Last time... Oh-la-la.
...the teams tackled viennoiserie...
It's a mess. Stop panicking.
...and play-themed choux showpieces.
Roll up, roll up, have fun at the fair!
While Tj and Narayan played the blinder...
One of the best we've had on this show.
...securing them top spot...
Oh, God. What is going on here?
...Carlos, Fausto and their sandcastle struggled.
Absolutely hideous.
But for Neil and Nicole...
Arghg
...it was game over.
It doesn't look great and it doesn't taste great.
Proud of what we've clone. We'll come back,
show that we can go further next time. Aye.
This time...
It's killing me, this.
...the two heats lock horns...
It's going to be an epic clay today.
...as they create gourmet chocolates...
Take your time, Benjamin.
...and mythical beast suspended showpieces.
Look at his abs!
Who will fly away with first place?
You just drive ahead and never look back.
And whose hopes of a place in the quarter final will crash and burn?
CHOCOLATE CRACKS 00p...
LIAM: Having made it through the fiercely fought heats,
the final six teams are now competing for a place
in the quarterfinal.
There's three new teams there that we don't know
anything about, really.
Well, I know one person. OK.
He has been here before. 2018 finalist.
That team's obviously going to be very good.
That's not going to scare us... Ngh. THEY LAUGH
Chocolate is definitely our forte and strength. Yeah, isn't it?
So we're just going to do what we do and, uh, execute.
just control, control, control. Both of us, eh?
I couldn't care about any other team. just do what...
That doesn't mean I don't like them.
But our chocolate needs to be better.
Ready?
Good morning, chefs.
Congratulations on making it to the final six
and welcome to Chocolate Week.
So, judges, what lovely cocoa-y things do I get to gobble today?
Chefs, I want you to make 24 gourmet chocolate bars featuring
the perfectly tempered chocolate shell,
at least three elements including one which must be baked.
Your chocolate bars must be fit to be displayed in
the windows of the most famous and finest chocolatiers.
We also want 24 indulgent fusion chocolate
and this is where the sweet and the savoury collides.
Creating surprising flavour combination
that should blow us away.
But it must all be highly finish.
You have four hours to complete this challenge.
Good luck and your time starts now.
Oop, sorry.
Go, Bharat, go!
As a child I, I loved chocolate.
Here we are doing it professionally.
There's clear one strong team at the minute,
cos I think this is his business, he's a chocolatier.
I'm not intimidated.
MIXER WHIRS, SHE LAUGHS
CHERISH: I'm super excited that we have our final six.
The game and the competition is on.
My brain is overstimulated already but try to be focused.
We have asked the chefs to produce for us
24 beautifully made fusion chocolate.
It is a combination of sweet and savoury.
We've gone for a morel mushroom.
I think the mushrooms bring a really, really nice umami note.
This is tamarillo tomatoes.
Smells very close to, like, papaya.
It's a bit different to your normal tomato.
I want the chefs to unleash their imagination today.
I want you to think outside the chocolate box.
Morning, Chef. Good morning, Chef. Good morning.
Tj, could you please take us through your fusion chocolate?
It's like a take on a Bloody Mary drink.
We decided to use a bit of hot pepper sauce,
bit of Worcestershire sauce. Tamarillo tomatoes.
Do you know that Bloody Mary is our favourite?
00f. Well, I didn't know that but I hope you are blown away with it.
ELLIE: Tj and Narayan's spicy interpretation of the judges'
favourite tipple will see their hot pepper tamarillo con fit paired with
a dark chocolate ganache in their Bloody Mary ladybird.
Narayan, do you like a Bloody Mary?
I love beers.
You could've done a beer chocolate. Would that have worked?
It still needs to taste nice.
Take some risks but not make Cherish vomit in a bin.
Exactly.
Ooh, chilli. Good morning, Chef.
What is your take on the fusion chocolate?
We are going to do a pineapple compote with red chilli
and a little bit of grappa.
The caramel will be clone with seaweed.
Is that one flavour too many? Um... Is it too complicated?
Mm, we hope not.
ELLIE: And if their seaweed, caramel and chilli-infused pineapple,
grappa and physalis compote wasn't enough,
they're also adding a layer
of crumbled spirulina - an edible algae that tastes of seawater.
ls there any colour to your fish?
Red and orange.
Better be beautiful because fish bring a lot of good luck
to the Chinese.
Fingers crossed it then brings luck to us today.
I'm just putting some green speckles on
the shell cos of the seaweed flavour.
ELLIE: Gerol and Michael have also taken subaquatic inspiration
for their fusion flavours.
Royal Air Force Club is here. Hello.
Flying into the final six and you're cooking with seaweed.
Yay! Yay...
Does that not excite you?
I've... No. I'll be honest. Don't hold back.
GEROL LAUGHS
As well as their seaweed sable biscuit, Gerol
and Michael will bring a further briny tang
to their milk chocolate scallop with a soy caramel
and salty miso and milk chocolate ganache.
ls there any inspiration why you go all the way through japan?
Or it's just because the flavour profile that you like?
Yeah. It's the flavour, exactly. Definitely.
Miso, the soya and the seaweed works very well.
But I have to say that this is one of
the flavour profile that I really enjoy eating.
