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Last time... KASIA: BLEEP
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00:00:04,080 --> 00:00:05,840
..the teams
battled with iconic choux buns.
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00:00:05,880 --> 00:00:07,200
And now I am preparing Elvis.
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00:00:07,240 --> 00:00:09,680
While Mauro and Daniel were
Top Of The Pops...
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You make my tongue go dancing.
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00:00:12,040 --> 00:00:14,800
..Mustapha and Tracy struggled
to hit the right notes.
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I don't have no idea
how to put things together.
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00:00:17,200 --> 00:00:19,800
But it was Naira and Andrea
who crashed out of the charts...
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Oh. Fell over. Just keep going. OK.
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..and it was time to say goodbye.
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We are very proud of ourselves
and we are very grateful.
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This time...
Gold, gold, gold, gold, gold.
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..with a place in the final six up
for grabs...
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No pressure.
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..the teams create miniature
chocolate delights...
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If it tastes as good as it looks,
I think we are here for a treat.
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Oh, BLEEP ! ..And go wild with
safari-inspired showpieces.
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MECHANICAL VOICE: How are you today?
Oh, I love it!
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Who will emerge
with their pride intact?
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There's going to be a lion in
the top, like a head of a lion.
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And who will be forced to leave
the pack?
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Chantelle.
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This looks like absolute crap.
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The last week didn't quite go as
we planned.
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Benoit said, you know,
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we're starting to wonder
whether you can get
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anything finished in the time,
you know.
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So I think they will be looking
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to see that we've listened
to what they've said. Yeah.
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This week, we're more focused on
presenting finished, beautiful cakes
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rather than showing all
of our skills.
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We have great idea,
great design, great concept.
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I think we'll get really good
feedback from it -
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if we get it right.
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Good morning, chefs,
and welcome to Chocolate Week,
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ie the week of dreams.
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Today, the judges would like you
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to make two original
chocolate desserts,
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one for Cherish and one for Benoit.
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You'll then have to make
24 identical versions of each.
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Cherish, tell us about your batch.
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Chef, I'm feeling truly fruity
today.
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I would like you to create
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a dessert that feature chocolate
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and fruit with either
a sponge or a biscuit element.
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And Benoit?
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Chefs, today I want you to create
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a delicious dessert around
my favourite season - autumn.
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Think about all those wonderful
autumnal colours,
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textures and flavours.
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Because, alongside chocolate,
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your autumnal treats must feature
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a further three complimentary
elements. And that's it. Simples.
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Good luck, chefs. You have
three and a half hours
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to complete this challenge
and your time starts now.
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Oop!
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{\an1}KASIA GASPS.
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Very excited for Chocolate Week.
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Martin is doing
the chocolate in fruit
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and I will be doing
the autumnal delights.
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With autumnal delights, we want
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a beautiful chocolate
flavour, primarily,
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to be paired beautifully
with autumn flavours.
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It's pumpkin pie drops,
so just to enhance the flavour.
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Whatever you associate as flavours
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between the end of
September to mid-December.
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They will get their spices -
cardamom, star anise, cloves.
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Mango is a beautiful fruit,
you know, full of flavour.
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The chefs also have
to produce for us
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24 chocolate and fruit desserts.
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It's a blood orange jelly
I'm doing now.
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Can you give me a hand, chef?
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I would like the chef to pair
the chocolate
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and the fruit together beautifully.
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So I'm just mixing the dates.
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It's something that I started using,
especially when I worked in Dubai.
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Chocolate shouldn't
overpower everything
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and we need to be able to appreciate
whatever it's been paired with.
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Maple leaf tuiles.
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00:03:38,160 --> 00:03:42,800
We want them to deliver a delightful
dessert, technically well-executed.
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00:03:42,840 --> 00:03:44,760
I'm preparing the dacquoise.
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After all, you are fighting for
the final six in the competition.
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Bring it on, chef!
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Morning, chefs. Morning, chefs.
Ba-ba-ba-ba-ba-bom!
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Two wins out of two. Confident?
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00:04:00,800 --> 00:04:04,000
Mm... We try to be humble.
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00:04:04,040 --> 00:04:06,360
OK, I like that. I smell pecan.
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Yeah. Is that gonna be part of
the autumnal kind of desserts?
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00:04:10,320 --> 00:04:14,600
It is. Yes. There will be pecans
and coffee and black truffle.
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00:04:14,640 --> 00:04:15,920
Well, well, well!
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00:04:15,960 --> 00:04:17,840
I love truffle!
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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.
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How are you going to control
the flavour in there,
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00:04:24,360 --> 00:04:26,200
because it's powerful, isn't it?
Yeah, it is.
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00:04:26,240 --> 00:04:27,480
We made an infused oil
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00:04:27,520 --> 00:04:29,680
and then the black truffle will go
on top.
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00:04:29,720 --> 00:04:31,920
OK, I'm happy with that.
It could be interesting.
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00:04:33,400 --> 00:04:35,360
ELLIE: In addition to truffle
shavings,
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Mauro's autumnal delight
will feature
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00:04:37,720 --> 00:04:40,560
a chocolate acorn concealing
a hazelnut centre.
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00:04:42,000 --> 00:04:45,240
The fruit dessert will see
mango-passion compote shrouded in
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00:04:45,280 --> 00:04:48,880
a double-fermented speciality
French chocolate.
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00:04:48,920 --> 00:04:51,280
Mango and chocolate.
