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Now it's time to turn our attention
back to the vending machine
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to see which lucky chef
will be recreating that Kit Kat.
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[Francis] Please.
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Lauryn B!
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[cheering]
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{\an8}Why me? [chuckles]
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{\an8}This is probably the one thing
I didn't want to do
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because it's so difficult
for so many reasons.
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Ooh!
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Kris!
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[cheering]
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[Kris] I've never made a Kit Kat before,
so I'm just gonna have to impress myself.
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{\an8}This chef is about to throw down.
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Kevin!
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[cheering]
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{\an8}When I see that Kit Kat, I'm excited.
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{\an8}I've been making chocolate since I was 14,
so I'm feeling comfortable and confident.
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{\an8}To make a good Kit Kat,
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{\an8}you gotta be good
at choreographing destruction.
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{\an8}So wafers are tricky
any way you slice 'em.
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You have to bake something
that's thin and crispy,
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but doesn't bubble or get burnt.
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And then you gotta cut that
delicate thing into tiny little planks
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without it shattering.
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{\an8}They should be three distinct layers
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in four portions presented as one piece.
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Each piece should break
cleanly apart from its neighbor
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without damaging
the little wafers inside.
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If you temper your chocolate right,
it'll help you out
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by lining the trenches between each piece
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with rows of
perfectly-organized fat crystals
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that'll help guide that clean snap.
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All right, you'll have two hours
to make your Kit Kat.
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{\an8}The recreation starts now.
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{\an8}[all cheering]
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{\an8}[Francis] All right, guys. All right.
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[Hari] The Kit Kat Challenge
is all about texture and timing.
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First, the chefs will have to create
a tasty-yet-durable wafer
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that can withstand cutting, stacking,
and being encased with chocolate.
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We got the three layers here.
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It's a good amount of chocolate-to-cookie.
You need the perfect mixture.
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There's little layers
of chocolate in between.
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[Hari] Getting the perfect outer layer
of chocolate that's both snappy and glossy
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will all depend
on how the chefs temper it,
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which is a heating and cooling process
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that pre-crystalizes the cocoa butter
in the chocolate,
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resulting in a satin gloss and hard snap.
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[Lauryn] The snap.
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I think that's
what they're gonna look for.
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At the end of the day, it's chocolate.
and it's something I can do.
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[contestants cheering]
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[Lauryn] This is
why I do CrossFit right here.
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[Kevin chuckles]
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-[applause]
-[chuckle]
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What is the hardest thing
about this challenge?
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Step one, make your batter
for your wafers.
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You have to make these wafers
wicked crispy and then also shape them.
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And that's tough.
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[rock music playing]
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So, we're gonna get started
on the batter for the wafer.
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We're doing two cups of flour,
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cake flour that is not AP.
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Cake flour is a bit of a lighter flour,
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which I think is gonna make
my wafer less dense.
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We'll see how this works.
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{\an8}I've been channeling Willy Wonka
since the first grade.
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As a kid, I was making
homemade peanut butter cups
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and different types of chocolates,
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knocking on doors of neighbors
and selling it to them.
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Now as a chef,
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I'm literally a mad scientist
when I walk into the kitchen.
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I forage a lot of my own ingredients,
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working with small family farmers.
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I've made everything
from drone bee larvae to cricket tarts.
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Definitely something
you haven't seen in the snack world.
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And as you can see, my batter is thick.
But you know what? It's all good.
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Let's go, let's go, let's go.
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[funky music playing]
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I want a wafer
that's smooth and consistent.
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So, this cake flour is gonna go a long way
to helping me lighten up this wafer.
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Additionally, instead of
using butter and having animal fat,
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I'm using grapeseed oil.
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It has high smoke point,
but has neutral flavor.
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So it's not gonna change the taste.
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The goal is to have a light crispy cookie
that gives me that snap I'm looking for.
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[Kevin] I'm a pastry chef by trade.
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That was what I wanted to do with my life.
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I wanted to open up my own bakery.
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{\an8}That was my dream.
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{\an8}When I graduated college at 22,
I was like, "With what money?"
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So I ended up opening up
a restaurant consulting firm,
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specializing in concept development
and early stage planning.
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Whether it's bakery,
Michelin-starred restaurant,
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fine dining or fast casual, I'm the person
that takes your restaurant to next level.
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I work on other people's dreams
and turn them into a reality.
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With this competition,
I get to pursue my dreams.
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Okay, that's good.
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I'm going to do a traditional stroopwafel.
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I'm gonna do a cross between
thinner wafer cookie and sugar cookie.
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{\an8}My culinary point of view
is a bit of everything.
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It's kind of what I'm curious about
at the moment.
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I went to Institute of Culinary Education
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and worked at a number
of professional kitchens,
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both pastry and savory.
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Being here, I'm surrounded
by so many amazing chefs.
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And I want to show that
I can hold my own in the kitchen,
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because I know I can.
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I know food, I know snacks,
and I can win this competition.
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[Megan] You guys, moment of truth.
She's putting it in the press.
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[contestants cheering]
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Yeah!
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Interestingly, it looks like
all three contestants
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have a slightly different thickness
to their batter.
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Lauryn B's is fairly thick,
almost like a sourdough starter.
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It looks like Kris's
is maybe a bit thinner.
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[Helen] Slightly thinner
and slightly paler in color.
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[Ali] And I think Kevin's might be
fully pourable like a crepe batter.
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-I'd say that's the best way.
-I'd do it that way.
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Are you worried the thick batter
won't have the crunch?
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-Yes, definitely.
-Totally.
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{\an8}Oh.
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{\an8}Just staying calm.
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[Kevin makes screeching sound]
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I have that compulsive need
to just check it and check it.
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I put a little bit too much in there,
but it's gonna be fine.
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It's very hard to sit here and wait.
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I'm impatient.
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[playful music]
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It is like a pancake.
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And that is not what we want.
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I put too much batter.
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This time, I am smoothing
a thin layer on the waffle griddle.
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I have it on a high heat.
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I'll make it work.
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{\an8}[Lauryn] That's great color.
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Yeah.
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[Megan] Ooh, her wafer looks good.
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My wafers look great.
They're really easy to cut.
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It has to be that right structure
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because you're going to layer them
and you need to slice them.
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So you want structure
that will hold up when you do that.
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It'll harden as it cools.
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So it's good to cut it
as soon as it comes out,
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because it's a lot easier
and it doesn't break. [chuckles]
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This is how I wanted it. That's perfect.
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Let's throw this pancake away. [chuckles]
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It is so important to win
this first challenge because
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if you win the first challenge,
you have that breath of fresh air
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with ease going into the next challenge.
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Wafers.
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[laughing]
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[contestants cheering]
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Thank you.
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So what's next is, I'm going
to be tempering my chocolate.
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When you get chocolate at home,
it's already tempered.
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That's how it keeps its freshness.
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What we're doing here
is rapidly melting it and cooling it
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to basically bend and shape
and change the way we want it to.
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So, think about chocolate like having
a whole family of magic elves inside.
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What I ask them to do is rearrange
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and give me the sheen, shine,
crackle and crunch for this recipe.
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{\an8}One hour left.
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{\an8}One hour heard.
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I've noticed that when I use chocolate,
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I burn it pretty easily.
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One of the reasons why
a lot of people burn chocolate at home
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is because it's already completely dried.
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So that's why, typically, you see
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chefs working with a bowl
on a pot of water on the stove.
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-[Helen] A microwave.
-[Ali] In a microwave.
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Any kind of direct heat source
for chocolate is rolling the dice.
