Last time... KASIA: BLEEP
..the teams battled with iconic choux buns.
And now I am preparing Elvis.
While Mauro and Daniel were Top Of The Pops...
You make my tongue go dancing.
..Mustapha and Tracy struggled to hit the right notes.
I don't have no idea how to put things together.
But it was Naira and Andrea who crashed out of the charts...
Oh. Fell over. Just keep going. OK.
..and it was time to say goodbye.
We are very proud of ourselves and we are very grateful.
This time... Gold, gold, gold, gold, gold.
..with a place in the final six up for grabs...
No pressure.
..the teams create miniature chocolate delights...
If it tastes as good as it looks, I think we are here for a treat.
Oh, BLEEP ! ..And go wild with safari-inspired showpieces.
MECHANICAL VOICE: How are you today? Oh, I love it!
Who will emerge with their pride intact?
There's going to be a lion in the top, like a head of a lion.
And who will be forced to leave the pack?
Chantelle.
This looks like absolute crap.
The last week didn't quite go as we planned.
Benoit said, you know,
we're starting to wonder whether you can get
anything finished in the time, you know.
So I think they will be looking
to see that we've listened to what they've said. Yeah.
This week, we're more focused on presenting finished, beautiful cakes
rather than showing all of our skills.
We have great idea, great design, great concept.
I think we'll get really good feedback from it -
if we get it right.
Good morning, chefs, and welcome to Chocolate Week,
ie the week of dreams.
Today, the judges would like you
to make two original chocolate desserts,
one for Cherish and one for Benoit.
You'll then have to make 24 identical versions of each.
Cherish, tell us about your batch.
Chef, I'm feeling truly fruity today.
I would like you to create
a dessert that feature chocolate
and fruit with either a sponge or a biscuit element.
And Benoit?
Chefs, today I want you to create
a delicious dessert around my favourite season - autumn.
Think about all those wonderful autumnal colours,
textures and flavours.
Because, alongside chocolate,
your autumnal treats must feature
a further three complimentary elements. And that's it. Simples.
Good luck, chefs. You have three and a half hours
to complete this challenge and your time starts now.
Oop!
KASIA GASPS.
Very excited for Chocolate Week.
Martin is doing the chocolate in fruit
and I will be doing the autumnal delights.
With autumnal delights, we want
a beautiful chocolate flavour, primarily,
to be paired beautifully with autumn flavours.
It's pumpkin pie drops, so just to enhance the flavour.
Whatever you associate as flavours
between the end of September to mid-December.
They will get their spices - cardamom, star anise, cloves.
Mango is a beautiful fruit, you know, full of flavour.
The chefs also have to produce for us
24 chocolate and fruit desserts.
It's a blood orange jelly I'm doing now.
Can you give me a hand, chef?
I would like the chef to pair the chocolate
and the fruit together beautifully.
So I'm just mixing the dates.
It's something that I started using, especially when I worked in Dubai.
Chocolate shouldn't overpower everything
and we need to be able to appreciate whatever it's been paired with.
Maple leaf tuiles.
We want them to deliver a delightful dessert, technically well-executed.
I'm preparing the dacquoise.
After all, you are fighting for the final six in the competition.
Bring it on, chef!
Morning, chefs. Morning, chefs. Ba-ba-ba-ba-ba-bom!
Two wins out of two. Confident?
Mm... We try to be humble.
OK, I like that. I smell pecan.
Yeah. Is that gonna be part of the autumnal kind of desserts?
It is. Yes. There will be pecans and coffee and black truffle.
Well, well, well!
I love truffle!
There you go. Smell that.
Ah! So tell us about the truffle.
How are you going to control the flavour in there,
because it's powerful, isn't it? Yeah, it is.
We made an infused oil
and then the black truffle will go on top.
OK, I'm happy with that. It could be interesting.
ELLIE: In addition to truffle shavings,
Mauro's autumnal delight will feature
a chocolate acorn concealing a hazelnut centre.
The fruit dessert will see mango-passion compote shrouded in
a double-fermented speciality French chocolate.
Mango and chocolate. I wouldn't think of that.
If you find the right chocolate and pair it together - yes.
What goes with mangoes?
Dark. But which kind of dark?
Oh, is there lots of different varieties of dark?
Oh, hundreds. Really? Yeah, yeah.
Oh, crikey!
LIAM: And they're not the only team
to be choosy on the chocolate front.
I mean, the dates are quite sticky
and caramely in flavour
and I think that goes really well
with the Glenapp chocolate that we're using, yep.
And how many percentage of chocolate?
69%. Ooh! I love a 69 chocolate!