I wouldn't think of that.
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00:04:51,320 --> 00:04:53,960
If you find the right chocolate
and pair it together - yes.
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What goes with mangoes?
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00:04:55,280 --> 00:04:56,920
Dark. But which kind of dark?
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Oh, is there lots of different
varieties of dark?
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Oh, hundreds. Really? Yeah, yeah.
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Oh, crikey!
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LIAM: And they're not the only team
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to be choosy
on the chocolate front.
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I mean, the dates are quite sticky
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and caramely in flavour
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and I think that goes really well
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00:05:12,160 --> 00:05:14,600
with the Glenapp chocolate that
we're using, yep.
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00:05:15,640 --> 00:05:17,200
And how many percentage
of chocolate?
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00:05:17,240 --> 00:05:20,200
69%. Ooh! I love a 69 chocolate!
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00:05:25,200 --> 00:05:27,120
LIAM: Glenapp's speciality blend
will form
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00:05:27,160 --> 00:05:30,640
the chocolate mousse in their
Medjool date fruit dessert.
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00:05:30,680 --> 00:05:33,920
For autumn, they've opted
for Madagascan chocolate paired
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with a gel of quince and acorn.
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It's acorn drops.
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What's, like, the flavour profile
of acorn gel?
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00:05:41,320 --> 00:05:44,360
The flavour just kind
of sings autumn to me.
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00:05:46,160 --> 00:05:48,920
Like, you know, it doesn't want to
be with the nut family. Exactly.
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Yeah. I'm by myself. Yeah.
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Chef. Thank you. Good luck.
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00:05:54,040 --> 00:05:55,280
We tried to kind of consider
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what they've said last week about
simplifying things.
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Hopefully, we haven't gone
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too simple this week.
I don't think we have.
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While the first two teams are
approaching the challenge
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with a form of measured restraint...
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00:06:05,080 --> 00:06:07,000
Truffle usually overtake everything
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00:06:07,040 --> 00:06:09,600
so you need to be very careful
how to manage it.
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00:06:11,040 --> 00:06:14,280
..Mustapha is taking his dessert
in the opposite direction.
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00:06:14,320 --> 00:06:16,160
She's doing the chocolate
and fruit.
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I'm doing the autumn.
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I choose pear and cardamom cremeux,
balsamic and figs compote.
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00:06:21,720 --> 00:06:24,080
Pear, cardamom, balsamic, fig.
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Yeah. And spiced hazelnut praline.
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Spiced with what?
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00:06:28,480 --> 00:06:30,080
Cloves, star anise, cinnamon.
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00:06:31,200 --> 00:06:34,680
Let's be honest about it. You've got
about 11 very strong flavours.
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Yeah. Ho-ho-ho!
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You've practised this?
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Yeah.
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00:06:39,680 --> 00:06:41,560
ELLIE: The fruit dessert will be
more restrained
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and will feature peach compote
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and hazelnut dacquoise embedded
into a chocolate mousse,
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and finished with
a blackcurrant cremeux.
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While an olive oil sponge
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and pink peppercorn-infused
chocolate mousse will bring
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the autumnal flavour tally to 13.
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Why did you decide to combine all
those flavours together?
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You've done that before?
I like all the flavours.
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So you put them all in one bag,
give it a shake - pastry!
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00:07:03,280 --> 00:07:06,440
I'm hoping I get it a really good
balance for you. Very complex.
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00:07:06,480 --> 00:07:08,920
We've been twice in
the last two bottom.
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00:07:08,960 --> 00:07:11,080
I think we shouldn't be today.
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If I don't get the right balance,
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it will be a bomb.
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And it's not good.
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LIAM: Mustapha might be risking
a potential flavour explosion...
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00:07:23,120 --> 00:07:25,240
My choux dough last week was
quite good.
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00:07:25,280 --> 00:07:30,040
I mean, it's always good which is
why I make it so much.
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00:07:30,080 --> 00:07:33,680
..but Bisous Bisous are going to
rely on something tried and tested.
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00:07:33,720 --> 00:07:37,080
You were pretty close to
the top again last week. Yes.
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00:07:37,120 --> 00:07:39,480
Does that make you hungry
to get up there?
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00:07:39,520 --> 00:07:43,080
Yeah. To beat those cheeky fellas
over there from The Landmark?
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00:07:43,120 --> 00:07:45,760
I put a bit of truffle inside
the mousse.
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Not really to beat those, just
to be better than I was last week.
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Do you mean that?
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00:07:50,760 --> 00:07:53,240
I mean, I would like
to beat those guys, as well. Yes.
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00:07:53,280 --> 00:07:55,840
Beat the absolute bejesus out
of those two. With love still.
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00:07:57,120 --> 00:08:00,440
Caroline's autumnal choux buns
will be shaped like acorns
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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.
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00:08:05,440 --> 00:08:08,040
The fruit dessert will be all about
passion fruit
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00:08:08,080 --> 00:08:10,200
encased in milk chocolate ganache,
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00:08:10,240 --> 00:08:12,800
designed to satisfy Cherish's
demands.
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00:08:12,840 --> 00:08:18,400
She wants to feel fruity so I'm
hoping that this does it for her.
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00:08:18,440 --> 00:08:21,320
Just gonna give that a quick chill.
Ah, I don't think you need to.
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00:08:21,360 --> 00:08:23,176
You reckon cut it straight away?
Yeah, cut, cut.
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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.
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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
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