Better get it right then.
I'm just tempering the chocolate so it'll come out nicely.
ELLIE: Tempering is the all-important process of heating
and cooling chocolate so it crystallises evenly.
I'm just casting my bonbons.
Done right, it will give their bonbon shells snap and shine.
They're expecting, like, really, really high finish.
Ah, it's very thick, yeah? Very, very thick. Quite thick.
LIAM: But a misstep here will result in a soft and drab exterior.
You want the thinnest possible shell.
When it comes to chocolate expertise...
Yeah, we're good. Let's go, john.
...one team has a head start.
This challenge is pretty much right up your street, innit?
You lot are the chocolatiers.
Uh... No pressure.
Encased in a white chocolate skull, Bharat and john
are hoping less is more by using just two flavours in their
miso and passion fruit fusion chocolates.
Taste-wise, do you think so you're going towards
the safer routes?
Because sometimes being safe is actually quite dangerous.
We really enjoy the flavours.
Simple needs to be perfect.
Yeah. Yeah, exactly. Exactly, yeah.
There we go. All the best. Well clone, bombshells.
LIAM: Petra, we're meeting the other chefs from
the different heat, do you know any of them?
Yes, we know our other Birmingham team.
What, Bharat and john? Yeah, we met.
Petra did come down to Soko Patisserie for a day just
to get a bit of an insight in the chocolate world.
So I was practising, for my competition.
So is there a little bit of, bit of rivalry going on?
Never. She's that confident. THEY LAUGH
Young Pastry Chef of the Year Petra and her team captain, Ajay,
will create dark chocolate coffee cups set on sable biscuit
saucers filled with milk chocolate, truffle ganache and a cherry gel.
Cherry and truffle. Is it working well?
Truffle is very rich in flavour.
We want to lighten that up with the cherry.
We don't truffle to overpower everything.
Mm, this is my morning wake-up call.
Ugh!
This is the biggest, most expensive tea bag of your life.
ELLIE: And theirs isn't the only fragrant fungus in the kitchen.
Something doesn't smell very nice down there.
It's about 50 quid's worth of morels.
They absolutely smell rancid.
We've got a morel-infused caramel, we add sesame oil as well.
Is it going to be bizarre and eccentric?
You're going to love it. You're going to love it, I promise.
ELLIE: Encased in a milk chocolate shell, Ben and Jason's
pungent morel mushroom caramel will be paired with
a sesame-infused sourdough and gold chocolate crispy.
Were you drunk when you came up with this idea?
Would you like to try the mushroom caramel?
Not really, but I feel like I should do professionally.
How much do you want? Not much.
So evil. HE LAUGHS
It's not as strong as you think.
OK, I'm going to see if I can try and hide my reaction if I hate it.
Oh, no, it's nice. Don't sound so surprised.
I AM surprised, to be honest.
Well done. It's not disgusting.
It's nice, it's nice that we're competent at our jobs, isn't it?
It is, isn't it? Well done, you.
Chefs, half your time has gone. Which means, Liam?
You have half your time remaining.
We are such a good team. We so are.
That's worrying.
LIAM: if juggling their innovative fusion flavours
wasn't enough of a challenge...
Chef, burning.
...the teams' workload is about to double as they have
24 gourmet chocolate bars to produce.
What is a gourmet chocolate bar? Well, it's in the title - gourmet.
It's got to be delicious and fancy, so.
I want to discover something I can't buy off the shelf
with at least three elements including one which must be baked.
It needs to be elegantly presented and only the best teams
are going to move forward...
Lots of pressure, lots of pressure.
...so impress us with beautiful flavours and textures.
We're going to be watching.
So for the gourmet chocolate bar we went
for calamansi pate de fruits, cashew praline and rum ganache.
For the gourmet chocolate bars I'm doing
a raspberry pate de fruits with cream cheese ganache,
filling the bottom with a chilli crumble.
So it's the cheesecake in a bar?
It's the cheesecake in a bar.
Is this going to be gourmet enough?
It is gourmet, I think it...
What it does is right at the end it sort of cleanses your palate
with a slight bit of heat.
Cleanse the palate with chilli? Did I hear wrongly?
Our chocolates bars are going to be a banana and kefir lime
and peanut bars.
Our chocolate bars will consist of pecan and banana.
ELLIE: They may have similar flavours, but Bharat and john
are relying on elaborate visuals to set them apart.
Little floral design. The floral will be gold
and the bar will be black.
Stencilling the inside of the mould with gold flowers which will stick
to their chocolate bar when it's de-moulded.
It's quite visually pleasing to look at as well, isn't it?
You know, it's not only the flavour.
Some of our team today are going to great extents
to do colourful, elegant visual. You kept it pretty sleek.
Erm, pretty sleek.
Everything should be done nice and executed nicely, so.
Neatly. It should be very neat.
Beautifully. Uh, I hope so.
Chefs, you have one hour left!
Take your time, Benjamin.
I'm psyched, I'm ready, I'm pumped!
There's an hour left, Ellie. You'll burn yourself out.
That's true. I'll go for a nap.
LIAM: Filling their bonbons and bars means walking a tightrope.
It's a delicate operation. It needs to not be too full.
