1 00:00:02,000 --> 00:00:04,040 Last time... KASIA: BLEEP 2 00:00:04,080 --> 00:00:05,840 ..the teams battled with iconic choux buns. 3 00:00:05,880 --> 00:00:07,200 And now I am preparing Elvis. 4 00:00:07,240 --> 00:00:09,680 While Mauro and Daniel were Top Of The Pops... 5 00:00:09,720 --> 00:00:12,000 You make my tongue go dancing. 6 00:00:12,040 --> 00:00:14,800 ..Mustapha and Tracy struggled to hit the right notes. 7 00:00:14,840 --> 00:00:17,160 I don't have no idea how to put things together. 8 00:00:17,200 --> 00:00:19,800 But it was Naira and Andrea who crashed out of the charts... 9 00:00:19,840 --> 00:00:21,640 Oh. Fell over. Just keep going. OK. 10 00:00:21,680 --> 00:00:23,360 ..and it was time to say goodbye. 11 00:00:23,400 --> 00:00:28,000 We are very proud of ourselves and we are very grateful. 12 00:00:28,040 --> 00:00:30,160 This time... Gold, gold, gold, gold, gold. 13 00:00:30,200 --> 00:00:32,400 ..with a place in the final six up for grabs... 14 00:00:32,440 --> 00:00:33,480 No pressure. 15 00:00:33,520 --> 00:00:36,600 ..the teams create miniature chocolate delights... 16 00:00:36,640 --> 00:00:40,120 If it tastes as good as it looks, I think we are here for a treat. 17 00:00:40,160 --> 00:00:43,640 Oh, BLEEP ! ..And go wild with safari-inspired showpieces. 18 00:00:43,680 --> 00:00:46,240 MECHANICAL VOICE: How are you today? Oh, I love it! 19 00:00:46,280 --> 00:00:48,440 Who will emerge with their pride intact? 20 00:00:48,480 --> 00:00:51,520 There's going to be a lion in the top, like a head of a lion. 21 00:00:51,560 --> 00:00:54,200 And who will be forced to leave the pack? 22 00:00:55,280 --> 00:00:56,640 Chantelle. 23 00:00:56,680 --> 00:00:58,640 This looks like absolute crap. 24 00:01:08,000 --> 00:01:10,360 The last week didn't quite go as we planned. 25 00:01:10,400 --> 00:01:11,400 Benoit said, you know, 26 00:01:11,440 --> 00:01:13,056 we're starting to wonder whether you can get 27 00:01:13,080 --> 00:01:14,536 anything finished in the time, you know. 28 00:01:14,560 --> 00:01:15,840 So I think they will be looking 29 00:01:15,880 --> 00:01:18,400 to see that we've listened to what they've said. Yeah. 30 00:01:19,480 --> 00:01:24,080 This week, we're more focused on presenting finished, beautiful cakes 31 00:01:24,120 --> 00:01:27,200 rather than showing all of our skills. 32 00:01:27,240 --> 00:01:30,760 We have great idea, great design, great concept. 33 00:01:30,800 --> 00:01:33,040 I think we'll get really good feedback from it - 34 00:01:33,080 --> 00:01:34,360 if we get it right. 35 00:01:36,880 --> 00:01:39,640 Good morning, chefs, and welcome to Chocolate Week, 36 00:01:39,680 --> 00:01:41,840 ie the week of dreams. 37 00:01:41,880 --> 00:01:43,200 Today, the judges would like you 38 00:01:43,240 --> 00:01:45,600 to make two original chocolate desserts, 39 00:01:45,640 --> 00:01:48,000 one for Cherish and one for Benoit. 40 00:01:48,040 --> 00:01:52,000 You'll then have to make 24 identical versions of each. 41 00:01:52,040 --> 00:01:54,040 Cherish, tell us about your batch. 42 00:01:54,080 --> 00:01:58,360 Chef, I'm feeling truly fruity today. 43 00:01:58,400 --> 00:01:59,680 I would like you to create 44 00:01:59,720 --> 00:02:02,600 a dessert that feature chocolate 45 00:02:02,640 --> 00:02:07,640 and fruit with either a sponge or a biscuit element. 46 00:02:07,680 --> 00:02:08,880 And Benoit? 47 00:02:08,920 --> 00:02:10,480 Chefs, today I want you to create 48 00:02:10,520 --> 00:02:14,200 a delicious dessert around my favourite season - autumn. 49 00:02:14,240 --> 00:02:16,880 Think about all those wonderful autumnal colours, 50 00:02:16,920 --> 00:02:18,520 textures and flavours. 51 00:02:18,560 --> 00:02:20,960 Because, alongside chocolate, 52 00:02:21,000 --> 00:02:24,360 your autumnal treats must feature 53 00:02:24,400 --> 00:02:28,440 a further three complimentary elements. And that's it. Simples. 54 00:02:28,480 --> 00:02:30,600 Good luck, chefs. You have three and a half hours 55 00:02:30,640 --> 00:02:33,880 to complete this challenge and your time starts now. 56 00:02:35,240 --> 00:02:37,200 Oop! 57 00:02:37,240 --> 00:02:38,240 {\an1}KASIA GASPS. 58 00:02:38,280 --> 00:02:40,000 Very excited for Chocolate Week. 59 00:02:40,040 --> 00:02:42,200 Martin is doing the chocolate in fruit 60 00:02:42,240 --> 00:02:45,720 and I will be doing the autumnal delights. 61 00:02:45,760 --> 00:02:47,400 With autumnal delights, we want 62 00:02:47,440 --> 00:02:49,600 a beautiful chocolate flavour, primarily, 63 00:02:49,640 --> 00:02:53,160 to be paired beautifully with autumn flavours. 64 00:02:53,200 --> 00:02:56,680 It's pumpkin pie drops, so just to enhance the flavour. 65 00:02:56,720 --> 00:02:58,760 Whatever you associate as flavours 66 00:02:58,800 --> 00:03:01,240 between the end of September to mid-December. 67 00:03:01,280 --> 00:03:05,560 They will get their spices - cardamom, star anise, cloves. 68 00:03:05,600 --> 00:03:09,240 Mango is a beautiful fruit, you know, full of flavour. 69 00:03:09,280 --> 00:03:11,440 The chefs also have to produce for us 70 00:03:11,480 --> 00:03:14,840 24 chocolate and fruit desserts. 71 00:03:14,880 --> 00:03:17,600 It's a blood orange jelly I'm doing now. 72 00:03:17,640 --> 00:03:19,760 Can you give me a hand, chef? 73 00:03:19,800 --> 00:03:23,040 I would like the chef to pair the chocolate 74 00:03:23,080 --> 00:03:25,440 and the fruit together beautifully. 75 00:03:25,480 --> 00:03:27,040 So I'm just mixing the dates. 76 00:03:27,080 --> 00:03:30,680 It's something that I started using, especially when I worked in Dubai. 77 00:03:30,720 --> 00:03:33,040 Chocolate shouldn't overpower everything 78 00:03:33,080 --> 00:03:36,360 and we need to be able to appreciate whatever it's been paired with. 79 00:03:36,400 --> 00:03:38,120 Maple leaf tuiles. 80 00:03:38,160 --> 00:03:42,800 We want them to deliver a delightful dessert, technically well-executed. 81 00:03:42,840 --> 00:03:44,760 I'm preparing the dacquoise. 82 00:03:44,800 --> 00:03:49,800 After all, you are fighting for the final six in the competition. 83 00:03:49,840 --> 00:03:51,760 Bring it on, chef! 84 00:03:53,280 --> 00:03:56,760 Morning, chefs. Morning, chefs. Ba-ba-ba-ba-ba-bom! 85 00:03:56,800 --> 00:03:58,880 Two wins out of two. Confident? 86 00:04:00,800 --> 00:04:04,000 Mm... We try to be humble. 87 00:04:04,040 --> 00:04:06,360 OK, I like that. I smell pecan. 88 00:04:06,400 --> 00:04:10,280 Yeah. Is that gonna be part of the autumnal kind of desserts? 89 00:04:10,320 --> 00:04:14,600 It is. Yes. There will be pecans and coffee and black truffle. 90 00:04:14,640 --> 00:04:15,920 Well, well, well! 91 00:04:15,960 --> 00:04:17,840 I love truffle! 92 00:04:17,880 --> 00:04:19,760 There you go. Smell that. 93 00:04:19,800 --> 00:04:22,280 Ah! So tell us about the truffle. 94 00:04:22,320 --> 00:04:24,320 How are you going to control the flavour in there, 95 00:04:24,360 --> 00:04:26,200 because it's powerful, isn't it? Yeah, it is. 96 00:04:26,240 --> 00:04:27,480 We made an infused oil 97 00:04:27,520 --> 00:04:29,680 and then the black truffle will go on top. 98 00:04:29,720 --> 00:04:31,920 OK, I'm happy with that. It could be interesting. 99 00:04:33,400 --> 00:04:35,360 ELLIE: In addition to truffle shavings, 100 00:04:35,400 --> 00:04:37,680 Mauro's autumnal delight will feature 101 00:04:37,720 --> 00:04:40,560 a chocolate acorn concealing a hazelnut centre. 102 00:04:42,000 --> 00:04:45,240 The fruit dessert will see mango-passion compote shrouded in 103 00:04:45,280 --> 00:04:48,880 a double-fermented speciality French chocolate. 104 00:04:48,920 --> 00:04:51,280 Mango and chocolate. I wouldn't think of that. 105 00:04:51,320 --> 00:04:53,960 If you find the right chocolate and pair it together - yes. 106 00:04:54,000 --> 00:04:55,240 What goes with mangoes? 107 00:04:55,280 --> 00:04:56,920 Dark. But which kind of dark? 108 00:04:56,960 --> 00:04:59,040 Oh, is there lots of different varieties of dark? 109 00:04:59,080 --> 00:05:01,000 Oh, hundreds. Really? Yeah, yeah. 110 00:05:01,040 --> 00:05:02,160 Oh, crikey! 111 00:05:02,200 --> 00:05:03,680 LIAM: And they're not the only team 112 00:05:03,720 --> 00:05:05,560 to be choosy on the chocolate front. 113 00:05:06,680 --> 00:05:08,400 I mean, the dates are quite sticky 114 00:05:08,440 --> 00:05:10,320 and caramely in flavour 115 00:05:10,360 --> 00:05:12,120 and I think that goes really well 116 00:05:12,160 --> 00:05:14,600 with the Glenapp chocolate that we're using, yep. 117 00:05:15,640 --> 00:05:17,200 And how many percentage of chocolate? 118 00:05:17,240 --> 00:05:20,200 69%. Ooh! I love a 69 chocolate! 119 00:05:25,200 --> 00:05:27,120 LIAM: Glenapp's speciality blend will form 120 00:05:27,160 --> 00:05:30,640 the chocolate mousse in their Medjool date fruit dessert. 121 00:05:30,680 --> 00:05:33,920 For autumn, they've opted for Madagascan chocolate paired 122 00:05:33,960 --> 00:05:35,880 with a gel of quince and acorn. 