One cupcake will cost you $750! This cupcake can be found at Sweet Surrender in the Palazzo Hotel Resort Casino in Las Vegas.
Decadence D’Or-- a cupcake created using the most audacious ingredients, gathered from around the world and handcrafted by chefs here at the Venetian Palazzo Hotel. A sumptuous cake made from Palmira Single Estate Chocolate, Charentes Poitou AOC Butter and Tahitian Gold Vanilla Bean Caviar is painstakingly topped with edible gold flakes and Louis XIII Cognac encased in a hand blown sugar Fleur-de-Lis.
Louis XIII de Rémy Martin
This cognac is manufactured using grapes from the Grande Champagne territory of Cognac, France. Each bottle is a blend of 1,200 cognacs, ranging from 40 to 100 years old, across three generations of Cellar Masters, resulting from the combined labor of 10,000 people. According to Rémy Martin’s philosophy, if you start with the finest grapes from the best vineyards, sift it through the proper and best eaux-de-vie, and blend them artfully, you will get the finest cognac.
Palmira (Single Estate Chocolate)
In 2004, Valrhona wished to ex[plore a new chocolate in the Single Estate and Vintage chocolate range. Valrhona’s plantation in Venezuela was given the opportunity to express all of the richness of a rare, precious and very fragile cocoa: Porcelana, a very old and rare type of Criollo bean. The Palmira plantation was planted by Jean Francois Dargein, tree by tree, with the will to safeguard this special varietal. Palmira is very complex, with many sensations, and extremely rich.
Vanilla Caviar
Vanilla is the world's most labor-intensive agricultural crop, which is why it's so expensive. It takes up to three years after the vines are planted before the first flowers appear. Tahitian Gold vanilla is laboriously hand-pollinated. The fruits, which resemble big green beans, must remain on the vine for nine months to completely develop their signature aroma before they are hand-harvested and the lengthy process of curing, sweating and drying begins. Tahitian Gold Tahitian Vanilla Caviar is obtained by manually splitting the beans and carefully extracting the seeds.
Gold
Edible gold flakes are extremely delicate and require patience and dexterity, but well worth the effort. Metallic gold is biologically inert and has not toxic effect on the body over time. Alchemists of the 15th century used gold medicinally. The Europeans have a very old tradition in using edible gold on food. Italian Dukes and Earls used to decorate their risotto with gold leaves in the 16th century. The Japanese have been adding edible gold to foods and even to their sake for centuries.
Cupcakes, cookies, lollipops, toffee, licorice, hard candies and dipped treats, oh my! The Palazzo Las Vegas cupcake and candy store, Sweet Surrender, brings together remarkable pastry chefs and the finest ingredients to create irresistibly indulgent treats. The shop’s variety is wide and sweet-tooth satisfaction is endless with the crème de la crème of Sweet Surrenders offerings being only for the most passionate cupcake lover: the $750 Decadence D’Or.
Decadence D’Or is a sumptuous cupcake, handcrafted from the most exclusive, rich, and enterprising ingredients around the globe. One main ingredient in Decadence D’Or is Palmira Single Estate Chocolate. This special chocolate varietal is derived from the rare and fragile Porcelana Criollo bean and cultivated to its fullest state of richness exclusively at the Valrhona plantation in Venezuela. Complementary to the Palmira Single Estate Chocolate is Tahitian Gold Vanilla Caviar- the world’s most labor-intensive agricultural crop. This fruit, after it is ripened for nine months, then hand-harvested, cured, sweat, dried, and hand-split, is obtained only by tedious manual extraction; it is truly a delicacy, both in taste and exclusivity. Topping the Decadence D’Or is the masterfully smooth Louis XIII de Remy Martin Cognac, 100 years in the making, and edible, metallic gold flakes, each painstakingly hand-placed. Finally, once baked to perfection, this grand dessert is encased in a stately, hand blown sugar Fleur-de-Lis and presented on a handmade exclusive elegant crackled-gold glass curved plate and bowl. Talk about the royal treatment!
Chef Long Nguyen, executive pastry chef of The Venetian and The Palazzo is the visionary genius behind all the exotic cupcake flavors and Chef Johann Springfield, head baker makes the cupcakes a reality. In addition to the exclusive specialty cupcake Decadence D’Or Sweet Surrender carries: Red Velvet, Lemon Strawberry, Chocolate Ganache, Carrot, Black Forest, Strawberry, Coconut and Chocolate Fudge cupcakes.
Sweet Surrender, located on The Palazzo casino floor next to guest elevators, is open Sunday through Thursday 10 a.m. - 10 p.m. and Friday and Saturday, 10 a.m. – Midnight. Special orders can be placed directly by dialing 702-607-0753.
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