Overfill the moulds, and they could end up with an uneven or leaky base.
You need to make sure that the consistency of
the ganache is just right, so you have the even surface to cap it.
And two teams have made it even harder to achieve
the flawless finish the judges are seeking...
Ah...
...by choosing to hand-dip their gourmet chocolate bars.
They're massive with the skewers. Yeah.
This is the toasted sesame sourdough crispy layer. Thanks.
You get the sesame with the mushroom.
It's really nice, it's lovely.
LIAM: With their bonbons and bars setting,
the teams can turn to decoration.
These are the big leaves for the ladybird.
I'm making some mini leaves as a garnish for the gourmet bar.
I've just baked the banana twigs. Another dimension to the vase.
ELLIE: These look pretty. Thanks.
Seaweedy. Seaweed... It's actually for the other one.
Oh, no, is it? Yeah.
What is... Oh, no. What is that meant to be, or is it just...?
Vines. Vines.
So it's going to have some leaves on it. Oh, vines! Yes.
Doesn't look seaweedy at all.
I don't know what I was talking about.
Chefs, you have 30 minutes left.
How much?
We'll tap these out,
and then assemble two sides together so you'll have, like, a 3D skull.
Whoa.
Did it come out?
Oui. Full set, beautifully shaped, mate.
Yeah, looking good. What we hoped for.
Beautiful. just how we wanted them.
Rustic? Yeah.
Oh, my God. Oh, look.
Yeah...Yeah, not too good.
ELLIE: Carlos and Fausto's koi carp
aren't the only chocolates who have lost their design in the moulds.
It's just gonna be a black bar now. It's a shame.
How's it going?
Yeah, sad for these little boys.
You're sad? Yeah. Why?
The colour didn't come as we expected. Ah.
So we might paint them with the airbrush later.
Oh, OK. To try to save them.
Let's see if I have the time to do it.
We had issues with a sticker sticking to the mould.
I'm just gonna get the best ones, because we've got extra.
Then we'll brush them slightly.
How long have we got?
ELLIE: Chefs, you have 15 minutes to go.
You OK, Carlos?
I'm fine. We can do it.
Was definitely the right move pouring the lustre on there.
The pattern comes back alive, doesn't it?
They look great, mate, really good sticks.
We'll grate the truffle on last minute, OK? Yeah.
I'm very happy with the colours.
All comes down to the flavour, I guess.
Look, there's a little hairline crack going across the edge. Yeah.
Definitely got another one if take this off, yeah? Yes.
Look at the crack there, see. Yeah.
One minute left. Ah! Gold leaf, go, go, go.
That smells so truffley.
Need to push. Don't rush it.
Argh! I think we are OK. Are we?
I don't know. We'll see.
My hands are shaking, Jesus Christ.
I need another three.
How many have you got on the board?
Don't worry, just keep going. I'll count.
One, two, three, side by side.
Straighten any sticks that aren't straight.
That's it, that's it, that's it. No more, no more.
Chefs, your time is up.
Please step away from your chocolates.
Looks good, though.
That was a challenge. Challenge with a C, big C.
Did you copy ours?
Yeah, basically.
Whoa.
Think we have the same mind.
Yeah, we do, innit?
ELLIE: The teams' fusion chocolates and gourmet bars
will now be judged by Cherish and Benoit.
May and Petra from Adam's, come on up.
You make it so elegant, I really want to eat it.
This is hand-dipped, and the job is clone correctly,
so I like it. Well clone.
So we have a banana and peanut blondie,
and then we have a lime pate de fruits,
kaffir lime, Dulce ganache. Mmm.
The citrus element is beautiful. I love the texture. That's lovely.
Everything is just coming together beautifully.
Love it, love it, love it.
OK, your little coffee cup.
PETRA: So you have a chocolate sable on the bottom.
Inside we have a cherry compote and truffle ganache. Oh.
The truffle is so strong which I like, not complaining.
However the cherry in there, the liqueur is so powerful,
I think that two big flavours crash together.
There is a balance to be reviewed here.
You've got a fantastic chocolate bar to eat, at least.
Game of two halves. Thank you very much.
So it's elegant, it is sexy.
You are showing us your skill from the get-go.
Ancl this is definitely competition ready.
You have a dark chocolate shell,
a buckwheat crunch, then you have a raspberry ganache,
and a lychee jelly.
The chocolate bar itself is very thin,
so I've got a lot of coating of chocolate,
a little bit of sable, thank God for that,
but the rest is just a bit sweet.
I don't have the sharpness that I'm looking for.
For raspberry, it's sweet, sweet, sweet, sweet, sweet.
But I have to congratulate you.
You make such a beautiful bonbon.
You have a milk chocolate shell,
you have a dark chocolate ganache,
and a tamarillo, hot pepper, Worcestershire sauce jelly.
00f. Hot.
This is very spicy. It's hot.
Yeah, you challenge my taste bud. Do I enjoy it? Yes.
The chilli kicks in, and then the acidity,
and then the fruitiness, I like it.
Technique-wise, you nailed it.
Because it is so thinly moulded. Thank you.
NARAYAN: See you later. Thank you, thank you.
The gourmet chocolate actually looks really nice.
It's colourful. You actually pushed your boundary.
