1 00:00:00,901 --> 00:00:02,167 [Ted] Chocolate. Chocolate. 2 00:00:02,169 --> 00:00:04,003 Chocolate. 3 00:00:04,872 --> 00:00:07,239 It's chocolate day! 4 00:00:07,241 --> 00:00:09,241 [Ted] God help us, we can't get enough. 5 00:00:09,744 --> 00:00:11,810 [both] Chocolate cake! 6 00:00:11,812 --> 00:00:13,245 Wow, wow, that's a lot of fire. 7 00:00:13,247 --> 00:00:15,414 [Lawrence] It's like burning the 10K right in front of me. 8 00:00:16,083 --> 00:00:17,015 [Anthony] I made a mess. 9 00:00:17,017 --> 00:00:17,983 [Claudia] You guys have to speed up. 10 00:00:17,985 --> 00:00:20,819 Guys, you have to speed up, come on! 11 00:00:20,821 --> 00:00:22,154 - All right! - [Anthony] My heart is pounding. 12 00:00:22,156 --> 00:00:25,157 [judges shouting encouragement] 13 00:00:25,693 --> 00:00:27,059 We're really excited about chocolate. 14 00:00:31,499 --> 00:00:33,265 I'm Anthony Jones, Executive Sous Chef, 15 00:00:33,267 --> 00:00:34,133 Red Rooster, Miami. 16 00:00:34,135 --> 00:00:36,268 Table 23, let's go. 17 00:00:36,270 --> 00:00:39,038 At Red Rooster, it is a very eclectic blend 18 00:00:39,040 --> 00:00:41,673 of southern African, Island Caribbean 19 00:00:41,675 --> 00:00:43,909 and Asian influences. 20 00:00:43,911 --> 00:00:46,812 My chef, Marcus Samuelsson, he's a Chopped Champion. 21 00:00:46,814 --> 00:00:47,646 I have to bring this win. 22 00:00:47,648 --> 00:00:49,615 Just keep making everyone proud. 23 00:00:49,617 --> 00:00:52,217 I'm looking forward to using chocolate in the competition 24 00:00:52,219 --> 00:00:56,121 because of the smokiness that it can bring to a dish or even the acidity. 25 00:00:57,058 --> 00:00:58,690 I'm naturally stubborn, 26 00:00:58,692 --> 00:01:01,427 a bull through and through, so nothing's gonna stop me. 27 00:01:03,798 --> 00:01:05,531 My name is Candice Custodio 28 00:01:05,533 --> 00:01:08,133 and I'm a freelance chef in Paso Robles, California. 29 00:01:08,135 --> 00:01:10,803 I like to explore my Latin heritage 30 00:01:10,805 --> 00:01:12,271 which is Puerto Rican and Mexican. 31 00:01:12,840 --> 00:01:14,473 I absolutely love chocolate. 32 00:01:14,475 --> 00:01:18,610 [chuckling] It's my guilty pleasure, I sneak it whenever I can. 33 00:01:18,612 --> 00:01:22,081 In ancient Latin cooking, they used a lot of raw flavors of chocolate 34 00:01:22,083 --> 00:01:24,116 and I really like to explore that when I'm cooking. 35 00:01:24,118 --> 00:01:25,984 I am very fiery. 36 00:01:25,986 --> 00:01:28,587 I don't see any other way but me winning. 37 00:01:28,589 --> 00:01:30,956 I'm focused on being the next Chopped Champion. 38 00:01:31,892 --> 00:01:35,794 [Laura] I'm a former model and now, I'm a serious chef. 39 00:01:35,796 --> 00:01:38,297 I'm Laura Gillway, I'm the pastry sous chef 40 00:01:38,299 --> 00:01:40,866 at Butcher & Bee, in Nashville, Tennessee. 41 00:01:40,868 --> 00:01:42,668 If you would have told me ten years ago today, 42 00:01:42,670 --> 00:01:44,703 that I would be competing on Chopped, 43 00:01:44,705 --> 00:01:48,640 I would spit out my celery laughing. [chuckles] 44 00:01:48,642 --> 00:01:52,911 A baker's mind is like a crossroads between art and science. 45 00:01:52,913 --> 00:01:56,915 It takes so much finesse and so much precision. 46 00:01:56,917 --> 00:02:01,120 I'm a very driven person and when I'm in the zone, I am unstoppable. 47 00:02:04,925 --> 00:02:06,959 I'm Lawrence Smith, Chef-Owner of Chilte, 48 00:02:06,961 --> 00:02:09,228 a new-school Mexican taco truck. 49 00:02:09,997 --> 00:02:12,898 Before I got into culinary, I was playing football. 50 00:02:12,900 --> 00:02:15,200 When I was a professional football player, food was fuel. 51 00:02:15,202 --> 00:02:15,934 And now it's art. 52 00:02:15,936 --> 00:02:17,703 One with pickled onion 53 00:02:17,705 --> 00:02:19,905 Being on a chocolate-themed episode is very exciting 54 00:02:19,907 --> 00:02:21,940 because I went to Oaxaca with my girlfriend, 55 00:02:21,942 --> 00:02:23,709 Oaxaca's like a mecca of chocolate. 56 00:02:23,711 --> 00:02:26,812 I got to meet and play with a whole bunch of different chefs out there 57 00:02:26,814 --> 00:02:30,849 and we were making chocolate from bean, toasting it, crushing it. 58 00:02:30,851 --> 00:02:32,251 Give me one more second. 59 00:02:33,420 --> 00:02:35,154 I went from playing professional football 60 00:02:35,156 --> 00:02:37,656 to culinary school to owning my own business in three years. 61 00:02:37,658 --> 00:02:39,558 And now I'm focused on being the next Chopped Champion. 62 00:02:43,964 --> 00:02:45,831 [Laura] Walking in to the Chopped kitchen, 63 00:02:45,833 --> 00:02:48,433 I feel a bunch of nervous energy. 64 00:02:48,936 --> 00:02:49,835 Oh, my God. 65 00:02:49,837 --> 00:02:51,069 [crew member speaking] 66 00:02:51,071 --> 00:02:54,072 I'm excited, I'm terrified. 67 00:02:54,074 --> 00:02:55,507 I have no idea what's gonna happen. 68 00:02:56,243 --> 00:02:58,043 - Hi. - Hello, chefs. 69 00:02:58,045 --> 00:02:58,977 [chefs] Hi. Hello. 70 00:02:58,979 --> 00:03:01,880 You are here for a special competition 71 00:03:01,882 --> 00:03:04,249 celebrating one of the most revered foods on the planet... 72 00:03:04,685 --> 00:03:05,483 liver. 73 00:03:06,320 --> 00:03:08,387 - Just kidding. - [all laughing] 74 00:03:08,389 --> 00:03:09,821 Sorry. Chocolate. 75 00:03:09,823 --> 00:03:12,124 Whoo! I love chocolate. 76 00:03:12,126 --> 00:03:14,893 For your battle, you will find chocolate in every basket. 77 00:03:14,895 --> 00:03:17,496 Appetizer, entree and dessert. 78 00:03:17,498 --> 00:03:18,530 Chocolate, chocolate, chocolate. 79 00:03:21,168 --> 00:03:22,401 Let's see what's inside. 80 00:03:24,038 --> 00:03:26,004 Chocolate candy bar milk. 81 00:03:26,607 --> 00:03:29,908 Chocolate candy bar milk, okay. 82 00:03:29,910 --> 00:03:32,978 - [Ted] Fair trade chocolate truffles. - That's easy. 83 00:03:32,980 --> 00:03:35,647 - [Ted] Duck breast. - Duck breast? 84 00:03:35,649 --> 00:03:38,016 Duck breast. Duck is one of my favorite proteins 85 00:03:38,018 --> 00:03:39,885 and I know it pairs well with chocolate. 86 00:03:39,887 --> 00:03:41,987 [Ted] And chayote squash. 87 00:03:43,023 --> 00:03:45,257 I feel good, I cook with chayote all the time. 88 00:03:46,060 --> 00:03:47,092 Twenty minutes. 89 00:03:48,929 --> 00:03:49,995 Time starts now. 90 00:03:50,698 --> 00:03:51,964 [judge] Chocolate! 91 00:03:51,966 --> 00:03:53,131 Really excited about chocolate. 92 00:03:53,133 --> 00:03:55,033 It's chocolate day! 93 00:03:55,035 --> 00:03:57,269 Did you know that 100 pounds of chocolate 94 00:03:57,271 --> 00:03:59,304 are eaten in the US every second? 95 00:03:59,306 --> 00:04:01,106 How many are you responsible for? Be honest. 96 00:04:01,108 --> 00:04:02,307 98, 98. 97 00:04:03,544 --> 00:04:05,143 Tiffani, Amanda, you are joined 98 00:04:05,145 --> 00:04:07,079 - by a special guest judge. - Yes. 99 00:04:07,081 --> 00:04:09,181 Baker and cookbook author, Claudia Sandoval. 100 00:04:09,183 --> 00:04:10,315 Thank you so much. 101 00:04:10,317 --> 00:04:12,751 Claudia, how important is chocolate in your life? 102 00:04:12,753 --> 00:04:14,152 Oh, my gosh, so important. I mean, 103 00:04:14,154 --> 00:04:16,755 some of my most nostalgia-filled memories 104 00:04:16,757 --> 00:04:18,023 of my abuelita, I mean, 105 00:04:18,025 --> 00:04:19,524 we cook with it in moles. 106 00:04:19,526 --> 00:04:22,127 You know, we drink it. I love it in all of its ways. 107 00:04:22,129 --> 00:04:23,595 -[Amanda] And honestly, -[Laura] Behind you. 108 00:04:23,597 --> 00:04:24,830 - [Anthony] You're good. - [Amanda] Let's be real. 109 00:04:24,832 --> 00:04:26,698 - [Tiffani] Yeah. - I eat chocolate every single day. 110 00:04:26,700 --> 00:04:28,767 - Yes. - Obviously, chocolate goes great with citrus. 111 00:04:28,769 --> 00:04:30,302 - [Tiffani] Love spice. - With spice. 112 00:04:30,304 --> 00:04:33,138 I think the challenge here is you have 20 minutes, 113 00:04:33,140 --> 00:04:35,507 you have duck breasts, you have to render the fat, 114 00:04:35,509 --> 00:04:37,075 and get it cooked properly. 115 00:04:37,077 --> 00:04:40,946 The classic style, in the pan, skin-side down, that's a 20-minute procedure. 116 00:04:40,948 --> 00:04:43,482 - I would get into smaller pieces. - It's hard. 117 00:04:45,519 --> 00:04:47,319 [Lawrence] I'm sizing up Chef Anthony, 118 00:04:47,888 --> 00:04:49,988 Candice and Laura. 119 00:04:49,990 --> 00:04:52,024 Just trying to see if they're off-balance 120 00:04:52,026 --> 00:04:53,191 and make sure that when they look at me 121 00:04:53,193 --> 00:04:55,227 that I look calm and composed. 122 00:04:56,130 --> 00:04:57,929 [Laura] Behind you, I'm coming down. 123 00:04:57,931 --> 00:04:59,431 Chef Lawrence, what are you making? 124 00:04:59,767 --> 00:05:01,600 Oh, I think I'mma do a... 125 00:05:01,602 --> 00:05:04,069 duck skewer with a little caper, raisin and chocolate sauce. 126 00:05:04,071 --> 00:05:06,038 I know that's gonna be a way different preparation 127 00:05:06,040 --> 00:05:07,539 than everybody else is gonna do. 128 00:05:07,541 --> 00:05:08,774 And then we're gonna pair it with 129 00:05:08,776 --> 00:05:11,276 the sweet and sour pickled chayote. 