From the ridiculous to the sublime. We love hot chocolate at Christmas and when mixed with gold – irresistable.
So #2 on our list:
Joe Calderone, a spokesman for the Midtown restaurant, said the dessert is a mix of cocoas and milk frozen to a slushylike consistency. But it does not stop there. Five grams of 24-carat gold are mixed in; then, the chocolate is topped with whipped cream and — what else? — more gold. No ordinary cherry tops this sundae; instead, it is garnished with La Madeline au Truffe.
The whole mass is served in a goblet surrounded with a crown made, of course, of gold. And diamonds. If that is not enough, the spoon is gold, too.
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