123 00:05:37,000 --> 00:05:38,880 It's acorn drops. 124 00:05:38,920 --> 00:05:41,280 What's, like, the flavour profile of acorn gel? 125 00:05:41,320 --> 00:05:44,360 The flavour just kind of sings autumn to me. 126 00:05:46,160 --> 00:05:48,920 Like, you know, it doesn't want to be with the nut family. Exactly. 127 00:05:48,960 --> 00:05:51,320 Yeah. I'm by myself. Yeah. 128 00:05:51,360 --> 00:05:54,000 Chef. Thank you. Good luck. 129 00:05:54,040 --> 00:05:55,280 We tried to kind of consider 130 00:05:55,320 --> 00:05:57,600 what they've said last week about simplifying things. 131 00:05:57,640 --> 00:05:58,920 Hopefully, we haven't gone 132 00:05:58,960 --> 00:06:00,840 too simple this week. I don't think we have. 133 00:06:00,880 --> 00:06:03,040 While the first two teams are approaching the challenge 134 00:06:03,080 --> 00:06:05,040 with a form of measured restraint... 135 00:06:05,080 --> 00:06:07,000 Truffle usually overtake everything 136 00:06:07,040 --> 00:06:09,600 so you need to be very careful how to manage it. 137 00:06:11,040 --> 00:06:14,280 ..Mustapha is taking his dessert in the opposite direction. 138 00:06:14,320 --> 00:06:16,160 She's doing the chocolate and fruit. 139 00:06:16,200 --> 00:06:17,360 I'm doing the autumn. 140 00:06:17,400 --> 00:06:21,680 I choose pear and cardamom cremeux, balsamic and figs compote. 141 00:06:21,720 --> 00:06:24,080 Pear, cardamom, balsamic, fig. 142 00:06:24,120 --> 00:06:27,000 Yeah. And spiced hazelnut praline. 143 00:06:27,040 --> 00:06:28,440 Spiced with what? 144 00:06:28,480 --> 00:06:30,080 Cloves, star anise, cinnamon. 145 00:06:31,200 --> 00:06:34,680 Let's be honest about it. You've got about 11 very strong flavours. 146 00:06:34,720 --> 00:06:35,760 Yeah. Ho-ho-ho! 147 00:06:35,800 --> 00:06:36,880 You've practised this? 148 00:06:36,920 --> 00:06:37,920 Yeah. 149 00:06:39,680 --> 00:06:41,560 ELLIE: The fruit dessert will be more restrained 150 00:06:41,600 --> 00:06:43,160 and will feature peach compote 151 00:06:43,200 --> 00:06:45,760 and hazelnut dacquoise embedded into a chocolate mousse, 152 00:06:45,800 --> 00:06:47,920 and finished with a blackcurrant cremeux. 153 00:06:49,040 --> 00:06:50,240 While an olive oil sponge 154 00:06:50,280 --> 00:06:52,920 and pink peppercorn-infused chocolate mousse will bring 155 00:06:52,960 --> 00:06:56,040 the autumnal flavour tally to 13. 156 00:06:56,080 --> 00:06:58,361 Why did you decide to combine all those flavours together? 157 00:06:58,400 --> 00:07:00,320 You've done that before? I like all the flavours. 158 00:07:00,360 --> 00:07:03,240 So you put them all in one bag, give it a shake - pastry! 159 00:07:03,280 --> 00:07:06,440 I'm hoping I get it a really good balance for you. Very complex. 160 00:07:06,480 --> 00:07:08,920 We've been twice in the last two bottom. 161 00:07:08,960 --> 00:07:11,080 I think we shouldn't be today. 162 00:07:12,800 --> 00:07:15,480 If I don't get the right balance, 163 00:07:15,520 --> 00:07:17,960 it will be a bomb. 164 00:07:18,000 --> 00:07:19,080 And it's not good. 165 00:07:20,120 --> 00:07:23,080 LIAM: Mustapha might be risking a potential flavour explosion... 166 00:07:23,120 --> 00:07:25,240 My choux dough last week was quite good. 167 00:07:25,280 --> 00:07:30,040 I mean, it's always good which is why I make it so much. 168 00:07:30,080 --> 00:07:33,680 ..but Bisous Bisous are going to rely on something tried and tested. 169 00:07:33,720 --> 00:07:37,080 You were pretty close to the top again last week. Yes. 170 00:07:37,120 --> 00:07:39,480 Does that make you hungry to get up there? 171 00:07:39,520 --> 00:07:43,080 Yeah. To beat those cheeky fellas over there from The Landmark? 172 00:07:43,120 --> 00:07:45,760 I put a bit of truffle inside the mousse. 173 00:07:45,800 --> 00:07:49,320 Not really to beat those, just to be better than I was last week. 174 00:07:49,360 --> 00:07:50,720 Do you mean that? 175 00:07:50,760 --> 00:07:53,240 I mean, I would like to beat those guys, as well. Yes. 176 00:07:53,280 --> 00:07:55,840 Beat the absolute bejesus out of those two. With love still. 177 00:07:57,120 --> 00:08:00,440 Caroline's autumnal choux buns will be shaped like acorns 178 00:08:00,480 --> 00:08:02,280 and capped with spiced pear jelly 179 00:08:02,320 --> 00:08:05,400 and filled with dark chocolate creme pat. 180 00:08:05,440 --> 00:08:08,040 The fruit dessert will be all about passion fruit 181 00:08:08,080 --> 00:08:10,200 encased in milk chocolate ganache, 182 00:08:10,240 --> 00:08:12,800 designed to satisfy Cherish's demands. 183 00:08:12,840 --> 00:08:18,400 She wants to feel fruity so I'm hoping that this does it for her. 184 00:08:18,440 --> 00:08:21,320 Just gonna give that a quick chill. Ah, I don't think you need to. 185 00:08:21,360 --> 00:08:23,176 You reckon cut it straight away? Yeah, cut, cut. 186 00:08:23,200 --> 00:08:26,640 The boss says we can cut it straight away so that's what I'm doing. 187 00:08:26,680 --> 00:08:28,840 They need to be in the oven 188 00:08:28,880 --> 00:08:31,200 ten minutes ago. Oh, yeah. 189 00:08:31,240 --> 00:08:32,400 How long left, please? 190 00:08:32,440 --> 00:08:36,560 And, chefs, you are halfway through. 191 00:08:36,600 --> 00:08:40,520 As long as the mousse is not in the freezer, we're in trouble. 192 00:08:40,560 --> 00:08:42,080 You don't even have a watch. 193 00:08:42,120 --> 00:08:43,520 Thank you. 194 00:08:47,480 --> 00:08:50,080 Finishing two desserts to the highest standard 195 00:08:50,120 --> 00:08:52,920 in the time available requires strategic thinking... 196 00:08:54,800 --> 00:08:56,240 We kind of did some calculations 197 00:08:56,280 --> 00:08:58,320 and we worked out we needed to get two cakes 198 00:08:58,360 --> 00:09:01,560 in the blast chiller within 45-60 minutes. 199 00:09:01,600 --> 00:09:02,800 Oh, OK. 200 00:09:02,840 --> 00:09:04,680 ..because the chefs need to allow time 201 00:09:04,720 --> 00:09:06,440 for some of their desserts to set. 202 00:09:06,480 --> 00:09:08,200 Just behind, just behind. Beep-beep. Yeah. 203 00:09:08,240 --> 00:09:10,680 If the mousse is not set, you're not going to glaze it. 204 00:09:10,720 --> 00:09:12,160 I know it's a pressure, I know. 205 00:09:12,200 --> 00:09:13,200 Any delay now... 206 00:09:13,240 --> 00:09:14,840 We haven't even thought of our garnish. 207 00:09:14,880 --> 00:09:16,480 ..will restrict the amount of time 208 00:09:16,520 --> 00:09:19,280 the chefs can spend decorating them later on. 209 00:09:19,320 --> 00:09:21,840 It needs at least 45 minutes to blast freeze completely 210 00:09:21,880 --> 00:09:24,280 so, in the meanwhile, we prepare the decorations. 211 00:09:25,600 --> 00:09:28,360 Praline. One praline hazelnut 212 00:09:28,400 --> 00:09:30,320 and you have an acorn. 213 00:09:30,360 --> 00:09:33,040 While most teams move on to the decorations... 214 00:09:33,080 --> 00:09:35,440 What's the time? Yeah, we're good on time. 215 00:09:35,480 --> 00:09:37,320 I like this. You guys seem calm. 216 00:09:37,360 --> 00:09:40,320 I'm happy with "seem calm" cos I don't really feel calm. 217 00:09:41,320 --> 00:09:43,520 ..Mustapha and Tracy are lagging behind. 218 00:09:43,560 --> 00:09:45,640 The middle is so small. 219 00:09:45,680 --> 00:09:49,040 The inserts for their fruit dessert don't fit their choice of mould. 220 00:09:49,080 --> 00:09:51,080 Cut it into small pieces. Cut it into small pieces. 221 00:09:51,120 --> 00:09:52,520 Cut it in two pieces. 222 00:09:52,560 --> 00:09:54,280 That's how I said, OK. 223 00:09:54,320 --> 00:09:56,040 Just put it in like that, OK? OK. 224 00:09:56,080 --> 00:09:59,480 Surviving is the key in this competition, yeah. 225 00:10:00,600 --> 00:10:03,400 In the past... Yeah. ..You guys have sort of struggled with time. 226 00:10:03,440 --> 00:10:05,960 How are you going today? Bad. Bad. Why is it bad? 227 00:10:06,000 --> 00:10:09,640 One by one. It's just when we did it at work... Mm-hm, mm-hm. 228 00:10:09,680 --> 00:10:11,280 ..this element was a bit smaller. 229 00:10:11,320 --> 00:10:14,120 Right. So you slightly have to adapt your recipe, just cut them 230 00:10:14,160 --> 00:10:16,496 into little chunks and put them into your chocolate mousse? Yeah. 231 00:10:16,520 --> 00:10:18,840 Freezer, freezer. Off, off! Run, run, run, run! 232 00:10:18,880 --> 00:10:22,160 I've never seen you move so fast and I like it. Good luck, chefs. 233 00:10:22,200 --> 00:10:25,440 Thank you. Relax, relax - but still go fast! Yeah! 234 00:10:26,520 --> 00:10:29,120 ELLIE: While Mustapha and Tracy try to get back on schedule... 235 00:10:29,160 --> 00:10:30,760 How much time we got? 236 00:10:30,800 --> 00:10:32,760 Chefs, you have one hour left. 237 00:10:32,800 --> 00:10:35,000 One hour! Lively! 238 00:10:35,040 --> 00:10:36,280 So we're good, no? 239 00:10:36,320 --> 00:10:38,920 ..Bisous Bisous and Glenapp's more cautious strategies... 