130 00:05:11,278 --> 00:05:13,812 I'm a street chef so I wanna bring this great piece of meat 131 00:05:13,814 --> 00:05:16,448 do it street-style and show the judges a nice appetizer. 132 00:05:20,721 --> 00:05:23,188 I know duck and orange go really well 133 00:05:23,190 --> 00:05:25,824 and chocolate marries with all of that. 134 00:05:25,826 --> 00:05:28,460 So, I'm making the pan-seared duck breast 135 00:05:28,462 --> 00:05:32,964 and a chocolate truffle orange sauce. 136 00:05:34,568 --> 00:05:38,904 So my great grandmother started a fast food chain in the Midwest called Runza. 137 00:05:38,906 --> 00:05:40,872 I mean, those are some of my earliest memories 138 00:05:40,874 --> 00:05:42,474 in the kitchen, down at the Runza. 139 00:05:42,943 --> 00:05:44,710 I know my grandma's watching 140 00:05:44,712 --> 00:05:46,411 and she'll be really proud of me. 141 00:05:48,982 --> 00:05:51,783 - [Lawrence] Sorry, I'm shaking the table on you. - It's okay. 142 00:05:51,785 --> 00:05:53,952 [Candice] Normally, I would cook a duck over 20 minutes 143 00:05:53,954 --> 00:05:55,921 in a cold pan, but this is Chopped 144 00:05:55,923 --> 00:05:56,955 and I only have 20 minutes. 145 00:05:56,957 --> 00:05:59,191 So I'm starting in a hot pan with some butter. 146 00:05:59,193 --> 00:06:03,328 The dish I'm gonna make is a spiced chili duck breast, 147 00:06:04,431 --> 00:06:06,098 do a little bit of chocolate sauce 148 00:06:06,100 --> 00:06:08,100 and then do a little bit of a hash 149 00:06:08,102 --> 00:06:10,402 with the chayote and some spicy chorizo. 150 00:06:12,306 --> 00:06:14,539 - Coming behind you. - [Anthony] You're good. 151 00:06:14,541 --> 00:06:15,941 From the beginning, once I see the duck breast, 152 00:06:15,943 --> 00:06:17,042 I know I'm gonna sear it. 153 00:06:17,044 --> 00:06:18,243 - Coming in behind you. - [Anthony] Yeah. 154 00:06:18,245 --> 00:06:20,011 I'm gonna go for spot-on medium rare. 155 00:06:20,013 --> 00:06:21,813 I'm going to make duck tataki 156 00:06:21,815 --> 00:06:25,016 with a chutney using the chayote squash, 157 00:06:25,018 --> 00:06:26,818 some dates and currants. 158 00:06:26,820 --> 00:06:28,920 I'm gonna prepare it two different ways. 159 00:06:28,922 --> 00:06:31,022 I start breaking down the apple and chayote squash 160 00:06:31,024 --> 00:06:34,059 so I can make a quick slaw with it. 161 00:06:34,795 --> 00:06:37,062 I wanna make sure to get a nice acidic pickle. 162 00:06:38,832 --> 00:06:40,232 [Lawrence] Anybody have regular sugar? 163 00:06:40,234 --> 00:06:42,167 - Regular sugar right here. - Got it, take it. 164 00:06:42,736 --> 00:06:44,803 - Thank you, boss. Behind. - Yeah. 165 00:06:44,805 --> 00:06:46,304 Less than ten minutes on the clock, chefs. 166 00:06:47,274 --> 00:06:49,007 [Laura] Coming up. 167 00:06:49,009 --> 00:06:51,810 [Lawrence] For the chayote I'm just gonna do, like, a real quick pickle. 168 00:06:51,812 --> 00:06:54,713 Some sugar, salt, vinegar, sweet-and-sour style. 169 00:06:54,715 --> 00:06:56,948 [Claudia] That chayote squash, you can slice them up, 170 00:06:56,950 --> 00:06:58,517 you can julienne them, you can saute them. 171 00:06:58,519 --> 00:06:59,717 I mean, you can pickle them. 172 00:06:59,719 --> 00:07:01,853 There's so many ways that you could really play this up. 173 00:07:01,855 --> 00:07:04,022 [Tiffani] It's got flavor of almost, like, a raw potato. 174 00:07:04,024 --> 00:07:06,057 For my money, I think you really have to sear it, 175 00:07:06,059 --> 00:07:08,093 you've got to get some beautiful caramelization 176 00:07:08,095 --> 00:07:09,361 to really pair it with chocolate. 177 00:07:10,297 --> 00:07:11,163 [Laura] The chayote. 178 00:07:11,165 --> 00:07:11,963 Oh, my God. 179 00:07:11,965 --> 00:07:14,499 I taste it. It's crunchy. 180 00:07:14,501 --> 00:07:18,570 It seems like it can go either sweet or savory 181 00:07:18,572 --> 00:07:22,474 so I add it to shallots and the garlic to saute. 182 00:07:26,580 --> 00:07:29,514 [Amanda] We've given them fair trade chocolate truffles. 183 00:07:29,516 --> 00:07:32,784 It's ganache in the center, chocolate on the outside. 184 00:07:32,786 --> 00:07:34,719 Fair trade just meaning that 185 00:07:34,721 --> 00:07:37,589 the farmer who grows the cacao beans 186 00:07:37,591 --> 00:07:40,025 is directly getting paid for it. 187 00:07:40,027 --> 00:07:42,027 [Tiffani] There's also a chocolate candy bar milk. 188 00:07:42,029 --> 00:07:43,328 A little nougat, a little caramel, 189 00:07:43,330 --> 00:07:44,930 a little peanut, lots of chocolate. 190 00:07:44,998 --> 00:07:46,164 It's very sweet. 191 00:07:46,934 --> 00:07:48,132 [Candice] When I start the sauce, 192 00:07:48,134 --> 00:07:50,502 I'm a little concerned that it's gonna be too sweet. 193 00:07:50,504 --> 00:07:52,137 I have two elements of sweetness in there 194 00:07:52,139 --> 00:07:55,106 and I'm worried that it's gonna overpower the dish. 195 00:07:55,108 --> 00:07:57,042 But I'm gonna have some spiciness from the chorizo, 196 00:07:57,110 --> 00:07:59,144 some tartness from the chayote 197 00:07:59,146 --> 00:08:02,013 and then just that nice crispiness from the duck skin 198 00:08:02,015 --> 00:08:03,982 for it to balance out the flavor. 199 00:08:05,486 --> 00:08:07,419 [Anthony] Next, I start working on the sauce. 200 00:08:07,421 --> 00:08:10,856 I'm going to use the chocolate candy bar milk and the truffles. 201 00:08:10,858 --> 00:08:13,024 Chef Anthony, I saw molasses go into a sauce. 202 00:08:13,026 --> 00:08:15,160 - What is that? - That's gonna be the glaze 203 00:08:15,162 --> 00:08:16,294 for the duck, Chef. 204 00:08:17,030 --> 00:08:18,463 I don't want it to be overly sweet 205 00:08:18,465 --> 00:08:20,632 so, oddly enough, I add molasses 206 00:08:20,634 --> 00:08:24,002 because I know molasses has enough natural bitterness to it. 207 00:08:24,004 --> 00:08:24,970 [Tiffani] Chocolate milk and molasses? 208 00:08:24,972 --> 00:08:26,738 Chocolate milk, molasses... 209 00:08:26,740 --> 00:08:28,373 - [Tiffani] All right. - And some of those chocolate truffles. 210 00:08:31,979 --> 00:08:33,979 Wow, wow, that's a lot of fire. 211 00:08:33,981 --> 00:08:36,081 Lawrence has his duck skewers just 212 00:08:36,783 --> 00:08:37,983 literally on fire, on the grill, 213 00:08:37,985 --> 00:08:38,817 which is not what you wanna do. 214 00:08:38,819 --> 00:08:40,919 There's so much fat on that duck, 215 00:08:40,921 --> 00:08:43,555 the minute it flames up, it starts to take like gasoline. 216 00:08:44,625 --> 00:08:45,590 [Ted] Yeah, and that also tells you that 217 00:08:45,592 --> 00:08:48,393 he's got his grill turned up way too high. 218 00:08:49,796 --> 00:08:51,663 [Lawrence] Working against this clock, the pressure of the kitchen, 219 00:08:51,665 --> 00:08:52,531 it's a little challenging. 220 00:08:54,001 --> 00:08:55,467 I'm hoping that I can pull it off. 221 00:09:01,708 --> 00:09:03,341 [Tiffani] Lawrence has his duck skewers just 222 00:09:03,877 --> 00:09:05,911 literally on fire, on the grill. 223 00:09:05,913 --> 00:09:07,679 [Lawrence] I hear the judges getting a little worried. 224 00:09:07,681 --> 00:09:09,180 I'm not worried about the flames. 225 00:09:09,182 --> 00:09:11,149 It might add a little nice smoke, little char to it. 226 00:09:11,151 --> 00:09:12,951 You have four minutes left. 227 00:09:12,953 --> 00:09:14,853 Chef Lawrence, we have duck skewers over there. 228 00:09:14,855 --> 00:09:16,087 - Is that right? - You heard that right, Chef. 229 00:09:16,089 --> 00:09:18,223 [Tiffani] All right, they cooked properly? 230 00:09:18,225 --> 00:09:20,825 Yeah, I'm going for that little nice mid-rare. 231 00:09:20,827 --> 00:09:21,793 - [Amanda] It's fun. - I know. 232 00:09:21,795 --> 00:09:23,161 It's down to the wire! 233 00:09:23,163 --> 00:09:24,529 [Claudia] You guys have to speed up. 234 00:09:24,531 --> 00:09:26,331 Guys, you have to speed up, come on! 235 00:09:30,370 --> 00:09:33,605 I have my saute of garlic, shallot 236 00:09:33,607 --> 00:09:35,507 and chayote 237 00:09:35,509 --> 00:09:39,844 and I have my chocolate orange sauce and... 238 00:09:39,846 --> 00:09:40,879 Coming in, behind you. 239 00:09:40,881 --> 00:09:44,916 [Laura] I poured my sauce into my saute. 240 00:09:44,918 --> 00:09:47,252 Chef Laura, you gotta get plates down and start plating, 241 00:09:47,254 --> 00:09:49,120 you have two-and-a-half minutes left. 242 00:09:49,756 --> 00:09:51,289 Plates and plating. 243 00:09:52,259 --> 00:09:53,692 [Candice] So, I'm tasting my sauce 244 00:09:53,694 --> 00:09:55,226 and I think that it's pretty balanced. 245 00:09:55,228 --> 00:09:56,861 I still taste some of that sweetness, 246 00:09:56,863 --> 00:09:58,363 but with the time running out, 247 00:09:58,365 --> 00:10:00,465 there's really not much more I can do, but get it on the plate. 248 00:10:02,035 --> 00:10:03,902 [Anthony] I feel pretty confident. 249 00:10:03,904 --> 00:10:05,670 All the ingredients are playing well together. 