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00:00:02,120 --> 00:00:03,095
Last time...
Oh-la-la.
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00:00:03,120 --> 00:00:04,735
...the teams tackled viennoiserie...
3
00:00:04,760 --> 00:00:06,415
It's a mess.
Stop panicking.
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00:00:06,440 --> 00:00:08,735
...and play-themed choux showpieces.
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00:00:08,760 --> 00:00:11,375
Roll up, roll up,
have fun at the fair!
6
00:00:11,400 --> 00:00:13,735
While Tj and Narayan played
the blinder...
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00:00:13,760 --> 00:00:16,055
One of the best we've had on
this show.
8
00:00:16,080 --> 00:00:18,095
...securing them top spot...
9
00:00:18,120 --> 00:00:20,415
Oh, God. What is going on here?
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00:00:20,440 --> 00:00:23,495
...Carlos, Fausto
and their sandcastle struggled.
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00:00:23,520 --> 00:00:24,535
Absolutely hideous.
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00:00:24,560 --> 00:00:26,095
But for Neil and Nicole...
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Arghg
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...it was game over.
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00:00:28,880 --> 00:00:30,695
It doesn't look great
and it doesn't taste great.
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00:00:30,720 --> 00:00:32,335
Proud of what we've clone.
We'll come back,
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00:00:32,360 --> 00:00:34,735
show that we can go
further next time. Aye.
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00:00:34,760 --> 00:00:35,775
This time...
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It's killing me, this.
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00:00:37,560 --> 00:00:39,455
...the two heats lock horns...
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It's going to be
an epic clay today.
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...as they create gourmet
chocolates...
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00:00:42,840 --> 00:00:44,415
Take your time, Benjamin.
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00:00:44,440 --> 00:00:46,895
...and mythical beast
suspended showpieces.
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00:00:46,920 --> 00:00:47,975
Look at his abs!
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00:00:48,000 --> 00:00:49,975
Who will fly away with first place?
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You just drive ahead
and never look back.
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00:00:52,600 --> 00:00:55,855
And whose hopes of a place in
the quarter final will crash and burn?
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CHOCOLATE CRACKS
00p...
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LIAM: Having made it through
the fiercely fought heats,
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the final six teams are now
competing for a place
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in the quarterfinal.
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00:01:10,080 --> 00:01:11,615
There's three new teams there
that we don't know
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00:01:11,640 --> 00:01:12,695
anything about, really.
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00:01:12,720 --> 00:01:14,615
Well, I know one person.
OK.
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He has been here before.
2018 finalist.
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That team's obviously going to be
very good.
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That's not going to scare us... Ngh.
THEY LAUGH
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Chocolate is definitely our forte
and strength. Yeah, isn't it?
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So we're just going to do what we do
and, uh, execute.
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just control, control, control.
Both of us, eh?
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I couldn't care about any other
team. just do what...
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That doesn't mean I don't
like them.
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But our chocolate needs
to be better.
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Ready?
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00:01:41,600 --> 00:01:42,935
Good morning, chefs.
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Congratulations on making it to
the final six
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and welcome to Chocolate Week.
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So, judges, what lovely cocoa-y
things do I get to gobble today?
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00:01:53,360 --> 00:01:57,975
Chefs, I want you to make 24
gourmet chocolate bars featuring
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the perfectly tempered
chocolate shell,
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at least three elements including
one which must be baked.
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00:02:04,760 --> 00:02:07,615
Your chocolate bars must be fit
to be displayed in
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00:02:07,640 --> 00:02:10,615
the windows of the most famous
and finest chocolatiers.
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00:02:10,640 --> 00:02:15,055
We also want 24 indulgent
fusion chocolate
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and this is where the sweet
and the savoury collides.
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Creating surprising flavour
combination
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that should blow us away.
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But it must all be
highly finish.
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You have four hours
to complete this challenge.
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Good luck and your time starts now.
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00:02:32,680 --> 00:02:33,775
Oop, sorry.
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00:02:35,120 --> 00:02:36,215
Go, Bharat, go!
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As a child I, I loved chocolate.
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00:02:39,080 --> 00:02:41,015
Here we are doing
it professionally.
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00:02:41,040 --> 00:02:44,175
There's clear one strong team
at the minute,
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cos I think this is his business,
he's a chocolatier.
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I'm not intimidated.
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00:02:49,120 --> 00:02:51,615
MIXER WHIRS, SHE LAUGHS
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00:02:51,640 --> 00:02:54,895
CHERISH: I'm super excited that
we have our final six.
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The game and the competition is on.
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00:02:57,280 --> 00:03:02,415
My brain is overstimulated
already but try to be focused.
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00:03:02,440 --> 00:03:04,335
We have asked the chefs to
produce for us
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00:03:04,360 --> 00:03:08,735
24 beautifully made
fusion chocolate.
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It is a combination of sweet
and savoury.
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We've gone for a morel mushroom.
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I think the mushrooms bring
a really, really nice umami note.
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00:03:16,480 --> 00:03:18,175
This is tamarillo tomatoes.
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00:03:18,200 --> 00:03:20,095
Smells very close to, like, papaya.
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00:03:20,120 --> 00:03:21,815
It's a bit different
to your normal tomato.
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00:03:21,840 --> 00:03:26,335
I want the chefs to
unleash their imagination today.
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00:03:26,360 --> 00:03:29,095
I want you to think outside
the chocolate box.
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00:03:30,720 --> 00:03:32,335
Morning, Chef.
Good morning, Chef. Good morning.
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00:03:32,360 --> 00:03:34,695
Tj, could you please take us through
your fusion chocolate?
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00:03:34,720 --> 00:03:37,215
It's like a take on
a Bloody Mary drink.
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We decided to use
a bit of hot pepper sauce,
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00:03:39,880 --> 00:03:42,615
bit of Worcestershire sauce.
Tamarillo tomatoes.
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00:03:42,640 --> 00:03:45,615
Do you know that Bloody Mary
is our favourite?
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00f. Well, I didn't know that but
I hope you are blown away with it.
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ELLIE: Tj and Narayan's spicy
interpretation of the judges'
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00:03:53,520 --> 00:03:57,495
favourite tipple will see their hot
pepper tamarillo con fit paired with
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00:03:57,520 --> 00:04:00,935
a dark chocolate ganache in their
Bloody Mary ladybird.
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00:04:00,960 --> 00:04:02,855
Narayan, do you like a Bloody Mary?
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00:04:02,880 --> 00:04:04,215
I love beers.
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00:04:04,240 --> 00:04:05,895
You could've done a beer chocolate.
Would that have worked?
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00:04:05,920 --> 00:04:07,735
It still needs to taste nice.
97
00:04:07,760 --> 00:04:10,215
Take some risks but not make
Cherish vomit in a bin.
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00:04:10,240 --> 00:04:11,895
Exactly.
99
00:04:11,920 --> 00:04:13,615
Ooh, chilli.
Good morning, Chef.
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What is your take on
the fusion chocolate?
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00:04:16,800 --> 00:04:21,135
We are going to do a pineapple
compote with red chilli
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00:04:21,160 --> 00:04:22,255
and a little bit of grappa.
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00:04:22,280 --> 00:04:25,135
The caramel will be
clone with seaweed.
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00:04:25,160 --> 00:04:29,095
Is that one flavour too many?
Um... Is it too complicated?
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00:04:29,120 --> 00:04:31,015
Mm, we hope not.
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00:04:31,040 --> 00:04:34,055
ELLIE: And if their seaweed, caramel
and chilli-infused pineapple,
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grappa and physalis compote
wasn't enough,
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they're also adding a layer
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of crumbled spirulina - an edible
algae that tastes of seawater.
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ls there any colour to your fish?
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00:04:43,280 --> 00:04:44,495
Red and orange.
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00:04:44,520 --> 00:04:46,815
Better be beautiful because
fish bring a lot of good luck
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to the Chinese.
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Fingers crossed it
then brings luck to us today.
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I'm just putting some green
speckles on
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the shell cos of
the seaweed flavour.
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ELLIE: Gerol and Michael have also
taken subaquatic inspiration
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for their fusion flavours.
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00:05:02,480 --> 00:05:05,215
Royal Air Force Club is here.
Hello.
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00:05:05,240 --> 00:05:09,015
Flying into the final six
and you're cooking with seaweed.
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Yay! Yay...
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Does that not excite you?
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I've... No. I'll be honest.
Don't hold back.
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GEROL LAUGHS
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As well as their seaweed
sable biscuit, Gerol
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and Michael will bring
a further briny tang
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00:05:22,480 --> 00:05:25,215
to their milk chocolate scallop
with a soy caramel
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00:05:25,240 --> 00:05:28,175
and salty miso and milk
chocolate ganache.
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00:05:28,200 --> 00:05:31,815
ls there any inspiration why you
go all the way through japan?
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Or it's just because
the flavour profile that you like?
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Yeah. It's the flavour, exactly.
Definitely.
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Miso, the soya and the seaweed
works very well.
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But I have to say that
this is one of
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00:05:42,080 --> 00:05:43,895
the flavour profile that
I really enjoy eating.
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Better get it right then.
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I'm just tempering the chocolate
so it'll come out nicely.
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ELLIE: Tempering is the all-important
process of heating
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and cooling chocolate
so it crystallises evenly.
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I'm just casting my bonbons.
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Done right, it will give their
bonbon shells snap and shine.
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They're expecting, like, really,
really high finish.
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00:06:04,520 --> 00:06:09,415
Ah, it's very thick, yeah?
Very, very thick. Quite thick.
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LIAM: But a misstep here will result
in a soft and drab exterior.
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You want the thinnest
possible shell.
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00:06:16,200 --> 00:06:18,135
When it comes to
chocolate expertise...
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Yeah, we're good. Let's go, john.
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...one team has a head start.
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00:06:21,520 --> 00:06:24,655
This challenge is pretty much
right up your street, innit?
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00:06:24,680 --> 00:06:26,415
You lot are the chocolatiers.
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00:06:26,440 --> 00:06:28,735
Uh... No pressure.
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00:06:28,760 --> 00:06:31,255
Encased in a white chocolate
skull, Bharat and john
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00:06:31,280 --> 00:06:34,575
are hoping less is more by
using just two flavours in their
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00:06:34,600 --> 00:06:37,495
miso and passion fruit
fusion chocolates.
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00:06:37,520 --> 00:06:39,415
Taste-wise, do you think
so you're going towards
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00:06:39,440 --> 00:06:40,975
the safer routes?
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00:06:41,000 --> 00:06:43,735
Because sometimes being safe is
actually quite dangerous.
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We really enjoy the flavours.
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Simple needs to be perfect.
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00:06:47,040 --> 00:06:48,175
Yeah. Yeah, exactly.
Exactly, yeah.
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00:06:48,200 --> 00:06:50,535
There we go. All the best.
Well clone, bombshells.
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LIAM: Petra, we're meeting
the other chefs from
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00:06:51,680 --> 00:06:54,015
the different heat,
do you know any of them?
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00:06:54,040 --> 00:06:56,375
Yes, we know our other
Birmingham team.
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00:06:56,400 --> 00:06:58,375
What, Bharat and john?
Yeah, we met.
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00:06:58,400 --> 00:07:02,215
Petra did come down
to Soko Patisserie for a day just
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00:07:02,240 --> 00:07:05,055
to get a bit of an insight in
the chocolate world.
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00:07:05,080 --> 00:07:07,575
So I was practising,
for my competition.