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It's primed to burn
as soon as it gets too hot.
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{\an8}Yeah.
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{\an8}I have the food processor out still
because that's how I'm gonna process
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{\an8}my leftover cookies
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that we'll mix with milk chocolate
and put in the center of the layers
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to get that nice crunch,
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which helps in terms of texture
with the silky chocolate.
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I want to devote as much time
as possible to getting them set.
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Hello, Mr. Kevin.
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-We came over to play.
-Hey.
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What's going on over here?
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-Everything and nothing at the same time.
-[chuckles]
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What is this?
What's happening with the...?
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We'll blend up
those crispy waffle centers.
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They'll go into this bowl and take a swim.
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Then I'm gonna take my finished wafers,
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brush those with this mixture
and seal those together.
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Chill it, cut it, make Kit Kats.
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You'll eat them, sit there, and judge me.
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-That's about right.
-We're just the hosts.
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We make judgments, but they don't count.
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Okay.
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[whirring]
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[Kris] So, my filling is gonna be perfect.
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What I see is that the chocolate
is re-wetting the wafer.
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So it might not have that snap,
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but it might work to my advantage because
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it's going to keep my Kit Kats together.
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That's my biggest wish now.
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I'm making three layers.
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It's the moment you're like,
"This is harder than it looks."
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Like, "Oh, these cookies
are not as fat as I wanted."
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"They're gonna crack when I cut 'em."
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But we're gonna see what happens.
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With experience of being a pastry chef,
I feel this is my challenge to lose.
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So, the pressure's on and I don't want
to mess up this opportunity.
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Whoop!
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00:10:03,311 --> 00:10:06,564
Honestly, this next step
where I chill it and have to cut it
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is the part that I'm most nervous about.
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00:10:09,525 --> 00:10:13,154
I mean, honestly,
Kevin's Mr. Chocolatier over there.
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And so I felt like going into this,
he kind of had it in the bag,
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but there's really only so much I can do.
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00:10:20,202 --> 00:10:21,912
I won't get into my head about it.
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[suspenseful music playing]
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{\an8}[Kris] Right now, I am enrobing
my whole wafers together.
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{\an8}And I'll use the chocolate as a glue.
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Chill it and slice it.
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Let's get this in the blast chiller.
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Thirty minutes left.
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{\an8}[Francis] Whose look
the best so far, you think?
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{\an8}Kris, probably.
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[Kevin] When you cut anything hard,
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to get a clean beautiful slice of this
is gonna be a bit of a challenge.
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[Danny] Oh, no!
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Wah-wah.
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00:11:04,372 --> 00:11:06,707
[Lauryn] Moment of truth. Pray for me.
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00:11:08,709 --> 00:11:10,044
It broke a little bit.
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00:11:16,175 --> 00:11:17,551
Ooh, it's not working.
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[Danny] Oh, Kev!
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Is it good or bad? What's happening?
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None of it is good.
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Ugh!
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00:11:32,942 --> 00:11:34,944
Aah!
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It started in such an organized manner.
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[chuckles]
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00:11:38,864 --> 00:11:40,282
[exhales]
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00:11:40,866 --> 00:11:43,369
It's okay. We're all with you.
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I think what's helping me
in this moment keep my sanity
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is we're all struggling.
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I feel really good about the fact
that I'm not freaking out
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when I should be freaking out.
243
00:11:53,754 --> 00:11:55,673
-To the left.
-What's up, stack chef?
244
00:11:55,756 --> 00:11:57,508
Just don't look this way.
245
00:11:57,591 --> 00:12:00,678
If you have breakage issues,
what's your plan to deal with that?
246
00:12:00,761 --> 00:12:04,515
Honestly, I'm going to try
to enrobe them the best that I can.
247
00:12:04,598 --> 00:12:05,641
Hide them from view?
248
00:12:06,475 --> 00:12:10,438
Are you measuring it against original?
Because, again, accuracy.
249
00:12:10,521 --> 00:12:14,608
I was kind of eyeballing it.
I know some are a bit larger than others.
250
00:12:14,692 --> 00:12:18,738
If only there were some Kit Kats
we could refer to for measurement.
251
00:12:18,821 --> 00:12:20,281
-You are right.
-Thanks, Lauryn.
252
00:12:20,364 --> 00:12:21,866
-Thank you.
-See you in a bit.
253
00:12:22,366 --> 00:12:26,454
I think the name of the game
is the least bad Kit Kat at this point.
254
00:12:26,537 --> 00:12:28,873
Which I'm okay. I can play that game.
255
00:12:28,956 --> 00:12:32,209
[rock music playing]
256
00:12:35,588 --> 00:12:37,590
{\an8}You have 15 minutes.
257
00:12:37,673 --> 00:12:39,550
{\an8}It's down to your chocolate.
258
00:12:39,633 --> 00:12:41,927
You haven't tempered it properly,
it will fall apart.
259
00:12:42,011 --> 00:12:43,262
[Kevin] Based on my experience,
260
00:12:43,345 --> 00:12:46,932
using a mold is the only way
to get perfect Kit Kat crunch I look for.
261
00:12:47,016 --> 00:12:48,726
There was no other option in my book.
262
00:12:48,809 --> 00:12:52,521
Also, I might be thinking about
how I can hide some of my mistakes.
263
00:12:52,605 --> 00:12:55,149
I don't have Kit Kat wafers
that are perfect and good.
264
00:12:55,232 --> 00:12:58,235
What I'm hoping now
is that I'll cover this, cut it,
265
00:12:58,319 --> 00:12:59,403
it's gonna taste good.
266
00:13:02,782 --> 00:13:03,741
We'll see.
267
00:13:03,824 --> 00:13:08,287
So, I'm trying to make a thin layer
of chocolate at the bottom of these.
268
00:13:08,370 --> 00:13:10,915
You want that group of four,
269
00:13:10,998 --> 00:13:13,042
so you can break them apart
and share them.
270
00:13:13,125 --> 00:13:15,961
There are molds, but it seems too easy.
271
00:13:16,045 --> 00:13:18,964
I'm just like, "No, let's make it hard."
272
00:13:20,257 --> 00:13:21,717
So, I choose a cake pan.
273
00:13:22,802 --> 00:13:27,306
I'll get these in the blast chiller.
They'll set and then I'll separate them.
274
00:13:29,767 --> 00:13:33,103
So, I'm just setting my base for my bars.
275
00:13:34,063 --> 00:13:36,315
I won't use the molds. Too much work.
276
00:13:37,441 --> 00:13:40,152
[contestant 1] This looks much harder
without the mold.
277
00:13:40,236 --> 00:13:41,570
Let's see.
278
00:13:41,654 --> 00:13:43,322
[contestant 2]
Look at that temper, though.
279
00:13:43,405 --> 00:13:44,240
It's working.
280
00:13:44,740 --> 00:13:47,701
Those 13 years of chocolate
tempering experience paid off.
281
00:13:48,452 --> 00:13:50,663
{\an8}If they don't flip it over,
it will look pretty.
282
00:13:50,746 --> 00:13:53,040
{\an8}Five minutes remaining.
283
00:13:55,125 --> 00:13:56,252
[Lauryn] Come on, baby.
284
00:13:56,335 --> 00:13:59,296
I expected popping them out
to be a bit easier.
285
00:14:02,174 --> 00:14:04,468
[Kris] It is not going good for me today.
286
00:14:06,554 --> 00:14:08,764
Nope. Y'all, my chocolate is stuck.