250 00:10:05,672 --> 00:10:07,038 My flavor's on point. 251 00:10:07,040 --> 00:10:10,075 I have plenty of acid, plenty of heat and spice. 252 00:10:10,077 --> 00:10:11,910 The duck is unctuous and fatty, 253 00:10:11,912 --> 00:10:13,144 so I know it's gonna work. 254 00:10:14,081 --> 00:10:15,814 Less than a minute, chefs. 255 00:10:15,816 --> 00:10:17,849 Less than a minute, ten seconds of plate. 256 00:10:17,851 --> 00:10:19,351 [Laura] I cut into the duck breast, 257 00:10:20,053 --> 00:10:22,921 realized that it's a little more rare 258 00:10:22,923 --> 00:10:24,522 than I would have liked for it to be. 259 00:10:25,826 --> 00:10:27,125 [Amanda] Oh, my gosh. 260 00:10:27,494 --> 00:10:29,094 -Come on, guys, you got this. -[Amanda] This is so stressful. 261 00:10:29,997 --> 00:10:33,298 That clock ticking down is intense, it's on you. 262 00:10:33,300 --> 00:10:36,167 [Ted] Chefs, careful now, watch that clock. 263 00:10:36,203 --> 00:10:38,536 Ten, nine... 264 00:10:38,538 --> 00:10:39,838 - [Amanda] Oh, my gosh. - [Ted] Eight. 265 00:10:39,840 --> 00:10:40,905 - Seven... - [Amanda] So stressful. 266 00:10:40,907 --> 00:10:41,906 [Claudia] Hurry up! 267 00:10:41,908 --> 00:10:42,941 - [Amanda] On a plate. - [Ted] Five. 268 00:10:42,943 --> 00:10:44,009 - [Amanda] Taste it. - [Ted] Four. 269 00:10:44,011 --> 00:10:45,210 - [Ted] Three. - [Tiffani] Push, push. 270 00:10:45,212 --> 00:10:47,679 [Ted] Two, one. Time's up. 271 00:10:47,681 --> 00:10:48,813 [judges applaud] 272 00:10:48,815 --> 00:10:50,081 - [Claudia] Wow. - [Amanda] Whoa. 273 00:10:50,083 --> 00:10:52,517 - Oh, God. - I made a mess. 274 00:10:52,519 --> 00:10:54,319 I make a mess even when I'm not here so... [laughs] 275 00:10:55,022 --> 00:10:57,055 I had something in my mind and then 276 00:10:57,057 --> 00:10:59,190 - getting it on the plate was just-- - I know, I know. 277 00:10:59,826 --> 00:11:00,959 Oh, my God. 278 00:11:02,329 --> 00:11:04,029 I'm looking at their dishes. 279 00:11:05,098 --> 00:11:06,698 And they all look really good. 280 00:11:06,700 --> 00:11:08,433 Candice's looks super solid. 281 00:11:09,970 --> 00:11:12,470 And, yeah, think it's going to be a great competition. 282 00:11:19,579 --> 00:11:22,047 Chefs, you have arrived at the chopping block. 283 00:11:22,049 --> 00:11:24,115 Your first assignment was to make appetizers 284 00:11:24,117 --> 00:11:26,117 using chocolate candy bar milk, 285 00:11:26,953 --> 00:11:28,286 fair trade chocolate truffles, 286 00:11:29,022 --> 00:11:32,090 duck breast and chayote squash. 287 00:11:32,092 --> 00:11:34,526 Chef Lawrence, please tell us about your dish. 288 00:11:34,528 --> 00:11:36,661 I did a duck breast skewer 289 00:11:36,663 --> 00:11:39,264 with chocolate and orange caper raisin sauce. 290 00:11:40,000 --> 00:11:42,400 And then I did the pickled chayote on the side. 291 00:11:43,737 --> 00:11:46,805 Why did you decide to cook the duck on a skewer? 292 00:11:46,807 --> 00:11:51,309 I'm a street chef right now so it seems like a fun kinda street food. 293 00:11:51,311 --> 00:11:53,712 Chef Lawrence, we all saw you grilling it 294 00:11:53,714 --> 00:11:55,246 and there was flames coming off of it. 295 00:11:55,248 --> 00:11:57,115 We were all very worried about your duck. 296 00:11:57,851 --> 00:11:58,783 I'm less worried now. 297 00:11:58,785 --> 00:12:00,051 There's a little inconsistency, 298 00:12:00,053 --> 00:12:01,953 but it's an interesting way to cook duck breast. 299 00:12:01,955 --> 00:12:03,955 But I have to tell you, this sauce, 300 00:12:03,957 --> 00:12:05,890 it works really nicely with the duck. 301 00:12:05,892 --> 00:12:07,926 The capers give you a gravitas 302 00:12:07,928 --> 00:12:09,694 and the raisins and the vinegar 303 00:12:09,696 --> 00:12:12,897 are just the right thing to kinda balance the rest of it. 304 00:12:12,899 --> 00:12:16,134 Yeah, I have to agree. The sauce is so surprising. 305 00:12:16,136 --> 00:12:18,103 Yes, the duck was overcooked, 306 00:12:18,105 --> 00:12:20,038 but I can go down that road with you 307 00:12:20,040 --> 00:12:21,106 into this kebab world 308 00:12:21,108 --> 00:12:24,109 where it's okay for the meat to be a little over. 309 00:12:24,111 --> 00:12:26,878 Chef Lawrence, I'm jealous 'cause they actually had 310 00:12:26,880 --> 00:12:30,215 you know, meat that was like, a lot better cooked, this is... 311 00:12:30,217 --> 00:12:32,717 - It's over. - You know, I couldn't even cut these. 312 00:12:32,719 --> 00:12:34,018 The real bright star for me 313 00:12:34,020 --> 00:12:36,488 is kinda that idea of pickling chayote. 314 00:12:36,490 --> 00:12:37,956 It's really successful. 315 00:12:37,958 --> 00:12:39,290 - Thank you. - [Ted] Thank you, Chef Lawrence. 316 00:12:39,793 --> 00:12:41,693 Next up, Chef Candice. 317 00:12:41,695 --> 00:12:45,663 [Candice] The dish is a spiced chili duck breast 318 00:12:45,665 --> 00:12:47,599 with a spiced chocolate sauce, 319 00:12:47,601 --> 00:12:49,501 has a little bit of veal demi in there. 320 00:12:49,503 --> 00:12:53,171 And you have a chayote and chorizo hash. 321 00:12:54,074 --> 00:12:57,809 Chef Candice, I know that this is a hard protein to cook, 322 00:12:57,811 --> 00:13:00,078 but I've got, like, really uneven cooking. 323 00:13:00,080 --> 00:13:02,147 So, tried the sauce on its own and 324 00:13:02,149 --> 00:13:05,250 it really just comes forward as just chocolate. 325 00:13:05,252 --> 00:13:08,086 But the chayote, it's nice and tender 326 00:13:08,088 --> 00:13:10,822 and it's really delicious, thank you so much. 327 00:13:10,824 --> 00:13:11,656 - Thank you. - [Amanda] Agreed. 328 00:13:11,658 --> 00:13:13,825 Chayote saute, it's delicious. 329 00:13:13,827 --> 00:13:16,528 - [Candice] Thank you. - [Amanda] The sauce is a little bit sweet but... 330 00:13:18,532 --> 00:13:20,131 I like the spice level in there. 331 00:13:20,767 --> 00:13:23,067 [Tiffani] Chef Candice, my duck is raw. 332 00:13:23,069 --> 00:13:26,404 I think you got a nice render on the fat, but that's it. 333 00:13:26,840 --> 00:13:28,172 But I think for the sauce, 334 00:13:28,642 --> 00:13:30,775 when you said veal demi, I though, oh, that's so smart, right? 335 00:13:30,777 --> 00:13:32,777 'Cause the richness of the veal demi 336 00:13:32,779 --> 00:13:36,915 can really, like, allow the chocolate to just subtly tuck itself in there. 337 00:13:36,917 --> 00:13:39,851 Had you switched the ratio of the chocolate and the veal demi, 338 00:13:39,853 --> 00:13:41,419 I think we'd really be on to something. 339 00:13:42,122 --> 00:13:43,087 Chef Candice, thank you. 340 00:13:43,657 --> 00:13:44,689 Next up, Chef Anthony. 341 00:13:44,691 --> 00:13:46,891 Hello, everyone, we have a duck tataki 342 00:13:46,893 --> 00:13:50,962 with a chutney and then a chayote and apple slaw. 343 00:13:55,836 --> 00:13:58,503 Chef, it always bugs me to even say it, 344 00:13:58,505 --> 00:14:02,207 but it was hard to eat out of this dish, as pretty as it is. 345 00:14:02,209 --> 00:14:03,708 - Right. - [Amanda] So I can't really get in there. 346 00:14:03,710 --> 00:14:06,878 And grab the ingredients I wanna grab for that perfect bite. 347 00:14:06,880 --> 00:14:08,947 I do think there's a fine line between, like, 348 00:14:08,949 --> 00:14:12,750 tataki and rare duck. 349 00:14:12,752 --> 00:14:13,985 - [Anthony] Right. - So I think you needed to either go 350 00:14:13,987 --> 00:14:15,753 thinner on the slice... 351 00:14:15,755 --> 00:14:19,090 - Understood. - Or cooked a little more in a different preparation. 352 00:14:19,626 --> 00:14:21,693 But, Chef, I love the slaw. 353 00:14:21,695 --> 00:14:25,063 I think it's really fresh and crisp and bright. 354 00:14:25,866 --> 00:14:27,232 And I like the chutney that you made. 355 00:14:27,234 --> 00:14:28,933 It makes a lot of sense with duck. 356 00:14:28,935 --> 00:14:31,269 Yeah, so, like, I could eat that 357 00:14:31,271 --> 00:14:33,404 every day of my life and I would be so happy. 358 00:14:34,241 --> 00:14:36,507 - Loved it. Well done. - Thank you. 359 00:14:37,077 --> 00:14:39,043 [Tiffani] I agree. The chayote, 360 00:14:39,045 --> 00:14:41,079 putting in the chutney and also giving us the slaw, 361 00:14:41,081 --> 00:14:42,013 really good game play. 362 00:14:42,015 --> 00:14:43,815 The anise quality of the basil 363 00:14:43,817 --> 00:14:45,717 kinda links up with that molassesy chocolate 364 00:14:45,719 --> 00:14:49,053 and it's just such a smart dish. 365 00:14:49,055 --> 00:14:52,757 - [Ted] Where do you work? - I work at Red Rooster in Miami. 366 00:14:52,759 --> 00:14:54,993 So, I get to work with Marcus Samuelsson 367 00:14:54,995 --> 00:14:56,494 Did Marcus give you any tips? 368 00:14:56,496 --> 00:14:59,964 He just said for me not to cut myself and not to mess up. 369 00:14:59,999 --> 00:15:01,266 - So... - That's useful. 370 00:15:01,801 --> 00:15:03,201 - Thanks, Marcus. - [Anthony] Yeah, that's all the help he gave me. 371 00:15:03,203 --> 00:15:04,035 Thanks, Marcus. 