240 00:10:38,960 --> 00:10:40,400 I don't want to jinx it but, 241 00:10:40,440 --> 00:10:42,800 yeah, maybe it finally clicked, you know? 242 00:10:42,840 --> 00:10:44,760 ..look to be paying off. 243 00:10:44,800 --> 00:10:46,320 I'm happy with these choux. 244 00:10:46,360 --> 00:10:49,000 Just want to make sure we don't slow down 245 00:10:49,040 --> 00:10:51,640 so we don't lose time and end up rushing. 246 00:10:51,680 --> 00:10:55,800 That's the chocolate glaze. That will need to cool down quite a bit 247 00:10:55,840 --> 00:10:57,640 before we can glaze the cakes. 248 00:10:57,680 --> 00:10:59,600 All of the teams are making glazes 249 00:10:59,640 --> 00:11:02,400 to give at least some of their cakes a glossy finish. 250 00:11:05,520 --> 00:11:07,560 Gelatine is a vital ingredient. 251 00:11:07,600 --> 00:11:09,800 We've set it with vegetable gel. 252 00:11:09,840 --> 00:11:11,760 Without it the glaze won't set 253 00:11:11,800 --> 00:11:14,080 and will simply slip off when poured. 254 00:11:17,760 --> 00:11:19,640 No, I didn't put it. You didn't. It's OK. 255 00:11:19,680 --> 00:11:23,840 Well, just bring it back. It's in the machine. BLEEP . 256 00:11:23,880 --> 00:11:27,320 Chefs, you have 30 minutes left. 257 00:11:27,360 --> 00:11:28,960 Ay, ay, ay! 258 00:11:29,000 --> 00:11:31,240 I am a bit behind the schedule 259 00:11:31,280 --> 00:11:33,200 so it's gonna be a last run. 260 00:11:33,240 --> 00:11:35,720 How many grapes do you reckon I could eat in that time? 261 00:11:35,760 --> 00:11:37,160 Mm, 200? 262 00:11:37,200 --> 00:11:41,800 I'm gonna put my cakes out, Caroline. All right, all right. OK. 263 00:11:41,840 --> 00:11:44,280 I'm extremely allergic but, you know, a dare's a dare. 264 00:11:46,960 --> 00:11:48,600 You OK? Uh-huh. 265 00:11:48,640 --> 00:11:51,040 This looks amazing. I mean, you're plating up already. 266 00:11:51,080 --> 00:11:53,520 Is there much to do on top of this? Yes, there is. 267 00:11:57,920 --> 00:12:00,160 The cakes were not fully cold 268 00:12:00,200 --> 00:12:04,120 so it's not sticking as I would like it to. 269 00:12:04,160 --> 00:12:06,960 How's it going, Tracy? I need to glaze my cake 270 00:12:07,000 --> 00:12:09,200 and the cake is not completely set. 271 00:12:09,240 --> 00:12:11,360 Quince and acorn gel. 272 00:12:12,800 --> 00:12:16,040 OK, I need you guys not to break. 273 00:12:16,080 --> 00:12:17,360 You've got it. You've got it. 274 00:12:17,400 --> 00:12:19,640 What's going on here? It's not coming out of the mould? 275 00:12:19,680 --> 00:12:22,600 If it's completely not frozen, you can't glaze it. 276 00:12:22,640 --> 00:12:24,320 Why are they not glazing? 277 00:12:26,200 --> 00:12:28,080 Chefs, you have ten minutes left. 278 00:12:28,120 --> 00:12:29,680 Uh-huh, friend! 279 00:12:29,720 --> 00:12:33,040 Which means autumn is nearly over and winter is coming. 280 00:12:35,840 --> 00:12:38,280 Ay, ay, ay caramba! 281 00:12:40,200 --> 00:12:42,080 You OK, Kat? Mm-hm. 282 00:12:45,880 --> 00:12:49,960 Caramel pear jelly for the autumnal chocolate delights. 283 00:12:51,280 --> 00:12:53,400 This is harder. Do you want me to do it? 284 00:12:53,440 --> 00:12:56,640 Knife is not happening - I'm going with the finger. 285 00:12:57,640 --> 00:12:58,800 BLEEP . 286 00:12:58,840 --> 00:13:01,200 How is this the most complicated thing of the day? 287 00:13:13,440 --> 00:13:15,120 Got to be happy with that. 288 00:13:17,400 --> 00:13:20,040 We need to clean the table. Ah! 289 00:13:20,080 --> 00:13:22,200 Chefs, you have one minute left. 290 00:13:26,720 --> 00:13:28,480 Gold, gold, gold, gold, gold. 291 00:13:29,560 --> 00:13:31,240 You know what? They look sick. 292 00:13:33,200 --> 00:13:36,800 Get one in the freezer unmoulded. Yes. 293 00:13:36,840 --> 00:13:38,360 MAURO: Go with a finger. 294 00:13:40,080 --> 00:13:42,520 Chefs, your time is up. 295 00:13:42,560 --> 00:13:44,640 Please step away from your desserts. 296 00:13:50,720 --> 00:13:52,960 You OK? Yeah, yeah. See, we can do it. 297 00:13:54,840 --> 00:13:56,720 Argh! 298 00:13:58,920 --> 00:14:00,440 {\an8}It's getting soft. 299 00:14:07,760 --> 00:14:10,320 The chefs' 48 chocolate desserts will now face 300 00:14:10,360 --> 00:14:12,440 the judgment of Cherish and Benoit. 301 00:14:13,600 --> 00:14:15,800 Chantelle and Kasia from Glenapp Castle, 302 00:14:15,840 --> 00:14:17,600 please bring up your desserts. 303 00:14:21,680 --> 00:14:23,600 You're on the right track now. 304 00:14:23,640 --> 00:14:27,680 You have everything on the table that are created beautifully for us. 305 00:14:34,680 --> 00:14:35,800 So, autumnal. 306 00:14:35,840 --> 00:14:39,000 There's pecan sponge, milk chocolate mousse, 307 00:14:39,040 --> 00:14:40,800 a pumpkin cream. 308 00:14:40,840 --> 00:14:44,040 The gel is quince and acorn 309 00:14:44,080 --> 00:14:47,560 and the decoration is candied pecans. 310 00:14:50,000 --> 00:14:51,760 The pecan nut flavour profile 311 00:14:51,800 --> 00:14:54,200 throughout the dessert is very pungent 312 00:14:54,240 --> 00:14:56,880 and works very well with your milk chocolate mousse. 313 00:14:56,920 --> 00:14:59,880 And, also, I really, really like the acorn. 314 00:15:01,440 --> 00:15:04,840 It's acidic, it's very nutty, it's very intriguing. 315 00:15:04,880 --> 00:15:06,400 Thank you. Thank you. 316 00:15:06,440 --> 00:15:08,520 So we have a dark chocolate 317 00:15:08,560 --> 00:15:10,640 and date sponge on the bottom, 318 00:15:10,680 --> 00:15:13,440 and then we have a pecan and orange ganache, 319 00:15:13,480 --> 00:15:15,440 and then a dark chocolate mousse. 320 00:15:16,440 --> 00:15:18,480 I really like your sponge, I think it's moist. 321 00:15:18,520 --> 00:15:21,520 What I really like is the orange that has just come in 322 00:15:21,560 --> 00:15:24,200 because it brings a little bit of freshness. 323 00:15:24,240 --> 00:15:25,760 Poom! 324 00:15:25,800 --> 00:15:27,320 My palate becomes awake! 325 00:15:27,360 --> 00:15:29,000 It's a little bit on the sweet side 326 00:15:29,040 --> 00:15:33,120 but, technically, I think you've got a pleasant dessert to eat. 327 00:15:33,160 --> 00:15:36,120 For that we're going to give you a high five! 328 00:15:38,600 --> 00:15:42,280 Just to welcome you back to the game. Well done. Well done. 329 00:15:54,520 --> 00:15:56,560 If it tastes as good as it looks, 330 00:15:56,600 --> 00:15:58,200 I think we are here for a treat. 331 00:15:58,240 --> 00:16:00,880 Well, let's start with the autumnal dessert. What have we got? 332 00:16:00,920 --> 00:16:03,080 A blend of milk and dark chocolate mousse 333 00:16:03,120 --> 00:16:04,560 with truffle infused. 334 00:16:04,600 --> 00:16:07,680 In the middle there is a pecan and coffee dacquoise, 335 00:16:07,720 --> 00:16:10,480 a pear and a lemon compote. 336 00:16:10,520 --> 00:16:11,760 What is inside here? 337 00:16:11,800 --> 00:16:13,960 There is a nut praline in 338 00:16:14,000 --> 00:16:16,280 and is a nut caramelised. 339 00:16:16,320 --> 00:16:21,000 OK. The textures in there are absolutely beautiful. 340 00:16:21,040 --> 00:16:24,080 The only thing for me is I'm struggling to find the truffle. 341 00:16:24,120 --> 00:16:25,120 Truffle. 342 00:16:25,160 --> 00:16:27,560 This time, I was thinking of the Gruffalo. 343 00:16:28,840 --> 00:16:32,400 Walking into the deep, dark wood I find this beautiful cake. 344 00:16:32,440 --> 00:16:34,080 The mousse was silky 345 00:16:34,120 --> 00:16:37,680 and it sings together very well with the pear. 346 00:16:37,720 --> 00:16:40,520 And I keep on finding treasure in the box. 347 00:16:40,560 --> 00:16:43,120 Love it, love it, love it! 348 00:16:43,160 --> 00:16:44,976 What about the truffle? Did you find the truffle? 349 00:16:45,000 --> 00:16:47,160 {\an1}Oh, no. THEY CHUCKLE. 350 00:16:47,200 --> 00:16:49,640 Next. We have got a chocolate sable, 351 00:16:49,680 --> 00:16:52,720 double-fermented passion chocolate mousse 352 00:16:52,760 --> 00:16:56,200 with an insert of mango, passion and vanilla. 353 00:16:56,240 --> 00:16:58,040 Those guys have done well 354 00:16:58,080 --> 00:17:00,200 and you guys have managed to do also that. 355 00:17:00,240 --> 00:17:01,640 So you were already on top. 356 00:17:01,680 --> 00:17:04,280 You won twice and today you raise your bar again. 357 00:17:04,320 --> 00:17:05,960 It makes it even harder for those guys 358 00:17:06,000 --> 00:17:09,920 to catch up cos this is... Boom! 359 00:17:09,960 --> 00:17:11,640 Classic combination of flavour. 360 00:17:11,680 --> 00:17:14,880 Passion fruit, banana, milk chocolate, all that. I love this. 361 00:17:14,920 --> 00:17:17,440 The cake is amaze-ball! 362 00:17:17,480 --> 00:17:19,400 It's incredible! 363 00:17:19,440 --> 00:17:20,560 And you said it... 364 00:17:20,600 --> 00:17:23,760 IN LOW-KEY MANNER: Mango with a little bit of banana. 