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00:07:07,600 --> 00:07:11,095
So is there a little bit of,
bit of rivalry going on?
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00:07:11,120 --> 00:07:15,015
Never. She's that confident.
THEY LAUGH
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00:07:15,040 --> 00:07:18,135
Young Pastry Chef of the Year Petra
and her team captain, Ajay,
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will create dark chocolate
coffee cups set on sable biscuit
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00:07:21,840 --> 00:07:26,215
saucers filled with milk chocolate,
truffle ganache and a cherry gel.
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Cherry and truffle.
Is it working well?
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00:07:28,560 --> 00:07:31,055
Truffle is very rich in flavour.
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00:07:31,080 --> 00:07:32,735
We want to lighten that up
with the cherry.
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We don't truffle
to overpower everything.
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Mm, this is my morning
wake-up call.
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Ugh!
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This is the biggest, most expensive
tea bag of your life.
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ELLIE: And theirs isn't the only
fragrant fungus in the kitchen.
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00:07:48,360 --> 00:07:49,775
Something doesn't smell
very nice down there.
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00:07:49,800 --> 00:07:52,215
It's about 50 quid's
worth of morels.
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00:07:52,240 --> 00:07:53,895
They absolutely smell rancid.
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00:07:55,520 --> 00:07:59,575
We've got a morel-infused caramel,
we add sesame oil as well.
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Is it going to be bizarre
and eccentric?
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00:08:01,600 --> 00:08:03,575
You're going to love it.
You're going to love it, I promise.
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00:08:03,600 --> 00:08:06,455
ELLIE: Encased in a milk chocolate
shell, Ben and Jason's
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00:08:06,480 --> 00:08:09,335
pungent morel mushroom caramel
will be paired with
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00:08:09,360 --> 00:08:12,695
a sesame-infused sourdough
and gold chocolate crispy.
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00:08:12,720 --> 00:08:15,615
Were you drunk when you came up
with this idea?
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00:08:15,640 --> 00:08:18,055
Would you like to try
the mushroom caramel?
192
00:08:18,080 --> 00:08:20,415
Not really, but I feel like
I should do professionally.
193
00:08:20,440 --> 00:08:22,775
How much do you want?
Not much.
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00:08:22,800 --> 00:08:25,135
So evil.
HE LAUGHS
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00:08:25,160 --> 00:08:26,015
It's not as strong
as you think.
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00:08:26,040 --> 00:08:28,975
OK, I'm going to see if I can try
and hide my reaction if I hate it.
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00:08:31,280 --> 00:08:33,655
Oh, no, it's nice.
Don't sound so surprised.
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00:08:33,680 --> 00:08:36,015
I AM surprised, to be honest.
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00:08:36,040 --> 00:08:37,855
Well done. It's not disgusting.
200
00:08:37,880 --> 00:08:40,815
It's nice, it's nice that we're
competent at our jobs, isn't it?
201
00:08:40,840 --> 00:08:43,135
It is, isn't it? Well done, you.
202
00:08:43,160 --> 00:08:46,415
Chefs, half your time has gone.
Which means, Liam?
203
00:08:46,440 --> 00:08:48,735
You have half your time remaining.
204
00:08:48,760 --> 00:08:51,055
We are such a good team.
We so are.
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00:08:51,080 --> 00:08:52,095
That's worrying.
206
00:08:52,120 --> 00:08:54,415
LIAM: if juggling their
innovative fusion flavours
207
00:08:54,440 --> 00:08:55,895
wasn't enough of a challenge...
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00:08:55,920 --> 00:08:58,215
Chef, burning.
209
00:08:58,240 --> 00:09:00,535
...the teams' workload is about
to double as they have
210
00:09:00,560 --> 00:09:03,215
24 gourmet chocolate bars to produce.
211
00:09:03,240 --> 00:09:07,135
What is a gourmet chocolate bar?
Well, it's in the title - gourmet.
212
00:09:07,160 --> 00:09:09,655
It's got to be delicious
and fancy, so.
213
00:09:09,680 --> 00:09:12,775
I want to discover something
I can't buy off the shelf
214
00:09:12,800 --> 00:09:16,335
with at least three elements
including one which must be baked.
215
00:09:18,840 --> 00:09:21,455
It needs to be elegantly presented
and only the best teams
216
00:09:21,480 --> 00:09:22,655
are going to move forward...
217
00:09:22,680 --> 00:09:24,975
Lots of pressure, lots of pressure.
218
00:09:25,000 --> 00:09:28,095
...so impress us with beautiful
flavours and textures.
219
00:09:28,120 --> 00:09:30,415
We're going to be watching.
220
00:09:30,440 --> 00:09:32,775
So for the gourmet chocolate bar
we went
221
00:09:32,800 --> 00:09:37,215
for calamansi pate de fruits,
cashew praline and rum ganache.
222
00:09:37,240 --> 00:09:39,575
For the gourmet chocolate bars
I'm doing
223
00:09:39,600 --> 00:09:41,495
a raspberry pate de fruits
with cream cheese ganache,
224
00:09:41,520 --> 00:09:44,895
filling the bottom with
a chilli crumble.
225
00:09:44,920 --> 00:09:46,095
So it's the cheesecake in a bar?
226
00:09:46,120 --> 00:09:47,215
It's the cheesecake
in a bar.
227
00:09:47,240 --> 00:09:48,935
Is this going to be gourmet enough?
228
00:09:48,960 --> 00:09:50,135
It is gourmet, I think it...
229
00:09:50,160 --> 00:09:52,455
What it does is right at the end
it sort of cleanses your palate
230
00:09:52,480 --> 00:09:53,535
with a slight bit of heat.
231
00:09:53,560 --> 00:09:56,255
Cleanse the palate with chilli?
Did I hear wrongly?
232
00:09:56,280 --> 00:10:00,615
Our chocolates bars are going to be
a banana and kefir lime
233
00:10:00,640 --> 00:10:01,935
and peanut bars.
234
00:10:01,960 --> 00:10:06,535
Our chocolate bars will consist
of pecan and banana.
235
00:10:06,560 --> 00:10:08,975
ELLIE: They may have similar
flavours, but Bharat and john
236
00:10:09,000 --> 00:10:12,015
are relying on elaborate
visuals to set them apart.
237
00:10:12,040 --> 00:10:14,495
Little floral design.
The floral will be gold
238
00:10:14,520 --> 00:10:15,975
and the bar will be black.
239
00:10:16,000 --> 00:10:19,415
Stencilling the inside of the mould
with gold flowers which will stick
240
00:10:19,440 --> 00:10:21,775
to their chocolate bar when
it's de-moulded.
241
00:10:21,800 --> 00:10:24,495
It's quite visually pleasing
to look at as well, isn't it?
242
00:10:24,520 --> 00:10:25,815
You know, it's not only the flavour.
243
00:10:25,840 --> 00:10:28,455
Some of our team today are
going to great extents
244
00:10:28,480 --> 00:10:33,015
to do colourful, elegant visual.
You kept it pretty sleek.
245
00:10:33,040 --> 00:10:34,415
Erm, pretty sleek.
246
00:10:34,440 --> 00:10:36,935
Everything should be done nice
and executed nicely, so.
247
00:10:36,960 --> 00:10:38,455
Neatly.
It should be very neat.
248
00:10:38,480 --> 00:10:40,815
Beautifully.
Uh, I hope so.
249
00:10:43,080 --> 00:10:45,575
Chefs, you have one hour left!
250
00:10:45,600 --> 00:10:47,015
Take your time, Benjamin.
251
00:10:47,040 --> 00:10:48,655
I'm psyched, I'm ready, I'm pumped!
252
00:10:48,680 --> 00:10:50,975
There's an hour left, Ellie.
You'll burn yourself out.
253
00:10:51,000 --> 00:10:52,895
That's true. I'll go for a nap.
254
00:10:52,920 --> 00:10:56,255
LIAM: Filling their bonbons
and bars means walking a tightrope.
255
00:10:56,280 --> 00:10:59,215
It's a delicate operation.
It needs to not be too full.
256
00:10:59,240 --> 00:11:03,655
Overfill the moulds, and they could
end up with an uneven or leaky base.
257
00:11:03,680 --> 00:11:05,135
You need to make sure that
the consistency of
258
00:11:05,160 --> 00:11:09,215
the ganache is just right, so you
have the even surface to cap it.
259
00:11:09,240 --> 00:11:11,895
And two teams have made it even
harder to achieve
260
00:11:11,920 --> 00:11:14,215
the flawless finish
the judges are seeking...
261
00:11:14,240 --> 00:11:15,015
Ah...
262
00:11:15,040 --> 00:11:17,815
...by choosing to hand-dip
their gourmet chocolate bars.
263
00:11:19,240 --> 00:11:22,295
They're massive with the skewers.
Yeah.
264
00:11:22,320 --> 00:11:25,975
This is the toasted sesame
sourdough crispy layer. Thanks.
265
00:11:26,000 --> 00:11:27,215
You get the sesame with
the mushroom.
266
00:11:27,240 --> 00:11:28,735
It's really nice, it's lovely.
267
00:11:30,760 --> 00:11:33,055
LIAM: With their bonbons
and bars setting,
268
00:11:33,080 --> 00:11:35,375
the teams can turn to decoration.
269
00:11:35,400 --> 00:11:38,215
These are the big leaves
for the ladybird.
270
00:11:38,240 --> 00:11:42,655
I'm making some mini leaves as
a garnish for the gourmet bar.
271
00:11:42,680 --> 00:11:47,495
I've just baked the banana twigs.
Another dimension to the vase.
272
00:11:47,520 --> 00:11:49,495
ELLIE: These look pretty.
Thanks.
273
00:11:49,520 --> 00:11:52,615
Seaweedy. Seaweed...
It's actually for the other one.
274
00:11:52,640 --> 00:11:54,975
Oh, no, is it?
Yeah.
275
00:11:55,000 --> 00:11:57,775
What is... Oh, no. What is that
meant to be, or is it just...?
276
00:11:57,800 --> 00:11:59,095
Vines. Vines.
277
00:11:59,120 --> 00:12:02,175
So it's going to have some leaves
on it. Oh, vines! Yes.
278
00:12:02,200 --> 00:12:03,255
Doesn't look seaweedy at all.
279
00:12:03,280 --> 00:12:04,775
I don't know what I was
talking about.
280
00:12:06,240 --> 00:12:08,535
Chefs, you have 30 minutes left.
281
00:12:08,560 --> 00:12:09,655
How much?
282
00:12:09,680 --> 00:12:10,775
We'll tap these out,
283
00:12:10,800 --> 00:12:14,015
and then assemble two sides together
so you'll have, like, a 3D skull.
284
00:12:15,440 --> 00:12:16,415
Whoa.
285
00:12:19,280 --> 00:12:20,615
Did it come out?
286
00:12:20,640 --> 00:12:22,975
Oui. Full set,
beautifully shaped, mate.
287
00:12:23,000 --> 00:12:25,415
Yeah, looking good.
What we hoped for.
288
00:12:25,440 --> 00:12:27,335
Beautiful. just how we wanted them.
289
00:12:28,760 --> 00:12:29,935
Rustic? Yeah.
290
00:12:31,720 --> 00:12:33,375
Oh, my God. Oh, look.
291
00:12:35,800 --> 00:12:38,135
Yeah...Yeah, not too good.
292
00:12:38,160 --> 00:12:40,895
ELLIE: Carlos and Fausto's koi carp
293
00:12:40,920 --> 00:12:45,295
aren't the only chocolates who have
lost their design in the moulds.
