere, Cumbria.
The Town Scryer is a mixed bag of humor, socio-political observations and ephemera from the perspective of a eclectic Pagan veteran of the counter-culture. Philip Posehn's main blog is at The Town Scryer.
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