365 00:17:23,800 --> 00:17:25,200 I was, like, OK. 366 00:17:25,240 --> 00:17:28,800 Everything was so perfectly made. 367 00:17:30,320 --> 00:17:31,920 Little smile. 368 00:17:33,320 --> 00:17:35,600 Going after these guys again! 369 00:17:35,640 --> 00:17:37,120 Nice one, chefs. 370 00:17:37,160 --> 00:17:38,680 It's always fun. 371 00:17:45,800 --> 00:17:49,400 I could not really feel that this is an acorn. OK. 372 00:17:49,440 --> 00:17:52,240 Can you please take us through the taste profile, please? Thank you. 373 00:17:52,280 --> 00:17:53,680 This is chocolate choux filled 374 00:17:53,720 --> 00:17:56,320 with chai chocolate pastry cream, 375 00:17:56,360 --> 00:17:59,360 topped with the caramel pear jelly 376 00:17:59,400 --> 00:18:03,360 and a maple syrup with caramel on top with a maple tuile. 377 00:18:03,400 --> 00:18:05,320 First of all, I think that it's quite chunky 378 00:18:05,360 --> 00:18:09,280 for my liking and I think the mousse is very heavy for me. 379 00:18:09,320 --> 00:18:11,600 It's a massive dessert. OK. 380 00:18:11,640 --> 00:18:15,640 And, as far as the top is concerned, it's extremely sweet 381 00:18:15,680 --> 00:18:18,120 and the fruit is completely lost in it. 382 00:18:18,160 --> 00:18:19,240 Next. 383 00:18:19,280 --> 00:18:22,920 Here we have a chocolate sable, a chocolate fudge sponge 384 00:18:22,960 --> 00:18:25,560 with a passion fruit curd and jelly 385 00:18:25,600 --> 00:18:28,320 with a milk chocolate whipped ganache 386 00:18:28,360 --> 00:18:30,760 finished with a passion fruit mirror glaze. 387 00:18:30,800 --> 00:18:33,920 Love the curd, love the jelly, 388 00:18:33,960 --> 00:18:35,360 love the sponge. 389 00:18:35,400 --> 00:18:37,320 And I love everything in the cake. 390 00:18:38,760 --> 00:18:41,560 IN CHINESE: 391 00:18:43,240 --> 00:18:44,960 Got no idea what she said but... 392 00:18:46,040 --> 00:18:49,080 ..we're going to say thank you very much and see you later. 393 00:18:49,120 --> 00:18:51,560 Thank you, chefs. Thank you. 394 00:18:51,600 --> 00:18:52,760 So what did she say? 395 00:18:52,800 --> 00:18:54,600 It's really delicious. Mm. 396 00:18:54,640 --> 00:18:56,240 What about the other one? 397 00:18:56,280 --> 00:18:58,680 Not as much. Oh, no. OK. 398 00:19:05,800 --> 00:19:09,040 I see 24 on one and quite a few missing on the other. 399 00:19:09,080 --> 00:19:10,600 Yeah, it-it's time. 400 00:19:10,640 --> 00:19:12,480 Strategy's very important in this competition. 401 00:19:12,520 --> 00:19:13,760 It is indeed, yeah. Yeah. 402 00:19:13,800 --> 00:19:16,520 Hope it tastes better than it looks. 403 00:19:16,560 --> 00:19:18,640 Could you please take us through, please? 404 00:19:18,680 --> 00:19:22,200 Figs and balsamic compote, pear and cardamom cremeux 405 00:19:22,240 --> 00:19:24,560 and a spiced hazelnut praline. 406 00:19:27,040 --> 00:19:29,640 Remind me, there is pepper in there? 407 00:19:29,680 --> 00:19:32,360 It's, er, pink peppercorn in the mousse. 408 00:19:32,400 --> 00:19:34,960 I feel like I've been to the dentist for a little bit. 409 00:19:35,000 --> 00:19:37,320 The pink peppercorn is very powerful. 410 00:19:37,360 --> 00:19:39,360 It's a shame because the rest I like. 411 00:19:39,400 --> 00:19:42,800 Too much, chef. Too much. Sometimes less is more. 412 00:19:42,840 --> 00:19:47,360 Yeah. Let's hope the next one delivers also some nice... 413 00:19:47,400 --> 00:19:48,560 Yeah, it's quite soft. 414 00:19:48,600 --> 00:19:49,680 Ah! Oh. 415 00:19:51,880 --> 00:19:52,880 We can't pick it up. 416 00:19:54,440 --> 00:19:56,680 OK, remind us what we've got inside, please? 417 00:19:56,720 --> 00:19:59,200 So, from the bottom is hazelnut dacquoise, 418 00:19:59,240 --> 00:20:01,240 and blood orange jelly, 419 00:20:01,280 --> 00:20:03,360 ruby peach with star anise compote 420 00:20:03,400 --> 00:20:06,800 and the little ball is the blackcurrant cremeux. 421 00:20:08,240 --> 00:20:09,840 The chocolate fragrance is beautiful. 422 00:20:09,880 --> 00:20:13,160 The blackcurrant is lovely. Unfortunately, everything is soft. 423 00:20:13,200 --> 00:20:17,440 In contrast, your blackcurrant cremeux is beautiful. 424 00:20:17,480 --> 00:20:19,520 Thank you. ELLIE: Well done. 425 00:20:24,320 --> 00:20:26,440 It's a bit tough but, yeah... 426 00:20:26,480 --> 00:20:29,480 Don't let the negative to drag us down, OK. 427 00:20:29,520 --> 00:20:32,800 Yeah, yeah, we'll try, honestly. I mean, I feel really down. 428 00:20:32,840 --> 00:20:35,160 We do very big portions 429 00:20:35,200 --> 00:20:38,000 and I don't think the judges liked that very much. 430 00:20:39,240 --> 00:20:40,960 I can't wait to try everything. Mm-hm. 431 00:20:41,000 --> 00:20:42,560 I mean, it took us three weeks 432 00:20:42,600 --> 00:20:45,160 but we finally entered the competition! Yes! 433 00:20:45,200 --> 00:20:47,200 But, no, it was really good. Yeah. 434 00:20:47,240 --> 00:20:49,800 It was unexpected, that reaction on the fruity one. 435 00:20:50,880 --> 00:20:55,080 Benoit was astonished by your desserts. Happy? 436 00:21:04,320 --> 00:21:06,560 ELLIE: The chefs have been granted an hour to prepare 437 00:21:06,600 --> 00:21:08,680 ahead of tomorrow's Showpiece Challenge. 438 00:21:09,960 --> 00:21:12,520 So, Cherish, I didn't realise that you've got quite a few things 439 00:21:12,560 --> 00:21:14,360 in common with my four-year-old daughter - 440 00:21:14,400 --> 00:21:16,680 love of cake, love of the Gruffalo. 441 00:21:16,720 --> 00:21:18,480 I love the Gruffalo! 442 00:21:18,520 --> 00:21:22,760 I'm in a deep, dark wood eating the most beautiful cake 443 00:21:22,800 --> 00:21:26,200 and the last treasure that I pick was the little acorn. 444 00:21:26,240 --> 00:21:28,440 The mouse had the nut and the nut was good. 445 00:21:28,480 --> 00:21:30,440 LIAM: The past two weeks, they've come first 446 00:21:30,480 --> 00:21:32,080 and they've just raised the bar again. 447 00:21:32,120 --> 00:21:33,760 Those guys are good pastry chefs. 448 00:21:33,800 --> 00:21:35,520 Do you think anyone can challenge them? 449 00:21:35,560 --> 00:21:38,320 That's going to be tough but possible, yeah. 450 00:21:38,360 --> 00:21:39,640 Yeah. I'm so happy 451 00:21:39,680 --> 00:21:43,480 to see that Chantelle and Kasia is back in the game. 452 00:21:43,520 --> 00:21:45,480 They've learned something from the previous round 453 00:21:45,520 --> 00:21:47,000 and raised their game a little bit. 454 00:21:47,040 --> 00:21:49,040 Caroline and Martin from Bisous Bisous - 455 00:21:49,080 --> 00:21:51,040 Cherish, you seemed to absolutely adore 456 00:21:51,080 --> 00:21:53,360 their chocolate and fruit dessert today. 457 00:21:53,400 --> 00:21:56,040 They were quite clever to bring in a milk chocolate element. 458 00:21:56,080 --> 00:21:58,120 Really blend well with the passion fruit curd 459 00:21:58,160 --> 00:21:59,480 and the passion fruit jelly. 460 00:21:59,520 --> 00:22:01,120 And then, at the bottom... 461 00:22:01,160 --> 00:22:04,560 Is there any possible way that Mustapha 462 00:22:04,600 --> 00:22:06,400 and Tracy could bring it back tomorrow? 463 00:22:06,440 --> 00:22:10,040 You will need a very, very, very good day on their part 464 00:22:10,080 --> 00:22:13,080 and I think somebody else need to have a very, very bad one. 465 00:22:13,120 --> 00:22:14,800 So a very important day tomorrow. 466 00:22:14,840 --> 00:22:16,360 Yes, very important day. 467 00:22:36,880 --> 00:22:37,880 Welcome back, chefs. 468 00:22:37,920 --> 00:22:40,080 Just one Showpiece Challenge remains 469 00:22:40,120 --> 00:22:42,600 before the judges decide which three teams will make it through 470 00:22:42,640 --> 00:22:45,480 to the final six. Benoit, please tell us more. 471 00:22:45,520 --> 00:22:47,320 Chefs, you must create 472 00:22:47,360 --> 00:22:51,840 the most spectacular chocolate showpiece featuring a moving part. 473 00:22:51,880 --> 00:22:55,840 And you must really go wild with your design today 474 00:22:55,880 --> 00:22:58,480 as the theme is safari. 475 00:22:58,520 --> 00:23:02,520 Chef, incorporated within your showpiece must also be 476 00:23:02,560 --> 00:23:04,920 two batches of 24 chocolate bar - 477 00:23:04,960 --> 00:23:06,200 one must be moulded, 478 00:23:06,240 --> 00:23:08,880 the other must be free-form, 479 00:23:08,920 --> 00:23:11,720 before being dipped into delicious chocolate. 480 00:23:11,760 --> 00:23:14,280 Better crack on. No time for monkeying around. 481 00:23:14,320 --> 00:23:16,400 You already had one hour to prep for this, 482 00:23:16,440 --> 00:23:19,600 you now have a further four hours to complete this challenge. 483 00:23:19,640 --> 00:23:22,560 Good luck! Your time starts now. 484 00:23:22,600 --> 00:23:24,800 OK. Go, go, go! Quick, quick, quick! 485 00:23:24,840 --> 00:23:27,240 Don't want to waste any time. 486 00:23:29,400 --> 00:23:31,320 If you were an animal, what would you be, Benoit? 487 00:23:31,360 --> 00:23:32,640 I suppose a crocodile. 