dili man tungod kay US dollars ang ibayad, mao-mao ra kinig presyo kung itandi sa Pinas, kung diri pa kini gipalit sa ato. depende kana, kay sa US daghan ang mga restaurants nga "ourtrageous" ang presyo, bisan sa standards sa mga US residents.
tiaw mo na, kung ni-order pas Arroyo aning dessert? nya, maka-ingon pa jud kaha ta nga ok ra na kay US dollars man.
here's what i mean. The "Frrozen Haute Chocolate," a blend of 28 cocoas, including 14 of the most expensive and exotic from around the globe.
The dessert, spelled with two Rs, is infused with 5 grams (0.2 ounces) of edible 23-karat gold and served in a goblet lined with edible gold. At the base of the goblet is an 18-karat gold bracelet with 1 carat of white diamonds.
The sundae is topped with whipped cream covered with more gold and a side of La Madeline au Truffle from Knipschildt Chocolatier, which sells for $2,600 a pound.
It is eaten with a gold spoon decorated with white and chocolate-colored diamonds, which can also be taken home.
Stephen Bruce stands with a certificate next to the Frrrozen Haute Chocolate which was unveiled at his restaurant Serendipity-3 in New York November 7, 2007 after Guinness World Records researchers determined the $25,000 frozen hot chocolate was the most expensive dessert in the world.
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