372 00:15:04,037 --> 00:15:05,670 Yeah, just go in there and win. 373 00:15:05,672 --> 00:15:07,305 - [Claudia] We could have told you that. - [all laughing] 374 00:15:08,141 --> 00:15:09,741 - Chef Anthony, thank you. - Thank you. 375 00:15:09,743 --> 00:15:11,910 [Ted] Chef Laura, what have you made for us? 376 00:15:11,912 --> 00:15:14,112 I've made a pan-seared duck breast 377 00:15:14,213 --> 00:15:16,347 with sauteed chayote 378 00:15:16,349 --> 00:15:20,051 and chocolate truffle orange sauce. 379 00:15:20,053 --> 00:15:22,053 - How do you feel about chocolate? - Oh, I love chocolate. 380 00:15:22,055 --> 00:15:24,522 Yeah, as a pastry chef, I work with chocolate every day, 381 00:15:24,524 --> 00:15:26,624 in all different forms, you know. 382 00:15:26,626 --> 00:15:29,160 I am familiar with all of the different complexities of it 383 00:15:29,162 --> 00:15:32,230 and what it takes to make that chocolate pop. 384 00:15:32,866 --> 00:15:35,867 I mean, I'm not gonna sugar-coat it, 385 00:15:35,869 --> 00:15:38,903 - I think you had some issues in this round. - Yeah, I did. 386 00:15:38,905 --> 00:15:41,606 Starting with the duck being very, very rare. 387 00:15:41,608 --> 00:15:43,808 And I think you fell in to the basket trap. 388 00:15:43,810 --> 00:15:46,010 We gave you two sweet things and you gave us a sweet sauce. 389 00:15:46,012 --> 00:15:48,313 - [laughs] - [Amanda] You gave it right back to us. 390 00:15:50,083 --> 00:15:53,751 But I think it was really smart to cook the chayote squash. 391 00:15:53,753 --> 00:15:55,086 The pairing with chocolate, 392 00:15:55,088 --> 00:15:57,956 it had to be seared, like you did. 393 00:15:57,958 --> 00:16:01,292 Chef Laura, Amanda's covered it for the most part. 394 00:16:01,294 --> 00:16:02,326 There's traps in these baskets. 395 00:16:02,328 --> 00:16:03,895 Like, chocolate's such an incredible ingredient, 396 00:16:03,897 --> 00:16:05,496 really it's about controlling the sugar 397 00:16:05,498 --> 00:16:07,065 with the chocolate that we're giving you. 398 00:16:07,133 --> 00:16:08,533 I have to commend you, 399 00:16:08,535 --> 00:16:10,768 I kinda would have gone in the same direction. 400 00:16:10,770 --> 00:16:13,137 When I saw this, I was like, duck, orange, 401 00:16:13,139 --> 00:16:15,740 - I mean, it's like, what you think, right? - [laughs] Yeah. 402 00:16:15,742 --> 00:16:17,208 - Thank you so much, Chef. - Thank you. 403 00:16:17,777 --> 00:16:18,876 [Ted] Thank you, Chef Laura. 404 00:16:19,980 --> 00:16:21,512 [Laura] After hearing the judges' comments, 405 00:16:21,514 --> 00:16:23,181 I'm not feeling too confident. 406 00:16:23,183 --> 00:16:24,782 I wish I could say I was feeling good 407 00:16:24,784 --> 00:16:26,818 but, I'm pretty nervous. 408 00:16:26,820 --> 00:16:28,820 [Anthony] I think as far as competition goes, 409 00:16:28,822 --> 00:16:31,689 Candice and Lawrence are gonna be definitely hard ones to beat. 410 00:16:31,691 --> 00:16:35,059 Laura will obviously be an extreme challenge 411 00:16:35,061 --> 00:16:37,962 if she makes it to the dessert round, 'cause she's a pastry chef. 412 00:16:37,964 --> 00:16:41,265 So whose dish is on the chopping block? 413 00:16:48,208 --> 00:16:52,176 So whose dish is on the chopping block? 414 00:17:00,920 --> 00:17:03,321 Chef Laura, you've been chopped. 415 00:17:03,590 --> 00:17:05,023 Judges? 416 00:17:05,025 --> 00:17:08,926 Chef Laura, we felt that you had such a great idea 417 00:17:08,928 --> 00:17:10,762 in using the orange juice, obviously. 418 00:17:10,764 --> 00:17:13,965 Duck and orange is just a classic. 419 00:17:13,967 --> 00:17:16,234 Unfortunately, the duck was not well cooked. 420 00:17:17,037 --> 00:17:18,636 And so, we had to chop you. 421 00:17:18,638 --> 00:17:19,871 I understand. 422 00:17:19,873 --> 00:17:20,972 - [Claudia] Thank you, Chef. - [Ted] Good luck. 423 00:17:20,974 --> 00:17:22,473 - Thank you. - Thank you so much 424 00:17:28,415 --> 00:17:33,117 I regret not starting with the duck on a pre-heated pan 425 00:17:33,119 --> 00:17:37,655 I went with the classic method, but the clock didn't agree with that. 426 00:17:37,657 --> 00:17:41,526 So, humbly, I agree that I should've been chopped. 427 00:17:49,002 --> 00:17:51,936 [Ted] Chef Anthony, Chef Candice, Chef Lawrence, 428 00:17:51,938 --> 00:17:55,039 are you ready to apply the lessons you learnt in Round 1? 429 00:17:55,041 --> 00:17:57,008 - Yes. - [Anthony] Oh, yeah. 430 00:18:01,147 --> 00:18:02,413 Let's see what you're up against. 431 00:18:03,883 --> 00:18:05,183 [both chuckle] 432 00:18:05,185 --> 00:18:07,218 Is this chocolate? Yes. 433 00:18:07,220 --> 00:18:08,352 [Ted] White chocolate deviled eggs. 434 00:18:08,354 --> 00:18:10,288 Oh, no. It's terrible. 435 00:18:10,824 --> 00:18:11,956 Gross. 436 00:18:12,692 --> 00:18:13,925 [Ted] Ruby chocolate. 437 00:18:13,927 --> 00:18:15,426 - Ruby chocolate bar. - [Candice] Yummy. 438 00:18:15,795 --> 00:18:17,562 Another chocolate. 439 00:18:17,564 --> 00:18:19,130 [Lawrence] I'm looking at this ruby chocolate. 440 00:18:19,132 --> 00:18:21,232 I haven't had it before, I haven't worked with it. 441 00:18:21,234 --> 00:18:23,201 You also have rump roast. 442 00:18:23,770 --> 00:18:25,269 Rump roast. 443 00:18:25,839 --> 00:18:28,106 Good protein. Good protein. 444 00:18:28,108 --> 00:18:28,973 [Ted] And rainbow carrots. 445 00:18:28,975 --> 00:18:31,042 Carrots. 446 00:18:31,044 --> 00:18:34,779 Beautiful carrots. I hope they're carrots and not chocolate. 447 00:18:34,781 --> 00:18:35,880 Those are actual real carrots. 448 00:18:35,882 --> 00:18:37,348 [Candice] Okay. [laughs] 449 00:18:37,350 --> 00:18:39,984 Carrots and chocolate don't necessarily always play well together. 450 00:18:39,986 --> 00:18:41,351 Huh! 451 00:18:41,654 --> 00:18:45,189 So I'm curious as to how I'm gonna work this one in. 452 00:18:45,191 --> 00:18:46,824 [Ted] 30 minutes to do your best work. 453 00:18:46,826 --> 00:18:48,559 Clock starts now. 454 00:18:55,768 --> 00:18:58,936 [Anthony] I taste the ruby chocolate and I do get some fruity notes from it. 455 00:18:58,938 --> 00:19:01,172 But it also is cloyingly sweet. 456 00:19:01,174 --> 00:19:04,175 So I'm gonna bring chili into this dish. 457 00:19:04,177 --> 00:19:06,043 Gochujang Korean chili paste. 458 00:19:06,045 --> 00:19:08,279 It's gonna balance out the dish entirely. 459 00:19:08,281 --> 00:19:10,481 So you know, I'm making Korean chili beef. 460 00:19:10,483 --> 00:19:14,585 And I haven't cooked a lot of Korean dishes before in my life, 461 00:19:14,587 --> 00:19:18,956 but have a general concept of how they like to layer flavors. 462 00:19:18,958 --> 00:19:21,526 [Tiffani] Ruby chocolate is actually a red cocoa bean. 463 00:19:21,528 --> 00:19:23,828 So it is chocolate, but it doesn't get to the maturity 464 00:19:23,830 --> 00:19:26,130 of like the darker cocoa beans that we are used to, 465 00:19:26,132 --> 00:19:27,832 whereas white chocolate is not chocolate at all. 466 00:19:27,834 --> 00:19:30,334 Butter, cream and sugar. 467 00:19:30,336 --> 00:19:33,571 The white chocolate deviled eggs, it's like an insane sugar rush. 468 00:19:33,573 --> 00:19:36,507 I wanna make soubise with just, you know, an onion-based sauce. 469 00:19:36,509 --> 00:19:40,912 I grab fish sauce, soy sauce, limes and coconut milk. 470 00:19:40,914 --> 00:19:45,082 I started adding in toasted cashews to help thicken the sauce. 471 00:19:49,622 --> 00:19:54,492 In this round, once again I'm going for big risks, big plays. 472 00:19:54,494 --> 00:19:57,028 Looking at this rump roast, immediately I'm thinking grind it down, 473 00:19:57,030 --> 00:19:58,596 put it inside a pierogi. 474 00:19:58,598 --> 00:20:01,899 I grew up making them with my mom, stuff them with whatever you want. 475 00:20:01,901 --> 00:20:03,534 It's gonna be the way to go to tenderize that meat. 476 00:20:03,536 --> 00:20:06,003 Rump roast is, like, a larger piece of meat, it's heavy 477 00:20:06,005 --> 00:20:08,439 It's got some connective tissue and not a lot of fat, 478 00:20:08,441 --> 00:20:10,107 so that's, kind of, one of the tricks of rump roast. 479 00:20:10,109 --> 00:20:12,510 It takes a lot of time to cook, if you don't break it down. 480 00:20:14,180 --> 00:20:15,846 [Lawrence] For the filling for my pierogi, 481 00:20:15,848 --> 00:20:19,951 I'm doing onions, carrot, butter and the rump roast. 482 00:20:19,953 --> 00:20:22,753 For my pierogi dough, I got a mixer. 483 00:20:22,755 --> 00:20:24,021 Oh, come on. Come on. 484 00:20:24,023 --> 00:20:26,324 Unfortunately, the mixer wasn't thickening it up right. 485 00:20:27,227 --> 00:20:30,161 - Come on. - Chef, you got to do this. 486 00:20:30,163 --> 00:20:31,362 - And then you tilt it. - Ah! 487 00:20:31,364 --> 00:20:33,030 - Oh! It's a tilt. Cool. - Yeah. 488 00:20:33,032 --> 00:20:34,131 Thank you. 489 00:20:34,133 --> 00:20:36,000 [Lawrence] So I hand-knead it, 490 00:20:36,002 --> 00:20:39,537 I grate the white chocolate deviled egg right into that dough. 491 00:20:39,539 --> 00:20:41,806 I'mma boil my pierogis first, pull them out, 492 00:20:41,808 --> 00:20:44,508 and get them into a pan with some butter to finish cooking. 