488 00:23:32,680 --> 00:23:33,920 I can see that. 489 00:23:34,960 --> 00:23:39,080 The giraffe is a favourite animal of Daniel. Looks more like a chicken. 490 00:23:39,120 --> 00:23:42,120 This week's chocolate Showpiece Challenge is about delivering 491 00:23:42,160 --> 00:23:44,800 a fantastic story. A story of a safari. 492 00:23:44,840 --> 00:23:47,480 Going to be a lion in the top, like head of a lion. 493 00:23:47,520 --> 00:23:51,600 I want to see the most adventurous showpiece they've ever done. 494 00:23:51,640 --> 00:23:53,720 The judges might get lucky today 495 00:23:53,760 --> 00:23:55,400 and see some whales. 496 00:23:55,440 --> 00:23:57,200 They will be asked also to produce 497 00:23:57,240 --> 00:24:01,800 a moving part alongside two batches of 24 chocolate bars. 498 00:24:01,840 --> 00:24:03,800 24 which are moulded, 499 00:24:03,840 --> 00:24:06,720 24 which are free-form and hand-dipped. 500 00:24:07,840 --> 00:24:10,400 Marbly lagoon vibes. 501 00:24:10,440 --> 00:24:12,760 When I taste your chocolate bar, 502 00:24:12,800 --> 00:24:15,880 I want explosion of flavour on my palate. 503 00:24:15,920 --> 00:24:19,560 I only infused the seaweed for 15 seconds, maybe. 504 00:24:19,600 --> 00:24:22,000 Demonstrate that you've got all the skills 505 00:24:22,040 --> 00:24:25,640 to move forward in this competition and go all the way to the final. 506 00:24:25,680 --> 00:24:26,720 No pressure. 507 00:24:26,760 --> 00:24:29,040 Who will be the leader of the pack? 508 00:24:29,080 --> 00:24:30,800 White lion is the king, isn't it? 509 00:24:33,560 --> 00:24:36,600 Gentlemen. Morning, chefs. How are we feeling today? 510 00:24:36,640 --> 00:24:40,680 We're OK. So I think I am deep in the safari 511 00:24:40,720 --> 00:24:43,640 because I can see a giraffe over here. 512 00:24:43,680 --> 00:24:46,040 This is our little pet. 513 00:24:46,080 --> 00:24:48,680 Today, we're going to make a giraffe in a safari 514 00:24:48,720 --> 00:24:50,080 with the tree trunks 515 00:24:50,120 --> 00:24:53,320 and there will be a little tail which moves. 516 00:24:53,360 --> 00:24:54,560 Is that only like that? No. 517 00:24:54,600 --> 00:24:55,720 No, there is something else. 518 00:24:55,760 --> 00:24:57,480 Are you going to tell us about it? 519 00:24:57,520 --> 00:24:59,240 No, we prefer not, if we can. 520 00:24:59,280 --> 00:25:00,760 Oh, we like surprises. 521 00:25:01,840 --> 00:25:04,640 ELLIE: Mauro and Daniel's pet giraffe will be flanked by 522 00:25:04,680 --> 00:25:06,760 raspberry and pistachio moulded chocolate bars 523 00:25:06,800 --> 00:25:09,960 and free-from bars containing orange and yuzu. 524 00:25:10,000 --> 00:25:13,000 Have you ever seen a giraffe in the wild? 525 00:25:13,040 --> 00:25:16,200 I saw a lot. I used to live in South Africa. 526 00:25:16,240 --> 00:25:18,096 What were you doing over there? Were you working? 527 00:25:18,120 --> 00:25:22,200 Yes, I had a giraffe as a companion on breakfast. 528 00:25:22,240 --> 00:25:24,600 Oh, that must have been amazing! 529 00:25:24,640 --> 00:25:27,160 You go in the cafe and terrace and then you see 530 00:25:27,200 --> 00:25:29,680 a shadow behind you and you turn yourself 531 00:25:29,720 --> 00:25:32,040 and the head of the giraffe is making look at you. 532 00:25:32,080 --> 00:25:33,480 Oh, wow! 533 00:25:33,520 --> 00:25:34,960 Yeah, amazing. 534 00:25:35,000 --> 00:25:37,200 Oh, Daniel you've lived a life. 535 00:25:38,960 --> 00:25:41,720 This is our most important piece. 536 00:25:41,760 --> 00:25:44,640 Having set their large showpiece components overnight... 537 00:25:44,680 --> 00:25:48,160 Chocolate is very fussy sometimes. 538 00:25:48,200 --> 00:25:50,040 You need to treat it with love. 539 00:25:50,080 --> 00:25:52,240 ..the chefs must assemble and embellish them 540 00:25:52,280 --> 00:25:54,360 and carefully bring them to life. 541 00:25:54,400 --> 00:25:57,760 Cocoa butter to make some effect of the tree. 542 00:25:58,760 --> 00:26:04,160 You know that one lion can stay 29 days without eating. 543 00:26:04,200 --> 00:26:06,840 And The Landmark aren't the only team inspired by 544 00:26:06,880 --> 00:26:09,200 exotic workplace locations. 545 00:26:09,240 --> 00:26:11,280 We've gone for a sea safari. 546 00:26:11,320 --> 00:26:13,440 A sea safari? Yeah. Because this is something 547 00:26:13,480 --> 00:26:15,320 that we offer at the castle. 548 00:26:15,360 --> 00:26:18,800 So, is it like you go into the water and just look at fishes? 549 00:26:18,840 --> 00:26:21,960 No. So, they go off on a boat to a private island... 550 00:26:22,000 --> 00:26:23,520 Oh! ..And have some nice food 551 00:26:23,560 --> 00:26:26,600 and, yeah, hopefully, see some sea life, as well. 552 00:26:26,640 --> 00:26:28,480 Chantelle's chocolate sea life will include 553 00:26:28,520 --> 00:26:31,560 a sculptured fish, anemones and barnacles. 554 00:26:31,600 --> 00:26:34,600 Free-formed bars of chestnut and chocolate ganache 555 00:26:34,640 --> 00:26:37,040 will be paired with moulded bars filled with matcha 556 00:26:37,080 --> 00:26:39,520 and something altogether more nautical. 557 00:26:39,560 --> 00:26:44,240 So it's matcha green tea infused with a little bit of seaweed. 558 00:26:44,280 --> 00:26:45,880 Why? Because of the theme. 559 00:26:45,920 --> 00:26:48,800 We wanted to bring something... Fishy. ..Fishy. 560 00:26:48,840 --> 00:26:50,120 Oh, God! 561 00:26:50,160 --> 00:26:53,560 OK, let's try to finish on time again, ladies. See you later. Yeah. 562 00:26:54,880 --> 00:26:57,920 I don't think Benoit's convinced about the matcha. 563 00:26:57,960 --> 00:26:59,320 No? No. 564 00:27:00,480 --> 00:27:02,496 ELLIE: And they're not alone in pushing the boat out 565 00:27:02,520 --> 00:27:04,600 on the flavour front. 566 00:27:04,640 --> 00:27:08,000 So it's yuzu, orange and almond. 567 00:27:08,040 --> 00:27:12,040 It's like a bomb of acid - it gives a bit of excitement. 568 00:27:12,080 --> 00:27:14,840 We're going to use a dark chocolate for our tarragon ganache. 569 00:27:14,880 --> 00:27:17,520 The bitterness from the dark chocolate pairs well. 570 00:27:17,560 --> 00:27:18,920 These are crunchy base 571 00:27:18,960 --> 00:27:22,200 and I'm happy with that flavour - that's why I just choose it 572 00:27:22,240 --> 00:27:25,000 and it works, so hopefully today it works, as well. 573 00:27:25,040 --> 00:27:28,800 And with no less than six different elements in their free-form bar, 574 00:27:28,840 --> 00:27:32,120 Tracy and Mustapha really are walking on the wild side. 575 00:27:32,160 --> 00:27:34,000 It's a giraffe. 576 00:27:34,040 --> 00:27:35,880 So what is in the bar? 577 00:27:35,920 --> 00:27:38,920 From the bottom, we have the Szechuan pepper brownie. Mm-hm. 578 00:27:38,960 --> 00:27:41,640 And a crunchy base and a salted caramel ganache 579 00:27:41,680 --> 00:27:43,720 and a honey-rosemary cremeux. 580 00:27:43,760 --> 00:27:44,800 Honey. Rose? 581 00:27:44,840 --> 00:27:46,440 Rosemary. Rosemary. Yeah. 582 00:27:46,480 --> 00:27:48,480 Is it too complicated in taste profile? 583 00:27:48,520 --> 00:27:50,120 Did you like it when you eat it? 584 00:27:50,160 --> 00:27:51,480 Well, we liked it. Yeah. 585 00:27:51,520 --> 00:27:55,720 I mean, again, it's the balance should be right. 586 00:27:55,760 --> 00:27:58,720 ELLIE: As well as their flavour-packed free-form bar, 587 00:27:58,760 --> 00:28:00,920 Mustapha's casting a chocolate lion's head 588 00:28:00,960 --> 00:28:03,920 that will loom over a mango and matcha moulded bar, 589 00:28:03,960 --> 00:28:06,320 while a safari Jeep will be on hand 590 00:28:06,360 --> 00:28:09,160 to deliver both delicacies to the judges. 591 00:28:09,200 --> 00:28:12,360 In terms of the moving part, is it covered with chocolate? 592 00:28:12,400 --> 00:28:13,856 We will cover it with chocolate, yeah. 593 00:28:13,880 --> 00:28:16,520 Yeah, because if you see just a toy there's no point. Yeah. 594 00:28:16,560 --> 00:28:17,920 You don't come to this show 595 00:28:17,960 --> 00:28:20,440 to just bring a toy on the table, isn't it? Yeah. 596 00:28:22,200 --> 00:28:23,320 I'm preparing chocolate 597 00:28:23,360 --> 00:28:26,120 for modelling the tail of the giraffe. 598 00:28:26,160 --> 00:28:28,360 LIAM: Cherish and Benoit have requested the moving parts 599 00:28:28,400 --> 00:28:30,880 to be integral to today's showpieces. 600 00:28:30,920 --> 00:28:33,400 Right. I'm gonna focus on this boat. 601 00:28:33,440 --> 00:28:36,680 And while most teams are only including the mandatory one... 602 00:28:36,720 --> 00:28:40,440 So these will be our water geysers. 603 00:28:40,480 --> 00:28:43,320 ..Bisous Bisous have opted for three. 604 00:28:43,360 --> 00:28:46,240 It's going to be the eruptions of water. 605 00:28:46,280 --> 00:28:48,080 What do you mean by eruption of water? 