LIAM: Glenapp's speciality blend will form
the chocolate mousse in their Medjool date fruit dessert.
For autumn, they've opted for Madagascan chocolate paired
with a gel of quince and acorn.
It's acorn drops.
What's, like, the flavour profile of acorn gel?
The flavour just kind of sings autumn to me.
Like, you know, it doesn't want to be with the nut family. Exactly.
Yeah. I'm by myself. Yeah.
Chef. Thank you. Good luck.
We tried to kind of consider
what they've said last week about simplifying things.
Hopefully, we haven't gone
too simple this week. I don't think we have.
While the first two teams are approaching the challenge
with a form of measured restraint...
Truffle usually overtake everything
so you need to be very careful how to manage it.
..Mustapha is taking his dessert in the opposite direction.
She's doing the chocolate and fruit.
I'm doing the autumn.
I choose pear and cardamom cremeux, balsamic and figs compote.
Pear, cardamom, balsamic, fig.
Yeah. And spiced hazelnut praline.
Spiced with what?
Cloves, star anise, cinnamon.
Let's be honest about it. You've got about 11 very strong flavours.
Yeah. Ho-ho-ho!
You've practised this?
Yeah.
ELLIE: The fruit dessert will be more restrained
and will feature peach compote
and hazelnut dacquoise embedded into a chocolate mousse,
and finished with a blackcurrant cremeux.
While an olive oil sponge
and pink peppercorn-infused chocolate mousse will bring
the autumnal flavour tally to 13.
Why did you decide to combine all those flavours together?
You've done that before? I like all the flavours.
So you put them all in one bag, give it a shake - pastry!
I'm hoping I get it a really good balance for you. Very complex.
We've been twice in the last two bottom.
I think we shouldn't be today.
If I don't get the right balance,
it will be a bomb.
And it's not good.
LIAM: Mustapha might be risking a potential flavour explosion...
My choux dough last week was quite good.
I mean, it's always good which is why I make it so much.
..but Bisous Bisous are going to rely on something tried and tested.
You were pretty close to the top again last week. Yes.
Does that make you hungry to get up there?
Yeah. To beat those cheeky fellas over there from The Landmark?
I put a bit of truffle inside the mousse.
Not really to beat those, just to be better than I was last week.
Do you mean that?
I mean, I would like to beat those guys, as well. Yes.
Beat the absolute bejesus out of those two. With love still.
Caroline's autumnal choux buns will be shaped like acorns
and capped with spiced pear jelly
and filled with dark chocolate creme pat.
The fruit dessert will be all about passion fruit
encased in milk chocolate ganache,
designed to satisfy Cherish's demands.
She wants to feel fruity so I'm hoping that this does it for her.
Just gonna give that a quick chill. Ah, I don't think you need to.
You reckon cut it straight away? Yeah, cut, cut.
The boss says we can cut it straight away so that's what I'm doing.
They need to be in the oven
ten minutes ago. Oh, yeah.
How long left, please?
And, chefs, you are halfway through.
As long as the mousse is not in the freezer, we're in trouble.
You don't even have a watch.
Thank you.
Finishing two desserts to the highest standard
in the time available requires strategic thinking...
We kind of did some calculations
and we worked out we needed to get two cakes
in the blast chiller within 45-60 minutes.
Oh, OK.
..because the chefs need to allow time
for some of their desserts to set.
Just behind, just behind. Beep-beep. Yeah.
If the mousse is not set, you're not going to glaze it.
I know it's a pressure, I know.
Any delay now...
We haven't even thought of our garnish.
..will restrict the amount of time
the chefs can spend decorating them later on.
It needs at least 45 minutes to blast freeze completely
so, in the meanwhile, we prepare the decorations.
Praline. One praline hazelnut
and you have an acorn.
While most teams move on to the decorations...
What's the time? Yeah, we're good on time.
I like this. You guys seem calm.
I'm happy with "seem calm" cos I don't really feel calm.
..Mustapha and Tracy are lagging behind.
The middle is so small.
The inserts for their fruit dessert don't fit their choice of mould.
Cut it into small pieces. Cut it into small pieces.
Cut it in two pieces.
That's how I said, OK.
Just put it in like that, OK? OK.
Surviving is the key in this competition, yeah.
In the past... Yeah. ..You guys have sort of struggled with time.
How are you going today? Bad. Bad. Why is it bad?
One by one. It's just when we did it at work... Mm-hm, mm-hm.
..this element was a bit smaller.
Right. So you slightly have to adapt your recipe, just cut them
into little chunks and put them into your chocolate mousse? Yeah.
Freezer, freezer. Off, off! Run, run, run, run!
