WHAT: Chocolate PurseWHERE: Hotel Le Bristol; Paris PRICE: $43.50
Being last on our list of expensive desserts is far from ignoble. (And depending on the dollar's performance against the euro, it may creep higher in the months to come.) Laurent Jeannin, pastry chef at the hotel's two Michelin-starred Gastronomic restaurant, created this delicate satchel-shaped chocolate shell (complete with edible chocolate handles) that holds a serving of mint cream drizzled with raspberry sauce. In the warmer weather, enjoy yours while sitting in the restaurant's stunning outdoor garden area.
For more information: Hotel Le Bristol
What: Valrhona Chocolate SphereWhere: Al Mahara, Burj Al Arab Hotel;, Dubai Price: $48
Warm chocolate sauce is poured over a very thin chocolate shell, causing the sphere to implode, revealing treats such as lemon tart with clotted cream and passion fruit soufflé with mango. For couples hoping to share a world-class dessert experience, there's the three-tier Chocolate Fountain, which uses Valrhona, Equatorial and Jivara chocolates to create a luscious wave of cocoa goodness. Think of it as upscale fondue. Very upscale—at $75 per person, two-person minimum, you might not want to waste the chocolate on the berries and pastries. Just use your spoon.
WHAT: Gold Leaf Laced SemifreddoWHERE: Peacock Alley at the Waldorf=Astoria, ManhattanPRICE: $50
At the $50 mark, competition among the world's finest desserts suddenly gets heated. Among our favorites is the Peacock Alley's semifreddo, traditionally served at special private parties at the hotel's fine-dining restaurant. This chilled mousse on a crushed biscuit base is accented with golf leaf, Louis XVI-soaked prunes and vanilla-truffle foam. It's so popular that the restaurant recently added it to their regular menu. It's paired with a glass of orange-scented Cristal.
For more information: Peacock Alley
WHAT: King-size Imperial Torte
WHERE: Hotel Imperial; ViennaPRICE: $63 
Mitchell Davis at the James Beard Foundation claims that desserts priced higher than $30 tend to be unpopular. That may not bother the next five chefs and chocolatiers on our list, who seem more concerned with craft, tradition and exhibition than sales. The torte at the Hotel Vienna, for instance. Legend has it that this chocolate-glazed cake was first created in honor of Emperor Franz Josef I to coincide with the hotel's opening in 1873. Made with almond, marzipan and cocoa crème under a milk-chocolate glaze, this handmade cake is presented in a fanciful wooden box and shipped to Ottoman lovers all over the world. A limited edition featuring gold leaf and Swarovski Crystals will be introduced later this year.
WHAT: The Madeleine Truffle
WHERE: Knipschildt Chocolatier; Norwalk, Conn.PRICE: $250 per truffle, or $6,000 per pound
Classic ganache—made of Valrhona chocolate and fresh cream and infused for 24 hours with vanilla pods and pure truffle oil—is shaped around a Perigord truffle, then dipped in Valrhona and rolled in cocoa powder. "The ganache must be whipped repeatedly to make it as soft and silky as possible, then it must be chilled so it's easier to work with," says a company spokesperson. The product of a long and painstaking process, these truffles are only made to order and presented in a silver box with a personal note from chocolatiere Fritz Knipschildt.
For more information: Knipschildt Chocolatier
WHAT: Chocolate VariationWHERE: Mezzaluna; BangkokPRICE: $640
Our first expensive dessert priced under $1000 is served at the Lebua Hotel at State Tower. At this Italian eatery, dessert is a smorgasbord of tastes: a dollop of champagne sherbet made from Louis Roederer Cristal Brut 2000, gold-flecked edible leaves, a shot glass of crème brûlée with shaved Perigord truffles, strawberry chocolate mousse and a sliver of chocolate cake. It's all washed down with a glass of very rare—and very expensive—Moyet Tres Vieille Grande Champagne No. 7. (It's estimated that just 1,000 bottles exist.)
For more information: Lebua Hotel at State Tower
WHAT: The Sultan's Golden CakeWHERE: Ciragon Palace Kempinski; IstanbulPRICE: $1,000
It takes 72 hours to make this edible brick of gold, available by special request for weddings, parties or, say, a Sultan's snack. Spiked with apricots, pears, quince and figs that have been marinating in Jamaican rum for two years, and flavored with shaved caramelized black truffles, this 24-carat gold leaf-covered cake is presented in a sterling silver handcrafted cake box with a golden seal.
For more information: Ciragon Palace Kempinski
WHAT: Macarons Haute CoutureWHERE: Pierre Hermé Patisserie, ParisWHAT: $7,414+
Pastry chef Pierre Hermé is famous for his macaroons—a layer of butter cream sandwiched between two meringue puffs that are as ubiquitous in France as chocolate chip cookies are in the United States. His frequently include ingredients like fleur de sel and balsamic vinegar, in addition to the usual chocolate ganache. For his latest "collection," customers can create their own macaroon recipe that's then made to order and personalized for the diner. There are, of course, caveats. "Certain flavors cannot function together," the world-renowned chef says. Also, the cost does not include any of the macaroons themselves, but simply the cost of "fittings" (one-on-one meetings about the recipe). The final price is determined by the quantity ordered and the scarcity of the ingredients.
For more information: Pierre Hermé Patisserie
WHAT: The Fortress Stilt Fisherman Indulgence
WHERE: Wine3 at The Fortress; Galle, Sri LankaPRICE: $14,500
This dessert debuted a year ago, inspired by the restaurant's other gem-studded treat, the Bombay Sapphire Martini. The star of the show is an 80-carat aquamarine gem nestled on a handmade chocolate stilt fisherman, a centuries-old fishing technique that is part of the resort's logo. Handmade glass utensils (not included in the price, though the stone obviously is) complete the presentation. None have been sold yet.
For more information: Wine3 at The Fortress
WHAT: Strawberries Arnaud
WHERE: Arnaud's, New OrleansPRICE: $1.4 million
These berries with bling aren't A. Casbarian's first foray into the world of absurd eats. He previously showcased a jewel-stuffed Turducken, a dish consisting of a gem-adorned turkey, duck and chicken stuffed and cooked inside each other. Now, his 90-year-old French Quarter institution has teamed up with rare jeweler and antique dealer M.S. Rau Antiques for a dessert featuring six port-marinated strawberries garnished with mint, cream and a nearly five-carat pink diamond ring that was once owned by the British financier Sir Ernest Cassel. The dessert, available by special request, is served by white-gloved waiters accompanied by a jazz band in one of the restaurant's private dining rooms, or on the balcony overlooking Bourbon Street. An 1825 Charles X crystal cave liqueur set is included (a $24,850 value), filled with rare port. Once sold, this particular dessert will be replaced with another one-of-a-kind treasure.
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