287
00:14:08,848 --> 00:14:11,767
[tense music playing]
288
00:14:12,810 --> 00:14:14,979
Gotta be honest,
did not see that one coming.
289
00:14:15,062 --> 00:14:17,481
Mm. I haven't used
one of these in so long.
290
00:14:17,565 --> 00:14:19,525
{\an8}One minute left, chefs!
291
00:14:19,608 --> 00:14:21,944
{\an8}[tense music rising]
292
00:14:22,027 --> 00:14:23,904
[Lauryn]
I'm gonna run this around the edges.
293
00:14:23,988 --> 00:14:26,949
[Francis] If you blowtorch your chocolate,
you're destroying your temper.
294
00:14:28,033 --> 00:14:28,868
[Lauryn] Okay.
295
00:14:29,368 --> 00:14:30,828
[Megan] Thirty seconds.
296
00:14:31,787 --> 00:14:32,788
Go!
297
00:14:35,165 --> 00:14:36,625
It's down to the wire.
298
00:14:36,709 --> 00:14:39,628
{\an8}[tense music builds]
299
00:14:39,712 --> 00:14:42,631
{\an8}[Kris] It just looks like a disaster.
300
00:14:44,383 --> 00:14:46,385
{\an8}Okay, everyone. Time is up!
301
00:14:46,468 --> 00:14:48,012
{\an8}[horn honking]
302
00:14:48,095 --> 00:14:50,014
-Whoo!
-[Megan] Get it on the plate!
303
00:14:52,266 --> 00:14:53,684
-Oh, hi.
-Hello, Kris.
304
00:14:53,767 --> 00:14:56,353
-Hi.
-Will you tell us about your Kit Kat?
305
00:14:56,437 --> 00:14:59,523
Ooh, yeah, it looks crazy.
It was a train wreck over here.
306
00:14:59,607 --> 00:15:03,569
{\an8}My process for keeping it together was,
307
00:15:03,652 --> 00:15:07,281
{\an8}I enrobed the top
and the bottom in chocolate.
308
00:15:07,364 --> 00:15:08,490
Wild thick.
309
00:15:08,574 --> 00:15:10,743
-[Kris] Right. For sure.
-[Megan laughs]
310
00:15:10,826 --> 00:15:12,912
But it made it to the plate.
311
00:15:12,995 --> 00:15:14,580
[Kris chuckles]
312
00:15:15,748 --> 00:15:17,750
-Temper on the chocolate's not bad.
-Okay.
313
00:15:17,833 --> 00:15:19,877
[Helen] The chocolate came out
nice and snappy.
314
00:15:20,461 --> 00:15:22,922
But it's a shame you didn't use the mold.
315
00:15:24,673 --> 00:15:26,800
You could've taken the mold as your guide.
316
00:15:26,884 --> 00:15:29,762
Then all kinds of craziness
and scraps could happen inside,
317
00:15:29,845 --> 00:15:32,139
and we could've maybe gotten
that same texture.
318
00:15:32,222 --> 00:15:35,434
It would've held it together.
I should've used the mold.
319
00:15:37,519 --> 00:15:39,021
[crunch]
320
00:15:40,189 --> 00:15:43,150
The flavor of them isn't bad.
They taste a little cornstarch-y.
321
00:15:43,233 --> 00:15:44,109
[Kris] Mm-hmm.
322
00:15:44,193 --> 00:15:47,613
But my number one cardinal sin
is serving us a soggy wafer.
323
00:15:49,239 --> 00:15:50,240
Which you did not do.
324
00:15:50,324 --> 00:15:51,659
It's nice and crispy.
325
00:15:51,742 --> 00:15:55,746
My main problem with it
is the toughness of the wafer itself.
326
00:15:55,829 --> 00:15:57,665
Almost more like a cracker than a wafer.
327
00:15:58,749 --> 00:15:59,583
Hi.
328
00:16:00,167 --> 00:16:02,169
-Lauryn B, tell us about your Kit Kat.
-Yes.
329
00:16:02,252 --> 00:16:04,672
So, it's kind of a Kit Kat.
330
00:16:04,755 --> 00:16:07,466
{\an8}I was pretty happy
with how the wafer came out.
331
00:16:07,549 --> 00:16:11,720
{\an8}Then, in terms of setting them,
I should've used a mold.
332
00:16:11,804 --> 00:16:14,056
{\an8}That would've turned out a lot better.
333
00:16:14,139 --> 00:16:17,726
It was just... I feel I kinda
lost my mind and here we are.
334
00:16:17,810 --> 00:16:20,312
-"I lost my mind."
-[laughing]
335
00:16:20,396 --> 00:16:21,730
This will feel harsh.
336
00:16:21,814 --> 00:16:23,649
-I swear I'm not meaning to.
-It's okay.
337
00:16:23,732 --> 00:16:27,152
It feels like
the pre-makeover version of a Kit Kat.
338
00:16:27,236 --> 00:16:28,404
[Helen] Early prototype.
339
00:16:28,487 --> 00:16:29,947
-Okay.
-In the concept phase.
340
00:16:33,492 --> 00:16:35,160
[Ali] I buy that it's shareable,
341
00:16:35,244 --> 00:16:37,621
but the snap is just not there.
342
00:16:37,705 --> 00:16:40,457
I think what happened was
you lost the temper of the chocolate.
343
00:16:40,541 --> 00:16:41,750
Mm-hmm.
344
00:16:42,292 --> 00:16:43,377
[crunch]
345
00:16:46,880 --> 00:16:49,008
-But the flavor's really nice.
-[Lauryn] Okay.
346
00:16:49,091 --> 00:16:50,300
I enjoy the taste of it.
347
00:16:50,384 --> 00:16:53,512
The inner filling is delicious,
348
00:16:53,595 --> 00:16:56,390
but I get some coarse bits
of chopped-up wafers.
349
00:16:56,473 --> 00:17:00,477
I should've ground them a lot more.
There were some larger chunks.
350
00:17:00,561 --> 00:17:03,063
Then there was more of the air gaps.
351
00:17:03,147 --> 00:17:04,481
I like the air gaps.
352
00:17:04,565 --> 00:17:06,734
It's air that's part of the crunchy.
353
00:17:07,317 --> 00:17:09,611
You know how you had
your grids neatly lined up?
354
00:17:09,695 --> 00:17:12,573
On a Kit Kat, they're actually going
in opposite directions,
355
00:17:12,656 --> 00:17:13,782
but on the same wafer.
356
00:17:13,866 --> 00:17:15,576
-[Lauryn] Okay.
-It's okay to have them off.
357
00:17:15,659 --> 00:17:18,370
If you have them on top
of each other, then it's dense.
358
00:17:18,454 --> 00:17:19,872
-All the bones are there.
-Okay.
359
00:17:19,955 --> 00:17:22,249
-Honestly, I'll take it. [laughs]
-Yeah!
360
00:17:24,710 --> 00:17:26,086
-Kevin.
-Hi.
361
00:17:26,170 --> 00:17:27,671
[Megan] Tell us about your Kit Kat.
362
00:17:27,755 --> 00:17:29,631
{\an8}[Kevin] So, we have a tempered chocolate.
363
00:17:29,715 --> 00:17:32,468
{\an8}Inside, I have a crisp rice wafer.
364
00:17:33,052 --> 00:17:36,180
{\an8}I did my best to get it snappy
and tempered correctly.
365
00:17:37,473 --> 00:17:39,224
[Ali] These are really nice.
366
00:17:39,767 --> 00:17:43,479
Thank you for using the mold.
