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.
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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
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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
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00:01:38,299 --> 00:01:40,866
at Butcher & Bee,
in Nashville, Tennessee.
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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,
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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.
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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
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00:02:19,907 --> 00:02:21,940
because I went to Oaxaca
with my girlfriend,
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00:02:21,942 --> 00:02:23,709
Oaxaca's like
a mecca of chocolate.
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00:02:23,711 --> 00:02:26,812
I got to meet and play with a whole
bunch of different chefs out there
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00:02:26,814 --> 00:02:30,849
and we were making chocolate
from bean, toasting it, crushing it.
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00:02:30,851 --> 00:02:32,251
Give me one more second.
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00:02:33,420 --> 00:02:35,154
I went from playing
professional football
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00:02:35,156 --> 00:02:37,656
to culinary school to owning
my own business in three years.
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00:02:37,658 --> 00:02:39,558
And now I'm focused on being
the next Chopped Champion.
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00:02:43,964 --> 00:02:45,831
[Laura] Walking in
to the Chopped kitchen,
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00:02:45,833 --> 00:02:48,433
I feel a bunch
of nervous energy.
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00:02:48,936 --> 00:02:49,835
Oh, my God.
65
00:02:49,837 --> 00:02:51,069
[crew member speaking]
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00:02:51,071 --> 00:02:54,072
I'm excited, I'm terrified.
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00:02:54,074 --> 00:02:55,507
I have no idea
what's gonna happen.
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00:02:56,243 --> 00:02:58,043
- Hi.
- Hello, chefs.
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00:02:58,045 --> 00:02:58,977
[chefs] Hi. Hello.
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00:02:58,979 --> 00:03:01,880
You are here
for a special competition
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00:03:01,882 --> 00:03:04,249
celebrating one of the most
revered foods on the planet...
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00:03:04,685 --> 00:03:05,483
liver.
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00:03:06,320 --> 00:03:08,387
- Just kidding.
- [all laughing]
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00:03:08,389 --> 00:03:09,821
Sorry. Chocolate.
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00:03:09,823 --> 00:03:12,124
Whoo! I love chocolate.
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00:03:12,126 --> 00:03:14,893
For your battle, you will find
chocolate in every basket.
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00:03:14,895 --> 00:03:17,496
Appetizer, entree and dessert.
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00:03:17,498 --> 00:03:18,530
Chocolate, chocolate, chocolate.
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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
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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.
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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
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00:04:16,757 --> 00:04:18,023
of my abuelita, I mean,
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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.
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00:04:22,129 --> 00:04:23,595
-[Amanda] And honestly,
-[Laura] Behind you.
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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.
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00:04:26,700 --> 00:04:28,767
- Yes.
- Obviously, chocolate goes great with citrus.
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00:04:28,769 --> 00:04:30,302
- [Tiffani] Love spice.
- With spice.
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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.
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00:04:40,948 --> 00:04:43,482
- I would get into smaller pieces.
- It's hard.
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00:04:45,519 --> 00:04:47,319
[Lawrence]
I'm sizing up Chef Anthony,
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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
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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.
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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
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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
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00:05:13,814 --> 00:05:16,448
do it street-style and show
the judges a nice appetizer.
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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.
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00:05:48,982 --> 00:05:51,783
- [Lawrence] Sorry, I'm shaking the table on you.
- It's okay.
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00:05:51,785 --> 00:05:53,952
[Candice] Normally, I would
cook a duck over 20 minutes
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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.
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00:06:12,306 --> 00:06:14,539
- Coming behind you.
- [Anthony] You're good.
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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.
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00:06:34,795 --> 00:06:37,062
I wanna make sure
to get a nice acidic pickle.
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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.
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00:06:42,736 --> 00:06:44,803
- Thank you, boss. Behind.
- Yeah.
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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.
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00:06:54,715 --> 00:06:56,948
[Claudia] That chayote squash,
you can slice them up,
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00:06:56,950 --> 00:06:58,517
you can julienne them,
you can saute them.
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00:06:58,519 --> 00:06:59,717
I mean, you can pickle them.
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00:06:59,719 --> 00:07:01,853
There's so many ways that
you could really play this up.
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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.
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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.
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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.
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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!