493 00:20:45,078 --> 00:20:46,944 For my ruby chocolate red wine sauce, 494 00:20:46,946 --> 00:20:50,514 I'm getting the ruby chocolate in with the red wine, 495 00:20:50,516 --> 00:20:54,218 salt, butter, some guajillo chilis and all that working together. 496 00:20:55,154 --> 00:20:58,823 Chefs, less than 20 minutes to go here. 497 00:20:58,825 --> 00:21:01,525 [Candice] So my plan for the white chocolate deviled eggs, I'm not really sure. 498 00:21:01,527 --> 00:21:03,394 So I'm just gonna put it in a bowl and melt it down, 499 00:21:03,396 --> 00:21:06,897 and hope that inspiration comes to me. 500 00:21:06,899 --> 00:21:11,535 The ruby chocolate, I'm definitely gonna incorporate it into guajillo chili sauce. 501 00:21:11,537 --> 00:21:14,739 So my plan is to do a guajillo chocolate beef taco 502 00:21:14,741 --> 00:21:19,076 with a little pickled carrot and onion and slaw, and some garlic zucchini on the side. 503 00:21:19,812 --> 00:21:23,514 What I learned about working with chocolate in the appetizer round 504 00:21:23,516 --> 00:21:26,484 is it's a lot more potent when you have to put it into a savory dish. 505 00:21:26,486 --> 00:21:28,886 So I'm putting the star anise in there, 506 00:21:28,888 --> 00:21:32,056 hopefully that balances out some of that sweetness from the chocolate. 507 00:21:33,660 --> 00:21:36,527 For my salad, I want the carrot to stand out. 508 00:21:36,529 --> 00:21:40,631 I slice it nice and thin on the mandoline, I mix it in with Napa cabbage, 509 00:21:40,633 --> 00:21:44,735 some lime juice, toasted cashews and lots of herbs. 510 00:21:44,737 --> 00:21:48,806 Rainbow carrots, I mean this is something that I absolutely love. 511 00:21:48,808 --> 00:21:50,608 It literally makes my holiday table. 512 00:21:50,610 --> 00:21:52,743 - They're a blank canvas. - Yes! 513 00:21:52,745 --> 00:21:54,712 So there's a little bit of sweetness, but you start roasting carrots 514 00:21:54,714 --> 00:21:56,681 and they're not too sweet. 515 00:21:56,683 --> 00:21:59,550 [Candice] Next, I'm gonna start peeling the carrots for the slaw 516 00:21:59,552 --> 00:22:02,853 and kind of mincing down some of that onion and getting it in the white beans 517 00:22:02,855 --> 00:22:08,893 and vinegar-ness of the escabeche to kind it give them a little bit of umami. 518 00:22:08,895 --> 00:22:11,062 So I have my tortillas out and I get the oil going, 519 00:22:11,064 --> 00:22:12,963 hoping that I'm gonna crisp them up, 520 00:22:12,965 --> 00:22:17,068 but then, I turn back around and my tortillas are burnt. 521 00:22:17,070 --> 00:22:19,470 I don't have enough time to do new tortillas, so I'm thinking 522 00:22:19,472 --> 00:22:21,372 we're gonna do tostadas. 523 00:22:23,676 --> 00:22:26,477 [Lawrence] There's two minutes left on the clock, my pierogis are still in the pan. 524 00:22:26,479 --> 00:22:29,447 Pressure's amping up. I'm grabbing some sour cream. 525 00:22:29,449 --> 00:22:33,851 I'm finishing my sauce, tossing a salad and getting a quick vinaigrette on them. 526 00:22:33,853 --> 00:22:37,188 [Ted] Lawrence's pierogi, you can see that at least one of them broke open, 527 00:22:37,190 --> 00:22:38,889 but it's basically retaining its shape. 528 00:22:38,891 --> 00:22:40,591 - The problem is, it's gonna have water inside. - [Claudia] Yeah. 529 00:22:40,593 --> 00:22:41,892 Come on, guys. Finish up. 530 00:22:41,894 --> 00:22:44,061 [Claudia] Oh, no! You should be plating now, guys. 531 00:22:44,063 --> 00:22:45,996 [Anthony] I wanna do beef lettuce wraps. 532 00:22:45,998 --> 00:22:49,100 Usually, we buy beautiful large heads of lettuce, 533 00:22:49,102 --> 00:22:51,202 so it makes a nice cup to eat with. 534 00:22:51,871 --> 00:22:52,970 Oh, no. 535 00:22:52,972 --> 00:22:54,905 But these ones are too small. 536 00:22:54,907 --> 00:22:57,141 Chefs, here's the one-and-half minute mark. 537 00:22:58,578 --> 00:23:02,113 Romaine lettuce isn't the sexiest lettuce 538 00:23:02,115 --> 00:23:05,950 to go with my dish, but this is a concept that I'm already sold on. 539 00:23:05,952 --> 00:23:08,018 Got to hustle, 1 minute 18 seconds. 540 00:23:08,020 --> 00:23:10,154 - You don't get extra time. - [sighs] 541 00:23:10,156 --> 00:23:12,523 All right, chefs. Make every second count here. 542 00:23:12,525 --> 00:23:15,326 Ten, nine, eight, 543 00:23:15,328 --> 00:23:16,761 - [Amanda] Come on. - [Ted] Seven. 544 00:23:16,829 --> 00:23:18,696 Six, five... 545 00:23:18,698 --> 00:23:22,299 - [Tiffani] Again Anthony with the lettuce. - [Amanda] Why? 546 00:23:22,301 --> 00:23:24,902 - [Ted] One. Time's up. - [Tiffani] You've gotta finish every plate equal. 547 00:23:24,904 --> 00:23:27,972 [judges applauding] 548 00:23:28,574 --> 00:23:30,040 [Anthony] Where did you get pierogis from? 549 00:23:30,042 --> 00:23:32,943 -I'm dumb, dude. I'm dumb. I tried to make them. -Amazing. 550 00:23:36,482 --> 00:23:37,982 [Lawrence] I decided to make pierogis 551 00:23:38,017 --> 00:23:39,950 because it's part of my family, something I grew up eating. 552 00:23:39,952 --> 00:23:41,619 Definitely a little creative 553 00:23:41,621 --> 00:23:44,021 and tough to do in this competition, so, 554 00:23:44,023 --> 00:23:46,190 hopefully, I get the creative points with the judges 555 00:23:46,192 --> 00:23:47,191 and the flavors hit. 556 00:23:47,193 --> 00:23:48,292 That looks great. 557 00:23:48,461 --> 00:23:49,860 Yours looks good. 558 00:23:49,862 --> 00:23:52,730 [Anthony] I used both chocolates in two different ways. 559 00:23:52,732 --> 00:23:54,098 One in a pretty good application, 560 00:23:54,100 --> 00:23:55,666 came up with it on the fly, so, yeah, 561 00:23:55,668 --> 00:23:57,268 pretty happy with it. 562 00:24:05,511 --> 00:24:09,513 Chefs, in the entree basket, you found white chocolate deviled eggs, 563 00:24:09,515 --> 00:24:14,084 ruby chocolate, rump roast and rainbow carrots. 564 00:24:14,887 --> 00:24:16,086 Chef Lawrence. 565 00:24:16,088 --> 00:24:19,657 So I made a pierogi stuffed with beef. 566 00:24:19,659 --> 00:24:23,394 I did a sour cream on the bottom, and then I did a ruby red sauce. 567 00:24:23,396 --> 00:24:25,563 The white chocolate is in the pierogi dough. 568 00:24:25,565 --> 00:24:29,200 And then I did a little orange vinaigrette dressing on the salad. 569 00:24:30,536 --> 00:24:34,638 Chef, this was really impressive thing, to go for the pierogi. [chuckles] 570 00:24:34,640 --> 00:24:37,274 [Lawrence] Yeah, it's something I grew up making with my mom. 571 00:24:37,276 --> 00:24:41,512 My mom, she's, like, Slovak, Polish, all that European mix, so... 572 00:24:41,514 --> 00:24:44,448 My sister-in-law is Ukrainian, so she makes these a lot 573 00:24:44,450 --> 00:24:46,050 and we just love them, they're comfort food. 574 00:24:46,052 --> 00:24:49,220 - Unfortunately, the dough is super thick. - [Lawrence] Yeah. 575 00:24:49,222 --> 00:24:51,655 - I don't think you had the time to roll it... - Yeah. 576 00:24:51,657 --> 00:24:53,991 the thinness that it need to be. 577 00:24:53,993 --> 00:24:57,528 Chef Lawrence, you know, you risk nothing, you win nothing, right? 578 00:24:57,530 --> 00:25:00,264 Unfortunately, I think these opened up in the water, 579 00:25:00,266 --> 00:25:02,533 which bums me out, but I enjoyed your sauce. 580 00:25:02,535 --> 00:25:04,802 It's acidic, it's bright. 581 00:25:04,804 --> 00:25:09,840 Chef Lawrence, I really think using the ruby chocolate in the red wine reduction 582 00:25:09,842 --> 00:25:13,744 was super smart. It's got the notes of that ruby chocolate, a little bit of acidity to it. 583 00:25:13,746 --> 00:25:15,846 And I pair that with the sour cream, it's so good, 584 00:25:15,848 --> 00:25:18,215 but I just-- I'm searching for carrots. 585 00:25:18,217 --> 00:25:22,019 And they're such a beautiful ingredient and work so well with chocolate. 586 00:25:22,021 --> 00:25:23,754 Really wanna see them here. 587 00:25:23,756 --> 00:25:26,223 Thank you, Chef Lawrence. Next up is Chef Candice. 588 00:25:26,225 --> 00:25:29,927 I made a guajillo chili beef taco. 589 00:25:29,929 --> 00:25:34,298 There's a little bit of ruby chocolate and white chocolate in the guajillo chili sauce. 590 00:25:34,300 --> 00:25:36,967 I also have a fried white bean 591 00:25:36,969 --> 00:25:39,069 and carrot onion slaw 592 00:25:39,071 --> 00:25:41,805 with some garlic zucchini on the side. 593 00:25:41,807 --> 00:25:45,776 - Who are your culinary influences? - [Candice] My grandmother. 594 00:25:45,778 --> 00:25:48,512 She's a mean lady, but she gets the job done. [laughs] 595 00:25:48,514 --> 00:25:50,080 - She's a mean lady? - Yes. 596 00:25:50,082 --> 00:25:51,348 Latina mom. 597 00:25:51,350 --> 00:25:52,983 She loves with anger. 598 00:25:52,985 --> 00:25:54,885 - [Claudia] Loves with anger. - [laughs] Yeah. 599 00:25:54,887 --> 00:25:56,820 - I call it tough love. - [Candice] Yes, exactly. 600 00:25:56,822 --> 00:25:59,156 It's the Latina tough love. Mmm-hmm. 601 00:25:59,158 --> 00:26:02,860 Chef Candice, I really loved the escabeche, you know, it takes me to, like, 602 00:26:02,862 --> 00:26:04,295 my growing up with my grandma. 