294
00:12:45,320 --> 00:12:48,535
It's just gonna be a black bar now.
It's a shame.
295
00:12:48,560 --> 00:12:49,615
How's it going?
296
00:12:49,640 --> 00:12:52,455
Yeah, sad for these little boys.
297
00:12:52,480 --> 00:12:54,015
You're sad? Yeah. Why?
298
00:12:54,040 --> 00:12:56,375
The colour didn't come as
we expected. Ah.
299
00:12:56,400 --> 00:12:58,775
So we might paint them
with the airbrush later.
300
00:12:58,800 --> 00:13:00,335
Oh, OK. To try to save them.
301
00:13:00,360 --> 00:13:02,015
Let's see if I have the time
to do it.
302
00:13:02,040 --> 00:13:03,975
We had issues with
a sticker sticking to the mould.
303
00:13:04,000 --> 00:13:06,415
I'm just gonna get the best ones,
because we've got extra.
304
00:13:06,440 --> 00:13:08,135
Then we'll brush them slightly.
305
00:13:08,160 --> 00:13:09,255
How long have we got?
306
00:13:09,280 --> 00:13:11,535
ELLIE: Chefs, you have 15 minutes
to go.
307
00:13:13,440 --> 00:13:14,455
You OK, Carlos?
308
00:13:14,480 --> 00:13:16,455
I'm fine. We can do it.
309
00:13:16,480 --> 00:13:18,735
Was definitely the right
move pouring the lustre on there.
310
00:13:19,640 --> 00:13:20,935
The pattern comes back alive,
doesn't it?
311
00:13:20,960 --> 00:13:22,535
They look great, mate,
really good sticks.
312
00:13:24,840 --> 00:13:27,295
We'll grate the truffle on
last minute, OK? Yeah.
313
00:13:27,320 --> 00:13:28,495
I'm very happy with the colours.
314
00:13:28,520 --> 00:13:30,135
All comes down to the flavour,
I guess.
315
00:13:30,160 --> 00:13:32,495
Look, there's a little hairline
crack going across the edge. Yeah.
316
00:13:32,520 --> 00:13:34,095
Definitely got another one
if take this off, yeah? Yes.
317
00:13:34,120 --> 00:13:35,415
Look at the crack there, see. Yeah.
318
00:13:35,440 --> 00:13:39,255
One minute left. Ah!
Gold leaf, go, go, go.
319
00:13:40,880 --> 00:13:42,335
That smells so truffley.
320
00:13:42,360 --> 00:13:44,615
Need to push. Don't rush it.
321
00:13:44,640 --> 00:13:47,335
Argh! I think we are OK. Are we?
322
00:13:47,360 --> 00:13:49,295
I don't know. We'll see.
323
00:13:51,360 --> 00:13:54,295
My hands are shaking, Jesus Christ.
324
00:13:54,320 --> 00:13:55,975
I need another three.
325
00:13:56,000 --> 00:13:57,295
How many have you got on the board?
326
00:13:57,320 --> 00:13:58,535
Don't worry, just keep going.
I'll count.
327
00:13:58,560 --> 00:13:59,735
One, two, three, side by side.
328
00:13:59,760 --> 00:14:01,295
Straighten any sticks
that aren't straight.
329
00:14:01,320 --> 00:14:03,135
That's it, that's it, that's it.
No more, no more.
330
00:14:03,160 --> 00:14:04,575
Chefs, your time is up.
331
00:14:04,600 --> 00:14:07,375
Please step away from
your chocolates.
332
00:14:09,000 --> 00:14:09,975
Looks good, though.
333
00:14:11,200 --> 00:14:16,335
That was a challenge.
Challenge with a C, big C.
334
00:14:16,360 --> 00:14:17,815
Did you copy ours?
335
00:14:17,840 --> 00:14:20,215
Yeah, basically.
336
00:14:20,240 --> 00:14:21,975
Whoa.
337
00:14:22,000 --> 00:14:23,535
Think we have the same mind.
338
00:14:23,560 --> 00:14:24,535
Yeah, we do, innit?
339
00:14:30,680 --> 00:14:33,095
ELLIE: The teams' fusion chocolates
and gourmet bars
340
00:14:33,120 --> 00:14:35,855
will now be judged by Cherish
and Benoit.
341
00:14:35,880 --> 00:14:38,495
May and Petra from Adam's,
come on up.
342
00:14:44,880 --> 00:14:47,815
You make it so elegant,
I really want to eat it.
343
00:14:47,840 --> 00:14:50,775
This is hand-dipped, and the job is
clone correctly,
344
00:14:50,800 --> 00:14:52,255
so I like it. Well clone.
345
00:14:52,280 --> 00:14:54,735
So we have
a banana and peanut blondie,
346
00:14:54,760 --> 00:14:57,375
and then we have
a lime pate de fruits,
347
00:14:57,400 --> 00:15:00,655
kaffir lime, Dulce ganache. Mmm.
348
00:15:00,680 --> 00:15:05,335
The citrus element is beautiful.
I love the texture. That's lovely.
349
00:15:05,360 --> 00:15:08,015
Everything is just coming together
beautifully.
350
00:15:08,040 --> 00:15:10,055
Love it, love it, love it.
351
00:15:10,080 --> 00:15:11,975
OK, your little coffee cup.
352
00:15:12,000 --> 00:15:13,935
PETRA: So you have a chocolate sable
on the bottom.
353
00:15:13,960 --> 00:15:17,455
Inside we have a cherry compote
and truffle ganache. Oh.
354
00:15:17,480 --> 00:15:20,695
The truffle is so strong which
I like, not complaining.
355
00:15:20,720 --> 00:15:25,095
However the cherry in there,
the liqueur is so powerful,
356
00:15:25,120 --> 00:15:28,255
I think that two big
flavours crash together.
357
00:15:28,280 --> 00:15:30,615
There is a balance
to be reviewed here.
358
00:15:30,640 --> 00:15:33,135
You've got a fantastic chocolate bar
to eat, at least.
359
00:15:33,160 --> 00:15:34,655
Game of two halves.
Thank you very much.
360
00:15:37,920 --> 00:15:40,655
So it's elegant, it is sexy.
361
00:15:40,680 --> 00:15:42,575
You are showing us your skill from
the get-go.
362
00:15:42,600 --> 00:15:45,455
Ancl this is definitely
competition ready.
363
00:15:45,480 --> 00:15:46,935
You have a dark chocolate shell,
364
00:15:46,960 --> 00:15:49,935
a buckwheat crunch, then you have
a raspberry ganache,
365
00:15:49,960 --> 00:15:51,775
and a lychee jelly.
366
00:15:51,800 --> 00:15:53,415
The chocolate bar itself
is very thin,
367
00:15:53,440 --> 00:15:55,775
so I've got a lot of coating of
chocolate,
368
00:15:55,800 --> 00:15:57,335
a little bit of sable,
thank God for that,
369
00:15:57,360 --> 00:15:58,855
but the rest is just a bit sweet.
370
00:15:58,880 --> 00:16:01,735
I don't have the sharpness that
I'm looking for.
371
00:16:01,760 --> 00:16:04,295
For raspberry, it's sweet,
sweet, sweet, sweet, sweet.
372
00:16:04,320 --> 00:16:05,895
But I have to congratulate you.
373
00:16:05,920 --> 00:16:08,695
You make such a beautiful bonbon.
374
00:16:08,720 --> 00:16:09,935
You have a milk chocolate shell,
375
00:16:09,960 --> 00:16:11,135
you have a dark chocolate ganache,
376
00:16:11,160 --> 00:16:13,895
and a tamarillo, hot pepper,
Worcestershire sauce jelly.
377
00:16:15,480 --> 00:16:16,775
00f. Hot.
378
00:16:16,800 --> 00:16:19,175
This is very spicy. It's hot.
379
00:16:19,200 --> 00:16:23,015
Yeah, you challenge my taste bud.
Do I enjoy it? Yes.
380
00:16:23,040 --> 00:16:25,335
The chilli kicks in,
and then the acidity,
381
00:16:25,360 --> 00:16:26,935
and then the fruitiness, I like it.
382
00:16:26,960 --> 00:16:29,255
Technique-wise, you nailed it.
383
00:16:29,280 --> 00:16:31,615
Because it is so thinly moulded.
Thank you.
384
00:16:31,640 --> 00:16:33,375
NARAYAN: See you later.
Thank you, thank you.
385
00:16:36,760 --> 00:16:39,775
The gourmet chocolate actually looks
really nice.
386
00:16:39,800 --> 00:16:44,175
It's colourful. You actually pushed
your boundary.
387
00:16:44,200 --> 00:16:50,095
It's a calamansi pate de fruits,
rum ganache and cashew praline.
388
00:16:50,120 --> 00:16:53,175
This has guts. I like that.
389
00:16:53,200 --> 00:16:57,175
The calamansi is full of flavour.
This is beautifully clone.
390
00:16:57,200 --> 00:16:58,335
Well clone. Thank you, Chef.
391
00:16:58,360 --> 00:17:02,695
Looking at your scallop shell,
I think the idea is really good.
392
00:17:02,720 --> 00:17:04,095
Would you please take us through?
393
00:17:04,120 --> 00:17:07,175
So you've got a soy caramel
and miso ganache,
394
00:17:07,200 --> 00:17:08,815
and a seaweed biscuit.
395
00:17:08,840 --> 00:17:11,295
The biscuit is actually very
crumbly,
396
00:17:11,320 --> 00:17:14,055
the caramel texture was
beautifully clone.
397
00:17:14,080 --> 00:17:17,375
It's a bit too much miso in it.
398
00:17:17,400 --> 00:17:19,695
Because I think it's very salty
at the moment.
399
00:17:19,720 --> 00:17:21,255
It is not pleasant any more,
400
00:17:21,280 --> 00:17:24,695
but we've got the beautiful
calamansi little bar here.
401
00:17:24,720 --> 00:17:25,855
Thank you.
402
00:17:31,360 --> 00:17:33,015
It's very elegant.
403
00:17:33,040 --> 00:17:36,015
But it's just too much powder for
my liking.
404
00:17:36,040 --> 00:17:37,775
Eating. So what have we got inside?
405
00:17:37,800 --> 00:17:40,095
So it's a pecan caramel,
406
00:17:40,120 --> 00:17:42,695
a banana ganache,
and a pecan cookie.
407
00:17:42,720 --> 00:17:43,815
The nice part of this bar,
408
00:17:43,840 --> 00:17:45,455
the chocolate you've got on
the outside,
409
00:17:45,480 --> 00:17:47,735
and the filling is kind of smooth.
410
00:17:47,760 --> 00:17:48,735
It's not a bad chocolate bar,
411
00:17:48,760 --> 00:17:50,615
but it's not something
I'm gonna remember.
412
00:17:50,640 --> 00:17:51,975
The pecan, the banana,
413
00:17:52,000 --> 00:17:55,255
it is good, but I was hoping
for more.
414
00:17:55,280 --> 00:17:58,615
OK. Literally death by chocolate.
415
00:17:58,640 --> 00:18:00,935
Death by chocolate.
Basically, yeah.
416
00:18:00,960 --> 00:18:03,255
OK, let's go. What's inside?
417
00:18:03,280 --> 00:18:07,135
White chocolate and miso ganache,
and a passion fruit pate de fruits.
