Rich people have a sweet tooth and Sweet Surrender at the Palazzo is here to indulge those cravings. The swanky cupcake shop serves up the Decadence D’Or, a $750 cupcake.
Why so pricey? Chef Olivier Dubreuil of the Venetian and Palazzo created the cupcake from Palmira Single Estate Chocolate derived from the rare and fragile Porcelana Criollo bean at the Valrhona plantation in Venezuela.
Then it’s topped with Tahitian Gold Vanilla Caviar, the world’s most labor-intensive agricultural crop. The gold vanilla caviar is ripened for nine months, then hand-harvested, cured, sweat, dried and hand-split, obtained only by tedious manual extraction.
Other ingredients include Louis XIII de Remy Martin Cognac, 100 years in the making, and edible, metallic gold flakes.
The cupcake is then encased in a stately, hand blown sugar Fleur-de-Lis.
Since being introduced three years ago, the cupcake has found staying power on the menu.
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Decadence D’Or [Photo: Sweet Surrender]