I've never seen you move so fast and I like it. Good luck, chefs.
Thank you. Relax, relax - but still go fast! Yeah!
ELLIE: While Mustapha and Tracy try to get back on schedule...
How much time we got?
Chefs, you have one hour left.
One hour! Lively!
So we're good, no?
..Bisous Bisous and Glenapp's more cautious strategies...
I don't want to jinx it but,
yeah, maybe it finally clicked, you know?
..look to be paying off.
I'm happy with these choux.
Just want to make sure we don't slow down
so we don't lose time and end up rushing.
That's the chocolate glaze. That will need to cool down quite a bit
before we can glaze the cakes.
All of the teams are making glazes
to give at least some of their cakes a glossy finish.
Gelatine is a vital ingredient.
We've set it with vegetable gel.
Without it the glaze won't set
and will simply slip off when poured.
No, I didn't put it. You didn't. It's OK.
Well, just bring it back. It's in the machine. BLEEP .
Chefs, you have 30 minutes left.
Ay, ay, ay!
I am a bit behind the schedule
so it's gonna be a last run.
How many grapes do you reckon I could eat in that time?
Mm, 200?
I'm gonna put my cakes out, Caroline. All right, all right. OK.
I'm extremely allergic but, you know, a dare's a dare.
You OK? Uh-huh.
This looks amazing. I mean, you're plating up already.
Is there much to do on top of this? Yes, there is.
The cakes were not fully cold
so it's not sticking as I would like it to.
How's it going, Tracy? I need to glaze my cake
and the cake is not completely set.
Quince and acorn gel.
OK, I need you guys not to break.
You've got it. You've got it.
What's going on here? It's not coming out of the mould?
If it's completely not frozen, you can't glaze it.
Why are they not glazing?
Chefs, you have ten minutes left.
Uh-huh, friend!
Which means autumn is nearly over and winter is coming.
Ay, ay, ay caramba!
You OK, Kat? Mm-hm.
Caramel pear jelly for the autumnal chocolate delights.
This is harder. Do you want me to do it?
Knife is not happening - I'm going with the finger.
BLEEP .
How is this the most complicated thing of the day?
Got to be happy with that.
We need to clean the table. Ah!
Chefs, you have one minute left.
Gold, gold, gold, gold, gold.
You know what? They look sick.
Get one in the freezer unmoulded. Yes.
MAURO: Go with a finger.
Chefs, your time is up.
Please step away from your desserts.
You OK? Yeah, yeah. See, we can do it.
Argh!
It's getting soft.
The chefs' 48 chocolate desserts will now face
the judgment of Cherish and Benoit.
Chantelle and Kasia from Glenapp Castle,
please bring up your desserts.
You're on the right track now.
You have everything on the table that are created beautifully for us.
So, autumnal.
There's pecan sponge, milk chocolate mousse,
a pumpkin cream.
The gel is quince and acorn
and the decoration is candied pecans.
The pecan nut flavour profile
throughout the dessert is very pungent
and works very well with your milk chocolate mousse.
And, also, I really, really like the acorn.
It's acidic, it's very nutty, it's very intriguing.
Thank you. Thank you.
So we have a dark chocolate
and date sponge on the bottom,
and then we have a pecan and orange ganache,
and then a dark chocolate mousse.
I really like your sponge, I think it's moist.
What I really like is the orange that has just come in
because it brings a little bit of freshness.
Poom!
My palate becomes awake!
It's a little bit on the sweet side
but, technically, I think you've got a pleasant dessert to eat.
For that we're going to give you a high five!
Just to welcome you back to the game. Well done. Well done.
If it tastes as good as it looks,
I think we are here for a treat.
Well, let's start with the autumnal dessert. What have we got?
A blend of milk and dark chocolate mousse
with truffle infused.
In the middle there is a pecan and coffee dacquoise,
a pear and a lemon compote.
What is inside here?
There is a nut praline in
and is a nut caramelised.
OK. The textures in there are absolutely beautiful.
The only thing for me is I'm struggling to find the truffle.
Truffle.
This time, I was thinking of the Gruffalo.
Walking into the deep, dark wood I find this beautiful cake.
The mousse was silky
and it sings together very well with the pear.
And I keep on finding treasure in the box.
Love it, love it, love it!
What about the truffle? Did you find the truffle?
Oh, no. THEY CHUCKLE.
Next. We have got a chocolate sable,
double-fermented passion chocolate mousse
with an insert of mango, passion and vanilla.
Those guys have done well
and you guys have managed to do also that.
So you were already on top.
You won twice and today you raise your bar again.
