A dessert to sink both your teeth and wallet into

November 08, 1992|By Chicago Tribune

Extravagance has its place and dessert is it. Ask chef Curtis Fleharty, executive chef of Neiman Marcus in Chicago, who recently was asked to create the world's most expensive dessert as a possible new entry for the Guinness Book of World Records.

Spending more than 150 hours making the spun sugar pieces for a carousel confection, he did not skimp on the ingredients nor spare any cost. Among the liquids used were a 1985 Chateau Petrus costing $340 and a Louis XIII Cognac priced at $768. The carousel's chocolate top and columns were decorated with 22-karat gold leaf. Final tab: about $1,600. What price extravagance?

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