It's a calamansi pate de fruits, rum ganache and cashew praline.
This has guts. I like that.
The calamansi is full of flavour. This is beautifully clone.
Well clone. Thank you, Chef.
Looking at your scallop shell, I think the idea is really good.
Would you please take us through?
So you've got a soy caramel and miso ganache,
and a seaweed biscuit.
The biscuit is actually very crumbly,
the caramel texture was beautifully clone.
It's a bit too much miso in it.
Because I think it's very salty at the moment.
It is not pleasant any more,
but we've got the beautiful calamansi little bar here.
Thank you.
It's very elegant.
But it's just too much powder for my liking.
Eating. So what have we got inside?
So it's a pecan caramel,
a banana ganache, and a pecan cookie.
The nice part of this bar,
the chocolate you've got on the outside,
and the filling is kind of smooth.
It's not a bad chocolate bar,
but it's not something I'm gonna remember.
The pecan, the banana,
it is good, but I was hoping for more.
OK. Literally death by chocolate.
Death by chocolate. Basically, yeah.
OK, let's go. What's inside?
White chocolate and miso ganache, and a passion fruit pate de fruits.
The savoury world of miso is a little on the weak side.
Is it fusion enough? Possibly not.
I'm a bit disappointed. I want to grab more from you guys.
OK.
I like it, and I like the colour scheme. I think they are slick.
So it's based on a raspberry chilli cheesecake,
so you've got an Urfa chilli sable crispy layer at the base,
a cream cheese ganache,
a raspberry pate de fruits,
and then it's wrapped in white chocolate.
Chef, I really like the acidity of your raspberry.
I think it's sharp,
and it blends very well with your white chocolate.
For me, it's borderline too sweet.
I didn't taste the chilli that much, to be honest with you.
Your fusion chocolate, it looks a little bit bare.
So it's a milk chocolate, with a toasted sourdough and sesame crispy,
with a morel mushroom caramel.
I can't taste the mushroom. I want the mushroom.
At the moment, I'm bored.
All I taste is sesame.
It takes over everything,
so the part I really like? The sourdough texture.
It brings a texture in your chocolate bonbon I'm not used to.
This is a discovery for me, I like that.
Your gourmet bar is quite chunky.
It seems to be bulging out.
The finishing is a little bit rough.
We're having zesty orange sweet paste,
and Earl Grey milk chocolate mousse,
orange and orange blossom gel and milk chocolate glaze.
What's going on in here is very simple.
Orange and chocolate and Earl Grey. But it works.
It's elegant, it's fresh.
If only everything was
a little bit more firm on the outside, OK?
Looking at your koi fish, I think you lose the colour.
Yeah, you're missing the orange, the red,
the white chocolate that I'm hoping to see.
So it's a seaweed, caramel,
pineapple, physalis and red chilli compote
and then a spirulina crumble.
I don't know what I'm eating.
There is too many ingredients in there to make sense.
Ancl you see this black stuff,
feels like I'm eating the tummy guts.
I'm not enjoying eating this at all.
Thoughts?
Well, the thought is,
I think tomorrow is going to prove definitely a challenge.
They were right, the sesame was too strong.
So now, what do the kids say now, we move? We move.
LIAM: Tomorrow's showpiece challenge is the most ambitious of
the competition so far.
So the teams have been given 90 minutes golden time to prepare.
So, final six in the kitchen. Interesting clay today.
Spirulina, mushroom. It was crazy.
You guys earnt your money today. THEY LAUGH
It's been tough at times. Yeah.
Was there any team that slightly disappointed you today?
I think Soko. Because I was hoping for more.
The fish from our friends at the Real Patisserie was kind of, uh...
Be careful what you FISH for.
Careful what you FISH for, exactly. There you go. Well done.
The chocolate work is not their forte,
so I think tomorrow is gonna be a massive day for them.
Who would you say had the best clay?
Gerol and Michael brought to us a calamansi bar,
which was absolutely stunning.
The RAF was good, but Ajay and Petra have just blown me away.
I mean, I'm not a big fan for banana,
but I would eat his banana.
LAUGHTER
No, no, no! Rephrase, rephrase.
ELLIE LAUGHS
You went for it.
Be serious. It was to die for.
ELLIE: It's the showpiece challenge,
and the teams' chance of a place in the quarterfinal
is literally hanging in the balance.
Welcome back, Chefs.
It's showpiece time again,
and in honour of this being the final six,
the judges have ramped things up again.
Up there in fact. So, judges, tell us more.
Chefs, today you must make
a gravity-defying suspended showpiece,
inspired by the theme Mythical Beasts.
So you may choose to make a beautiful phoenix called Benoit
rising from the ashes.
Or a fire breathing dragon called Cherish.
Throwing some shade there, Benoit, I love it.
Cherish, have you got anything to say back to that?
CHERISH GROWLS
You all right?
Chefs, we also want you to make 12 pet its gateaux.
You may choose any filling or flavour you like,
but the hero must be chocolate.
Your pet its gateaux must be
integrated within your suspended showpiece.
Any gateaux on the table below? It's a complete no-no.
Right, you've been warned.
Chefs, you had one and a half hours to prep yesterday,
you now have a further four hours to complete this challenge.