418
00:18:07,160 --> 00:18:10,055
The savoury world of miso is
a little on the weak side.
419
00:18:10,080 --> 00:18:12,775
Is it fusion enough? Possibly not.
420
00:18:12,800 --> 00:18:16,055
I'm a bit disappointed.
I want to grab more from you guys.
421
00:18:16,080 --> 00:18:17,055
OK.
422
00:18:22,360 --> 00:18:25,735
I like it, and I like the colour
scheme. I think they are slick.
423
00:18:25,760 --> 00:18:28,215
So it's based on a raspberry chilli
cheesecake,
424
00:18:28,240 --> 00:18:30,535
so you've got an Urfa chilli sable
crispy layer at the base,
425
00:18:30,560 --> 00:18:31,655
a cream cheese ganache,
426
00:18:31,680 --> 00:18:32,935
a raspberry pate de fruits,
427
00:18:32,960 --> 00:18:34,215
and then it's wrapped in
white chocolate.
428
00:18:34,240 --> 00:18:37,855
Chef, I really like
the acidity of your raspberry.
429
00:18:37,880 --> 00:18:38,935
I think it's sharp,
430
00:18:38,960 --> 00:18:42,015
and it blends very well
with your white chocolate.
431
00:18:42,040 --> 00:18:43,935
For me, it's borderline too sweet.
432
00:18:43,960 --> 00:18:46,295
I didn't taste the chilli that much,
to be honest with you.
433
00:18:46,320 --> 00:18:50,695
Your fusion chocolate,
it looks a little bit bare.
434
00:18:50,720 --> 00:18:55,455
So it's a milk chocolate, with a
toasted sourdough and sesame crispy,
435
00:18:55,480 --> 00:18:57,775
with a morel mushroom caramel.
436
00:18:57,800 --> 00:19:00,975
I can't taste the mushroom.
I want the mushroom.
437
00:19:01,000 --> 00:19:02,455
At the moment, I'm bored.
438
00:19:02,480 --> 00:19:03,695
All I taste is sesame.
439
00:19:03,720 --> 00:19:04,775
It takes over everything,
440
00:19:04,800 --> 00:19:07,335
so the part I really like?
The sourdough texture.
441
00:19:07,360 --> 00:19:10,375
It brings a texture in your
chocolate bonbon I'm not used to.
442
00:19:10,400 --> 00:19:12,015
This is a discovery for me,
I like that.
443
00:19:16,960 --> 00:19:19,535
Your gourmet bar is quite chunky.
444
00:19:19,560 --> 00:19:21,815
It seems to be bulging out.
445
00:19:21,840 --> 00:19:23,455
The finishing is a little bit rough.
446
00:19:23,480 --> 00:19:27,295
We're having
zesty orange sweet paste,
447
00:19:27,320 --> 00:19:29,735
and Earl Grey milk chocolate
mousse,
448
00:19:29,760 --> 00:19:34,135
orange and orange blossom gel
and milk chocolate glaze.
449
00:19:34,160 --> 00:19:35,975
What's going on in here is
very simple.
450
00:19:36,000 --> 00:19:39,095
Orange and chocolate
and Earl Grey. But it works.
451
00:19:39,120 --> 00:19:40,495
It's elegant, it's fresh.
452
00:19:40,520 --> 00:19:42,895
If only everything was
453
00:19:42,920 --> 00:19:45,575
a little bit more firm on
the outside, OK?
454
00:19:45,600 --> 00:19:48,175
Looking at your koi fish,
I think you lose the colour.
455
00:19:48,200 --> 00:19:50,535
Yeah, you're missing the orange,
the red,
456
00:19:50,560 --> 00:19:52,855
the white chocolate
that I'm hoping to see.
457
00:19:52,880 --> 00:19:54,335
So it's a seaweed, caramel,
458
00:19:54,360 --> 00:19:57,215
pineapple, physalis
and red chilli compote
459
00:19:57,240 --> 00:19:59,495
and then a spirulina crumble.
460
00:19:59,520 --> 00:20:00,855
I don't know what I'm eating.
461
00:20:00,880 --> 00:20:02,655
There is too many ingredients in
there to make sense.
462
00:20:02,680 --> 00:20:04,535
Ancl you see this black stuff,
463
00:20:04,560 --> 00:20:07,335
feels like I'm eating
the tummy guts.
464
00:20:07,360 --> 00:20:09,255
I'm not enjoying
eating this at all.
465
00:20:09,280 --> 00:20:11,535
Thoughts?
466
00:20:11,560 --> 00:20:13,215
Well, the thought is,
467
00:20:13,240 --> 00:20:17,135
I think tomorrow is going to prove
definitely a challenge.
468
00:20:17,160 --> 00:20:19,615
They were right,
the sesame was too strong.
469
00:20:19,640 --> 00:20:24,055
So now, what do the kids say now,
we move? We move.
470
00:20:24,080 --> 00:20:27,255
LIAM: Tomorrow's showpiece challenge
is the most ambitious of
471
00:20:27,280 --> 00:20:28,975
the competition so far.
472
00:20:29,000 --> 00:20:32,095
So the teams have been given
90 minutes golden time to prepare.
473
00:20:32,120 --> 00:20:36,015
So, final six in the kitchen.
Interesting clay today.
474
00:20:36,040 --> 00:20:38,535
Spirulina, mushroom. It was crazy.
475
00:20:38,560 --> 00:20:41,815
You guys earnt your money today.
THEY LAUGH
476
00:20:41,840 --> 00:20:43,535
It's been tough at times. Yeah.
477
00:20:43,560 --> 00:20:45,895
Was there any team that slightly
disappointed you today?
478
00:20:45,920 --> 00:20:48,695
I think Soko. Because I was hoping
for more.
479
00:20:48,720 --> 00:20:52,615
The fish from our friends at the
Real Patisserie was kind of, uh...
480
00:20:52,640 --> 00:20:54,935
Be careful what you FISH for.
481
00:20:54,960 --> 00:20:58,175
Careful what you FISH for, exactly.
There you go. Well done.
482
00:20:58,200 --> 00:20:59,655
The chocolate work is not
their forte,
483
00:20:59,680 --> 00:21:01,975
so I think tomorrow is gonna be
a massive day for them.
484
00:21:02,000 --> 00:21:03,575
Who would you say had the best clay?
485
00:21:03,600 --> 00:21:06,175
Gerol and Michael brought to us
a calamansi bar,
486
00:21:06,200 --> 00:21:07,895
which was absolutely stunning.
487
00:21:07,920 --> 00:21:12,655
The RAF was good, but Ajay
and Petra have just blown me away.
488
00:21:12,680 --> 00:21:14,655
I mean, I'm not a big fan
for banana,
489
00:21:14,680 --> 00:21:16,615
but I would eat
his banana.
490
00:21:16,640 --> 00:21:18,495
LAUGHTER
491
00:21:18,520 --> 00:21:21,695
No, no, no! Rephrase, rephrase.
492
00:21:21,720 --> 00:21:23,735
ELLIE LAUGHS
493
00:21:23,760 --> 00:21:25,695
You went for it.
494
00:21:25,720 --> 00:21:28,455
Be serious. It was to die for.
495
00:21:35,960 --> 00:21:37,855
ELLIE: It's the showpiece challenge,
496
00:21:37,880 --> 00:21:40,175
and the teams' chance of a place in
the quarterfinal
497
00:21:40,200 --> 00:21:42,495
is literally hanging in the balance.
498
00:21:43,520 --> 00:21:44,735
Welcome back, Chefs.
499
00:21:44,760 --> 00:21:46,135
It's showpiece time again,
500
00:21:46,160 --> 00:21:48,175
and in honour of this being
the final six,
501
00:21:48,200 --> 00:21:50,535
the judges have ramped
things up again.
502
00:21:50,560 --> 00:21:53,375
Up there in fact.
So, judges, tell us more.
503
00:21:53,400 --> 00:21:55,695
Chefs, today you must make
504
00:21:55,720 --> 00:21:58,415
a gravity-defying suspended
showpiece,
505
00:21:58,440 --> 00:22:01,975
inspired by the theme
Mythical Beasts.
506
00:22:02,000 --> 00:22:06,455
So you may choose to make
a beautiful phoenix called Benoit
507
00:22:06,480 --> 00:22:08,415
rising from the ashes.
508
00:22:08,440 --> 00:22:12,815
Or a fire breathing dragon
called Cherish.
509
00:22:12,840 --> 00:22:14,775
Throwing some shade there, Benoit,
I love it.
510
00:22:14,800 --> 00:22:18,375
Cherish, have you got anything
to say back to that?
511
00:22:18,400 --> 00:22:20,255
CHERISH GROWLS
512
00:22:20,280 --> 00:22:21,695
You all right?
513
00:22:21,720 --> 00:22:25,335
Chefs, we also want you
to make 12 pet its gateaux.
514
00:22:25,360 --> 00:22:28,215
You may choose any filling
or flavour you like,
515
00:22:28,240 --> 00:22:30,975
but the hero must be chocolate.
516
00:22:31,000 --> 00:22:32,975
Your pet its gateaux must be
517
00:22:33,000 --> 00:22:36,935
integrated within
your suspended showpiece.
518
00:22:36,960 --> 00:22:42,095
Any gateaux on the table below?
It's a complete no-no.
519
00:22:42,120 --> 00:22:43,935
Right, you've been warned.
520
00:22:43,960 --> 00:22:46,855
Chefs, you had one and a half hours
to prep yesterday,
521
00:22:46,880 --> 00:22:50,295
you now have a further four hours
to complete this challenge.
522
00:22:50,320 --> 00:22:52,295
Best of luck. Your time starts now.
523
00:22:55,040 --> 00:22:57,335
I want us to push but not rush, OK?
Yeah.
524
00:22:57,360 --> 00:22:58,775
Backs, guys, backs, backs, backs.
525
00:22:58,800 --> 00:23:01,095
This is gonna be interesting
today then. Mm-hm.
526
00:23:01,120 --> 00:23:02,775
Suspended showpieces, wow.
527
00:23:02,800 --> 00:23:06,575
I'm actually very excited about what
the chef is going to craft for us.
528
00:23:06,600 --> 00:23:09,015
It's going to be a big clay today.
529
00:23:09,040 --> 00:23:12,455
To ensure their structural
components had ample time to set...
530
00:23:12,480 --> 00:23:13,575
Yes.
531
00:23:13,600 --> 00:23:16,255
...the teams cast their chocolate
last night.
532
00:23:16,280 --> 00:23:19,415
Pull. Yes! There she is.
533
00:23:19,440 --> 00:23:23,935
They're gonna be octopus hands'
sucky bits.
534
00:23:23,960 --> 00:23:25,375
Yeah. So far so good.
535
00:23:25,400 --> 00:23:29,775
I just need to scrape it
a little bit, and we're good to go.
536
00:23:29,800 --> 00:23:32,095
ELLIE: But for Bharat and john,
there's an early set-back.
537
00:23:32,120 --> 00:23:34,175
We have to think on our feet, right?
538
00:23:34,200 --> 00:23:36,095
With their first attempt failing
to set
539
00:23:36,120 --> 00:23:38,015
due to reasons outside
of their control,
540
00:23:38,040 --> 00:23:42,415
Soko have decided to recast the base
of their hanging showpiece.
541
00:23:42,440 --> 00:23:44,735
Hopefully, if we can get
to suspend it, we will.
542
00:23:44,760 --> 00:23:46,655
If not, we won't be able to.