It makes it even harder for those guys
to catch up cos this is... Boom!
Classic combination of flavour.
Passion fruit, banana, milk chocolate, all that. I love this.
The cake is amaze-ball!
It's incredible!
And you said it...
IN LOW-KEY MANNER: Mango with a little bit of banana.
I was, like, OK.
Everything was so perfectly made.
Little smile.
Going after these guys again!
Nice one, chefs.
It's always fun.
I could not really feel that this is an acorn. OK.
Can you please take us through the taste profile, please? Thank you.
This is chocolate choux filled
with chai chocolate pastry cream,
topped with the caramel pear jelly
and a maple syrup with caramel on top with a maple tuile.
First of all, I think that it's quite chunky
for my liking and I think the mousse is very heavy for me.
It's a massive dessert. OK.
And, as far as the top is concerned, it's extremely sweet
and the fruit is completely lost in it.
Next.
Here we have a chocolate sable, a chocolate fudge sponge
with a passion fruit curd and jelly
with a milk chocolate whipped ganache
finished with a passion fruit mirror glaze.
Love the curd, love the jelly,
love the sponge.
And I love everything in the cake.
IN CHINESE:
Got no idea what she said but...
..we're going to say thank you very much and see you later.
Thank you, chefs. Thank you.
So what did she say?
It's really delicious. Mm.
What about the other one?
Not as much. Oh, no. OK.
I see 24 on one and quite a few missing on the other.
Yeah, it-it's time.
Strategy's very important in this competition.
It is indeed, yeah. Yeah.
Hope it tastes better than it looks.
Could you please take us through, please?
Figs and balsamic compote, pear and cardamom cremeux
and a spiced hazelnut praline.
Remind me, there is pepper in there?
It's, er, pink peppercorn in the mousse.
I feel like I've been to the dentist for a little bit.
The pink peppercorn is very powerful.
It's a shame because the rest I like.
Too much, chef. Too much. Sometimes less is more.
Yeah. Let's hope the next one delivers also some nice...
Yeah, it's quite soft.
Ah! Oh.
We can't pick it up.
OK, remind us what we've got inside, please?
So, from the bottom is hazelnut dacquoise,
and blood orange jelly,
ruby peach with star anise compote
and the little ball is the blackcurrant cremeux.
The chocolate fragrance is beautiful.
The blackcurrant is lovely. Unfortunately, everything is soft.
In contrast, your blackcurrant cremeux is beautiful.
Thank you. ELLIE: Well done.
It's a bit tough but, yeah...
Don't let the negative to drag us down, OK.
Yeah, yeah, we'll try, honestly. I mean, I feel really down.
We do very big portions
and I don't think the judges liked that very much.
I can't wait to try everything. Mm-hm.
I mean, it took us three weeks
but we finally entered the competition! Yes!
But, no, it was really good. Yeah.
It was unexpected, that reaction on the fruity one.
Benoit was astonished by your desserts. Happy?
ELLIE: The chefs have been granted an hour to prepare
ahead of tomorrow's Showpiece Challenge.
So, Cherish, I didn't realise that you've got quite a few things
in common with my four-year-old daughter -
love of cake, love of the Gruffalo.
I love the Gruffalo!
I'm in a deep, dark wood eating the most beautiful cake
and the last treasure that I pick was the little acorn.
The mouse had the nut and the nut was good.
LIAM: The past two weeks, they've come first
and they've just raised the bar again.
Those guys are good pastry chefs.
Do you think anyone can challenge them?
That's going to be tough but possible, yeah.
Yeah. I'm so happy
to see that Chantelle and Kasia is back in the game.
They've learned something from the previous round
and raised their game a little bit.
Caroline and Martin from Bisous Bisous -
Cherish, you seemed to absolutely adore
their chocolate and fruit dessert today.
They were quite clever to bring in a milk chocolate element.
Really blend well with the passion fruit curd
and the passion fruit jelly.
And then, at the bottom...
Is there any possible way that Mustapha
and Tracy could bring it back tomorrow?
You will need a very, very, very good day on their part
and I think somebody else need to have a very, very bad one.
So a very important day tomorrow.
Yes, very important day.
Welcome back, chefs.
Just one Showpiece Challenge remains
before the judges decide which three teams will make it through
to the final six. Benoit, please tell us more.
Chefs, you must create
the most spectacular chocolate showpiece featuring a moving part.
And you must really go wild with your design today
as the theme is safari.
Chef, incorporated within your showpiece must also be
two batches of 24 chocolate bar -
one must be moulded,
the other must be free-form,
before being dipped into delicious chocolate.
Better crack on. No time for monkeying around.