606 00:28:48,120 --> 00:28:50,560 So you'll be spraying water everywhere later on? 607 00:28:50,600 --> 00:28:52,160 No, it's just going to go up. 608 00:28:52,200 --> 00:28:54,400 Are you making some shapes out of chocolate... Yeah. 609 00:28:54,440 --> 00:28:57,920 ..which represent the movement of the water? Yes. 610 00:28:57,960 --> 00:29:00,720 And it's just, basically... Turning... Oh. 611 00:29:00,760 --> 00:29:02,240 ..on it. I see. 612 00:29:02,280 --> 00:29:04,280 That's a bit basic, uh? 613 00:29:04,320 --> 00:29:08,000 Yeah, it's not the most exciting way to get the movement. 614 00:29:08,040 --> 00:29:09,960 You said it, I didn't. 615 00:29:10,000 --> 00:29:14,000 LIAM: Perhaps the colony of tarragon ganache clownfish will up the drama. 616 00:29:14,040 --> 00:29:15,560 They'll be paired with wave-like 617 00:29:15,600 --> 00:29:17,840 bars of champagne and strawberry. 618 00:29:17,880 --> 00:29:19,360 An orca's tail will complete 619 00:29:19,400 --> 00:29:21,440 the coral reef theme. 620 00:29:21,480 --> 00:29:23,120 And how do you feel about trying 621 00:29:23,160 --> 00:29:25,320 to catch up those guys across the kitchen? Um, well, 622 00:29:25,360 --> 00:29:27,440 I mean, we're friends anyway. Mauro always says... 623 00:29:27,480 --> 00:29:29,640 Whoa-whoa-whoa! There's no friends in competition. 624 00:29:29,680 --> 00:29:31,480 You can be friends outside the competition. 625 00:29:31,520 --> 00:29:33,280 But within the kitchen... In the kitchen, 626 00:29:33,320 --> 00:29:36,360 I told Mauro, I said, like, "We're fighting for you." 627 00:29:36,400 --> 00:29:38,120 We're coming for you. We're always fighting, 628 00:29:38,160 --> 00:29:39,840 so that's what we try and do. 629 00:29:41,000 --> 00:29:45,480 The beauty of this competition is that finally I can make myself free 630 00:29:45,520 --> 00:29:50,200 to experiment, do new stuff, and I'm really enjoying it. 631 00:29:50,240 --> 00:29:52,120 I don't want to stop. 632 00:29:53,160 --> 00:29:54,760 Don't break it. 633 00:29:56,560 --> 00:29:58,280 How much time have we got left? 634 00:29:58,320 --> 00:30:01,320 Chefs, you are halfway through your safari adventure. 635 00:30:01,360 --> 00:30:05,760 Please remember to keep your arms inside the kitchen at all times. 636 00:30:05,800 --> 00:30:08,080 This chocolate is so thick it's not sticking. 637 00:30:08,120 --> 00:30:10,160 I don't get it. Like when you're on a safari, 638 00:30:10,200 --> 00:30:11,480 keep your hands in the Jeep 639 00:30:11,520 --> 00:30:14,880 in case there's, like, a raging meerkat. 640 00:30:14,920 --> 00:30:18,120 And sculpting with chocolate... Oh! BLEEP . 641 00:30:18,160 --> 00:30:20,240 ..can be just as hazardous... 642 00:30:20,280 --> 00:30:24,080 I'm trying to get the lion head from the silicone mould. 643 00:30:25,280 --> 00:30:29,720 ..as Mustapha is learning, with the lion's share of the problems. 644 00:30:31,080 --> 00:30:32,720 {\an1}MOULD POPS Agh! 645 00:30:34,440 --> 00:30:36,360 {\an1}HE EXHALES. 646 00:30:36,400 --> 00:30:37,480 Er, Tracy. 647 00:30:38,640 --> 00:30:40,080 No, it's broken. 648 00:30:40,120 --> 00:30:41,280 So I'm trying to... 649 00:30:41,320 --> 00:30:42,800 Wait, wait, wait. Hang on. 650 00:30:45,240 --> 00:30:46,640 {\an1}TRACY SIGHS. 651 00:30:53,360 --> 00:30:55,320 A showpiece without a head - 652 00:30:55,360 --> 00:30:56,800 it's a bit frustrating. 653 00:30:58,840 --> 00:30:59,880 A shame. 654 00:31:05,880 --> 00:31:08,240 I'm doing the lion head again. 655 00:31:08,280 --> 00:31:10,280 Hopefully, it will come OK 656 00:31:10,320 --> 00:31:12,480 because the first one is broken. 657 00:31:12,520 --> 00:31:15,320 Do you think you've got time for it to set and all of that jazz? 658 00:31:15,360 --> 00:31:18,160 I did it already. Hopefully, it will set. Why did it break last time? 659 00:31:18,200 --> 00:31:20,280 And how do you avoid doing that this time? 660 00:31:20,320 --> 00:31:22,120 Well, the mould, we just made ourself, 661 00:31:22,160 --> 00:31:24,520 just did it, like, two days before we came here. Right. 662 00:31:24,560 --> 00:31:27,160 And we didn't try it, as well, so we didn't really... Oh, OK. 663 00:31:27,200 --> 00:31:29,360 So that was the practice? That's right, yeah. 664 00:31:29,400 --> 00:31:30,400 It looks beautiful. 665 00:31:30,440 --> 00:31:33,176 Thank you. The bits that you can see here, it's so detailed. Thank you. 666 00:31:33,200 --> 00:31:35,600 Oh, I really hope that comes out. Yeah. Thank you very much. 667 00:31:35,640 --> 00:31:39,080 While Mustapha tries to restore some pride to his lion... 668 00:31:39,120 --> 00:31:40,640 We'll be all right. 669 00:31:40,680 --> 00:31:42,160 ..elsewhere in the kitchen, 670 00:31:42,200 --> 00:31:45,240 showpieces are beginning to stand tall. 671 00:31:45,280 --> 00:31:47,520 Have you given the giraffe a name? 672 00:31:47,560 --> 00:31:49,320 Yes. Charles the giraffe. 673 00:31:49,360 --> 00:31:50,440 That's my surname. 674 00:31:50,480 --> 00:31:53,320 You've named your giraffe after me. 675 00:31:53,360 --> 00:31:56,120 There is definitely THE team to beat today. 676 00:31:56,160 --> 00:31:58,120 It's The Landmark Hotel. 677 00:31:58,160 --> 00:32:00,080 Their design looked really impressive. 678 00:32:00,120 --> 00:32:03,080 Wow, I think he's doing a lot of technique in it. 679 00:32:03,120 --> 00:32:05,000 I'm doing the spheres... 680 00:32:05,040 --> 00:32:07,200 Mustapha and Tracy. 681 00:32:07,240 --> 00:32:10,040 ..for sunset. So, I think they had a really bad day yesterday. 682 00:32:10,080 --> 00:32:13,000 I hope for the first time they really finish 683 00:32:13,040 --> 00:32:15,360 and put on the table for us. 684 00:32:15,400 --> 00:32:17,440 They actually came out quite nice 685 00:32:17,480 --> 00:32:20,520 so I'm happy with the first ten. 686 00:32:20,560 --> 00:32:23,440 Glenapp Castle, Chantelle and Kasia, 687 00:32:23,480 --> 00:32:27,480 for me, matcha tea is already a little bit fishy 688 00:32:27,520 --> 00:32:29,200 and then they've added seaweed in it 689 00:32:29,240 --> 00:32:33,080 so it makes it even more fishy. It's like eating a fish. 690 00:32:33,120 --> 00:32:34,200 Bisous Bisous. 691 00:32:34,240 --> 00:32:36,520 I really, really, really like 692 00:32:36,560 --> 00:32:38,440 the way they bring their theme together - 693 00:32:38,480 --> 00:32:39,840 it's the Great Barrier Reef. 694 00:32:41,160 --> 00:32:42,840 And their chocolate bars will be 695 00:32:42,880 --> 00:32:44,680 fully integrated into their showpiece - 696 00:32:44,720 --> 00:32:48,040 even one of them is gonna be kind of a little clownfish 697 00:32:48,080 --> 00:32:49,560 kind of chocolate bar. 698 00:32:49,600 --> 00:32:51,200 I find the idea very interesting. 699 00:32:51,240 --> 00:32:55,480 Remember to have the sexy part of the ganache on the top. 700 00:32:56,840 --> 00:33:01,000 ELLIE: To meet Cherish and Benoit's expectations, all 24 free-form bars 701 00:33:01,040 --> 00:33:02,760 need to be the same size... 702 00:33:02,800 --> 00:33:04,840 That is a big knife. 703 00:33:04,880 --> 00:33:07,120 That would actually be good if you were on safari 704 00:33:07,160 --> 00:33:10,120 and you need to get through some undergrowth. Yeah. 705 00:33:10,160 --> 00:33:13,560 ..with a thin, even chocolate coating. 706 00:33:13,600 --> 00:33:16,320 I'm trying to keep a thin layer on the top. 707 00:33:16,360 --> 00:33:18,800 That's what Cherish said she'll be looking for. 708 00:33:20,040 --> 00:33:22,120 We decided to add a bit more chocolate 709 00:33:22,160 --> 00:33:24,320 so that they're nice and uniform. 710 00:33:24,360 --> 00:33:26,280 Please. The moment of the truth. 711 00:33:26,320 --> 00:33:28,760 While for Mustapha, it's time to find out 712 00:33:28,800 --> 00:33:30,960 if his replacement lion has worked. 713 00:33:32,240 --> 00:33:33,480 Tracy? Yes. 714 00:33:33,520 --> 00:33:34,800 So I'm trying to... 715 00:33:35,880 --> 00:33:38,040 ..push it - this one - inside. 716 00:33:41,640 --> 00:33:43,360 Wait, wait, wait, wait. Hang on. 717 00:33:43,400 --> 00:33:45,400 Once again it's BLEEP broken. 718 00:33:48,440 --> 00:33:49,760 You know how long left? 719 00:33:49,800 --> 00:33:51,760 Chefs, you have one hour left. 720 00:33:53,040 --> 00:33:54,040 Look at them. 721 00:33:54,080 --> 00:33:56,760 They're like majestic gazelles leaping through 722 00:33:56,800 --> 00:34:00,480 the wilds of the kitchen ready to feed me chocolate. 723 00:34:00,520 --> 00:34:02,400 I still need to glaze this. 724 00:34:02,440 --> 00:34:05,840 He needs to finish that so we are a bit in a caca. 725 00:34:06,880 --> 00:34:07,880 Can you join that? 726 00:34:08,960 --> 00:34:10,720 I'm gonna do another one soon. 727 00:34:10,760 --> 00:34:13,760 Yeah, yeah. Put more thicker, it should come out easily, yeah. 728 00:34:13,800 --> 00:34:15,240 ELLIE: With time against him, 729 00:34:15,280 --> 00:34:18,920 Mustapha hopes it'll be third time lucky for his lion's head. 730 00:34:20,280 --> 00:34:23,840 Chantelle and Kasia... Hello. ..this is looking incredible. 