Best of luck. Your time starts now.
I want us to push but not rush, OK? Yeah.
Backs, guys, backs, backs, backs.
This is gonna be interesting today then. Mm-hm.
Suspended showpieces, wow.
I'm actually very excited about what the chef is going to craft for us.
It's going to be a big clay today.
To ensure their structural components had ample time to set...
Yes.
...the teams cast their chocolate last night.
Pull. Yes! There she is.
They're gonna be octopus hands' sucky bits.
Yeah. So far so good.
I just need to scrape it a little bit, and we're good to go.
ELLIE: But for Bharat and john, there's an early set-back.
We have to think on our feet, right?
With their first attempt failing to set
due to reasons outside of their control,
Soko have decided to recast the base of their hanging showpiece.
Hopefully, if we can get to suspend it, we will.
If not, we won't be able to.
We are in the final six,
so when it comes to the showpiece,
we are challenging our team.
We want to see their engineering skills,
we want to see their pastry skills,
and we want to be transported in the world of mythical beasts.
Oh, exciting!
If I had to be a mythical beast, what would I be?
A giant spider. A giant spider?!
I always say that I'd like to be a mermaid.
But don't have the powers of seduction? Isn't that their thing?
Yeah. I'm very seductive, and I stink of fish.
We also asked the chefs to produce for us
12 chocolate-based pet its gateaux.
It is very important that you show me there is a connection
from the showpiece to your pet its gateaux.
If you make a dragon,
you might want to put a few scale on your pet its gateaux.
It needs to be highly finished. It needs to taste fantastic.
Whoo, that's spicy!
And most of all, it needs to blow me away.
Morning, Chefs. Good morning.
So we've got a suspended showpiece today. Yes.
With the theme of Mythical Beast. What is it?
Nessie from Loch Ness.
And it's gonna be suspended. How do you hang it up in the air?
We decided to put, like, a wooden structure inside.
Inside the moulds?
The moulds. And then hang it with fish wire.
We need to make the structure, it goes inside,
and we start to, to stick all the parts.
If it's not connecting together...
...then it's gonna be trouble.
LIAM: If they can connect all 11 sections together,
Carlos and Fausto's Loch Ness monster
will serve up their chocolate,
cinnamon and hazelnut pet its gateaux,
complete with a whiskey-filled cocoa bean on top.
So how are you going to link your showpiece with the pet its gateaux?
We are gonna play with these chocolate cocoa pods
and put some whisky syrup inside.
This whisky is coming as well from Scotland.
So you have whisky inside the mould,
and this mould is going inside?
No, this is gonna be on top of the pet its gateaux.
Is it going to look slick?
Well, I hope it is.
ELLIE: The teams have been asked to produce 12 free-form pet its gateaux,
which must be made without an external mould.
It looks like a big brown poo.
So this is the insert for our pet its gateaux,
so we're just gonna carve them down. Get them all about the same size.
While the main flavour profile must be chocolate,
Benoit and Cherish are expecting bold, innovative ingredients...
So we incorporated a bit of calamansi.
It's the sharpness of a lemon,
and sort of floral notes of an orange.
...that will take the teams' pet its gateaux to the next level.
So we've gone for classic flavour combinations which is black forest.
It's basically a Swiss roll.
It's a classic dessert, not ground-breaking.
So it'd be interesting enough?
We hope so. We're hoping so.
It's gonna look like a candle.
We're gonna dip it into our hazelnut caramel glaze,
and then the white chocolate is gonna be like the drips of candle.
Is that enough to move you to the next level?
She's got it, she's got the skills.
We just need to push on and get it clone.
LIAM: Gerol and Michael's black forest candles
will light up their chocolate chandefien
upon which will perch a moulded gargoyle.
So what is exactly a gargoyle?
They say it's like a gremlin.
Are they, like, short, are they, like, a bit like...?
GROWLING: Something like that?
LIAM GROWLING: My kitchen! Am I doing it right?
That's another creature from The Hobbit I think.
You calling me Gollum?
LAUGHING: Well...
Do you know what, do you know what? This is getting rude. Good luck.
BENOIT: Morning, Chefs.
Good morning. Chef.
OK. Oh, wow. Oh! What a nice surprise.
No, no, that's gonna be covered with a skirt as well.
Ah, yeah, it's a bit obscene at the moment.
The actual name for this is Garuda. Garuda?
It's a mythical beast that's commonly known in Nepal,
Indonesia, Thailand.
The idea is we're gonna make this mythical beast with the big wings,
and then all these little bits that you see here
is where our dessert's gonna go.
We have gone with whipped dark chocolate cremeux,
chocolate financier, hazelnut Florentine,
and on top of that you've got a guava jelly
with Himalayan rock salt.
It seems like there is a lot going on. Yes.
Do you have enough time?
Yes, as long as we execute how we planned it,
we should be able to achieve it for sure.
ELLIE: Garuda will be busy fending off a nest of snakes,
who'll be trying to steal his precious chocolate
and guava pet its gateaux.
Garuda's ripped. Look at his abs! Peter Andre eat your heart out.
Are you attracted to him?
Yeah. I'm feeling things about a chocolate statue.
Tj LAUGHS
just give him my number.