603 00:26:04,297 --> 00:26:06,096 - Right. Yeah. - [both laugh] 604 00:26:06,098 --> 00:26:10,034 I think where you start to lose me a little bit is with your beef, I mean it's... 605 00:26:10,036 --> 00:26:11,969 - It's really tough. - Yeah. 606 00:26:11,971 --> 00:26:14,104 The star anise comes forward 607 00:26:14,106 --> 00:26:17,074 super intense with the chili and the chocolate, 608 00:26:17,076 --> 00:26:20,010 but I think it needed time to develop. 609 00:26:20,012 --> 00:26:21,779 [Amanda] The beans are an interesting riff. 610 00:26:21,781 --> 00:26:25,482 - And then you just shaved the carrots and added that. - [Candice] Yeah, yeah. 611 00:26:25,484 --> 00:26:28,118 - [Amanda] I loved the acidity there. - [Candice] Thank you. 612 00:26:28,120 --> 00:26:30,521 Chef Candice, I loved the use of the rainbow carrots. 613 00:26:30,523 --> 00:26:33,123 You get to see all the colors and it's really very appealing 614 00:26:33,125 --> 00:26:36,193 to see that coming at you first on the tortilla. 615 00:26:36,195 --> 00:26:38,062 Mine is, I think a little bit further 616 00:26:38,064 --> 00:26:40,831 - than everyone else's, so... - [Candice] Yeah. 617 00:26:40,833 --> 00:26:44,168 It went from, you know, taco to tostada 618 00:26:44,170 --> 00:26:47,237 - to burnt-stada for me. - Yeah. 619 00:26:48,074 --> 00:26:49,073 [Ted] Thank you, Chef Candice. 620 00:26:49,075 --> 00:26:50,574 Finally, Chef Anthony. 621 00:26:50,576 --> 00:26:52,776 So in front of you, you have a Korean braised beef 622 00:26:52,778 --> 00:26:55,579 with a gochujang vinaigrette, chili mixed into that. 623 00:26:55,581 --> 00:26:59,717 And then the rainbow carrots are mixed into a salad. I also braised them with the beef. 624 00:26:59,719 --> 00:27:01,619 And then the white chocolate deviled egg 625 00:27:01,621 --> 00:27:04,221 was used to make a onion soubise. 626 00:27:08,527 --> 00:27:11,662 [Tiffani] Chef Anthony, the rump roast is so tough. 627 00:27:11,664 --> 00:27:13,764 It's a little over... 628 00:27:13,766 --> 00:27:17,668 But using that ruby chocolate in the gochujang sauce makes so much sense. 629 00:27:17,670 --> 00:27:19,803 You put your rainbow carrots into that sauce, 630 00:27:19,805 --> 00:27:25,776 and it is like having the most delicious Korean pot roast carrot I've ever had. 631 00:27:25,778 --> 00:27:30,214 For me, I don't know if it's all coming together as a particularly cohesive dish. 632 00:27:30,216 --> 00:27:33,083 But there's moments of just brilliance in this cooking. 633 00:27:33,085 --> 00:27:34,084 Thank you. 634 00:27:34,086 --> 00:27:35,686 - [Claudia] Chef Anthony, this... - Yes, ma'am. 635 00:27:35,688 --> 00:27:39,857 soubise. This was, like, "What in the world?" Like, bottle it, sell it. 636 00:27:39,859 --> 00:27:42,726 - I don't know why it works, but it does. Good job. - [Anthony] Thank you. 637 00:27:42,728 --> 00:27:47,631 [laughs] I just had to get that out, because I'm like, "What?" 638 00:27:47,633 --> 00:27:51,135 Okay. After persevering through two tough savory rounds, 639 00:27:51,137 --> 00:27:53,837 of course, you all want to make a chocolate dessert. 640 00:27:53,839 --> 00:27:55,939 But the judges must pick just two of you. 641 00:27:55,941 --> 00:28:00,110 I'm feeling so-so after the critiques. There were some mistakes I made 642 00:28:00,112 --> 00:28:03,480 that, obviously, I knew I should've done something different or better, 643 00:28:03,482 --> 00:28:04,915 but I was already so committed. 644 00:28:04,917 --> 00:28:08,686 After the judges' critiques, I'm a little nervous. [laughs] 645 00:28:08,688 --> 00:28:12,056 A lot of nervous, It didn't play out the way I wanted it to. 646 00:28:12,058 --> 00:28:15,492 So whose dish is on the chopping block? 647 00:28:25,738 --> 00:28:29,173 So whose dish is on the chopping block? 648 00:28:40,319 --> 00:28:42,319 [Ted] Chef Candice, you've been chopped. 649 00:28:42,988 --> 00:28:43,987 Judges? 650 00:28:44,557 --> 00:28:47,091 Chef Candice, we loved having you here today. 651 00:28:47,093 --> 00:28:48,859 - We loved your spirit, we loved your bold flavors. - Thank you. 652 00:28:48,861 --> 00:28:51,628 When it comes down to your entree round, 653 00:28:51,630 --> 00:28:55,265 the white chocolate deviled eggs and also the ruby chocolate 654 00:28:55,267 --> 00:28:58,936 were in the sauce that was, like, you know, just encasing the rump roast. 655 00:28:58,938 --> 00:29:00,971 Ultimately, the sauce linked up with that star anise 656 00:29:00,973 --> 00:29:03,140 and the tomato paste, and it was 657 00:29:03,142 --> 00:29:06,310 just not developed and it became really hard to eat. 658 00:29:06,312 --> 00:29:07,945 So we had to chop you. 659 00:29:07,947 --> 00:29:08,745 Thank you. 660 00:29:08,747 --> 00:29:10,147 - Thank you. - Best of luck, Chef. 661 00:29:16,689 --> 00:29:20,858 I'm feeling, you know, a little disappointed, but I was expecting it. 662 00:29:20,860 --> 00:29:24,661 I think the chocolate theme did make it a little bit harder than I was expecting. 663 00:29:24,663 --> 00:29:26,997 But that's how it is. [chuckles] 664 00:29:33,639 --> 00:29:36,240 [Ted] Chef Lawrence, Chef Anthony. 665 00:29:36,242 --> 00:29:40,043 Do you think you can rock the last round of this chocolate challenge? 666 00:29:40,045 --> 00:29:41,712 Oh, yeah. Time to melt the competition. 667 00:29:41,714 --> 00:29:43,213 I'm ready to rock it. 668 00:29:46,886 --> 00:29:48,852 [Ted] Let's see what's inside. 669 00:29:48,854 --> 00:29:50,954 Dark chocolate body paint. 670 00:29:50,956 --> 00:29:53,824 - [all laugh] - [Anthony] Body paint. 671 00:29:53,826 --> 00:29:54,958 Didn't see that one coming. 672 00:29:54,960 --> 00:29:58,262 Edible body paint. All right. 673 00:29:59,698 --> 00:30:01,632 [Ted] Double dark chocolate cookies. 674 00:30:01,634 --> 00:30:04,301 All right, good start. Good start. 675 00:30:04,303 --> 00:30:07,337 - [Ted] Greek yogurt. - Oh, yogurt? Also solid. 676 00:30:08,407 --> 00:30:09,773 [Ted] And rhubarb. 677 00:30:09,809 --> 00:30:11,809 Rhubarb. 678 00:30:11,811 --> 00:30:15,846 Your final half-hour in the Chopped kitchen starts now. 679 00:30:15,848 --> 00:30:18,515 - [Tiffani] All right! - [Amanda] It's finally time for dessert. 680 00:30:18,517 --> 00:30:21,285 - I want it. I want this. - Come on, guys! 681 00:30:21,287 --> 00:30:22,386 Whoo! 682 00:30:23,522 --> 00:30:25,923 [Amanda] I am just praying 683 00:30:25,925 --> 00:30:29,993 for beautiful, creative, ooey-gooey chocolate desserts. 684 00:30:29,995 --> 00:30:32,830 And this basket is gorgeous. 685 00:30:32,832 --> 00:30:34,064 Ooh! That's sweet. 686 00:30:34,066 --> 00:30:35,866 The stakes are super high for me. 687 00:30:35,868 --> 00:30:37,301 My business needs this 10K. 688 00:30:37,303 --> 00:30:38,702 Also sweet. 689 00:30:38,704 --> 00:30:40,938 My girlfriend and I are looking at getting a restaurant soon. 690 00:30:40,940 --> 00:30:43,473 So I'm gonna do whatever it takes in this dessert round 691 00:30:43,475 --> 00:30:45,909 to make it happen. 692 00:30:45,911 --> 00:30:51,615 I wanna do this chilled custard and a rhubarb, like, jammy gastrique. 693 00:30:51,617 --> 00:30:53,517 I look at the milk chocolate body paint. 694 00:30:53,519 --> 00:30:57,221 I know, I can incorporate this into my custard very easily. 695 00:30:57,223 --> 00:30:58,155 Yogurt! 696 00:30:58,157 --> 00:30:59,857 I also have yogurt. 697 00:30:59,859 --> 00:31:01,859 I know I'm folding that right on in. 698 00:31:01,861 --> 00:31:03,594 And then, with the chocolate cookies, 699 00:31:03,596 --> 00:31:07,464 it's gonna be that nice, fudgy unctuous chocolaty-ness that the judges are looking for. 700 00:31:07,466 --> 00:31:10,834 So I'm gonna work the chocolate into that custard. 701 00:31:10,836 --> 00:31:14,204 [Ted] So I got to talk to you about the double dark chocolate cookies 702 00:31:14,206 --> 00:31:16,106 because they are off the charts! 703 00:31:16,108 --> 00:31:18,308 They're chocolaty, it's, like, fudgy. 704 00:31:18,310 --> 00:31:19,710 - I actually dipped them in Greek yogurt. - Yep. 705 00:31:19,712 --> 00:31:21,511 And the, like, sourness of the Greek yogurt 706 00:31:21,513 --> 00:31:23,580 and the richness of the chocolate was so good! 707 00:31:23,582 --> 00:31:25,349 20 minutes to go here. 708 00:31:29,688 --> 00:31:31,889 - [Lawrence] Right behind you. - [Anthony] You're good, bro. 709 00:31:31,891 --> 00:31:35,025 I'm up against Lawrence, the man who was able to pull off pierogis. 710 00:31:35,027 --> 00:31:37,761 I, in a million years, would never even have attempted that. 711 00:31:37,763 --> 00:31:41,164 So it just proves to me that going into dessert, anything's possible. 712 00:31:41,166 --> 00:31:43,600 - I want a chocolate cake. - [Amanda] Me too. 713 00:31:43,602 --> 00:31:45,068 [both chanting] Chocolate cake! 714 00:31:45,070 --> 00:31:47,004 - Chocolate cake! - [Ted] You should've done that 715 00:31:47,006 --> 00:31:49,106 - in the first minute of the round. - [laughs] 716 00:31:49,108 --> 00:31:51,074 [Amanda] There's still 16 minutes left. 717 00:31:51,076 --> 00:31:53,310 - No more time to bake. - [all laugh] 718 00:31:53,479 --> 00:31:54,578 [laughs] 719 00:31:54,713 --> 00:31:57,180 With these ingredients, everything that's going on, 720 00:31:57,182 --> 00:31:59,616 cake is screaming in my head, there's just no other option. 