731 00:34:23,880 --> 00:34:25,960 It's giving me Little Mermaid vibes. Yeah. 732 00:34:26,000 --> 00:34:27,200 Do you know what I need? 733 00:34:28,200 --> 00:34:30,040 Oh, what do you call this? 734 00:34:30,080 --> 00:34:31,680 A thingamajig? 735 00:34:31,720 --> 00:34:34,320 If you haven't seen the film I look crazy. Yeah. 736 00:34:35,480 --> 00:34:37,400 Now I'm like, what do you do? 737 00:34:37,440 --> 00:34:39,840 Can't go back in there, can it? No. 738 00:34:39,880 --> 00:34:40,960 Just hold it. 739 00:34:41,000 --> 00:34:43,880 Careful. Now, push, push, push. 740 00:34:43,920 --> 00:34:45,200 Push, push. 741 00:34:45,240 --> 00:34:47,360 Oh! Don't break! 742 00:34:47,400 --> 00:34:49,640 Can you have a look at it? Is it flat? 743 00:35:00,840 --> 00:35:02,360 Hey. 744 00:35:02,400 --> 00:35:04,280 Chantelle, it'll be fine. 745 00:35:06,160 --> 00:35:08,040 It's a good job we had an extra fish, 746 00:35:08,080 --> 00:35:10,280 but I didn't manage to get the fins on, you know. 747 00:35:10,320 --> 00:35:12,240 Chefs, you have 15 minutes left. 748 00:35:12,280 --> 00:35:14,320 We can do it. Careful with it. 749 00:35:17,440 --> 00:35:19,280 It's OK. Don't, don't... No. 750 00:35:19,320 --> 00:35:20,640 No. 751 00:35:23,320 --> 00:35:25,760 The fish looks like absolute crap now. 752 00:35:27,040 --> 00:35:29,360 Oh, BLEEP ! 753 00:35:29,400 --> 00:35:30,440 Oh! Careful! 754 00:35:30,480 --> 00:35:32,120 This safari's been amazing. 755 00:35:32,160 --> 00:35:34,640 I can't wait to go home and show everyone my pictures. 756 00:35:36,000 --> 00:35:38,600 Can you start placing all these bars... Yeah, yeah. ..Wherever? 757 00:35:38,640 --> 00:35:40,400 Have you got your chocolate bars on, yeah? 758 00:35:40,440 --> 00:35:44,280 6, 9, 10, 12, 15, 18, 23. 759 00:35:44,320 --> 00:35:45,800 We're missing one. 760 00:35:45,840 --> 00:35:46,880 Go, go, go, go. 761 00:35:46,920 --> 00:35:48,280 Can you get the seaweed? 762 00:35:49,360 --> 00:35:51,160 That's OK. 763 00:35:51,200 --> 00:35:53,560 It's now or never for Mustapha's lion. 764 00:35:55,200 --> 00:35:56,440 All good. Yeah. 765 00:36:02,760 --> 00:36:04,080 It's not set. 766 00:36:05,280 --> 00:36:07,160 Chefs, you have one minute to go. 767 00:36:07,200 --> 00:36:08,800 OK. Just put it on. 768 00:36:16,320 --> 00:36:17,640 One, two, three, four... 769 00:36:17,680 --> 00:36:18,800 And then one on top. 770 00:36:22,400 --> 00:36:23,720 That's it. 771 00:36:23,760 --> 00:36:26,120 I just keep seeing little bits. 772 00:36:31,880 --> 00:36:34,200 Chefs, that's it. Time's up. 773 00:36:34,240 --> 00:36:35,800 My God! 774 00:36:35,840 --> 00:36:38,360 Please step away from your showpieces. 775 00:36:38,400 --> 00:36:41,160 Have you see the whale? The whale is nice. 776 00:36:41,200 --> 00:36:43,920 A year ago I couldn't even make custard 777 00:36:43,960 --> 00:36:45,520 and now look what you've got me 778 00:36:45,560 --> 00:36:47,440 hauling my ass around here doing. 779 00:36:47,480 --> 00:36:49,440 We forgot about the moving part. 780 00:36:51,720 --> 00:36:53,680 I think ours is the worst. 781 00:36:53,720 --> 00:36:55,680 It's good - well done. Well done. 782 00:37:08,840 --> 00:37:10,440 Four safari showpieces 783 00:37:10,480 --> 00:37:13,320 and their accompanying chocolate bars will now face scrutiny 784 00:37:13,360 --> 00:37:15,120 from the judges. 785 00:37:20,320 --> 00:37:22,520 Mauro and Daniel from The Landmark London, 786 00:37:22,560 --> 00:37:23,880 please come forward. 787 00:37:26,160 --> 00:37:29,320 Would you please showcase your moving part, please? 788 00:37:29,360 --> 00:37:31,680 The moving part is the tail of the giraffe 789 00:37:31,720 --> 00:37:33,960 which answers to your input. 790 00:37:34,000 --> 00:37:35,200 "Answer to your input." 791 00:37:35,240 --> 00:37:38,000 What does he mean? Go and talk to the tail of the giraffe. 792 00:37:39,240 --> 00:37:40,400 How are you today? 793 00:37:40,440 --> 00:37:42,656 SQUEAKY MECHANICAL VOICE: How are you today? Oh, I love it! 794 00:37:42,680 --> 00:37:44,400 SQUEAKY MECHANICAL VOICE: Oh, I love it! 795 00:37:54,400 --> 00:37:57,400 Just that part there - fantastic. 796 00:37:57,440 --> 00:37:59,480 The moving part - we laughed, 797 00:37:59,520 --> 00:38:01,576 but, technically, it should be part of your showpiece 798 00:38:01,600 --> 00:38:03,920 and not just a little something moving, huh? 799 00:38:03,960 --> 00:38:06,000 I want you to become even better. 800 00:38:06,040 --> 00:38:07,960 Yes, chef. Tasting. 801 00:38:08,000 --> 00:38:09,360 This is the free-form one. 802 00:38:09,400 --> 00:38:13,120 Neatness is the biggest issue that I see over here. 803 00:38:13,160 --> 00:38:16,000 It has to be dead perfect. 804 00:38:16,040 --> 00:38:20,080 There is, at the bottom, a crunchy layer of pistachio and sea salt. 805 00:38:20,120 --> 00:38:21,640 There is a pistachio ganache 806 00:38:21,680 --> 00:38:24,360 and a raspberry ganache. 807 00:38:24,400 --> 00:38:26,080 I really like the creaminess 808 00:38:26,120 --> 00:38:29,200 and the silkiness of your raspberry ganache. 809 00:38:29,240 --> 00:38:31,400 I think it is very delightful to eat. 810 00:38:31,440 --> 00:38:34,400 There is nothing wrong inside. I love it. Next. 811 00:38:34,440 --> 00:38:36,920 The moulded one has a yuzu and orange ganache 812 00:38:36,960 --> 00:38:40,360 and a disc of sable at the bottom. 813 00:38:40,400 --> 00:38:43,400 Wow! First, I taste the yuzu 814 00:38:43,440 --> 00:38:45,080 and the orange just kick in, 815 00:38:45,120 --> 00:38:48,440 and the smoothness and the silkiness of your ganache is 816 00:38:48,480 --> 00:38:49,800 just blowing my mind. 817 00:38:49,840 --> 00:38:51,920 Oh, la la! I think I'm in heaven. 818 00:38:51,960 --> 00:38:53,440 You guys know what you are doing 819 00:38:53,480 --> 00:38:54,936 when it comes to flavour and textures. 820 00:38:54,960 --> 00:38:56,800 Thank you very much for your hard work, chefs. 821 00:38:56,840 --> 00:38:58,680 Thank you, Daniel. Well done. Thank you, chefs. 822 00:39:06,040 --> 00:39:07,800 We're gonna start with some positive - 823 00:39:07,840 --> 00:39:09,040 we have a showpiece. 824 00:39:09,080 --> 00:39:10,080 My favourite part - 825 00:39:10,120 --> 00:39:12,880 that little giraffe there in the sunset. 826 00:39:12,920 --> 00:39:15,440 The lion - oh, what a shame! Yeah. 827 00:39:15,480 --> 00:39:18,600 What I see is a lot of good ideas, 828 00:39:18,640 --> 00:39:21,080 but when it comes to the delivery, a lot of issues. 829 00:39:21,120 --> 00:39:23,720 So we're gonna start with your free-form one. 830 00:39:23,760 --> 00:39:26,760 You know that the finishing touch is not quite five-star 831 00:39:26,800 --> 00:39:29,960 and, by looking at it, I'm going to say that this is quite thick. 832 00:39:30,000 --> 00:39:32,720 From the bottom is Szechuan pepper brownie, 833 00:39:32,760 --> 00:39:35,960 crunchy base, salted caramel ganache 834 00:39:36,000 --> 00:39:38,160 and a honey-rosemary cremeux. 835 00:39:38,200 --> 00:39:41,680 I've got everything firing from all cylinders. 836 00:39:41,720 --> 00:39:43,960 Do I enjoy? I'm not sure. 837 00:39:44,000 --> 00:39:46,480 Overall, it is a lot of elements, 838 00:39:46,520 --> 00:39:48,920 but they marriage together beautifully. 839 00:39:48,960 --> 00:39:50,040 Next. 840 00:39:50,080 --> 00:39:53,960 Mango jelly... Mm! ..And matcha ganache. Mm! 841 00:39:54,000 --> 00:39:55,760 It's clean, it's tidy 842 00:39:55,800 --> 00:39:57,720 and it's a good finish. 843 00:39:57,760 --> 00:39:59,360 Thank you. Thank you, chef. 844 00:40:02,320 --> 00:40:06,120 I really like the matcha flavour profile. I enjoy eating it. 845 00:40:06,160 --> 00:40:08,760 The only thing is the mango jelly's a bit on the sweet side. 846 00:40:08,800 --> 00:40:10,280 I wish it was a little fresher. 847 00:40:10,320 --> 00:40:14,200 But, all in all, I like the flavour combination of your bar, yeah. 848 00:40:14,240 --> 00:40:15,520 Thank you very much. Thank you. 849 00:40:22,640 --> 00:40:24,480 One, two, three... 850 00:40:26,640 --> 00:40:29,320 Is this a safari showpiece? 851 00:40:29,360 --> 00:40:32,880 From top to bottom, you tick all the boxes. 852 00:40:32,920 --> 00:40:34,960 I wish there was a little bit more movement 853 00:40:35,000 --> 00:40:38,280 but, overall, I really enjoy looking at it. 854 00:40:39,760 --> 00:40:43,000 It's a tarragon dark chocolate ganache 855 00:40:43,040 --> 00:40:46,600 and there's an almond praline feuilletine base. 856 00:40:46,640 --> 00:40:50,160 The ganache inside - absolutely beautifully done. 857 00:40:50,200 --> 00:40:52,120 I could feel the tarragon struggling. 858 00:40:52,160 --> 00:40:54,880 The reason being is there is a lot of dark chocolate coating. 