Great tempering for a milk chocolate.
367
00:17:44,730 --> 00:17:46,607
The chocolate came out nice and snappy.
368
00:17:47,733 --> 00:17:48,567
The end.
369
00:17:49,902 --> 00:17:51,028
I'll take it.
370
00:17:52,237 --> 00:17:54,948
The bottom layer
of chocolate is a little thick.
371
00:17:56,617 --> 00:17:58,911
It's a little snaggle-toothed inside.
372
00:17:58,994 --> 00:18:00,704
-[Helen] Yep.
-Just a touch. [chuckles]
373
00:18:02,664 --> 00:18:07,252
I think you nailed the slightly nutty
toasty flavor of a Kit Kat.
374
00:18:07,336 --> 00:18:10,506
The proportion of the chocolate
is a bit distracting.
375
00:18:10,589 --> 00:18:13,842
I also didn't get a ton of cream filling
in between the layers.
376
00:18:14,593 --> 00:18:17,763
Yeah, I think the layers are wonky,
but the wafer tastes good.
377
00:18:17,846 --> 00:18:18,806
Thank you.
378
00:18:18,889 --> 00:18:20,390
Kevin, thank you so much.
379
00:18:20,891 --> 00:18:21,850
Thank you, guys.
380
00:18:22,351 --> 00:18:23,727
Great work, chefs.
381
00:18:23,811 --> 00:18:27,439
-Great attempts all around.
-But there can only be one winner.
382
00:18:29,566 --> 00:18:30,776
[Megan] Congratulations...
383
00:18:31,485 --> 00:18:32,444
Kevin.
384
00:18:32,528 --> 00:18:34,071
[applause]
385
00:18:34,154 --> 00:18:35,906
You had our favorite Kit Kat today.
386
00:18:35,989 --> 00:18:39,785
Your visual appeal and the chocolate work
that you brought was amazing.
387
00:18:39,868 --> 00:18:40,828
Thank you.
388
00:18:40,911 --> 00:18:42,704
[Kevin]
Though I have one win under my belt,
389
00:18:42,788 --> 00:18:44,248
I'm going into next competition
390
00:18:44,331 --> 00:18:46,208
excited and ready
to present my own snack.
391
00:18:46,959 --> 00:18:49,169
I showed you I know
how to create someone else's.
392
00:18:49,253 --> 00:18:50,337
It's time to show mine.
393
00:18:52,047 --> 00:18:53,132
[Megan] Great work, Kevin,
394
00:18:53,215 --> 00:18:56,093
but you'll still need to impress
our judges in the second round.
395
00:18:56,176 --> 00:18:59,263
You'll be judged by
the combined performance for both dishes.
396
00:18:59,346 --> 00:19:02,349
Only one of you will walk out
of this ring of fire
397
00:19:02,432 --> 00:19:04,977
and one step closer to $50,000.
398
00:19:05,602 --> 00:19:07,729
It's time to show us your artistic side.
399
00:19:07,813 --> 00:19:12,359
One of the most popular aspects
of the Kit Kat bar is its shareability.
400
00:19:12,442 --> 00:19:14,778
This next round,
you'll make your original snack
401
00:19:14,862 --> 00:19:17,322
that, like a Kit Kat, can be shared.
402
00:19:17,406 --> 00:19:18,949
The intention of this challenge
403
00:19:19,032 --> 00:19:21,910
is to bring a snack that
can stand alone as its own thing,
404
00:19:21,994 --> 00:19:24,163
but be intentionally shareable.
405
00:19:24,246 --> 00:19:25,873
It should be a single unit
406
00:19:25,956 --> 00:19:28,750
that can be broken
into at least four pieces.
407
00:19:28,834 --> 00:19:32,462
It must be solid enough to stick together
without falling apart on its own,
408
00:19:32,546 --> 00:19:35,340
but easy enough
to take apart intentionally.
409
00:19:35,424 --> 00:19:37,843
[Hari] You will have
a two-hour limit for this challenge.
410
00:19:37,926 --> 00:19:42,306
The Snack-Off Challenge begins right now.
411
00:19:42,389 --> 00:19:46,018
{\an8}[contestants cheering]
412
00:19:49,980 --> 00:19:53,567
What do each of them
have to do to win this round?
413
00:19:53,650 --> 00:19:57,112
I want to see snacks
that are intentionally shareable
414
00:19:57,196 --> 00:19:59,031
in their version of it,
415
00:19:59,114 --> 00:20:02,075
not their version of something
that exists that's shareable.
416
00:20:07,831 --> 00:20:09,708
Right now, I'm just setting up.
417
00:20:09,791 --> 00:20:13,545
What I'm making for
my snack challenge is a protein bar.
418
00:20:13,629 --> 00:20:15,505
It will be broken in four segments.
419
00:20:15,589 --> 00:20:18,300
But what's unique
about my style is that I used
420
00:20:18,383 --> 00:20:21,261
various and different
and exotic ingredients,
421
00:20:21,345 --> 00:20:23,513
one of those being crickets.
422
00:20:23,597 --> 00:20:25,974
[crickets chirping]
423
00:20:26,058 --> 00:20:28,852
[Kris] Crickets are our next
sustainable protein source.
424
00:20:28,936 --> 00:20:30,896
It has more iron than spinach.
425
00:20:30,979 --> 00:20:35,609
I want to create this
fudge cricket protein bar
426
00:20:35,692 --> 00:20:38,654
that will be split up
into four different sections.
427
00:20:38,737 --> 00:20:41,740
The bar will be enrobed
in a keto dark chocolate.
428
00:20:41,823 --> 00:20:44,910
Crickets are delicious.
We're just gonna add a solid layer.
429
00:20:44,993 --> 00:20:47,079
They provide earthy umami flavor.
430
00:20:47,162 --> 00:20:51,541
It's pretty ambitious, but I feel like
the judges will be impressed with this.
431
00:20:52,292 --> 00:20:54,878
The last round was...
It was a complete mess.
432
00:20:54,962 --> 00:20:58,298
I have to get it right this time
because I'm on the chopping block.
433
00:20:58,382 --> 00:21:01,176
So I'm hoping these crickets
will save the day.
434
00:21:04,972 --> 00:21:09,726
So we are making a yeast-risen
stuffed bun with four different flavors.
435
00:21:09,810 --> 00:21:12,938
It will give you sweet, loosely based
on the flavors of a sundae.
436
00:21:13,021 --> 00:21:15,774
As a kid, I used to go
to this ice cream shop with my dad.
437
00:21:15,857 --> 00:21:18,610
While its name was not Lickitysplitz,
that's what he called it.
438
00:21:18,694 --> 00:21:21,113
I wanna pay homage to that
with the name of the snack.
439
00:21:21,196 --> 00:21:24,283
I'm making soft milk buns
stuffed with four different fillings,
440
00:21:24,366 --> 00:21:26,994
inspired by the sundae
I used to eat with my dad as a kid.
441
00:21:27,077 --> 00:21:30,289
You'll get some strawberries,
cherries, nuts, caramel,
442
00:21:30,372 --> 00:21:33,917
all glazed with a homemade icing
and fresh homemade sprinkles.
443
00:21:34,001 --> 00:21:37,170
I think my dad would be proud
and excited to have a Lickitysplitz.
444
00:21:38,088 --> 00:21:40,507
First, we'll get the main dough
of the recipe.
445
00:21:41,591 --> 00:21:45,429
So, milk, water, butter, and then
a bit of honey, yeast likes sugar.
446
00:21:45,512 --> 00:21:49,141
I'll get that cookin' and goin'.