543
00:23:46,680 --> 00:23:47,815
We are in the final six,
544
00:23:47,840 --> 00:23:49,295
so when it comes to the showpiece,
545
00:23:49,320 --> 00:23:50,575
we are challenging our team.
546
00:23:50,600 --> 00:23:52,535
We want to see their engineering
skills,
547
00:23:52,560 --> 00:23:55,055
we want to see their pastry skills,
548
00:23:55,080 --> 00:23:59,655
and we want to be transported in
the world of mythical beasts.
549
00:23:59,680 --> 00:24:01,415
Oh, exciting!
550
00:24:01,440 --> 00:24:03,855
If I had to be a mythical beast,
what would I be?
551
00:24:03,880 --> 00:24:07,015
A giant spider. A giant spider?!
552
00:24:07,040 --> 00:24:09,375
I always say that I'd like to be
a mermaid.
553
00:24:09,400 --> 00:24:11,095
But don't have the powers of
seduction? Isn't that their thing?
554
00:24:11,120 --> 00:24:13,855
Yeah. I'm very seductive,
and I stink of fish.
555
00:24:15,040 --> 00:24:17,375
We also asked the chefs
to produce for us
556
00:24:17,400 --> 00:24:19,735
12 chocolate-based
pet its gateaux.
557
00:24:19,760 --> 00:24:23,575
It is very important that you show
me there is a connection
558
00:24:23,600 --> 00:24:26,015
from the showpiece to your
pet its gateaux.
559
00:24:26,040 --> 00:24:27,135
If you make a dragon,
560
00:24:27,160 --> 00:24:30,655
you might want to put
a few scale on your pet its gateaux.
561
00:24:30,680 --> 00:24:33,975
It needs to be highly finished.
It needs to taste fantastic.
562
00:24:34,000 --> 00:24:36,455
Whoo, that's spicy!
563
00:24:36,480 --> 00:24:40,175
And most of all,
it needs to blow me away.
564
00:24:40,200 --> 00:24:41,815
Morning, Chefs. Good morning.
565
00:24:41,840 --> 00:24:45,175
So we've got a suspended
showpiece today. Yes.
566
00:24:45,200 --> 00:24:47,815
With the theme of Mythical Beast.
What is it?
567
00:24:47,840 --> 00:24:49,895
Nessie from Loch Ness.
568
00:24:49,920 --> 00:24:53,135
And it's gonna be suspended.
How do you hang it up in the air?
569
00:24:53,160 --> 00:24:57,495
We decided to put, like,
a wooden structure inside.
570
00:24:57,520 --> 00:24:59,455
Inside the moulds?
571
00:24:59,480 --> 00:25:01,935
The moulds. And then hang it with
fish wire.
572
00:25:01,960 --> 00:25:03,895
We need to make
the structure, it goes inside,
573
00:25:03,920 --> 00:25:06,735
and we start to, to stick all
the parts.
574
00:25:06,760 --> 00:25:09,695
If it's not connecting together...
575
00:25:09,720 --> 00:25:11,615
...then it's gonna be trouble.
576
00:25:11,640 --> 00:25:14,935
LIAM: If they can connect all 11
sections together,
577
00:25:14,960 --> 00:25:16,935
Carlos and Fausto's Loch Ness monster
578
00:25:16,960 --> 00:25:18,375
will serve up their chocolate,
579
00:25:18,400 --> 00:25:20,735
cinnamon and hazelnut
pet its gateaux,
580
00:25:20,760 --> 00:25:23,175
complete with a whiskey-filled
cocoa bean on top.
581
00:25:23,200 --> 00:25:27,135
So how are you going to link your
showpiece with the pet its gateaux?
582
00:25:27,160 --> 00:25:29,935
We are gonna play
with these chocolate cocoa pods
583
00:25:29,960 --> 00:25:32,735
and put some whisky syrup inside.
584
00:25:32,760 --> 00:25:35,335
This whisky is coming as well
from Scotland.
585
00:25:35,360 --> 00:25:37,975
So you have whisky inside
the mould,
586
00:25:38,000 --> 00:25:40,455
and this mould is going inside?
587
00:25:40,480 --> 00:25:43,535
No, this is gonna be on top of
the pet its gateaux.
588
00:25:43,560 --> 00:25:46,015
Is it going to look slick?
589
00:25:46,040 --> 00:25:48,335
Well, I hope it is.
590
00:25:48,360 --> 00:25:51,535
ELLIE: The teams have been asked to
produce 12 free-form pet its gateaux,
591
00:25:51,560 --> 00:25:54,575
which must be made without
an external mould.
592
00:25:54,600 --> 00:25:57,655
It looks like a big brown poo.
593
00:25:57,680 --> 00:25:59,495
So this is the insert
for our pet its gateaux,
594
00:25:59,520 --> 00:26:03,015
so we're just gonna carve them down.
Get them all about the same size.
595
00:26:03,040 --> 00:26:05,695
While the main flavour profile
must be chocolate,
596
00:26:05,720 --> 00:26:09,375
Benoit and Cherish are expecting
bold, innovative ingredients...
597
00:26:09,400 --> 00:26:11,295
So we incorporated a bit of
calamansi.
598
00:26:11,320 --> 00:26:13,175
It's the sharpness of a lemon,
599
00:26:13,200 --> 00:26:15,535
and sort of floral notes of
an orange.
600
00:26:15,560 --> 00:26:18,575
...that will take the teams' pet its
gateaux to the next level.
601
00:26:18,600 --> 00:26:23,055
So we've gone for classic flavour
combinations which is black forest.
602
00:26:23,080 --> 00:26:25,095
It's basically a Swiss roll.
603
00:26:25,120 --> 00:26:27,695
It's a classic dessert,
not ground-breaking.
604
00:26:27,720 --> 00:26:29,095
So it'd be interesting enough?
605
00:26:29,120 --> 00:26:30,495
We hope so. We're hoping so.
606
00:26:30,520 --> 00:26:32,015
It's gonna look like a candle.
607
00:26:32,040 --> 00:26:34,615
We're gonna dip it into our hazelnut
caramel glaze,
608
00:26:34,640 --> 00:26:38,095
and then the white chocolate is
gonna be like the drips of candle.
609
00:26:38,120 --> 00:26:40,815
Is that enough to move you to
the next level?
610
00:26:40,840 --> 00:26:42,255
She's got it, she's got the skills.
611
00:26:42,280 --> 00:26:44,855
We just need to push on
and get it clone.
612
00:26:44,880 --> 00:26:46,815
LIAM: Gerol and Michael's black
forest candles
613
00:26:46,840 --> 00:26:49,175
will light up their chocolate
chandefien
614
00:26:49,200 --> 00:26:51,535
upon which will perch a moulded
gargoyle.
615
00:26:51,560 --> 00:26:53,095
So what is exactly a gargoyle?
616
00:26:53,120 --> 00:26:54,455
They say it's like a gremlin.
617
00:26:54,480 --> 00:26:57,695
Are they, like, short,
are they, like, a bit like...?
618
00:26:57,720 --> 00:27:00,575
GROWLING: Something like that?
619
00:27:00,600 --> 00:27:04,255
LIAM GROWLING: My kitchen!
Am I doing it right?
620
00:27:04,280 --> 00:27:06,615
That's another creature from
The Hobbit I think.
621
00:27:06,640 --> 00:27:07,895
You calling me Gollum?
622
00:27:07,920 --> 00:27:09,295
LAUGHING: Well...
623
00:27:09,320 --> 00:27:12,215
Do you know what, do you know what?
This is getting rude. Good luck.
624
00:27:14,480 --> 00:27:15,735
BENOIT: Morning, Chefs.
625
00:27:15,760 --> 00:27:17,295
Good morning. Chef.
626
00:27:17,320 --> 00:27:23,335
OK. Oh, wow. Oh!
What a nice surprise.
627
00:27:23,360 --> 00:27:25,055
No, no, that's gonna be covered with
a skirt as well.
628
00:27:25,080 --> 00:27:27,935
Ah, yeah, it's a bit obscene at
the moment.
629
00:27:27,960 --> 00:27:30,735
The actual name for this is Garuda.
Garuda?
630
00:27:30,760 --> 00:27:33,775
It's a mythical beast that's
commonly known in Nepal,
631
00:27:33,800 --> 00:27:35,775
Indonesia, Thailand.
632
00:27:35,800 --> 00:27:39,055
The idea is we're gonna make this
mythical beast with the big wings,
633
00:27:39,080 --> 00:27:40,895
and then all these little bits that
you see here
634
00:27:40,920 --> 00:27:42,335
is where our dessert's
gonna go.
635
00:27:42,360 --> 00:27:44,695
We have gone with whipped dark
chocolate cremeux,
636
00:27:44,720 --> 00:27:47,055
chocolate financier,
hazelnut Florentine,
637
00:27:47,080 --> 00:27:49,375
and on top of that you've got
a guava jelly
638
00:27:49,400 --> 00:27:51,295
with Himalayan rock salt.
639
00:27:51,320 --> 00:27:54,175
It seems like there is a lot
going on. Yes.
640
00:27:54,200 --> 00:27:55,855
Do you have enough time?
641
00:27:55,880 --> 00:27:59,295
Yes, as long as we execute how
we planned it,
642
00:27:59,320 --> 00:28:01,335
we should be able to achieve it
for sure.
643
00:28:01,360 --> 00:28:04,135
ELLIE: Garuda will be busy fending
off a nest of snakes,
644
00:28:04,160 --> 00:28:06,455
who'll be trying
to steal his precious chocolate
645
00:28:06,480 --> 00:28:08,495
and guava pet its gateaux.
646
00:28:08,520 --> 00:28:13,775
Garuda's ripped. Look at his abs!
Peter Andre eat your heart out.
647
00:28:13,800 --> 00:28:15,055
Are you attracted to him?
648
00:28:15,080 --> 00:28:17,615
Yeah. I'm feeling things about
a chocolate statue.
649
00:28:17,640 --> 00:28:19,135
Tj LAUGHS
650
00:28:19,160 --> 00:28:20,455
just give him my number.
651
00:28:20,480 --> 00:28:22,055
LAUGHING: I will do.
652
00:28:22,080 --> 00:28:25,495
Garuda might be able
to fend off Tj and Narayan's snakes,
653
00:28:25,520 --> 00:28:26,815
but he'd have his work cut out
654
00:28:26,840 --> 00:28:29,255
with Ben and Jason's mythical
serpent.
655
00:28:29,280 --> 00:28:31,695
So we're building the queen of
the snakes, the basilisk,
656
00:28:31,720 --> 00:28:34,135
who famously kills
people with their eyes.
657
00:28:34,160 --> 00:28:35,695
She's clutching the pet its gateaux,
658
00:28:35,720 --> 00:28:37,415
so she'll be defending her nest
of eggs.
659
00:28:37,440 --> 00:28:39,135
Bon. The dessert, what have we got?
660
00:28:39,160 --> 00:28:42,135
It's a hazelnut crispy with
a miso caramel,
661
00:28:42,160 --> 00:28:44,055
and we're gonna encase that in
a vanilla whipped ganache.
662
00:28:44,080 --> 00:28:46,575
Why did you choose that kind
of flavours?
663
00:28:46,600 --> 00:28:48,415
The miso and candied ginger goes
really nicely
664
00:28:48,440 --> 00:28:50,775
with the fruity dark
chocolate.
665
00:28:50,800 --> 00:28:52,455
Blends beautifully together,
I think.