859 00:40:54,920 --> 00:40:56,680 It's getting hidden away a little bit. 860 00:40:56,720 --> 00:40:59,080 If the coating was beautifully done, 861 00:40:59,120 --> 00:41:01,760 you would have a very good mark for this. 862 00:41:01,800 --> 00:41:03,320 OK. OK. 863 00:41:03,360 --> 00:41:05,040 So we have a dark chocolate 864 00:41:05,080 --> 00:41:06,400 and champagne ganache 865 00:41:06,440 --> 00:41:07,840 with fresh strawberries. 866 00:41:07,880 --> 00:41:10,400 After a bit of time the strawberry breaks down 867 00:41:10,440 --> 00:41:12,000 and starts to change. 868 00:41:12,040 --> 00:41:13,880 And that's what I've got as a flavour - 869 00:41:13,920 --> 00:41:15,856 almost like you're at the beginning of a fermentation. 870 00:41:15,880 --> 00:41:17,560 I think your moulding is slightly 871 00:41:17,600 --> 00:41:18,640 on the thicker side. 872 00:41:18,680 --> 00:41:20,480 Look at this piece of chocolate 873 00:41:20,520 --> 00:41:22,280 that is on the bottom over here. 874 00:41:22,320 --> 00:41:24,840 But, in fact, you have grown so much. 875 00:41:24,880 --> 00:41:27,360 I am so proud of you guys. Thank you. 876 00:41:35,640 --> 00:41:36,720 And the moving part. 877 00:41:36,760 --> 00:41:39,120 Moving! Oh, la la! 878 00:41:39,160 --> 00:41:40,840 Yeah. Mm. 879 00:41:43,560 --> 00:41:45,480 You are going to exit. 880 00:41:45,520 --> 00:41:46,800 I think... Oh, God. 881 00:41:46,840 --> 00:41:48,520 Oh, oh, oh, oh! 882 00:41:48,560 --> 00:41:50,800 Oh, la la la la! 883 00:41:50,840 --> 00:41:52,120 Very disappointed with it. 884 00:41:52,160 --> 00:41:54,280 Sorry, guys. That's not enough. OK. 885 00:41:54,320 --> 00:41:56,080 Looking at the fish from far, 886 00:41:56,120 --> 00:41:58,040 I could not see that it is a fish 887 00:41:58,080 --> 00:41:59,800 because it's a lack of the texture, 888 00:41:59,840 --> 00:42:00,960 lack of the scales. 889 00:42:01,000 --> 00:42:02,680 OK. Free-form chocolate. 890 00:42:02,720 --> 00:42:05,760 Flourless chocolate and chestnut sponge 891 00:42:05,800 --> 00:42:08,200 with a chocolate and oat milk ganache. 892 00:42:09,480 --> 00:42:11,000 The sponge is nice. 893 00:42:11,040 --> 00:42:13,280 However, everything is so rich 894 00:42:13,320 --> 00:42:15,440 I can't taste the chestnut. 895 00:42:15,480 --> 00:42:16,880 It's very difficult to eat. 896 00:42:16,920 --> 00:42:18,960 Very thick coating. Mm-hm. 897 00:42:19,000 --> 00:42:21,280 That ganache inside is extremely dry. 898 00:42:21,320 --> 00:42:22,560 What have we got next? 899 00:42:22,600 --> 00:42:24,200 White chocolate ganache 900 00:42:24,240 --> 00:42:27,400 with seaweed and matcha green tea. 901 00:42:29,240 --> 00:42:30,440 It's alive! 902 00:42:30,480 --> 00:42:31,920 I have the same problem, chef - 903 00:42:31,960 --> 00:42:33,880 your chocolate is too thick. 904 00:42:33,920 --> 00:42:36,560 While I'm not a fan of matcha, but I'll take matcha. 905 00:42:36,600 --> 00:42:39,760 But do I need seaweed to be added into matcha? 906 00:42:39,800 --> 00:42:42,320 This is fishy like anything else 907 00:42:42,360 --> 00:42:45,080 so do I want to eat a fishy chocolate? Not really. 908 00:42:45,120 --> 00:42:47,320 So thank the god of pastry 909 00:42:47,360 --> 00:42:49,600 for the fact that you've casted your chocolate bar 910 00:42:49,640 --> 00:42:53,280 so thick I had less filling! OK. OK. 911 00:42:53,320 --> 00:42:55,680 Thank you. Stay strong. Pshh! 912 00:42:55,720 --> 00:42:57,640 Come here. Are you OK? Sorry. 913 00:42:57,680 --> 00:43:00,880 You did well. I love the matcha and seaweed, yeah? 914 00:43:00,920 --> 00:43:03,480 Thank you. Hey... Yeah. OK. 915 00:43:03,520 --> 00:43:04,560 OK. 916 00:43:07,240 --> 00:43:08,920 No, don't be. 917 00:43:12,240 --> 00:43:14,520 Cherish is leader of the pack! 918 00:43:14,560 --> 00:43:16,696 SQUEAKY MECHANICAL VOICE: Cherish is leader of the pack! 919 00:43:16,720 --> 00:43:19,880 ELLIE: Based on their performances across both challenges, 920 00:43:19,920 --> 00:43:22,200 Cherish and Benoit will now rank the teams 921 00:43:22,240 --> 00:43:25,120 to decide who will make it through to the final six. 922 00:43:25,160 --> 00:43:27,520 Flavours, textures - beautiful. 923 00:43:27,560 --> 00:43:28,800 But the finishing... 924 00:43:28,840 --> 00:43:31,160 The finishing is a bit let down, isn't it? 925 00:43:31,200 --> 00:43:33,280 This time it wasn't very good. 926 00:43:33,320 --> 00:43:35,240 Sooner or later it was going to come, huh? 927 00:43:35,280 --> 00:43:38,040 I really, really, really like this. 928 00:43:38,080 --> 00:43:40,960 I think it's the happiest I've been at the judging table. 929 00:43:41,000 --> 00:43:44,480 It was very positive and I almost cried. 930 00:43:44,520 --> 00:43:46,320 They had such a great day yesterday. 931 00:43:46,360 --> 00:43:48,776 It's a shame that today hasn't delivered the same way, wasn't it? 932 00:43:48,800 --> 00:43:50,280 What a shame! 933 00:43:50,320 --> 00:43:52,280 Today, I think we've just gone 934 00:43:52,320 --> 00:43:54,440 so many steps backwards. 935 00:43:54,480 --> 00:43:59,000 The bar itself, I think that it's too many elements just on one bite. 936 00:43:59,040 --> 00:44:01,000 It's the same story over again. Shame. 937 00:44:01,040 --> 00:44:02,960 Yeah, I hope we go through! 938 00:44:03,000 --> 00:44:05,840 Yeah, it would be amazing if we go through. It would be great. 939 00:44:12,120 --> 00:44:15,240 LIAM: Cherish and Benoit have made their decision. 940 00:44:17,560 --> 00:44:19,040 The judges thought the team 941 00:44:19,080 --> 00:44:21,560 in first place have continued to raise the bar 942 00:44:21,600 --> 00:44:25,280 with two very strong performances. 943 00:44:25,320 --> 00:44:26,720 Congratulations... 944 00:44:28,280 --> 00:44:30,440 ..Mauro and Daniel from The Landmark London. 945 00:44:30,480 --> 00:44:31,840 You are through to the final six. 946 00:44:33,040 --> 00:44:35,720 The team in second place are. 947 00:44:35,760 --> 00:44:37,800 Caroline and Martin from Bisous Bisous. 948 00:44:37,840 --> 00:44:41,560 {\an5}Congratulations! You are also through to the final six. Thank you. 949 00:44:41,600 --> 00:44:45,160 Which leaves Chantelle and Kasia from Glenapp Castle 950 00:44:45,200 --> 00:44:46,680 and Mustapha and Tracy. 951 00:44:46,720 --> 00:44:49,160 After much deliberation, 952 00:44:49,200 --> 00:44:50,720 Benoit and Cherish have decided 953 00:44:50,760 --> 00:44:54,360 that the team who will be leaving the competition tonight is... 954 00:44:59,360 --> 00:45:00,880 ..Mustapha and Tracy. 955 00:45:02,760 --> 00:45:05,480 Congratulations to the rest of you. We'll see you next week. 956 00:45:07,120 --> 00:45:08,200 Well done! 957 00:45:08,240 --> 00:45:10,000 It's not our day. We go home. 958 00:45:10,040 --> 00:45:13,760 I think we deserve it because we had a bad day yesterday. 959 00:45:13,800 --> 00:45:16,480 You're going to do great things. OK? 960 00:45:16,520 --> 00:45:20,960 There is a pattern that they did not complete their challenge 961 00:45:21,000 --> 00:45:24,360 every single challenge we have given them. 962 00:45:24,400 --> 00:45:27,560 I don't think it's sunk in yet. I mean, it's difficult 963 00:45:27,600 --> 00:45:29,560 because, obviously, we're happy that we're through 964 00:45:29,600 --> 00:45:33,200 but we're still disappointed with how we did, you know? Yeah. 965 00:45:33,240 --> 00:45:36,080 You are in the final six - now don't cry no more! 966 00:45:36,120 --> 00:45:39,200 Celebrate and give those guys a run for their money. Yeah, man. 967 00:45:39,240 --> 00:45:41,280 It's gonna be tough. I'm quite sure 968 00:45:41,320 --> 00:45:44,520 there will be some strong teams on the other side, too. 969 00:45:44,560 --> 00:45:46,120 So too much flavour. 970 00:45:46,160 --> 00:45:48,800 We have no excuse to fall asleep again next time. 971 00:45:48,840 --> 00:45:51,080 Beautiful little showpiece, I love your showpiece. 972 00:45:51,120 --> 00:45:53,120 I'm very proud of our showpiece 973 00:45:53,160 --> 00:45:55,080 and very proud of our second place 974 00:45:55,120 --> 00:45:58,680 and very happy to meet the other teams in the final six. 975 00:45:59,720 --> 00:46:02,120 ELLIE: Next time... This is exciting. 976 00:46:02,160 --> 00:46:03,760 ..the two heats unite... 977 00:46:03,800 --> 00:46:05,440 No pressure at all. 978 00:46:05,480 --> 00:46:07,680 ..to tackle a staggering secret challenge... 979 00:46:07,720 --> 00:46:11,080 This is like thrown in the ocean and you don't know how to swim. I know. 980 00:46:11,120 --> 00:46:13,200 ..and break the bonds of gravity 981 00:46:13,240 --> 00:46:16,080 to create an awe-inspiring suspended showpiece. 982 00:46:16,120 --> 00:46:17,520 The last five minutes, 983 00:46:17,560 --> 00:46:19,840 I promise you, will be nail-biting. 984 00:46:19,880 --> 00:46:21,720 Who will soar to success? 985 00:46:21,760 --> 00:46:24,240 This is a-ma-zing! 986 00:46:24,280 --> 00:46:27,120 And who will come crashing to Earth? 987 00:46:27,160 --> 00:46:28,840 {\an1}SNAPPING AND CRACKLING. 988 00:46:47,120 --> 00:46:50,320 Subtitles by Red Bee Media