You already had one hour to prep for this,
you now have a further four hours to complete this challenge.
Good luck! Your time starts now.
OK. Go, go, go! Quick, quick, quick!
Don't want to waste any time.
If you were an animal, what would you be, Benoit?
I suppose a crocodile.
I can see that.
The giraffe is a favourite animal of Daniel. Looks more like a chicken.
This week's chocolate Showpiece Challenge is about delivering
a fantastic story. A story of a safari.
Going to be a lion in the top, like head of a lion.
I want to see the most adventurous showpiece they've ever done.
The judges might get lucky today
and see some whales.
They will be asked also to produce
a moving part alongside two batches of 24 chocolate bars.
24 which are moulded,
24 which are free-form and hand-dipped.
Marbly lagoon vibes.
When I taste your chocolate bar,
I want explosion of flavour on my palate.
I only infused the seaweed for 15 seconds, maybe.
Demonstrate that you've got all the skills
to move forward in this competition and go all the way to the final.
No pressure.
Who will be the leader of the pack?
White lion is the king, isn't it?
Gentlemen. Morning, chefs. How are we feeling today?
We're OK. So I think I am deep in the safari
because I can see a giraffe over here.
This is our little pet.
Today, we're going to make a giraffe in a safari
with the tree trunks
and there will be a little tail which moves.
Is that only like that? No.
No, there is something else.
Are you going to tell us about it?
No, we prefer not, if we can.
Oh, we like surprises.
ELLIE: Mauro and Daniel's pet giraffe will be flanked by
raspberry and pistachio moulded chocolate bars
and free-from bars containing orange and yuzu.
Have you ever seen a giraffe in the wild?
I saw a lot. I used to live in South Africa.
What were you doing over there? Were you working?
Yes, I had a giraffe as a companion on breakfast.
Oh, that must have been amazing!
You go in the cafe and terrace and then you see
a shadow behind you and you turn yourself
and the head of the giraffe is making look at you.
Oh, wow!
Yeah, amazing.
Oh, Daniel you've lived a life.
This is our most important piece.
Having set their large showpiece components overnight...
Chocolate is very fussy sometimes.
You need to treat it with love.
..the chefs must assemble and embellish them
and carefully bring them to life.
Cocoa butter to make some effect of the tree.
You know that one lion can stay 29 days without eating.
And The Landmark aren't the only team inspired by
exotic workplace locations.
We've gone for a sea safari.
A sea safari? Yeah. Because this is something
that we offer at the castle.
So, is it like you go into the water and just look at fishes?
No. So, they go off on a boat to a private island...
Oh! ..And have some nice food
and, yeah, hopefully, see some sea life, as well.
Chantelle's chocolate sea life will include
a sculptured fish, anemones and barnacles.
Free-formed bars of chestnut and chocolate ganache
will be paired with moulded bars filled with matcha
and something altogether more nautical.
So it's matcha green tea infused with a little bit of seaweed.
Why? Because of the theme.
We wanted to bring something... Fishy. ..Fishy.
Oh, God!
OK, let's try to finish on time again, ladies. See you later. Yeah.
I don't think Benoit's convinced about the matcha.
No? No.
ELLIE: And they're not alone in pushing the boat out
on the flavour front.
So it's yuzu, orange and almond.
It's like a bomb of acid - it gives a bit of excitement.
We're going to use a dark chocolate for our tarragon ganache.
The bitterness from the dark chocolate pairs well.
These are crunchy base
and I'm happy with that flavour - that's why I just choose it
and it works, so hopefully today it works, as well.
And with no less than six different elements in their free-form bar,
Tracy and Mustapha really are walking on the wild side.
It's a giraffe.
So what is in the bar?
From the bottom, we have the Szechuan pepper brownie. Mm-hm.
And a crunchy base and a salted caramel ganache
and a honey-rosemary cremeux.
Honey. Rose?
Rosemary. Rosemary. Yeah.
Is it too complicated in taste profile?
Did you like it when you eat it?
Well, we liked it. Yeah.
I mean, again, it's the balance should be right.
ELLIE: As well as their flavour-packed free-form bar,
Mustapha's casting a chocolate lion's head
that will loom over a mango and matcha moulded bar,
while a safari Jeep will be on hand
to deliver both delicacies to the judges.
In terms of the moving part, is it covered with chocolate?
We will cover it with chocolate, yeah.
Yeah, because if you see just a toy there's no point. Yeah.
You don't come to this show
to just bring a toy on the table, isn't it? Yeah.
I'm preparing chocolate
for modelling the tail of the giraffe.