666
00:28:52,480 --> 00:28:54,895
LIAM: Made up of a series
of chocolate tubes,
667
00:28:54,920 --> 00:28:58,615
Ben and Jason's basilisk will be
coiled defensively around her nest
668
00:28:58,640 --> 00:29:00,895
of egg-shaped pet its gateaux.
669
00:29:00,920 --> 00:29:02,495
What colour is the egg? Black.
670
00:29:02,520 --> 00:29:04,855
CHERISH: Is that enough,
because we'll be bored?
671
00:29:04,880 --> 00:29:07,215
They're clipped in black chocolate,
cocoa powder,
672
00:29:07,240 --> 00:29:09,175
and we're gonna torch them
to get some, like, craggily bits.
673
00:29:09,200 --> 00:29:11,535
They will look like eggs,
they'll look like sexy eggs.
674
00:29:11,560 --> 00:29:15,015
ELLIE: It's like I've come into some
monster autopsy or something.
675
00:29:15,040 --> 00:29:16,695
How is it going?
676
00:29:16,720 --> 00:29:19,895
I'm trying to think how,
how to put this together.
677
00:29:19,920 --> 00:29:22,775
It's a bit separated on the side.
Look.
678
00:29:24,640 --> 00:29:27,215
Oh, God. Give me two minutes.
679
00:29:27,240 --> 00:29:29,735
All right, my loves. I hope Nessie
gets less messy.
680
00:29:29,760 --> 00:29:31,455
BENOIT: Morning, Chefs.
TOGETHER: Good morning, Chefs.
681
00:29:31,480 --> 00:29:34,735
We know that it's a little bit
of a hiccup this morning.
682
00:29:34,760 --> 00:29:36,775
Uh, yeah. Little bit. OK.
683
00:29:36,800 --> 00:29:39,775
But you, you are cool about it now?
We're coming back strong. Yeah.
684
00:29:39,800 --> 00:29:42,895
OK, all right. Could you please
tell us about your creation?
685
00:29:42,920 --> 00:29:45,535
So we chose a version of
the Arachnea,
686
00:29:45,560 --> 00:29:48,655
so it's basically half-spider,
half-woman.
687
00:29:48,680 --> 00:29:50,575
Oh, I'm scared with your spider.
688
00:29:50,600 --> 00:29:54,415
I can feel it crawling up my hands.
Eurgh!
689
00:29:54,440 --> 00:29:57,655
OK, how are you gonna hang
your showpiece up?
690
00:29:57,680 --> 00:29:59,575
Once it's all built and sprayed,
691
00:29:59,600 --> 00:30:03,175
we're gonna flip the showpiece
around. Wow.
692
00:30:03,200 --> 00:30:06,975
Yeah, bit risky. Yeah,
and hopefully it will be standing.
693
00:30:07,000 --> 00:30:09,735
ELLIE: If their replacement base
fully sets in time,
694
00:30:09,760 --> 00:30:13,215
it will be flipped over to support
their cylindrical chocolate hazelnut
695
00:30:13,240 --> 00:30:14,935
and calamansi pet its gateaux,
696
00:30:14,960 --> 00:30:18,175
as well as the weight of their
half-spider, half-woman Arachne.
697
00:30:18,200 --> 00:30:23,375
Would you prefer to have in your
house a friendly massive spider...
698
00:30:23,400 --> 00:30:26,455
Urgh.
..or an angry normal-sized woman?
699
00:30:26,480 --> 00:30:30,055
Oh, friendly spider, for sure.
Probably even a angry spider.
700
00:30:30,080 --> 00:30:32,095
We are terrifying.
701
00:30:32,120 --> 00:30:33,695
There you go,
this will cheer you up.
702
00:30:33,720 --> 00:30:36,215
Oh, how patronising, give the angry
woman some chocolate,
703
00:30:36,240 --> 00:30:38,895
and that will make her OK.
It's worked.
704
00:30:38,920 --> 00:30:40,615
LIAM: Whilst Bharat and john hope
their spider
705
00:30:40,640 --> 00:30:42,375
catches the judges' eye...
706
00:30:42,400 --> 00:30:45,615
Hopefully, it looks like what
we want it to look like, scary,
707
00:30:45,640 --> 00:30:47,935
like Cherish was doing earlier.
708
00:30:47,960 --> 00:30:51,895
...Ajay and Petra are hanging their
hopes on another eight-limbed beast.
709
00:30:51,920 --> 00:30:54,255
CHERISH: Oh, my goodness,
there's a lot of tentacles
710
00:30:54,280 --> 00:30:56,055
and suckers on the table.
711
00:30:56,080 --> 00:31:00,455
So we decided to do the kraken,
on top of the teapot.
712
00:31:00,480 --> 00:31:02,175
So we are mixing two
myths together.
713
00:31:02,200 --> 00:31:03,775
You're mixing two myths?
714
00:31:03,800 --> 00:31:07,055
Yes, so there's a myth there was
a net on a boat
715
00:31:07,080 --> 00:31:08,775
and an octopus escaped from
that net,
716
00:31:08,800 --> 00:31:11,495
and they found her later in
a teapot.
717
00:31:11,520 --> 00:31:14,495
Is it octopus having afternoon tea?
718
00:31:14,520 --> 00:31:16,855
Should we feel scared,
or should we feel happy
719
00:31:16,880 --> 00:31:19,295
when we look at your showpiece?
Scared, yeah.
720
00:31:19,320 --> 00:31:22,615
My mum was scared when she saw it.
Your mum? Yes.
721
00:31:22,640 --> 00:31:24,615
I hope that we're going be scared
as well.
722
00:31:24,640 --> 00:31:26,455
LIAM: Ajay and Petra's menacing
kraken
723
00:31:26,480 --> 00:31:29,375
will sit on top of an edible tea set.
724
00:31:29,400 --> 00:31:31,015
Their rose-shaped pet its gateaux
725
00:31:31,040 --> 00:31:33,375
will contain a chocolate sponge
and sobacha tea,
726
00:31:33,400 --> 00:31:36,975
which will run through the whipped
ganache and crunchy base.
727
00:31:37,000 --> 00:31:40,335
Sol know that the tea that you are
using is actually quite mild.
728
00:31:40,360 --> 00:31:43,415
How are you gonna actually bring out
the flavour profile?
729
00:31:43,440 --> 00:31:44,975
So the sobacha is roasted,
730
00:31:45,000 --> 00:31:47,375
so that adds a bit more bitterness
to it,
731
00:31:47,400 --> 00:31:49,175
and then we infused it into
the cream,
732
00:31:49,200 --> 00:31:50,735
which we made our ganache with.
733
00:31:50,760 --> 00:31:53,735
So it'll be strong enough for us
to taste?
734
00:31:53,760 --> 00:31:55,095
Uh, yeah, hopefully.
735
00:31:58,240 --> 00:32:01,255
Chefs, half your time has gone.
Brrr!
736
00:32:01,280 --> 00:32:04,535
It's mysteriously disappeared into
thin air.
737
00:32:04,560 --> 00:32:06,335
Hmm...a bit like a mythical
beast might.
738
00:32:06,360 --> 00:32:07,815
just like that!
739
00:32:12,600 --> 00:32:15,735
Look at other teams, right?
Bharat, chocolatier. Yeah.
740
00:32:15,760 --> 00:32:18,215
Not in the spray booth. Chill out.
Yeah.
741
00:32:19,400 --> 00:32:22,575
ELLIE: To successfully suspend
their chocolate showpieces...
742
00:32:22,600 --> 00:32:25,895
As long as we engineer it right,
it'll hang, for sure.
743
00:32:25,920 --> 00:32:28,255
...and support their pet its
gateaux...
744
00:32:28,280 --> 00:32:31,055
You want the candles
to be balanced.
745
00:32:31,080 --> 00:32:33,695
...the teams must ensure that all
their structural elements
746
00:32:33,720 --> 00:32:35,255
slot together seamlessly...
747
00:32:35,280 --> 00:32:37,295
I think it'll hold.
748
00:32:37,320 --> 00:32:40,175
...something Carlos
and Fausto are struggling with.
749
00:32:40,200 --> 00:32:42,855
I don't know if it's gonna work,
you know.
750
00:32:42,880 --> 00:32:44,575
You don't think? No.
751
00:32:44,600 --> 00:32:46,935
But the longer they spend
on construction...
752
00:32:46,960 --> 00:32:48,735
I'm just gonna try my best to
connect these pieces,
753
00:32:48,760 --> 00:32:50,015
and then we'll see.
754
00:32:50,040 --> 00:32:52,295
...the less time the teams will have
to decorate.
755
00:32:54,040 --> 00:32:56,775
Gonna start spraying.
Need to push, yeah?
756
00:32:56,800 --> 00:32:58,415
Because we're running out of time,
bro.
757
00:32:58,440 --> 00:33:00,095
But for Carlos and Fausto...
758
00:33:00,120 --> 00:33:06,855
You know what, I'm literally
suffering...but no, like for real.
759
00:33:06,880 --> 00:33:09,295
...the spray booth is a long way off.
760
00:33:09,320 --> 00:33:11,575
I don't know if we can make it,
you know. I don't think so.
761
00:33:17,760 --> 00:33:22,135
Chefs, you have half an hour left on
your suspended showpieces.
762
00:33:22,160 --> 00:33:24,455
So better start thinking about how
to get them up.
763
00:33:24,480 --> 00:33:26,335
I'm sorry? You heard.
764
00:33:26,360 --> 00:33:28,135
Shall we give up?
765
00:33:28,160 --> 00:33:32,055
No, let's try until the end.
766
00:33:32,080 --> 00:33:36,095
But the thing is that is,
if it's not fixed we cannot...
767
00:33:36,120 --> 00:33:37,655
No, we'll put it on the table.
768
00:33:37,680 --> 00:33:40,695
LIAM: And Nessie isn't the only
mythical beast to be grounded.
769
00:33:40,720 --> 00:33:42,375
We've decided not to hang it.
770
00:33:42,400 --> 00:33:45,095
So when Benoit and Cherish have
judged it
771
00:33:45,120 --> 00:33:47,535
we will attempt to
hang it up.
772
00:33:47,560 --> 00:33:49,295
Hopefully, it will work.
773
00:33:49,320 --> 00:33:51,895
As well as bringing their
showpieces to life...
774
00:33:51,920 --> 00:33:53,695
That looks great, Jason,
looks really good. Keep going.
775
00:33:53,720 --> 00:33:55,615
Push, push, push, push, push, mate.
776
00:33:55,640 --> 00:33:57,935
...the teams must also add
the finishing touches
777
00:33:57,960 --> 00:33:59,855
to their pet its gateaux.
778
00:33:59,880 --> 00:34:03,415
I'm dipping the desserts in
a dark chocolate cocoa butter mix,
779
00:34:03,440 --> 00:34:05,935
to get a nice black shell.
780
00:34:05,960 --> 00:34:08,775
On top there'll be a milk chocolate
whipping ganache.
781
00:34:08,800 --> 00:34:11,935
God. It's killing me, this.
782
00:34:11,960 --> 00:34:15,415
Yeah, this is not enjoying.
This is suffering, really.
783
00:34:15,440 --> 00:34:18,935
ELLIE: As most teams are preparing
for their beasts to take flight...
784
00:34:18,960 --> 00:34:21,295
We have to start hanging in
the next ten minutes, yeah? Yeah.
785
00:34:21,320 --> 00:34:24,535
OK, I'm going. I'm gonna hang it,
I need to hang it now. OK. Go, go.