We got a lot going on for this challenge.
447
00:21:49,224 --> 00:21:51,518
I'm swinging for the fences.
Go big or go home.
448
00:21:51,601 --> 00:21:52,728
Oh!
449
00:21:52,811 --> 00:21:54,896
[smacks lips] That's not in my recipe.
450
00:21:59,359 --> 00:22:03,196
I feel like when I'm snacking,
I always interact with family and friends.
451
00:22:03,280 --> 00:22:06,074
I'm the girl that always brings
games to the party, so...
452
00:22:06,158 --> 00:22:08,869
I'm trying to make more than a snack.
I want to make a game.
453
00:22:08,952 --> 00:22:11,913
Growing up, we always had
game night every Friday.
454
00:22:11,997 --> 00:22:14,958
So, I wanted a snack
that was not only shareable,
455
00:22:15,042 --> 00:22:16,668
but very interactive.
456
00:22:16,752 --> 00:22:19,046
I'm making Crackers With Friends.
457
00:22:19,129 --> 00:22:21,381
{\an8}There's two flavors.
There's honey sesame,
458
00:22:21,465 --> 00:22:23,842
{\an8}and then I'm doing a spicy gochujang.
459
00:22:23,925 --> 00:22:26,470
{\an8}And I'm going to top them with letters,
460
00:22:26,553 --> 00:22:29,723
{\an8}so you can make words with your crackers.
461
00:22:29,806 --> 00:22:30,891
I gotta beat these guys
462
00:22:30,974 --> 00:22:35,312
which makes me a little bit sad,
but I'm excited to show what I have.
463
00:22:37,064 --> 00:22:38,815
One and a half hours left, chefs.
464
00:22:39,775 --> 00:22:40,859
Mm!
465
00:22:42,736 --> 00:22:44,988
-Y'all wanna try some crickets?
-[chuckles]
466
00:22:47,699 --> 00:22:48,909
[Lauryn] Uh...
467
00:22:50,911 --> 00:22:54,039
-You're like, "Nah." [laughs]
-Do I?
468
00:22:54,122 --> 00:22:55,207
Don't freak out.
469
00:22:55,290 --> 00:22:58,377
There won't be eyes, antennas,
and wings inside of this bar.
470
00:22:58,960 --> 00:23:02,631
When you get these type of fruit
and nut protein bars on the market,
471
00:23:02,714 --> 00:23:06,134
they're really just kind of bland,
so we're jazzing it up.
472
00:23:06,218 --> 00:23:10,222
The base of my protein bar
is the most important thing to get right.
473
00:23:10,305 --> 00:23:12,140
I'm adding my Medjool dates.
474
00:23:12,224 --> 00:23:14,309
This is going to be the binder.
475
00:23:14,393 --> 00:23:17,813
{\an8}This is a keto milk chocolate
made with monk fruit extract.
476
00:23:17,896 --> 00:23:20,524
{\an8}Black cocoa is gonna add
to the color of the bars,
477
00:23:20,607 --> 00:23:22,109
{\an8}almost like a fudge brownie,
478
00:23:22,192 --> 00:23:23,026
but with crickets.
479
00:23:23,110 --> 00:23:25,195
Crickets will give it
that nice earthy flavor.
480
00:23:25,821 --> 00:23:27,489
{\an8}It's all gonna form a dough.
481
00:23:29,950 --> 00:23:32,452
This is my redemption
from the Kit Kat bar.
482
00:23:32,536 --> 00:23:35,705
I want my bar to taste
like a chewy fudge brownie.
483
00:23:36,206 --> 00:23:40,043
But it's coming together as you can see.
It's protein bar already.
484
00:23:44,256 --> 00:23:47,551
All right, pun intended,
I'm bugging about Kris's dish.
485
00:23:47,634 --> 00:23:48,468
I see that.
486
00:23:48,552 --> 00:23:51,096
And, uh, I don't wanna eat cricket.
487
00:23:51,179 --> 00:23:52,639
[laughs]
488
00:23:52,722 --> 00:23:54,683
[crickets chirping]
489
00:24:00,147 --> 00:24:02,524
-[Ali] Hi, Lauryn B.
-Hi, how are you?
490
00:24:02,607 --> 00:24:03,608
What are you kneading?
491
00:24:03,692 --> 00:24:04,776
It's a cracker dough.
492
00:24:04,860 --> 00:24:08,488
I'm making two crackers.
This first one has gochujang in it.
493
00:24:09,197 --> 00:24:12,284
It's like a spicy savory umami bomb.
494
00:24:12,367 --> 00:24:14,369
I want that balance of flavors.
495
00:24:14,453 --> 00:24:15,787
A spicy sweet situation.
496
00:24:15,871 --> 00:24:18,081
-This could be a little spicy.
-Uh-oh!
497
00:24:18,165 --> 00:24:21,001
The second one I'm doing
is like a honey sesame
498
00:24:21,084 --> 00:24:22,627
with a bit of orange zest,
499
00:24:22,711 --> 00:24:25,130
and white cheddar and sesame oil.
500
00:24:25,213 --> 00:24:30,051
I'm using parm and cheddar
because everyone loves cheese.
501
00:24:30,135 --> 00:24:34,347
Is there Parmesan, white cheddar,
and orange in one...?
502
00:24:34,431 --> 00:24:35,932
-All under one roof?
-Yes.
503
00:24:36,016 --> 00:24:37,809
I've never seen that flavor pairing.
504
00:24:37,893 --> 00:24:39,811
All right, well, here we go. [laughs]
505
00:24:41,146 --> 00:24:43,857
-There's nothing to win with this.
-Nothing at all.
506
00:24:43,940 --> 00:24:46,610
I've literally never had
cheddar and orange.
507
00:24:46,693 --> 00:24:48,445
Sometimes opposites attract, though.
508
00:24:49,279 --> 00:24:50,113
Sometimes.
509
00:24:50,197 --> 00:24:53,074
[dynamic music playing]
510
00:24:57,329 --> 00:25:00,248
[contestant] Look at Kevin.
He's being all fabulous over there.
511
00:25:01,666 --> 00:25:03,001
[Lauryn] Kevin, how's it going?
512
00:25:03,084 --> 00:25:03,919
It's going great.
513
00:25:04,002 --> 00:25:05,837
{\an8}What exactly are you making?
514
00:25:05,921 --> 00:25:08,507
{\an8}I'm making stuffed buns
that each have different filling.
515
00:25:08,590 --> 00:25:10,258
[Lauryn] Master at pastry.
516
00:25:10,884 --> 00:25:14,095
I start my filling which is gonna be
strawberry and cherry heat-proof gel.
517
00:25:14,179 --> 00:25:17,182
They're paired with chocolate.
Milk chocolate with candied peanuts.
518
00:25:17,265 --> 00:25:18,558
Dark chocolate with caramel.
519
00:25:18,642 --> 00:25:22,020
In each one, we have a fruit puree,
a lemon juice, a simple syrup.
520
00:25:22,103 --> 00:25:26,024
Both of them, I'll boil at the same time,
so they have the same chance to set.
521
00:25:26,107 --> 00:25:28,735
Everything I'm doing here
is to make sure this gel is hard.
522
00:25:28,818 --> 00:25:31,404
I wanna make sure
I can cut it and fill it,
523
00:25:31,488 --> 00:25:33,490
and it goes in my recipe the way I need.
524
00:25:33,573 --> 00:25:35,158
I'm so ready to win this thing.