LIAM: Cherish and Benoit have requested the moving parts
to be integral to today's showpieces.
Right. I'm gonna focus on this boat.
And while most teams are only including the mandatory one...
So these will be our water geysers.
..Bisous Bisous have opted for three.
It's going to be the eruptions of water.
What do you mean by eruption of water?
So you'll be spraying water everywhere later on?
No, it's just going to go up.
Are you making some shapes out of chocolate... Yeah.
..which represent the movement of the water? Yes.
And it's just, basically... Turning... Oh.
..on it. I see.
That's a bit basic, uh?
Yeah, it's not the most exciting way to get the movement.
You said it, I didn't.
LIAM: Perhaps the colony of tarragon ganache clownfish will up the drama.
They'll be paired with wave-like
bars of champagne and strawberry.
An orca's tail will complete
the coral reef theme.
And how do you feel about trying
to catch up those guys across the kitchen? Um, well,
I mean, we're friends anyway. Mauro always says...
Whoa-whoa-whoa! There's no friends in competition.
You can be friends outside the competition.
But within the kitchen... In the kitchen,
I told Mauro, I said, like, "We're fighting for you."
We're coming for you. We're always fighting,
so that's what we try and do.
The beauty of this competition is that finally I can make myself free
to experiment, do new stuff, and I'm really enjoying it.
I don't want to stop.
Don't break it.
How much time have we got left?
Chefs, you are halfway through your safari adventure.
Please remember to keep your arms inside the kitchen at all times.
This chocolate is so thick it's not sticking.
I don't get it. Like when you're on a safari,
keep your hands in the Jeep
in case there's, like, a raging meerkat.
And sculpting with chocolate... Oh! BLEEP .
..can be just as hazardous...
I'm trying to get the lion head from the silicone mould.
..as Mustapha is learning, with the lion's share of the problems.
MOULD POPS Agh!
HE EXHALES.
Er, Tracy.
No, it's broken.
So I'm trying to...
Wait, wait, wait. Hang on.
TRACY SIGHS.
A showpiece without a head -
it's a bit frustrating.
A shame.
I'm doing the lion head again.
Hopefully, it will come OK
because the first one is broken.
Do you think you've got time for it to set and all of that jazz?
I did it already. Hopefully, it will set. Why did it break last time?
And how do you avoid doing that this time?
Well, the mould, we just made ourself,
just did it, like, two days before we came here. Right.
And we didn't try it, as well, so we didn't really... Oh, OK.
So that was the practice? That's right, yeah.
It looks beautiful.
Thank you. The bits that you can see here, it's so detailed. Thank you.
Oh, I really hope that comes out. Yeah. Thank you very much.
While Mustapha tries to restore some pride to his lion...
We'll be all right.
..elsewhere in the kitchen,
showpieces are beginning to stand tall.
Have you given the giraffe a name?
Yes. Charles the giraffe.
That's my surname.
You've named your giraffe after me.
There is definitely THE team to beat today.
It's The Landmark Hotel.
Their design looked really impressive.
Wow, I think he's doing a lot of technique in it.
I'm doing the spheres...
Mustapha and Tracy.
..for sunset. So, I think they had a really bad day yesterday.
I hope for the first time they really finish
and put on the table for us.
They actually came out quite nice
so I'm happy with the first ten.
Glenapp Castle, Chantelle and Kasia,
for me, matcha tea is already a little bit fishy
and then they've added seaweed in it
so it makes it even more fishy. It's like eating a fish.
Bisous Bisous.
I really, really, really like
the way they bring their theme together -
it's the Great Barrier Reef.
And their chocolate bars will be
fully integrated into their showpiece -
even one of them is gonna be kind of a little clownfish
kind of chocolate bar.
I find the idea very interesting.
Remember to have the sexy part of the ganache on the top.
ELLIE: To meet Cherish and Benoit's expectations, all 24 free-form bars
need to be the same size...
That is a big knife.
That would actually be good if you were on safari
and you need to get through some undergrowth. Yeah.
..with a thin, even chocolate coating.
I'm trying to keep a thin layer on the top.
That's what Cherish said she'll be looking for.
We decided to add a bit more chocolate
so that they're nice and uniform.
Please. The moment of the truth.
While for Mustapha, it's time to find out
if his replacement lion has worked.
Tracy? Yes.
So I'm trying to...
..push it - this one - inside.
Wait, wait, wait, wait. Hang on.
Once again it's BLEEP broken.
You know how long left?
Chefs, you have one hour left.
Look at them.
They're like majestic gazelles leaping through
the wilds of the kitchen ready to feed me chocolate.
I still need to glaze this.