721 00:31:59,618 --> 00:32:01,184 I'm gonna make a cake. 722 00:32:01,186 --> 00:32:03,720 And I know, I'm gonna use it to make a dark chocolate trifle. 723 00:32:03,722 --> 00:32:06,857 And then I grate in double chocolate cookie. 724 00:32:06,859 --> 00:32:09,693 Then I also add in Greek yogurt for the fatness and texture. 725 00:32:09,695 --> 00:32:11,895 I throw my cake mix into the oven. 726 00:32:11,897 --> 00:32:14,431 One in a madeleine pan and one in a small muffin pan. 727 00:32:14,433 --> 00:32:17,100 I got to cover my bases in case one doesn't come out. 728 00:32:17,102 --> 00:32:20,671 Next, I start slicing strawberry, raspberry and the peeled rhubarb 729 00:32:20,673 --> 00:32:22,272 to make a sauce, a coulis. 730 00:32:22,775 --> 00:32:26,843 It feels amazing to be so close to possibly being Chopped Champion. 731 00:32:26,845 --> 00:32:28,278 My heart is pounding. 732 00:32:28,614 --> 00:32:30,514 [Amanda] We also have rhubarb. 733 00:32:30,516 --> 00:32:33,784 Talk about sour, we think of it as a fruit, but it's really a vegetable. 734 00:32:33,786 --> 00:32:37,120 It's a great, great foil against all that rich, sweet chocolate. 735 00:32:37,122 --> 00:32:39,990 For the rhubarb gastrique, I really wanted a mezcal. 736 00:32:39,992 --> 00:32:41,925 I didn't have that, so I'm adding in 737 00:32:41,927 --> 00:32:44,661 smoky bacon and tequila, it's gonna kind of marry 738 00:32:44,663 --> 00:32:46,763 and make that flavor profile. 739 00:32:46,765 --> 00:32:48,799 We have tequila going in the berries. 740 00:32:48,801 --> 00:32:50,834 Chef Lawrence did just come back from Oaxaca. 741 00:32:50,836 --> 00:32:53,737 I'm sure he's craving mezcal right now. 742 00:32:53,739 --> 00:32:57,240 - I would love some mezcal. - I know. I would too, actually. 743 00:32:57,843 --> 00:32:59,409 Ten minutes on the clock, chefs. 744 00:33:01,547 --> 00:33:03,080 - How's your custard? - Hopefully it's good. 745 00:33:03,082 --> 00:33:05,148 [Anthony] Oh! You're winging it that much? 746 00:33:05,150 --> 00:33:07,484 Shoo! I've been wing it all day, haven't you noticed? 747 00:33:07,486 --> 00:33:09,987 - I thought that was my job, eh? - Oh, nah. 748 00:33:09,989 --> 00:33:13,323 Ten minutes left, I got to come up with a crunch component. 749 00:33:13,325 --> 00:33:15,993 I grab the chocolate cookie, hit it with some salt 750 00:33:15,995 --> 00:33:18,428 and throw it in the oven to crisp up. 751 00:33:18,430 --> 00:33:19,763 [Ted] All right, judges. 752 00:33:19,765 --> 00:33:23,734 Fess up, from whose boudoir did this dark body paint originate? 753 00:33:23,736 --> 00:33:26,069 - [judges laugh] - Okay, let me be clear. 754 00:33:26,071 --> 00:33:28,171 I don't need body paint, to paint to keep things spicy. 755 00:33:28,173 --> 00:33:29,840 [all exclaiming suggestively] 756 00:33:29,842 --> 00:33:31,007 [Anthony] Dark chocolate body paint, 757 00:33:31,009 --> 00:33:33,110 it literally tastes just like chocolate ganache. 758 00:33:33,112 --> 00:33:35,779 So, I decide I'm going to melt it down with some heavy cream 759 00:33:35,781 --> 00:33:38,415 and just make a quick, rich sauce. 760 00:33:38,417 --> 00:33:40,584 I know this dish needs texture, 761 00:33:40,586 --> 00:33:42,652 but also, one thing I'm lacking right now is saltiness. 762 00:33:42,654 --> 00:33:46,490 I'm gonna take almonds and the cookie, make a quick little crumble. 763 00:33:50,095 --> 00:33:54,297 You guys, Lawrence just burnt his tray of double dark chocolate cookies. 764 00:33:54,299 --> 00:33:55,631 [Tiffani] Is that what's smoking? 765 00:33:55,633 --> 00:33:58,168 Right over to the oven and the cookies are smoking. [chuckles] 766 00:33:58,370 --> 00:34:00,137 Completely burnt. 767 00:34:00,639 --> 00:34:02,105 Yeah, it was the cookie. 768 00:34:02,107 --> 00:34:04,941 Having something burn at this point in the competition 769 00:34:04,943 --> 00:34:08,078 it's like burning the 10K right in front of me. 770 00:34:12,418 --> 00:34:13,817 [Lawrence] Whew! 771 00:34:13,852 --> 00:34:15,886 [Ted] Chef Lawrence has just burned a whole sheet tray full 772 00:34:15,888 --> 00:34:17,988 of crumbled up chocolate cookies. 773 00:34:17,990 --> 00:34:21,792 I think what he was trying to achieve was, kind of, a cookie crumble. 774 00:34:21,794 --> 00:34:25,028 [Lawrence] Seeing the cookies burning is just heartbreaking, 775 00:34:25,030 --> 00:34:27,097 and I've got to come up with another plan quick. 776 00:34:27,933 --> 00:34:29,232 Nuts. 777 00:34:29,301 --> 00:34:32,702 My plan is to go for pistachios. Just, kind of, toast them up. 778 00:34:32,704 --> 00:34:34,171 Get them on the plate. 779 00:34:34,173 --> 00:34:36,273 [Tiffani] I think one of the things that's really impressed me 780 00:34:36,275 --> 00:34:37,674 is Chef Lawrence's sheer grit. 781 00:34:37,676 --> 00:34:42,679 He picks a direction and by sheer will alone, makes things happen. 782 00:34:42,681 --> 00:34:44,448 [Anthony] I'm making the whipped cream, and for me, 783 00:34:44,450 --> 00:34:45,682 I don't want to necessarily overdo it. 784 00:34:45,684 --> 00:34:47,651 It's just cream and confectionary sugar. 785 00:34:47,653 --> 00:34:50,787 I really need to jump on the next component of my dish, 786 00:34:50,789 --> 00:34:53,957 which is gonna be yogurt and dark chocolate chip mousse. 787 00:34:53,959 --> 00:34:55,492 I'm adding in cognac. 788 00:34:56,762 --> 00:34:58,962 Chefs, here's the one and a half minute mark. 789 00:35:01,733 --> 00:35:04,935 At this point I realize my custard is not setting. 790 00:35:04,937 --> 00:35:07,204 So, I throw some mascarpone cheese in there. 791 00:35:07,206 --> 00:35:09,873 All coming together to make a nice mousse. 792 00:35:09,875 --> 00:35:11,274 - One minute, guys. - Whoo! 793 00:35:13,712 --> 00:35:16,913 [Ted] Chef Anthony is assembling his trifle. 794 00:35:16,915 --> 00:35:19,015 [Anthony] I'm grabbing my coulis. A spoon of that in each one. 795 00:35:19,017 --> 00:35:22,052 Everyone gets a little madeleine to dunk into their mousse. 796 00:35:22,054 --> 00:35:25,255 All right, chefs, final seconds of the final round! 797 00:35:25,257 --> 00:35:26,223 - [Amanda] Ten seconds! - [Ted] Ten. 798 00:35:26,225 --> 00:35:27,824 Nine. 799 00:35:27,826 --> 00:35:28,925 - Eight. - [judges whooping] 800 00:35:28,927 --> 00:35:29,993 [Ted] Seven. 801 00:35:29,995 --> 00:35:31,027 Six. 802 00:35:31,029 --> 00:35:32,095 Five. 803 00:35:32,097 --> 00:35:33,096 Four. 804 00:35:33,098 --> 00:35:33,964 Three. 805 00:35:33,966 --> 00:35:35,165 Two... 806 00:35:35,167 --> 00:35:36,166 - [Tiffani] Finish up! - [Ted] One! 807 00:35:36,168 --> 00:35:37,767 [Ted] Time's up! 808 00:35:37,769 --> 00:35:39,970 [judges cheering and clapping] 809 00:35:39,972 --> 00:35:41,838 - [Amanda] Wow. - [Claudia] Whoa! 810 00:35:41,840 --> 00:35:44,374 Well, it's not the dish I exactly had in mind. 811 00:35:44,376 --> 00:35:45,909 I wanted my chocolate to set up. 812 00:35:45,911 --> 00:35:46,910 Custard. 813 00:35:46,912 --> 00:35:48,912 Always a little worried going into the judging. 814 00:35:48,914 --> 00:35:50,180 [Anthony] I feel good. I mean, 815 00:35:50,182 --> 00:35:52,682 chocolate is throughout the whole entire dish. 816 00:35:52,684 --> 00:35:54,084 I have texture going on. 817 00:35:54,086 --> 00:35:57,020 Sweet, little bit of sour, some richness. I'm happy. 818 00:36:00,425 --> 00:36:02,292 [Ted] Chef Anthony, Chef Lawrence. 819 00:36:02,294 --> 00:36:06,396 As the lucky two to make it to the dessert round of our chocolate challenge, 820 00:36:06,398 --> 00:36:08,999 you got dark chocolate body paint, 821 00:36:09,234 --> 00:36:11,234 double dark chocolate cookies, 822 00:36:11,236 --> 00:36:12,802 Greek yogurt 823 00:36:12,804 --> 00:36:14,137 and rhubarb. 824 00:36:14,573 --> 00:36:16,072 All right, Chef Anthony. 825 00:36:16,074 --> 00:36:18,108 I made the madeleines, the mousse, 826 00:36:18,110 --> 00:36:20,810 a dark chocolate almond cookie crumble. 827 00:36:20,812 --> 00:36:22,979 Yeah, just trifle. 828 00:36:23,782 --> 00:36:25,615 [Ted] And the $10,000? 829 00:36:25,617 --> 00:36:28,218 [Anthony] The $10,000, I want to put a little bit aside for myself. 830 00:36:28,220 --> 00:36:29,719 Hoping I get my own restaurant one day. 831 00:36:29,721 --> 00:36:32,822 Can't work for Marcus forever. 832 00:36:32,824 --> 00:36:35,625 And the rest, I want to help my sister, as far as college. 833 00:36:35,627 --> 00:36:37,394 Don't let her be a chef. 834 00:36:37,396 --> 00:36:40,931 Oh, no, no. She's already tried working at restaurants and she burns toast. 835 00:36:40,933 --> 00:36:43,533 - [laughs] - [Anthony] And she takes food to the wrong tables, so... 836 00:36:43,535 --> 00:36:44,901 - Oh, okay. [laughs] - [Anthony] Yeah. 837 00:36:44,903 --> 00:36:47,337 - [Claudia] This is delicious. - Thank you. 838 00:36:47,339 --> 00:36:49,940 [Claudia] I definitely wouldn't have thought to create this madeleine, 839 00:36:49,942 --> 00:36:52,909 but the crispy edges are just phenomenal. 