LAUGHING: I will do.
Garuda might be able to fend off Tj and Narayan's snakes,
but he'd have his work cut out
with Ben and Jason's mythical serpent.
So we're building the queen of the snakes, the basilisk,
who famously kills people with their eyes.
She's clutching the pet its gateaux,
so she'll be defending her nest of eggs.
Bon. The dessert, what have we got?
It's a hazelnut crispy with a miso caramel,
and we're gonna encase that in a vanilla whipped ganache.
Why did you choose that kind of flavours?
The miso and candied ginger goes really nicely
with the fruity dark chocolate.
Blends beautifully together, I think.
LIAM: Made up of a series of chocolate tubes,
Ben and Jason's basilisk will be coiled defensively around her nest
of egg-shaped pet its gateaux.
What colour is the egg? Black.
CHERISH: Is that enough, because we'll be bored?
They're clipped in black chocolate, cocoa powder,
and we're gonna torch them to get some, like, craggily bits.
They will look like eggs, they'll look like sexy eggs.
ELLIE: It's like I've come into some monster autopsy or something.
How is it going?
I'm trying to think how, how to put this together.
It's a bit separated on the side. Look.
Oh, God. Give me two minutes.
All right, my loves. I hope Nessie gets less messy.
BENOIT: Morning, Chefs. TOGETHER: Good morning, Chefs.
We know that it's a little bit of a hiccup this morning.
Uh, yeah. Little bit. OK.
But you, you are cool about it now? We're coming back strong. Yeah.
OK, all right. Could you please tell us about your creation?
So we chose a version of the Arachnea,
so it's basically half-spider, half-woman.
Oh, I'm scared with your spider.
I can feel it crawling up my hands. Eurgh!
OK, how are you gonna hang your showpiece up?
Once it's all built and sprayed,
we're gonna flip the showpiece around. Wow.
Yeah, bit risky. Yeah, and hopefully it will be standing.
ELLIE: If their replacement base fully sets in time,
it will be flipped over to support their cylindrical chocolate hazelnut
and calamansi pet its gateaux,
as well as the weight of their half-spider, half-woman Arachne.
Would you prefer to have in your house a friendly massive spider...
Urgh. ..or an angry normal-sized woman?
Oh, friendly spider, for sure. Probably even a angry spider.
We are terrifying.
There you go, this will cheer you up.
Oh, how patronising, give the angry woman some chocolate,
and that will make her OK. It's worked.
LIAM: Whilst Bharat and john hope their spider
catches the judges' eye...
Hopefully, it looks like what we want it to look like, scary,
like Cherish was doing earlier.
...Ajay and Petra are hanging their hopes on another eight-limbed beast.
CHERISH: Oh, my goodness, there's a lot of tentacles
and suckers on the table.
So we decided to do the kraken, on top of the teapot.
So we are mixing two myths together.
You're mixing two myths?
Yes, so there's a myth there was a net on a boat
and an octopus escaped from that net,
and they found her later in a teapot.
Is it octopus having afternoon tea?
Should we feel scared, or should we feel happy
when we look at your showpiece? Scared, yeah.
My mum was scared when she saw it. Your mum? Yes.
I hope that we're going be scared as well.
LIAM: Ajay and Petra's menacing kraken
will sit on top of an edible tea set.
Their rose-shaped pet its gateaux
will contain a chocolate sponge and sobacha tea,
which will run through the whipped ganache and crunchy base.
Sol know that the tea that you are using is actually quite mild.
How are you gonna actually bring out the flavour profile?
So the sobacha is roasted,
so that adds a bit more bitterness to it,
and then we infused it into the cream,
which we made our ganache with.
So it'll be strong enough for us to taste?
Uh, yeah, hopefully.
Chefs, half your time has gone. Brrr!
It's mysteriously disappeared into thin air.
Hmm...a bit like a mythical beast might.
just like that!
Look at other teams, right? Bharat, chocolatier. Yeah.
Not in the spray booth. Chill out. Yeah.
ELLIE: To successfully suspend their chocolate showpieces...
As long as we engineer it right, it'll hang, for sure.
...and support their pet its gateaux...
You want the candles to be balanced.
...the teams must ensure that all their structural elements
slot together seamlessly...
I think it'll hold.
...something Carlos and Fausto are struggling with.
I don't know if it's gonna work, you know.
You don't think? No.
But the longer they spend on construction...
I'm just gonna try my best to connect these pieces,
and then we'll see.
...the less time the teams will have to decorate.
Gonna start spraying. Need to push, yeah?
Because we're running out of time, bro.
But for Carlos and Fausto...
You know what, I'm literally suffering...but no, like for real.
...the spray booth is a long way off.
I don't know if we can make it, you know. I don't think so.
Chefs, you have half an hour left on your suspended showpieces.
So better start thinking about how to get them up.
I'm sorry? You heard.
Shall we give up?
No, let's try until the end.
But the thing is that is, if it's not fixed we cannot...
No, we'll put it on the table.
LIAM: And Nessie isn't the only mythical beast to be grounded.
We've decided not to hang it.
So when Benoit and Cherish have judged it
we will attempt to hang it up.
Hopefully, it will work.
As well as bringing their showpieces to life...