525
00:25:35,242 --> 00:25:37,577
And the $50,000 wouldn't hurt either.
526
00:25:39,538 --> 00:25:41,915
I don't want anything
to burn or get stuck.
527
00:25:41,998 --> 00:25:45,043
If I stop stirring, something
would congeal on the bottom.
528
00:25:45,126 --> 00:25:45,961
It won't be cute.
529
00:25:46,044 --> 00:25:48,922
It's the difference between
something delicious and disgusting.
530
00:25:51,841 --> 00:25:52,926
It's looking good.
531
00:25:53,510 --> 00:25:56,930
We're gellin', girls.
We are gellin' and we're gellin' good.
532
00:25:58,848 --> 00:25:59,724
Hey, Kris.
533
00:25:59,808 --> 00:26:01,977
-Hey, how's it going?
-Good.
534
00:26:02,060 --> 00:26:03,687
What you doing with dowels?
535
00:26:03,770 --> 00:26:07,190
So, I'm creating my splits
for my bar so it can break.
536
00:26:07,274 --> 00:26:09,985
It's gonna be
a snappable cricket protein bar
537
00:26:10,068 --> 00:26:11,778
with fresh Acheta crickets.
538
00:26:11,861 --> 00:26:14,114
You talking Acheta domestica crickets?
539
00:26:14,197 --> 00:26:16,700
-Acheta domestica crickets, yes.
-[Ali] Oh.
540
00:26:16,783 --> 00:26:18,868
Where are the little guys? Little bugs?
541
00:26:18,952 --> 00:26:19,786
Let's taste some.
542
00:26:19,869 --> 00:26:22,414
I wouldn't mind
if Ali tried one now, to be honest.
543
00:26:22,497 --> 00:26:24,749
-They're roasted and dried.
-You see whole bodies.
544
00:26:24,833 --> 00:26:27,419
And they're not...
They are, of course, not alive.
545
00:26:27,502 --> 00:26:29,212
-So... sure.
-It's delicious.
546
00:26:29,296 --> 00:26:30,964
It tastes like a sunflower seed.
547
00:26:31,047 --> 00:26:33,967
Sunflower seeds are
also kinda prone to rancidity.
548
00:26:34,050 --> 00:26:37,178
Are you 100% positive you got
good crickets and good sunflower seeds?
549
00:26:37,262 --> 00:26:38,888
I am 100% positive.
550
00:26:38,972 --> 00:26:43,810
We're so excited to see these bars.
I can't wait to meet your little friends.
551
00:26:43,893 --> 00:26:45,353
-[Megan laughs]
-[Kris] Thank you.
552
00:26:46,688 --> 00:26:48,315
{\an8}Thirty minutes left, chefs.
553
00:26:48,398 --> 00:26:51,985
{\an8}We're talking a network sitcom.
That's how much time you got.
554
00:26:54,988 --> 00:26:57,574
I have both my doughs done.
I have them rolled out.
555
00:26:58,366 --> 00:27:01,286
Right now, I'm cutting
the strips of the crackers.
556
00:27:01,870 --> 00:27:07,751
The most important part for me is just
making sure they are perfect rectangles,
557
00:27:07,834 --> 00:27:11,212
because I got docked
on my shape of my Kit Kats,
558
00:27:11,296 --> 00:27:12,839
but the flavor was there.
559
00:27:12,922 --> 00:27:17,010
So, let's be perfect this time
and get flavor and the shape right.
560
00:27:17,761 --> 00:27:20,305
I'm hoping Helen sees what I'm doing.
561
00:27:20,388 --> 00:27:23,099
-[whoosh]
-I'm measuring everything just for her,
562
00:27:23,183 --> 00:27:26,728
and I want them to be perfect
because I want that redemption.
563
00:27:27,771 --> 00:27:29,022
We're getting there.
564
00:27:37,364 --> 00:27:39,240
Okay, I'm gonna start filling these now.
565
00:27:39,324 --> 00:27:41,076
I make four buns per serving.
566
00:27:41,159 --> 00:27:44,120
Each one will be filled
with a different flavor.
567
00:27:44,204 --> 00:27:48,041
This is the moment everything
comes together or it all falls apart.
568
00:27:48,124 --> 00:27:51,127
I need to make sure all four flavors
come through strongly,
569
00:27:51,211 --> 00:27:53,546
they all stand alone,
but they taste great together.
570
00:27:54,714 --> 00:27:57,759
The technique I'm doing started
in very fine dining restaurants.
571
00:27:57,842 --> 00:28:00,929
It's called sac a'doro.
It's to fold a dough to encase a filling.
572
00:28:01,012 --> 00:28:03,765
As they bake, they stick together
and you can pull them apart
573
00:28:03,848 --> 00:28:04,849
'cause there's a seam.
574
00:28:04,933 --> 00:28:08,311
The key to making this look like a snack
is everything looks the same.
575
00:28:08,395 --> 00:28:11,314
They're the same outside,
but on the inside, we're all different.
576
00:28:11,398 --> 00:28:12,273
That's what counts.
577
00:28:15,735 --> 00:28:17,779
[Kris] We're gonna make them into logs.
578
00:28:17,862 --> 00:28:21,324
One log holds 40 grams of cricket protein.
579
00:28:21,408 --> 00:28:25,662
This just looks wrong at first, right?
[chuckles]
580
00:28:25,745 --> 00:28:28,915
That's what protein bars look like.
[laughs]
581
00:28:28,998 --> 00:28:31,209
But I'll give you something more elevated.
582
00:28:33,420 --> 00:28:36,631
I'm gonna go ahead
and cut a couple letters.
583
00:28:36,715 --> 00:28:38,633
This will take me the longest.
584
00:28:38,717 --> 00:28:42,053
I need about 30 yellow letters.
585
00:28:42,137 --> 00:28:45,181
Then I need about 30 gochujang letters.
586
00:28:45,265 --> 00:28:48,059
I'm making more than a snack.
I'm making an experience.
587
00:28:48,143 --> 00:28:51,730
I want it to be kind of like Scrabble
or Words with Friends.
588
00:28:51,813 --> 00:28:54,107
People want
the whole package in one thing.
589
00:28:54,190 --> 00:28:55,734
They want it to be interactive.
590
00:28:55,817 --> 00:28:59,779
They want it to bring all these
different flavors and cultures
591
00:28:59,863 --> 00:29:02,449
and people together, and this is it.
592
00:29:02,532 --> 00:29:05,285
And, you know, if they don't wanna play,
you just eat them.
593
00:29:07,746 --> 00:29:09,622
[contestant] This is still anybody's race.
594
00:29:10,123 --> 00:29:13,251
[pop music playing]
595
00:29:18,131 --> 00:29:20,300
[Kevin] As long as the icing works,
we're in good shape.
596
00:29:26,306 --> 00:29:27,974
I don't know if I'm happy with that.
597
00:29:28,892 --> 00:29:30,059
It's too grainy.
598
00:29:31,978 --> 00:29:34,397
Trying to decide if I have time
to make another icing.
599
00:29:35,482 --> 00:29:37,859
I think I can do it.
We're ditching it. It's ditched.
600
00:29:37,942 --> 00:29:39,944
{\an8}You have ten minutes.
601
00:29:44,657 --> 00:29:46,785
[Kris] We're gonna take out these dowels.
602
00:29:46,868 --> 00:29:49,454
I was going for a little indent,
a breakable brownie.
603
00:29:49,537 --> 00:29:51,164
It's giving me just that.
604
00:29:53,082 --> 00:29:56,628
We're gonna dip the bottom
in chocolate, like so.