840 00:36:52,911 --> 00:36:55,979 But I think what sings for me, is... 841 00:36:55,981 --> 00:36:58,515 That rhubarb, kind of, coulis that you have in there. 842 00:36:58,517 --> 00:37:00,217 I am very happy right now. 843 00:37:00,219 --> 00:37:01,718 Thank you so much, this is incredible. 844 00:37:01,720 --> 00:37:02,953 Thank you. 845 00:37:02,955 --> 00:37:04,921 This is the chocolate dessert I've been waiting for. 846 00:37:04,923 --> 00:37:06,289 - [laughs] - [Anthony] Thank you. 847 00:37:06,291 --> 00:37:10,193 Because it has lightness, it has richness, 848 00:37:10,195 --> 00:37:12,162 it has texture. 849 00:37:12,164 --> 00:37:14,164 It's really a fantastic dessert. 850 00:37:14,967 --> 00:37:16,399 - Chef Anthony. - Yes, Chef? 851 00:37:16,401 --> 00:37:17,901 I don't like this. 852 00:37:17,936 --> 00:37:18,868 Uh-oh. 853 00:37:18,870 --> 00:37:21,771 - I love it. - Oh, jeez. [chuckles softly] 854 00:37:21,773 --> 00:37:23,873 -I really thought I wanted chocolate cake, -Thank you. 855 00:37:23,875 --> 00:37:25,875 And as it turns out, I want a Greek yogurt madeleine. 856 00:37:25,877 --> 00:37:28,311 With a little bit of chocolate cookie folded into it. 857 00:37:28,313 --> 00:37:31,147 So, I'm gonna take this to go, if that's okay. 858 00:37:31,149 --> 00:37:33,783 Okay. Chef Anthony, thank you. 859 00:37:33,785 --> 00:37:35,151 Next up, Chef Lawrence. 860 00:37:35,153 --> 00:37:36,853 I did a raspberry rhubarb, 861 00:37:36,855 --> 00:37:39,556 like, jammy gastrique. 862 00:37:39,558 --> 00:37:41,891 And then a nice mousse, with a little bit of bacon fat. 863 00:37:41,893 --> 00:37:44,327 Kind of, got a little funky with it. Threw some savory in there. 864 00:37:45,464 --> 00:37:47,130 [Claudia] This totally takes me back to Mexico, 865 00:37:47,132 --> 00:37:50,400 because it reminds me of savory chamoys that you can find... 866 00:37:50,402 --> 00:37:52,202 - Oh, yeah. - All throughout the mercados. 867 00:37:52,204 --> 00:37:55,138 [Amanda] Yes, Chef, I think your mousse has a lot of really great flavor. 868 00:37:55,140 --> 00:37:57,841 And you offset it with all these other flavors. 869 00:37:57,843 --> 00:37:59,576 The freshness of the fruit with the tequila, 870 00:37:59,578 --> 00:38:02,245 the rhubarb jam gastrique, 871 00:38:02,247 --> 00:38:06,049 it's really complex, again, like you did in your first round with that sauce. 872 00:38:06,118 --> 00:38:07,517 It's impressive. 873 00:38:07,519 --> 00:38:09,252 Chef Lawrence, it's so interesting. 874 00:38:09,254 --> 00:38:11,221 I get a little bit of the tequila from the fruit, 875 00:38:11,223 --> 00:38:13,623 and then I get that smokiness of the bacon, 876 00:38:13,625 --> 00:38:14,791 and it's mezcal. 877 00:38:14,793 --> 00:38:17,360 I just really enjoyed watching you cook today. 878 00:38:17,362 --> 00:38:18,495 Great job today, guys. 879 00:38:18,497 --> 00:38:20,263 - Nice job, both of you. - Seriously. 880 00:38:20,265 --> 00:38:23,099 All right. Another short wait and we will know the winner. 881 00:38:23,101 --> 00:38:24,301 See you soon, chefs. 882 00:38:27,105 --> 00:38:30,273 Bacon plus tequila equals mezcal. 883 00:38:30,275 --> 00:38:31,975 - Who knew? - Who knew? 884 00:38:31,977 --> 00:38:33,843 - It's so smart. - Genius. 885 00:38:33,845 --> 00:38:35,979 [Tiffani] In the appetizer round, it's interesting, 886 00:38:35,981 --> 00:38:39,149 'cause the chocolate wasn't as much of the challenge as was the duck. 887 00:38:39,151 --> 00:38:42,018 And Chef Lawrence made duck kebabs, 888 00:38:42,020 --> 00:38:43,085 and essentially went right for the grill. 889 00:38:43,087 --> 00:38:45,922 So, we got this interesting cook on the duck, 890 00:38:45,924 --> 00:38:47,924 really, kind of, inconsistent across the board. 891 00:38:47,926 --> 00:38:51,094 And then, all of a sudden we got the sauce that was super complex. 892 00:38:51,096 --> 00:38:54,331 -Yeah. -It was acidic. It wasn't too sweet. 893 00:38:54,333 --> 00:38:55,965 And it worked really nicely with the duck. 894 00:38:55,967 --> 00:38:59,803 Definitely. And, you know, I like how he pickled the chayote. 895 00:38:59,805 --> 00:39:04,641 Anthony did beautiful. He gave us brightness and lightness 896 00:39:04,643 --> 00:39:08,211 - in that chayote slaw, with all the herbs in it. - [Claudia] My gosh. 897 00:39:08,213 --> 00:39:11,147 And then, this really interesting dried fruit chutney. 898 00:39:11,149 --> 00:39:12,716 But, I will say this. 899 00:39:12,718 --> 00:39:16,619 Tataki by any other name is called raw duck. 900 00:39:16,621 --> 00:39:18,888 I mean, in the entree round, I didn't even think 901 00:39:18,890 --> 00:39:20,757 Chef Lawrence was really gonna make it through. 902 00:39:20,759 --> 00:39:22,992 But I have to give it to him for his creativity 903 00:39:22,994 --> 00:39:24,861 to make this fresh pierogi. 904 00:39:24,863 --> 00:39:27,097 You guys, that takes guts! 905 00:39:27,099 --> 00:39:29,532 And honestly, rolling that dough a little bit thinner, 906 00:39:29,534 --> 00:39:31,167 I think, would've been really, really successful. 907 00:39:31,169 --> 00:39:32,936 And Chef Anthony's entree 908 00:39:32,938 --> 00:39:35,872 [laughs] it was this fan of romaine lettuce leaves, 909 00:39:35,874 --> 00:39:41,077 this big glossy pile of stewed rump roast, 910 00:39:41,079 --> 00:39:44,514 and he made this onion soubise with the white chocolate deviled eggs. 911 00:39:44,516 --> 00:39:45,548 So smart. 912 00:39:45,550 --> 00:39:49,185 But his rump roast was so overcooked. 913 00:39:50,355 --> 00:39:52,355 All right, you ready to get the chefs back in here? 914 00:39:53,892 --> 00:39:54,891 We are. 915 00:39:54,893 --> 00:39:56,292 All right, let's do this. 916 00:39:58,864 --> 00:40:00,397 [Anthony] I'm gonna be the Chopped Champion. 917 00:40:00,399 --> 00:40:03,933 I put out amazing food today, plenty of flavor, plenty of technique. 918 00:40:03,935 --> 00:40:06,836 I took the appetizer round. Lawrence took the entree round, 919 00:40:06,838 --> 00:40:09,572 but I know I'm taking home the dessert round. 920 00:40:09,574 --> 00:40:11,074 [Lawrence] I'm hoping to be the Chopped Champion. 921 00:40:11,076 --> 00:40:13,810 I think I took more creative risks than Anthony did. 922 00:40:13,812 --> 00:40:16,045 I really hope that the judges see that. 923 00:40:17,949 --> 00:40:21,317 [Ted] So, whose dish is one the chopping block? 924 00:40:30,061 --> 00:40:31,528 Chef Lawrence, 925 00:40:31,530 --> 00:40:32,796 you've been chopped. 926 00:40:32,798 --> 00:40:33,763 Judges? 927 00:40:33,765 --> 00:40:35,732 [Amanda] Chef Lawrence, 928 00:40:35,734 --> 00:40:38,401 it's very clear that you chose the right path by becoming a chef. 929 00:40:38,403 --> 00:40:39,903 You're an absolute natural. 930 00:40:39,905 --> 00:40:44,140 In the first round, you took two really sweet milk chocolate items 931 00:40:44,142 --> 00:40:45,809 and created this very complex sauce. 932 00:40:45,811 --> 00:40:48,077 Then, we came to the entree. 933 00:40:48,079 --> 00:40:51,815 I've never seen anybody attempt to make fresh pierogis in this kitchen. 934 00:40:51,817 --> 00:40:53,850 But they weren't thin enough. 935 00:40:53,852 --> 00:40:56,052 The dough didn't have a chance to cook. 936 00:40:56,054 --> 00:40:59,689 And in dessert, you gave us these really unique flavors. 937 00:40:59,691 --> 00:41:02,525 But, unfortunately, you had some errors. 938 00:41:02,527 --> 00:41:04,961 You were up against a fierce competitor 939 00:41:04,963 --> 00:41:08,164 and those errors were just enough to get you chopped. 940 00:41:08,166 --> 00:41:09,833 - Thank you, chefs. - [Amanda] Thank you. 941 00:41:09,835 --> 00:41:10,834 - [Claudia] Thank you. - Shout out, bro. 942 00:41:10,836 --> 00:41:12,101 Thanks, bro. 943 00:41:13,205 --> 00:41:14,770 [Ted] Good luck to you, Chef. 944 00:41:19,010 --> 00:41:22,745 [Lawrence] The hardest thing about this moment is staying positive. 945 00:41:22,747 --> 00:41:24,080 I've lost before. I'm not afraid to lose, 946 00:41:24,082 --> 00:41:25,882 that's why I took the big risks. 947 00:41:25,884 --> 00:41:28,985 And I'm going to shake it off and be back at it. 948 00:41:31,022 --> 00:41:33,523 And that means, Chef Anthony Jones, 949 00:41:33,525 --> 00:41:36,893 you are the Chopped Champion of our Chocolate Challenge. 950 00:41:36,895 --> 00:41:41,097 You leave here with $10,000 and our hearty congratulations. 951 00:41:41,099 --> 00:41:43,166 - Great work, man. - [judges cheering] 952 00:41:43,835 --> 00:41:45,201 [laughs] 953 00:41:45,704 --> 00:41:47,837 Would you care to share a fist bump with the judges and myself? 954 00:41:47,839 --> 00:41:49,038 It would be my pleasure! Yes, please. 955 00:41:49,040 --> 00:41:50,773 I've been wanting to do this all day. 956 00:41:50,775 --> 00:41:51,975 You have no idea! 957 00:41:51,977 --> 00:41:54,444 I'm the Chopped Champion. I've just won $10,000. 958 00:41:54,446 --> 00:41:57,247 I, you know, beat out all the competition. 959 00:41:57,249 --> 00:41:59,282 I'm over the moon, you know. It's amazing!