786
00:34:24,560 --> 00:34:27,335
...Carlos and Fausto have only just
hit the spray booth.
787
00:34:27,360 --> 00:34:29,655
Ah, yeah. This is gonna take
forever.
788
00:34:29,680 --> 00:34:31,335
You think? Yeah, yeah.
789
00:34:31,360 --> 00:34:32,775
Let's paint it just green.
790
00:34:32,800 --> 00:34:34,775
Chefs, 15 minutes left.
791
00:34:34,800 --> 00:34:37,895
Pick it up, pick it up, pick it up.
Pick it up, pick it up, pick it up.
792
00:34:37,920 --> 00:34:40,255
Keep going. Keep going.
Hold it, hold it.
793
00:34:40,280 --> 00:34:42,055
Slowly. Take your time,
take your time.
794
00:34:42,080 --> 00:34:44,415
ELLIE: Only now will the teams
find out...
795
00:34:44,440 --> 00:34:46,815
I can't get the clip right on
my hand.
796
00:34:46,840 --> 00:34:48,855
Mindful of the handles.
797
00:34:48,880 --> 00:34:50,335
Hold it up. Up.
798
00:34:50,360 --> 00:34:54,255
...if their joins are robust enough
to hold their showpieces together...
799
00:34:54,280 --> 00:34:57,695
OK, it's up. It's fine.
It feels fine.
800
00:34:57,720 --> 00:34:58,975
...while suspended.
801
00:34:59,000 --> 00:35:04,055
OK. Let it spin. It looks good.
802
00:35:04,080 --> 00:35:08,455
With Nessie having to make do
with just one coat of green paint...
803
00:35:08,480 --> 00:35:09,895
Ah, my God.
804
00:35:09,920 --> 00:35:12,415
...Carlos and Fausto will now
attempt to hang her up.
805
00:35:12,440 --> 00:35:14,695
Yeah, you need to help me
there. Yeah.
806
00:35:17,000 --> 00:35:18,695
Ah, no. No, no, no.
We need... You need to...
807
00:35:18,720 --> 00:35:19,855
Oh, no, it's in the other side.
808
00:35:19,880 --> 00:35:22,535
Yeah. Slowly. Slowly,
uh, release it.
809
00:35:24,440 --> 00:35:28,295
Ah, I can't believe this.
It's gonna move a lot. I know.
810
00:35:29,520 --> 00:35:30,935
Yeah, they've got Nessie up,
look at that.
811
00:35:30,960 --> 00:35:32,975
Don't move this now,
yeah. The dessert's on there.
812
00:35:33,000 --> 00:35:34,695
You don't want it to drop.
Yes, Chef.
813
00:35:38,280 --> 00:35:40,175
Shall we start there? Yeah.
814
00:35:45,400 --> 00:35:49,175
Er, hmm. That's not nice.
815
00:35:49,200 --> 00:35:51,975
Snap the wings so it looks decent.
816
00:35:52,000 --> 00:35:55,415
I don't think we should, you know.
I would snap it.
817
00:35:55,440 --> 00:35:57,455
Chefs, you have one minute to go.
818
00:35:57,480 --> 00:35:59,775
This is a bit awkward, innit?
It doesn't stop spinning.
819
00:35:59,800 --> 00:36:01,375
This is so tense, you know.
820
00:36:03,680 --> 00:36:05,935
Is that gonna fall? That's gonna
fall like that, no?
821
00:36:07,560 --> 00:36:11,095
I can't believe it.
It's still standing. Magically.
822
00:36:11,120 --> 00:36:13,415
Does that look stupid? Do you want
to risk it? Does it look stupid?
823
00:36:13,440 --> 00:36:14,615
Uh, maybe.
824
00:36:14,640 --> 00:36:16,215
Very happy with this.
825
00:36:16,240 --> 00:36:21,015
It's a proper monster, not beast.
It's a monster.
826
00:36:21,040 --> 00:36:23,855
Walk away. Leave it,
leave it there. End it there.
827
00:36:25,320 --> 00:36:27,775
Chefs, that is the end of
the challenge.
828
00:36:27,800 --> 00:36:30,615
Please step away from
your mythical beasts.
829
00:36:30,640 --> 00:36:35,335
ls what it is, isn't it? Hopefully
come back to another clay.
830
00:36:35,360 --> 00:36:38,295
Ah, God, it's horrible.
831
00:36:38,320 --> 00:36:40,175
Listen, we were about to give up.
832
00:36:40,200 --> 00:36:41,695
No, we didn't.
833
00:36:41,720 --> 00:36:43,375
I was about to give up, I was like,
yeah,
834
00:36:43,400 --> 00:36:45,655
well, let's put it on the table,
I'm not gonna even risk it.
835
00:36:49,920 --> 00:36:54,255
LIAM: Six mythical beast showpieces
and accompanying pet its gateaux
836
00:36:54,280 --> 00:36:55,535
will now face the judgement
837
00:36:55,560 --> 00:36:56,975
of Cherish and Benoit.
838
00:36:57,000 --> 00:36:59,935
Gerol and Michael from the Royal Air
Force Club, please come forward.
839
00:37:06,840 --> 00:37:08,655
When you said you're gonna do
a gargoyle
840
00:37:08,680 --> 00:37:10,055
sitting on the chandelier...
841
00:37:12,000 --> 00:37:16,695
What makes it work? Your pet its
gateaux placed as candles on top
842
00:37:16,720 --> 00:37:19,215
of your chandelier and suddenly it
lights up.
843
00:37:19,240 --> 00:37:21,535
Could you please take us through
your pet its gateaux?
844
00:37:21,560 --> 00:37:23,295
So today, we went for black forest.
845
00:37:23,320 --> 00:37:25,055
Inside is a chocolate sponge,
846
00:37:25,080 --> 00:37:29,415
a kirsch cherry jam with
milk chocolate namelaka,
847
00:37:29,440 --> 00:37:30,855
a white chocolate ganache,
848
00:37:30,880 --> 00:37:32,415
and a hazelnut milk chocolate
849
00:37:32,440 --> 00:37:35,215
and a dark chocolate speculoos
biscuit.
850
00:37:35,240 --> 00:37:38,495
I do find that it's a bit to
the wet side.
851
00:37:38,520 --> 00:37:41,135
If you could have drawn back
a little bit of syrup,
852
00:37:41,160 --> 00:37:42,975
this would be quite enjoyable
to eat.
853
00:37:43,000 --> 00:37:45,895
It is a black forest gateau,
it is a chocolate dessert.
854
00:37:45,920 --> 00:37:48,735
We haven't broken any boundaries,
855
00:37:48,760 --> 00:37:51,055
but all in all I've enjoyed
your dessert, well clone.
856
00:37:51,080 --> 00:37:56,055
BOTH: Thank you.
857
00:37:59,760 --> 00:38:02,935
Am I petrified of it? Hell, yes.
858
00:38:02,960 --> 00:38:05,775
Before I looked at the finishing
touches,
859
00:38:05,800 --> 00:38:09,255
I wasn't convinced,
but there's a soul in it now,
860
00:38:09,280 --> 00:38:12,455
but do I know the egg is actually
a pet it gateau?
861
00:38:12,480 --> 00:38:14,735
No, I don't. It looks like a rock.
862
00:38:14,760 --> 00:38:16,175
Now, it's about time to discover
863
00:38:16,200 --> 00:38:17,935
what you've got in your
pet its gateaux.
864
00:38:17,960 --> 00:38:22,335
You have a 66% ganache with
a miso and ginger caramel,
865
00:38:22,360 --> 00:38:24,295
hazelnut crispy
and a whipped ganache,
866
00:38:24,320 --> 00:38:25,935
and then you have
a dark chocolate shell as well.
867
00:38:29,160 --> 00:38:33,535
I think your miso is actually
very well blended in,
868
00:38:33,560 --> 00:38:35,895
but I was hoping to eat more
chocolate.
869
00:38:35,920 --> 00:38:39,175
I want to draw more chocolate out
from your pet its gateaux.
870
00:38:39,200 --> 00:38:40,655
It was celebrating chocolate.
871
00:38:40,680 --> 00:38:42,575
I think we missed an opportunity
there.
872
00:38:42,600 --> 00:38:44,135
Thank you, Chef. Thank you, guys.
Thank you very much.
873
00:38:52,120 --> 00:38:53,695
It's colourful,
874
00:38:53,720 --> 00:38:57,175
there is a lot of little skills
all over your showpiece,
875
00:38:57,200 --> 00:38:58,815
it's suspended.
876
00:38:58,840 --> 00:39:04,335
Ancl I have to say that by far this
is one of your best showpiece.
877
00:39:04,360 --> 00:39:07,455
So could you please take us through
your pet its gateaux, please.
878
00:39:07,480 --> 00:39:10,175
We have sobacha with milk chocolate
ganache,
879
00:39:10,200 --> 00:39:13,015
dark chocolate cremeux,
a lemon caramel,
880
00:39:13,040 --> 00:39:17,415
a chocolate sponge, and a sobacha
and feuilletine crispy base.
881
00:39:17,440 --> 00:39:21,495
I think lovely textures,
you've got the chocolatey-ness.
882
00:39:21,520 --> 00:39:24,455
Now I see the balance of your
sobacha being a little too strong.
883
00:39:24,480 --> 00:39:25,815
But it's a beautiful dessert.
884
00:39:25,840 --> 00:39:28,095
A little tweak but really nice.
885
00:39:28,120 --> 00:39:29,415
Thank you.
886
00:39:43,120 --> 00:39:45,415
OK, Chef, clearly we had
a technical issue.
887
00:39:45,440 --> 00:39:47,055
We recasted our base,
888
00:39:47,080 --> 00:39:49,375
but we weren't
confident enough to hang it,
889
00:39:49,400 --> 00:39:51,215
because it wasn't set enough.
890
00:39:51,240 --> 00:39:54,535
OK, well, things like that
unfortunately happen sometimes.
891
00:39:54,560 --> 00:39:55,855
So what we're gonna do,
892
00:39:55,880 --> 00:39:57,415
we're gonna judge your piece
as it is,
893
00:39:57,440 --> 00:39:58,775
and we take it from there. OK.
894
00:39:58,800 --> 00:40:01,495
Your spiderweb just caught me.
895
00:40:01,520 --> 00:40:04,295
it just made my goose pimples
stand up.
896
00:40:04,320 --> 00:40:07,735
I wish your beast had
a little bit more detail.
897
00:40:07,760 --> 00:40:10,535
I see more on the dessert itself
than I see on
898
00:40:10,560 --> 00:40:12,895
the body of the spider.
So what have we got?
899
00:40:12,920 --> 00:40:15,255
At the bottom we've got
a chocolate cremeux,
900
00:40:15,280 --> 00:40:17,335
chocolate sponge, calamansi,
901
00:40:17,360 --> 00:40:19,295
topped with a milk chocolate
whipping ganache.
902
00:40:19,320 --> 00:40:21,615
It does taste chocolatey.
903
00:40:21,640 --> 00:40:23,175
I really like
the calamansi addition.
904
00:40:23,200 --> 00:40:25,215
It is a spoonful of genius, Chef.
905
00:40:25,240 --> 00:40:27,055
IN CHINESE:
906
00:40:29,160 --> 00:40:32,055
Let's see how we can get these
to hang up there.
907
00:40:32,080 --> 00:40:33,215
Let's give it a go.