He needs to finish that so we are a bit in a caca.
Can you join that?
I'm gonna do another one soon.
Yeah, yeah. Put more thicker, it should come out easily, yeah.
ELLIE: With time against him,
Mustapha hopes it'll be third time lucky for his lion's head.
Chantelle and Kasia... Hello. ..this is looking incredible.
It's giving me Little Mermaid vibes. Yeah.
Do you know what I need?
Oh, what do you call this?
A thingamajig?
If you haven't seen the film I look crazy. Yeah.
Now I'm like, what do you do?
Can't go back in there, can it? No.
Just hold it.
Careful. Now, push, push, push.
Push, push.
Oh! Don't break!
Can you have a look at it? Is it flat?
Hey.
Chantelle, it'll be fine.
It's a good job we had an extra fish,
but I didn't manage to get the fins on, you know.
Chefs, you have 15 minutes left.
We can do it. Careful with it.
It's OK. Don't, don't... No.
No.
The fish looks like absolute crap now.
Oh, BLEEP !
Oh! Careful!
This safari's been amazing.
I can't wait to go home and show everyone my pictures.
Can you start placing all these bars... Yeah, yeah. ..Wherever?
Have you got your chocolate bars on, yeah?
6, 9, 10, 12, 15, 18, 23.
We're missing one.
Go, go, go, go.
Can you get the seaweed?
That's OK.
It's now or never for Mustapha's lion.
All good. Yeah.
It's not set.
Chefs, you have one minute to go.
OK. Just put it on.
One, two, three, four...
And then one on top.
That's it.
I just keep seeing little bits.
Chefs, that's it. Time's up.
My God!
Please step away from your showpieces.
Have you see the whale? The whale is nice.
A year ago I couldn't even make custard
and now look what you've got me
hauling my ass around here doing.
We forgot about the moving part.
I think ours is the worst.
It's good - well done. Well done.
Four safari showpieces
and their accompanying chocolate bars will now face scrutiny
from the judges.
Mauro and Daniel from The Landmark London,
please come forward.
Would you please showcase your moving part, please?
The moving part is the tail of the giraffe
which answers to your input.
"Answer to your input."
What does he mean? Go and talk to the tail of the giraffe.
How are you today?
SQUEAKY MECHANICAL VOICE: How are you today? Oh, I love it!
SQUEAKY MECHANICAL VOICE: Oh, I love it!
Just that part there - fantastic.
The moving part - we laughed,
but, technically, it should be part of your showpiece
and not just a little something moving, huh?
I want you to become even better.
Yes, chef. Tasting.
This is the free-form one.
Neatness is the biggest issue that I see over here.
It has to be dead perfect.
There is, at the bottom, a crunchy layer of pistachio and sea salt.
There is a pistachio ganache
and a raspberry ganache.
I really like the creaminess
and the silkiness of your raspberry ganache.
I think it is very delightful to eat.
There is nothing wrong inside. I love it. Next.
The moulded one has a yuzu and orange ganache
and a disc of sable at the bottom.
Wow! First, I taste the yuzu
and the orange just kick in,
and the smoothness and the silkiness of your ganache is
just blowing my mind.
Oh, la la! I think I'm in heaven.
You guys know what you are doing
when it comes to flavour and textures.
Thank you very much for your hard work, chefs.
Thank you, Daniel. Well done. Thank you, chefs.
We're gonna start with some positive -
we have a showpiece.
My favourite part -
that little giraffe there in the sunset.
The lion - oh, what a shame! Yeah.
What I see is a lot of good ideas,
but when it comes to the delivery, a lot of issues.
So we're gonna start with your free-form one.
You know that the finishing touch is not quite five-star
and, by looking at it, I'm going to say that this is quite thick.
From the bottom is Szechuan pepper brownie,
crunchy base, salted caramel ganache
and a honey-rosemary cremeux.
I've got everything firing from all cylinders.
Do I enjoy? I'm not sure.
Overall, it is a lot of elements,
but they marriage together beautifully.
Next.
Mango jelly... Mm! ..And matcha ganache. Mm!
It's clean, it's tidy
and it's a good finish.
Thank you. Thank you, chef.
I really like the matcha flavour profile. I enjoy eating it.
The only thing is the mango jelly's a bit on the sweet side.
I wish it was a little fresher.
But, all in all, I like the flavour combination of your bar, yeah.
Thank you very much. Thank you.
One, two, three...
Is this a safari showpiece?
From top to bottom, you tick all the boxes.
I wish there was a little bit more movement
but, overall, I really enjoy looking at it.
It's a tarragon dark chocolate ganache
and there's an almond praline feuilletine base.