That looks great, Jason, looks really good. Keep going.
Push, push, push, push, push, mate.
...the teams must also add the finishing touches
to their pet its gateaux.
I'm dipping the desserts in a dark chocolate cocoa butter mix,
to get a nice black shell.
On top there'll be a milk chocolate whipping ganache.
God. It's killing me, this.
Yeah, this is not enjoying. This is suffering, really.
ELLIE: As most teams are preparing for their beasts to take flight...
We have to start hanging in the next ten minutes, yeah? Yeah.
OK, I'm going. I'm gonna hang it, I need to hang it now. OK. Go, go.
...Carlos and Fausto have only just hit the spray booth.
Ah, yeah. This is gonna take forever.
You think? Yeah, yeah.
Let's paint it just green.
Chefs, 15 minutes left.
Pick it up, pick it up, pick it up. Pick it up, pick it up, pick it up.
Keep going. Keep going. Hold it, hold it.
Slowly. Take your time, take your time.
ELLIE: Only now will the teams find out...
I can't get the clip right on my hand.
Mindful of the handles.
Hold it up. Up.
...if their joins are robust enough to hold their showpieces together...
OK, it's up. It's fine. It feels fine.
...while suspended.
OK. Let it spin. It looks good.
With Nessie having to make do with just one coat of green paint...
Ah, my God.
...Carlos and Fausto will now attempt to hang her up.
Yeah, you need to help me there. Yeah.
Ah, no. No, no, no. We need... You need to...
Oh, no, it's in the other side.
Yeah. Slowly. Slowly, uh, release it.
Ah, I can't believe this. It's gonna move a lot. I know.
Yeah, they've got Nessie up, look at that.
Don't move this now, yeah. The dessert's on there.
You don't want it to drop. Yes, Chef.
Shall we start there? Yeah.
Er, hmm. That's not nice.
Snap the wings so it looks decent.
I don't think we should, you know. I would snap it.
Chefs, you have one minute to go.
This is a bit awkward, innit? It doesn't stop spinning.
This is so tense, you know.
Is that gonna fall? That's gonna fall like that, no?
I can't believe it. It's still standing. Magically.
Does that look stupid? Do you want to risk it? Does it look stupid?
Uh, maybe.
Very happy with this.
It's a proper monster, not beast. It's a monster.
Walk away. Leave it, leave it there. End it there.
Chefs, that is the end of the challenge.
Please step away from your mythical beasts.
ls what it is, isn't it? Hopefully come back to another clay.
Ah, God, it's horrible.
Listen, we were about to give up.
No, we didn't.
I was about to give up, I was like, yeah,
well, let's put it on the table, I'm not gonna even risk it.
LIAM: Six mythical beast showpieces and accompanying pet its gateaux
will now face the judgement
of Cherish and Benoit.
Gerol and Michael from the Royal Air Force Club, please come forward.
When you said you're gonna do a gargoyle
sitting on the chandelier...
What makes it work? Your pet its gateaux placed as candles on top
of your chandelier and suddenly it lights up.
Could you please take us through your pet its gateaux?
So today, we went for black forest.
Inside is a chocolate sponge,
a kirsch cherry jam with milk chocolate namelaka,
a white chocolate ganache,
and a hazelnut milk chocolate
and a dark chocolate speculoos biscuit.
I do find that it's a bit to the wet side.
If you could have drawn back a little bit of syrup,
this would be quite enjoyable to eat.
It is a black forest gateau, it is a chocolate dessert.
We haven't broken any boundaries,
but all in all I've enjoyed your dessert, well clone.
BOTH: Thank you.
Am I petrified of it? Hell, yes.
Before I looked at the finishing touches,
I wasn't convinced, but there's a soul in it now,
but do I know the egg is actually a pet it gateau?
No, I don't. It looks like a rock.
Now, it's about time to discover
what you've got in your pet its gateaux.
You have a 66% ganache with a miso and ginger caramel,
hazelnut crispy and a whipped ganache,
and then you have a dark chocolate shell as well.
I think your miso is actually very well blended in,
but I was hoping to eat more chocolate.
I want to draw more chocolate out from your pet its gateaux.
It was celebrating chocolate.
I think we missed an opportunity there.
Thank you, Chef. Thank you, guys. Thank you very much.
It's colourful,
there is a lot of little skills all over your showpiece,
it's suspended.
Ancl I have to say that by far this is one of your best showpiece.
So could you please take us through your pet its gateaux, please.
We have sobacha with milk chocolate ganache,
dark chocolate cremeux, a lemon caramel,
a chocolate sponge, and a sobacha and feuilletine crispy base.
I think lovely textures, you've got the chocolatey-ness.
Now I see the balance of your sobacha being a little too strong.
But it's a beautiful dessert.
A little tweak but really nice.
Thank you.
OK, Chef, clearly we had a technical issue.
We recasted our base,
but we weren't confident enough to hang it,
because it wasn't set enough.
OK, well, things like that unfortunately happen sometimes.
So what we're gonna do,
we're gonna judge your piece as it is,
and we take it from there. OK.
Your spiderweb just caught me.
it just made my goose pimples stand up.
I wish your beast had a little bit more detail.
I see more on the dessert itself than I see on
the body of the spider. So what have we got?