605
00:29:56,711 --> 00:29:58,755
You just want a bit of crickets.
606
00:30:00,298 --> 00:30:01,633
I definitely don't wanna go home
607
00:30:01,716 --> 00:30:05,178
because I have more snacks
to show to the judges.
608
00:30:06,471 --> 00:30:09,808
I hope these cricket bars give me
one hop to the finals.
609
00:30:13,311 --> 00:30:15,563
And I'll cut out a bit more letters.
610
00:30:17,023 --> 00:30:19,484
Cutting out the letter A is not fun.
611
00:30:19,567 --> 00:30:21,194
A lot of letters aren't working.
612
00:30:21,277 --> 00:30:24,113
Every time I punch out A,
it is not coming out.
613
00:30:24,197 --> 00:30:27,617
It is taking so long
just to punch out these letters.
614
00:30:27,700 --> 00:30:29,327
Lauryn, how's it going over there?
615
00:30:29,410 --> 00:30:31,871
[laughing] It's going.
My dough is pretty delicate.
616
00:30:31,955 --> 00:30:36,042
I even get to the point where I decide
I'm gonna leave blank blocks.
617
00:30:36,125 --> 00:30:39,337
It can be a Choose Your Own Adventure
for the letter.
618
00:30:39,420 --> 00:30:42,423
But, really, it is my shortcut
to stop cutting out letters.
619
00:30:42,507 --> 00:30:44,801
I'm close to putting them in the oven.
620
00:30:44,884 --> 00:30:47,595
Then they'll bake for just eight minutes.
621
00:30:47,679 --> 00:30:49,764
I'm over these letters. Let's do this.
622
00:30:49,848 --> 00:30:51,724
It's crackers with letters on them.
623
00:30:51,808 --> 00:30:55,436
So you can break them apart and trade
and make words with your friends.
624
00:30:55,520 --> 00:30:57,772
-Do they look cool?
-They do. It's really awesome.
625
00:30:59,899 --> 00:31:02,777
Apparently, I love
to cut things really close.
626
00:31:04,571 --> 00:31:09,158
{\an8}[muttering] In the 11th hour,
somebody has had to remake their frosting.
627
00:31:09,242 --> 00:31:10,577
[Ali] It's not what you wanna do.
628
00:31:10,660 --> 00:31:13,204
I like taking the initiative
to try to fix it.
629
00:31:13,288 --> 00:31:15,748
This might be premature,
but if he wins this round...
630
00:31:15,832 --> 00:31:16,666
[Helen] Yes.
631
00:31:16,749 --> 00:31:20,086
...I think he's my favorite
to win the competition.
632
00:31:20,169 --> 00:31:21,087
Whoa.
633
00:31:21,170 --> 00:31:22,297
I'm trying my frosting.
634
00:31:22,380 --> 00:31:25,508
This is hopefully more of the consistency
and flavor I'm looking for.
635
00:31:26,885 --> 00:31:28,469
{\an8}Two minutes left, chefs.
636
00:31:28,553 --> 00:31:30,138
{\an8}[tense music builds]
637
00:31:30,221 --> 00:31:31,389
{\an8}[contestant] Get those out.
638
00:31:31,472 --> 00:31:34,809
If I don't get a good bake on it,
it's the whole snack.
639
00:31:34,893 --> 00:31:36,644
So, there won't be a snack.
640
00:31:36,728 --> 00:31:39,314
This versus this? This is the winner.
641
00:31:40,064 --> 00:31:42,025
Ugh! [laughs]
642
00:31:42,108 --> 00:31:44,694
[tense music rising]
643
00:31:47,906 --> 00:31:48,990
Thirty seconds.
644
00:31:54,787 --> 00:31:59,500
{\an8}[contestants] Five, four, three, two, one.
645
00:32:00,418 --> 00:32:02,337
{\an8}Okay, everyone. Stop cooking!
646
00:32:02,420 --> 00:32:03,755
Your time's up!
647
00:32:03,838 --> 00:32:06,633
[applause]
648
00:32:06,716 --> 00:32:09,010
[contestants cheering]
649
00:32:12,764 --> 00:32:14,140
-Thank you.
-Yeah.
650
00:32:15,767 --> 00:32:18,102
Lauryn B, tell us about your snack.
651
00:32:18,186 --> 00:32:21,898
I'm the girl that shows up to the party
and like, "Let's play some games!"
652
00:32:21,981 --> 00:32:24,901
So this is great because
the snack is the game.
653
00:32:24,984 --> 00:32:27,737
So, the idea is
there's two stacks of crackers.
654
00:32:27,820 --> 00:32:30,990
One is really spicy.
One is more mellow in flavor.
655
00:32:31,074 --> 00:32:35,286
So you break them apart and then
use them to play word games.
656
00:32:35,370 --> 00:32:36,913
Mine says "toes."
657
00:32:38,081 --> 00:32:39,374
Mine is "smoit."
658
00:32:39,457 --> 00:32:41,125
[Lauryn laughs]
659
00:32:45,171 --> 00:32:47,215
Flavor of the gochujang one is incredible.
660
00:32:48,257 --> 00:32:49,717
It's really tasty.
661
00:32:49,801 --> 00:32:51,386
It's, like, deeply savory.
662
00:32:51,469 --> 00:32:54,889
The honey sesame one is cool too,
but together, they're really nice.
663
00:32:55,598 --> 00:32:56,724
My primary concern.
664
00:32:56,808 --> 00:32:59,268
-They're a little bit underbaked.
-Okay.
665
00:32:59,352 --> 00:33:02,897
If these had been baked
four and a half minutes longer,
666
00:33:02,981 --> 00:33:06,651
this might've been one of
my favorite things to eat in a long time.
667
00:33:06,734 --> 00:33:09,988
Yeah, I would agree
that I appreciate the flavor,
668
00:33:10,071 --> 00:33:11,906
the depth of flavor of the red pieces.
669
00:33:11,990 --> 00:33:13,408
The yellow is confusing.
670
00:33:13,491 --> 00:33:14,534
Okay.
671
00:33:15,118 --> 00:33:19,205
But I do like the texture of the yellow
better than texture of the red.
672
00:33:19,288 --> 00:33:23,292
For me, the shareability
that I find particularly addicting is it...
673
00:33:23,376 --> 00:33:26,587
I don't know why, but, like,
seven-year-old Ali was obsessed with,
674
00:33:26,671 --> 00:33:28,840
"Oh my God. It told me where to break it."
675
00:33:28,923 --> 00:33:31,718
It's a simple thing
that I'm very happy about.
676
00:33:31,801 --> 00:33:34,012
Lauryn B, thank you
for sharing them with us.
677
00:33:34,095 --> 00:33:34,929
Thank you.
678
00:33:35,430 --> 00:33:37,598
-Kris, tell us about your snack.
-Yeah.
679
00:33:37,682 --> 00:33:40,184
So what you have here is the Hopgate Bar.
680
00:33:40,268 --> 00:33:41,561
Why is it called Hopgate?
681
00:33:41,644 --> 00:33:42,979
Because it includes crickets.
682
00:33:43,062 --> 00:33:46,899
So, this will be your introduction
into eating insects.
683
00:33:47,942 --> 00:33:53,197
What you have here is a four-segmented
fudge brownie cricket protein bar.
684
00:33:53,781 --> 00:33:55,742
This bar is fully keto.
685
00:33:55,825 --> 00:33:58,411
It's made with Medjool dates.
686
00:33:58,494 --> 00:34:01,914
It is set with a cricket praline
at the bottom.