The ganache inside - absolutely beautifully done.
I could feel the tarragon struggling.
The reason being is there is a lot of dark chocolate coating.
It's getting hidden away a little bit.
If the coating was beautifully done,
you would have a very good mark for this.
OK. OK.
So we have a dark chocolate
and champagne ganache
with fresh strawberries.
After a bit of time the strawberry breaks down
and starts to change.
And that's what I've got as a flavour -
almost like you're at the beginning of a fermentation.
I think your moulding is slightly
on the thicker side.
Look at this piece of chocolate
that is on the bottom over here.
But, in fact, you have grown so much.
I am so proud of you guys. Thank you.
And the moving part.
Moving! Oh, la la!
Yeah. Mm.
You are going to exit.
I think... Oh, God.
Oh, oh, oh, oh!
Oh, la la la la!
Very disappointed with it.
Sorry, guys. That's not enough. OK.
Looking at the fish from far,
I could not see that it is a fish
because it's a lack of the texture,
lack of the scales.
OK. Free-form chocolate.
Flourless chocolate and chestnut sponge
with a chocolate and oat milk ganache.
The sponge is nice.
However, everything is so rich
I can't taste the chestnut.
It's very difficult to eat.
Very thick coating. Mm-hm.
That ganache inside is extremely dry.
What have we got next?
White chocolate ganache
with seaweed and matcha green tea.
It's alive!
I have the same problem, chef -
your chocolate is too thick.
While I'm not a fan of matcha, but I'll take matcha.
But do I need seaweed to be added into matcha?
This is fishy like anything else
so do I want to eat a fishy chocolate? Not really.
So thank the god of pastry
for the fact that you've casted your chocolate bar
so thick I had less filling! OK. OK.
Thank you. Stay strong. Pshh!
Come here. Are you OK? Sorry.
You did well. I love the matcha and seaweed, yeah?
Thank you. Hey... Yeah. OK.
OK.
No, don't be.
Cherish is leader of the pack!
SQUEAKY MECHANICAL VOICE: Cherish is leader of the pack!
ELLIE: Based on their performances across both challenges,
Cherish and Benoit will now rank the teams
to decide who will make it through to the final six.
Flavours, textures - beautiful.
But the finishing...
The finishing is a bit let down, isn't it?
This time it wasn't very good.
Sooner or later it was going to come, huh?
I really, really, really like this.
I think it's the happiest I've been at the judging table.
It was very positive and I almost cried.
They had such a great day yesterday.
It's a shame that today hasn't delivered the same way, wasn't it?
What a shame!
Today, I think we've just gone
so many steps backwards.
The bar itself, I think that it's too many elements just on one bite.
It's the same story over again. Shame.
Yeah, I hope we go through!
Yeah, it would be amazing if we go through. It would be great.
LIAM: Cherish and Benoit have made their decision.
The judges thought the team
in first place have continued to raise the bar
with two very strong performances.
Congratulations...
..Mauro and Daniel from The Landmark London.
You are through to the final six.
The team in second place are.
Caroline and Martin from Bisous Bisous.
Congratulations! You are also through to the final six. Thank you.
Which leaves Chantelle and Kasia from Glenapp Castle
and Mustapha and Tracy.
After much deliberation,
Benoit and Cherish have decided
that the team who will be leaving the competition tonight is...
..Mustapha and Tracy.
Congratulations to the rest of you. We'll see you next week.
Well done!
It's not our day. We go home.
I think we deserve it because we had a bad day yesterday.
You're going to do great things. OK?
There is a pattern that they did not complete their challenge
every single challenge we have given them.
I don't think it's sunk in yet. I mean, it's difficult
because, obviously, we're happy that we're through
but we're still disappointed with how we did, you know? Yeah.
You are in the final six - now don't cry no more!
Celebrate and give those guys a run for their money. Yeah, man.
It's gonna be tough. I'm quite sure
there will be some strong teams on the other side, too.
So too much flavour.
We have no excuse to fall asleep again next time.
Beautiful little showpiece, I love your showpiece.
I'm very proud of our showpiece
and very proud of our second place
and very happy to meet the other teams in the final six.
ELLIE: Next time... This is exciting.
..the two heats unite...
No pressure at all.
..to tackle a staggering secret challenge...
This is like thrown in the ocean and you don't know how to swim. I know.
..and break the bonds of gravity
to create an awe-inspiring suspended showpiece.
The last five minutes,
I promise you, will be nail-biting.
Who will soar to success?
This is a-ma-zing!
And who will come crashing to Earth?
SNAPPING AND CRACKLING.
Subtitles by Red Bee Media