At the bottom we've got a chocolate cremeux,
chocolate sponge, calamansi,
topped with a milk chocolate whipping ganache.
It does taste chocolatey.
I really like the calamansi addition.
It is a spoonful of genius, Chef.
IN CHINESE:
Let's see how we can get these to hang up there.
Let's give it a go.
They're gonna lift it up.
I mean, the thing is though even if that bottom disc has set,
if they haven't made their joins correctly, it'll pop apart.
It's OK. Leave it be two seconds, see if it holds.
There you go. We got there.
Now we can see what you had in mind. But well clone.
Cheers. Yeah, well clone.
BOTH: Thank you.
Chef, I commend you on you make your own mould,
you tried to put a few pieces together.
Now, the finishing. You can see that there's a lot of joining over here.
I don't think it's actually refined enough.
Ancl I still don't see the connection
between your showpiece and the pet its gateaux.
Would you please take us through your pet its gateaux?
On the top we have the cocoa bean,
which is filled with a whisky made on the Isle of Skye.
I piped whipped ganache,
ca ramelis ed white chocolate name la ka,
and then at the bottom,
a crunchy layer made of feuilletine and hazelnut praline.
You made a very good choice of putting in the whisky.
Without the whisky it would not be ooh, va-va-voom.
I really like it. I mean,
the presentation doesn't give it justice,
because I think you could've given that a little bit more thought.
But it tastes beautiful. Thank you very much.
Thank you. BOTH: Thank you.
When do you know if you've got a successful showpiece?
It's when you come back to it.
I come back to the piece and I see the snake,
but then also the snakes have got details,
and then you see the belt, and you see the back of the belt.
You guys are working your socks off.
Let's hope you've clone an equally good job
when it comes to the dessert.
You have a dark chocolate cremeux,
and then on top of that you have a chocolate financier,
hazelnut Florentine, guava pectin gel with Himalayan rock salt,
and then you have a milk chocolate whipped Chantilly on the outside.
The overall vision can be a little bit neater,
the handle is actually quite inconsistent.
But the pinch of salt with the chocolate and the guava, baff!
That brings the little twist.
You're like Formula One.
You just drive ahead and never look back.
Boom! This is a very good one.
I really, really will remember this one. Well clone.
BOTH: Thank you, chef. Thank you. Thank you very much.
ELLIE: Based on both challenges,
Benoit and Cherish will now rank the teams,
and decide who is going through to the quarterfinal.
Well, I can see the Loch Ness monster,
but the finishing touches are really, really poor.
We wanted to give up, but in the end we said let's push
and, yeah, it's still there. It's still hanging.
Petite gateaux, does it look like a egg?
It looked more like a stone to me.
Yeah, it's not the most attractive pet its gateaux I've seen.
We had to step up our game, and then I think we did in some
elements but I guess maybe not enough.
It was a big gateau, to be fair.
Oh, I really like it. Everything on the table is edible.
There's a lot of techniques going on, isn't there?
It's always nice to hear a compliment.
I love compliments. That's the reason I started baking.
Because of all the compliments I'd be getting from my family.
There's so much to appreciate.
There is a lot of detail.
It's like a message they're sending to those teams behind them
that says, "We've got more to give."
I think except the little handle comment,
there was not a single negative,
so I will take that as a 99% positive. Yeah, I think.
ELLIE: Benoit and Cherish have made their decision.
After two days of testing challenges,
the judges have ranked this heat's order of excellence
from first to last place.
The judges thought that the team in first place set the standard again,
with a fantastic showpiece today.
Congratulations,
Tj and Narayan from the lnterContinental London - The O2,
you are through to the next round.
Nay and Petra are second,
Bharat and john take third,
and Gerol and Michael are fourth.
which leaves us with Ben and Jason,
and Carlos and Fausto from Real Patisserie.
After much deliberation, Benoit and Cherish have decided
that the team leaving the competition this evening are...
...Carlos and Fausto.
We're gonna miss you so much.
To everyone else, congratulations, you're through to the quarterfinal.
It's good. We've clone it three times now, bottom two.
I think we achieve much more than we thought we were going to achieve.
You've done so well.
We did what we could.
We are not sour to leave. Yeah. Proud.
We enjoyed every single minute.
It's becoming a trend now, isn't it? Being in the bottom.
They say, don't they, you don't have to be the best,
you just have to not be the worst.
I think this week we very much epitomised that.
Congratulations, Chef. Thank you so much.
Beautiful showpiece. Thank you so much.
Chocolate king for sure, I have to have hats off.
This guy is a machine when it comes to chocolate.
I did push him quite a lot today.
It's like a diamond - when you press it,
that's when you get the proper shine.
LIAM: Next time... Ooh!
...the quarterfinal...
Steady hands today, please. Steady hands.
...with a secret challenge...
BLEEP! Right, come on then.
...and a winter wonderland sugar showpiece.
This is obviously gonna fall at some point.
Can I just stand here the whole time?
Who will brave the elements to secure a spot in the semifinal?
That's good.
And who... Take that, take that. It's gonna break.
...will be left out in the cold?
Everybody's got a bad clay in the kitchen. Welcome to yours.
Subtitles by Red Bee Media