687
00:34:01,998 --> 00:34:02,832
Gotcha.
688
00:34:05,668 --> 00:34:08,337
This is so much better
than I expected it to be.
689
00:34:08,421 --> 00:34:09,839
Thanks for that.
690
00:34:09,922 --> 00:34:13,718
I think there are some protein bars
that feel like punishment.
691
00:34:13,801 --> 00:34:16,721
This definitely falls into...
I'd enjoy having this as a snack.
692
00:34:16,804 --> 00:34:18,514
-Yes.
-Hari, what do you think?
693
00:34:19,098 --> 00:34:22,351
Yo, man. Indians love cricket,
but this is not what we mean.
694
00:34:22,435 --> 00:34:24,353
[laughing]
695
00:34:24,437 --> 00:34:25,855
Mine has a lot of crickets.
696
00:34:25,938 --> 00:34:28,191
I have clumps of crickets
on the sides and stuff.
697
00:34:28,274 --> 00:34:31,069
It's enough to say, like,
help people acclimate themselves
698
00:34:31,152 --> 00:34:32,445
to the protein of cricket.
699
00:34:32,528 --> 00:34:33,362
Yes.
700
00:34:33,446 --> 00:34:35,907
But I got punched in the face
by cricket several times.
701
00:34:35,990 --> 00:34:37,325
You got the full load.
702
00:34:37,408 --> 00:34:41,245
And I also wish the chocolate
went all the way around.
703
00:34:41,329 --> 00:34:44,082
I got so scant chocolate
and so much cricket.
704
00:34:44,165 --> 00:34:46,000
-[Kris] So much.
-So much cricket.
705
00:34:46,084 --> 00:34:48,628
It is difficult to read
as shareable because
706
00:34:48,711 --> 00:34:50,588
I think you want so many things going on,
707
00:34:50,671 --> 00:34:54,467
that, like, the one thing we needed
is getting lost in crickets.
708
00:34:54,550 --> 00:34:55,551
Okay.
709
00:34:55,635 --> 00:34:57,720
Kris, thank you for sharing your snack.
710
00:34:57,804 --> 00:34:58,888
Thank you.
711
00:34:58,971 --> 00:35:00,598
Kevin, tell us about your snack.
712
00:35:00,681 --> 00:35:02,433
What we have here is Lickitysplitz.
713
00:35:02,517 --> 00:35:04,560
A sweet milk bun filled with four flavors,
714
00:35:04,644 --> 00:35:06,729
loosely based on
my favorite childhood sundae.
715
00:35:06,813 --> 00:35:09,148
A strawberry gel with a rosé chocolate,
716
00:35:09,232 --> 00:35:12,693
a cherry gel with a white chocolate,
a candied peanut with a milk chocolate,
717
00:35:12,777 --> 00:35:14,237
and caramel with dark chocolate.
718
00:35:14,320 --> 00:35:18,157
All that is iced and topped
with homemade electric pink sprinkles.
719
00:35:18,241 --> 00:35:22,203
Share it, tear it, rip it.
You know, slip it to your friend.
720
00:35:25,373 --> 00:35:30,294
The first two, the peanut
and the chocolate, were stellar.
721
00:35:30,378 --> 00:35:31,587
I really enjoyed it.
722
00:35:31,671 --> 00:35:34,006
I think the fruit flavors
were disappointing for me.
723
00:35:34,090 --> 00:35:35,633
For the cherry one,
724
00:35:35,716 --> 00:35:40,012
I kind of would've rather had
nice sweet and sour cherry jam in there.
725
00:35:40,096 --> 00:35:44,183
I think we were all surprised
and impressed at how cohesive it looked,
726
00:35:44,267 --> 00:35:47,395
but how perfectly it broke
at each of those junctures.
727
00:35:47,478 --> 00:35:49,397
It's the beginning of a shareable idea.
728
00:35:49,480 --> 00:35:53,025
It also, for me, is really lacking
seasoning in the bun.
729
00:35:53,109 --> 00:35:55,778
It's not sweet. It doesn't have any salt.
730
00:35:55,862 --> 00:35:58,114
It tastes very almost too neutral.
731
00:35:58,197 --> 00:36:00,032
But it's more shareable than I expected.
732
00:36:00,116 --> 00:36:02,869
Like, "Please make this
not look like brunch yesterday."
733
00:36:02,952 --> 00:36:03,953
And it doesn't.
734
00:36:04,745 --> 00:36:06,747
Thanks for sharing this with us.
735
00:36:06,831 --> 00:36:08,040
Thank you very much.
736
00:36:10,543 --> 00:36:13,129
[Kevin] I feel great about the way
my Lickitysplitz tastes.
737
00:36:13,212 --> 00:36:15,006
I have a good chance of winning this.
738
00:36:15,089 --> 00:36:18,217
Without further ado,
it's time to crown a winner.
739
00:36:18,301 --> 00:36:19,719
[Kris] I'm definitely nervous.
740
00:36:19,802 --> 00:36:24,140
I wanna make it to the finals because
I have more than crickets up my sleeve.
741
00:36:24,223 --> 00:36:28,311
The magical vending machine will show us
who the judges have chosen.
742
00:36:29,395 --> 00:36:33,858
Both Kevin and Kris's creations
are amazing, but I love my crackers.
743
00:36:33,941 --> 00:36:36,861
And I really hope that the judges do too.
744
00:36:36,944 --> 00:36:38,946
[Megan] The chef who had
the most winning combination
745
00:36:39,030 --> 00:36:43,242
of snack recreation
and Snack-Off creation was...
746
00:36:43,743 --> 00:36:46,662
[suspenseful music builds]
747
00:36:51,125 --> 00:36:52,835
Lauryn B!
748
00:36:53,419 --> 00:36:56,380
[Kris] Yo! Yes, Lauryn!
749
00:36:56,464 --> 00:36:58,299
[Megan] You're moving on to the finals.
750
00:36:59,467 --> 00:37:01,469
Lauryn B, in the first round,
751
00:37:01,552 --> 00:37:05,473
while the final product looked wonky,
your flavors were spot-on.
752
00:37:05,556 --> 00:37:07,850
And you brought it all together
in the final round
753
00:37:07,934 --> 00:37:10,603
with amazing flavor
and perfect shareability
754
00:37:10,686 --> 00:37:12,480
that was a delight for us.
755
00:37:12,563 --> 00:37:13,731
Thank you.
756
00:37:14,774 --> 00:37:16,150
I can't believe I won. [laughs]
757
00:37:16,234 --> 00:37:18,402
I'm so excited. I'm so happy.
758
00:37:18,486 --> 00:37:21,322
I, like... There aren't words.
759
00:37:23,658 --> 00:37:24,659
All right, chefs.
760
00:37:24,742 --> 00:37:27,119
Only three of you are left to compete.
761
00:37:27,203 --> 00:37:29,914
Danny, Luna, and Lauryn J.
762
00:37:29,997 --> 00:37:33,376
If you thought figuring out
how to recreate a Kit Kat was hard,
763
00:37:33,459 --> 00:37:36,587
just wait until you see what
our vending machine has in store next.
764
00:37:36,671 --> 00:37:39,465
Vending machine, let's go!
765
00:37:43,552 --> 00:37:45,846
[upbeat music builds]
766
00:37:48,099 --> 00:37:48,933
[product thuds]
767
00:37:49,016 --> 00:37:51,602
[all screaming]
768
00:37:57,942 --> 00:38:00,695
[closing theme music playing]