908
00:40:34,560 --> 00:40:35,775
They're gonna lift it up.
909
00:40:42,960 --> 00:40:45,295
I mean, the thing is though even if
that bottom disc has set,
910
00:40:45,320 --> 00:40:47,335
if they haven't made their joins
correctly, it'll pop apart.
911
00:40:47,360 --> 00:40:50,695
It's OK. Leave it be two
seconds, see if it holds.
912
00:40:50,720 --> 00:40:53,535
There you go. We got there.
913
00:40:53,560 --> 00:40:56,615
Now we can see what you had in mind.
But well clone.
914
00:40:56,640 --> 00:40:57,815
Cheers. Yeah, well clone.
915
00:40:57,840 --> 00:40:59,375
BOTH: Thank you.
916
00:41:13,120 --> 00:41:16,175
Chef, I commend you on you make
your own mould,
917
00:41:16,200 --> 00:41:19,415
you tried to put a few pieces
together.
918
00:41:19,440 --> 00:41:23,815
Now, the finishing. You can see that
there's a lot of joining over here.
919
00:41:23,840 --> 00:41:26,295
I don't think it's actually
refined enough.
920
00:41:26,320 --> 00:41:28,615
Ancl I still don't see the connection
921
00:41:28,640 --> 00:41:31,495
between your showpiece
and the pet its gateaux.
922
00:41:31,520 --> 00:41:33,255
Would you please take us through
your pet its gateaux?
923
00:41:33,280 --> 00:41:34,815
On the top we have the cocoa bean,
924
00:41:34,840 --> 00:41:38,855
which is filled with a whisky made
on the Isle of Skye.
925
00:41:38,880 --> 00:41:40,335
I piped whipped ganache,
926
00:41:40,360 --> 00:41:42,935
ca ramelis ed white chocolate
name la ka,
927
00:41:42,960 --> 00:41:44,215
and then at the bottom,
928
00:41:44,240 --> 00:41:47,735
a crunchy layer made of
feuilletine and hazelnut praline.
929
00:41:49,200 --> 00:41:52,175
You made a very good choice
of putting in the whisky.
930
00:41:52,200 --> 00:41:56,095
Without the whisky it would not be
ooh, va-va-voom.
931
00:41:56,120 --> 00:41:57,215
I really like it. I mean,
932
00:41:57,240 --> 00:41:58,975
the presentation doesn't
give it justice,
933
00:41:59,000 --> 00:42:02,255
because I think you could've given
that a little bit more thought.
934
00:42:02,280 --> 00:42:04,615
But it tastes beautiful.
Thank you very much.
935
00:42:04,640 --> 00:42:05,855
Thank you.
BOTH: Thank you.
936
00:42:15,080 --> 00:42:18,215
When do you know if you've got
a successful showpiece?
937
00:42:18,240 --> 00:42:19,455
It's when you come back to it.
938
00:42:19,480 --> 00:42:21,255
I come back to the piece
and I see the snake,
939
00:42:21,280 --> 00:42:23,055
but then also the snakes have
got details,
940
00:42:23,080 --> 00:42:25,455
and then you see the belt,
and you see the back of the belt.
941
00:42:25,480 --> 00:42:27,415
You guys are working your socks off.
942
00:42:27,440 --> 00:42:28,935
Let's hope you've clone
an equally good job
943
00:42:28,960 --> 00:42:30,615
when it comes to
the dessert.
944
00:42:30,640 --> 00:42:32,975
You have a dark chocolate cremeux,
945
00:42:33,000 --> 00:42:35,335
and then on top of that you have
a chocolate financier,
946
00:42:35,360 --> 00:42:39,735
hazelnut Florentine, guava pectin
gel with Himalayan rock salt,
947
00:42:39,760 --> 00:42:42,815
and then you have a milk chocolate
whipped Chantilly on the outside.
948
00:42:42,840 --> 00:42:45,575
The overall vision can be
a little bit neater,
949
00:42:45,600 --> 00:42:48,495
the handle is actually
quite inconsistent.
950
00:42:48,520 --> 00:42:52,495
But the pinch of salt with
the chocolate and the guava, baff!
951
00:42:52,520 --> 00:42:54,455
That brings the little twist.
952
00:42:54,480 --> 00:42:55,775
You're like Formula One.
953
00:42:55,800 --> 00:42:58,975
You just drive ahead
and never look back.
954
00:42:59,000 --> 00:43:00,895
Boom! This is a very good one.
955
00:43:00,920 --> 00:43:03,255
I really, really will remember this
one. Well clone.
956
00:43:03,280 --> 00:43:04,815
BOTH: Thank you, chef.
Thank you. Thank you very much.
957
00:43:18,720 --> 00:43:20,415
ELLIE: Based on both challenges,
958
00:43:20,440 --> 00:43:22,375
Benoit and Cherish will now rank
the teams,
959
00:43:22,400 --> 00:43:25,975
and decide who is going through
to the quarterfinal.
960
00:43:26,000 --> 00:43:27,695
Well, I can see the Loch Ness
monster,
961
00:43:27,720 --> 00:43:32,095
but the finishing touches are
really, really poor.
962
00:43:32,120 --> 00:43:35,175
We wanted to give up,
but in the end we said let's push
963
00:43:35,200 --> 00:43:38,415
and, yeah, it's still there.
It's still hanging.
964
00:43:38,440 --> 00:43:40,735
Petite gateaux,
does it look like a egg?
965
00:43:40,760 --> 00:43:42,415
It looked more like a stone to me.
966
00:43:42,440 --> 00:43:44,455
Yeah, it's not the most attractive
pet its gateaux I've seen.
967
00:43:44,480 --> 00:43:46,895
We had to step up our game,
and then I think we did in some
968
00:43:46,920 --> 00:43:49,415
elements but I guess maybe
not enough.
969
00:43:49,440 --> 00:43:50,815
It was a big gateau, to be fair.
970
00:43:50,840 --> 00:43:54,295
Oh, I really like it.
Everything on the table is edible.
971
00:43:54,320 --> 00:43:55,895
There's a lot of techniques
going on, isn't there?
972
00:43:55,920 --> 00:43:57,415
It's always nice to hear
a compliment.
973
00:43:57,440 --> 00:43:59,935
I love compliments.
That's the reason I started baking.
974
00:43:59,960 --> 00:44:02,255
Because of all the compliments
I'd be getting from my family.
975
00:44:02,280 --> 00:44:04,855
There's so much to appreciate.
976
00:44:04,880 --> 00:44:06,415
There is a lot of detail.
977
00:44:06,440 --> 00:44:09,015
It's like a message they're sending
to those teams behind them
978
00:44:09,040 --> 00:44:10,935
that says, "We've got more to give."
979
00:44:10,960 --> 00:44:13,655
I think except the little handle
comment,
980
00:44:13,680 --> 00:44:15,455
there was not a single negative,
981
00:44:15,480 --> 00:44:18,575
so I will take that as a 99%
positive. Yeah, I think.
982
00:44:24,120 --> 00:44:27,255
ELLIE: Benoit and Cherish have made
their decision.
983
00:44:27,280 --> 00:44:29,935
After two days of testing
challenges,
984
00:44:29,960 --> 00:44:32,495
the judges have ranked this heat's
order of excellence
985
00:44:32,520 --> 00:44:34,415
from first to last place.
986
00:44:34,440 --> 00:44:38,055
The judges thought that the team in
first place set the standard again,
987
00:44:38,080 --> 00:44:41,615
with a fantastic showpiece today.
988
00:44:41,640 --> 00:44:43,215
Congratulations,
989
00:44:43,240 --> 00:44:46,535
Tj and Narayan from the
lnterContinental London - The O2,
990
00:44:46,560 --> 00:44:47,735
you are through to the next round.
991
00:44:50,040 --> 00:44:52,495
Nay and Petra are second,
992
00:44:52,520 --> 00:44:54,495
Bharat and john take third,
993
00:44:54,520 --> 00:44:56,935
and Gerol and Michael are fourth.
994
00:44:56,960 --> 00:44:59,375
which leaves us with Ben and Jason,
995
00:44:59,400 --> 00:45:02,615
and Carlos and Fausto from
Real Patisserie.
996
00:45:02,640 --> 00:45:06,175
After much deliberation,
Benoit and Cherish have decided
997
00:45:06,200 --> 00:45:09,255
that the team leaving
the competition this evening are...
998
00:45:12,440 --> 00:45:14,695
...Carlos and Fausto.
999
00:45:14,720 --> 00:45:16,135
We're gonna miss you so much.
1000
00:45:16,160 --> 00:45:19,615
To everyone else, congratulations,
you're through to the quarterfinal.
1001
00:45:22,080 --> 00:45:25,535
It's good. We've clone it
three times now, bottom two.
1002
00:45:25,560 --> 00:45:30,495
I think we achieve much more than
we thought we were going to achieve.
1003
00:45:30,520 --> 00:45:31,535
You've done so well.
1004
00:45:31,560 --> 00:45:32,615
We did what we could.
1005
00:45:32,640 --> 00:45:35,055
We are not sour to leave.
Yeah. Proud.
1006
00:45:35,080 --> 00:45:37,655
We enjoyed every single minute.
1007
00:45:37,680 --> 00:45:39,415
It's becoming a trend now, isn't it?
Being in the bottom.
1008
00:45:39,440 --> 00:45:42,055
They say, don't they, you don't have
to be the best,
1009
00:45:42,080 --> 00:45:44,455
you just have to not be the worst.
1010
00:45:44,480 --> 00:45:47,375
I think this week we very much
epitomised that.
1011
00:45:47,400 --> 00:45:49,255
Congratulations, Chef.
Thank you so much.
1012
00:45:49,280 --> 00:45:51,615
Beautiful showpiece.
Thank you so much.
1013
00:45:51,640 --> 00:45:55,015
Chocolate king for sure,
I have to have hats off.
1014
00:45:55,040 --> 00:45:57,495
This guy is a machine when it
comes to chocolate.
1015
00:45:57,520 --> 00:45:59,055
I did push him quite a lot today.
1016
00:45:59,080 --> 00:46:00,375
It's like a diamond -
when you press it,
1017
00:46:00,400 --> 00:46:02,735
that's when you get
the proper shine.
1018
00:46:02,760 --> 00:46:04,175
LIAM: Next time...
Ooh!
1019
00:46:04,200 --> 00:46:05,455
...the quarterfinal...
1020
00:46:05,480 --> 00:46:07,775
Steady hands today, please.
Steady hands.
1021
00:46:07,800 --> 00:46:08,735
...with a secret challenge...
1022
00:46:08,760 --> 00:46:10,735
BLEEP! Right, come on then.
1023
00:46:10,760 --> 00:46:12,495
...and a winter wonderland
sugar showpiece.
1024
00:46:12,520 --> 00:46:14,495
This is obviously gonna fall
at some point.
1025
00:46:14,520 --> 00:46:16,855
Can I just stand here
the whole time?
1026
00:46:16,880 --> 00:46:19,375
Who will brave the elements to
secure a spot in the semifinal?
1027
00:46:20,440 --> 00:46:21,575
That's good.
1028
00:46:21,600 --> 00:46:23,255
And who... Take that, take that.
It's gonna break.
1029
00:46:25,360 --> 00:46:27,175
...will be left out in the cold?
1030
00:46:27,200 --> 00:46:29,935
Everybody's got a bad clay in
the kitchen. Welcome to yours.
1031
00:46:51,120 --> 00:46:53,335
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