1 00:00:02,000 --> 00:00:04,520 Last time on Bake Off, The Professionals... Behind, behind. 2 00:00:04,560 --> 00:00:06,400 ..the teams reimagined tarts... 3 00:00:06,440 --> 00:00:07,760 I think it's genius. 4 00:00:07,800 --> 00:00:10,600 ..and got scientific with piece montees. 5 00:00:10,640 --> 00:00:12,880 Ooh. Ah. 6 00:00:12,920 --> 00:00:15,240 While Andrew and Raf proved shockingly good... 7 00:00:15,280 --> 00:00:17,160 Bzz, oh. 8 00:00:17,200 --> 00:00:21,280 ..Nicoletta and Georgina's Frankenstein... Oh, my god, this is not good. 9 00:00:21,320 --> 00:00:22,800 ..didn't come to life. 10 00:00:22,840 --> 00:00:24,600 Well, it's unfinished. 11 00:00:24,640 --> 00:00:27,200 But it was Margo and Ally who had to leave. 12 00:00:28,440 --> 00:00:30,280 Now it's chocolate week... 13 00:00:30,320 --> 00:00:32,600 You've finally made my dreams come true. 14 00:00:32,640 --> 00:00:34,440 ..featuring dessert figurines 15 00:00:36,920 --> 00:00:39,520 and epic archaeological showpieces. 16 00:00:39,560 --> 00:00:41,920 That is a structure and a half. 17 00:00:41,960 --> 00:00:44,400 Who has a future in the competition... 18 00:00:44,440 --> 00:00:46,240 I didn't like it personally. 19 00:00:46,280 --> 00:00:49,200 Stress. Stress. I loved it. 20 00:00:49,240 --> 00:00:51,160 ..and which team... I just broke it. 21 00:00:51,200 --> 00:00:53,000 ..will be history? 22 00:00:53,040 --> 00:00:54,760 BLEEP . 23 00:01:00,400 --> 00:01:03,280 It's chocolate week and just two challenges stand between 24 00:01:03,320 --> 00:01:07,200 our four remaining teams and three places in the final six. 25 00:01:08,760 --> 00:01:12,120 Can't believe that we can be actually... In the final six. 26 00:01:12,160 --> 00:01:14,960 In the final six, uh... Which would be crazy. 27 00:01:15,000 --> 00:01:16,960 We're pushing harder this week than we have. 28 00:01:17,000 --> 00:01:18,440 Just don't know what's gonna happen. 29 00:01:18,480 --> 00:01:20,480 Whether things are gonna go wrong or right. 30 00:01:26,880 --> 00:01:29,560 We are somewhere in the middle but we are trying to push forward. 31 00:01:29,600 --> 00:01:31,440 Yeah. 27 years experience. 32 00:01:32,400 --> 00:01:35,160 Good morning, chefs, and welcome to chocolate week. 33 00:01:35,200 --> 00:01:39,440 Today the judges would like you to make two original chocolate desserts. 34 00:01:39,480 --> 00:01:41,240 Benoit? I would like you to create 35 00:01:41,280 --> 00:01:45,000 the most delicious dessert featuring both chocolate and nuts 36 00:01:45,040 --> 00:01:48,560 alongside either a sponge or a biscuit element. 37 00:01:48,600 --> 00:01:52,760 But make sure I do taste and feel the nuts in my mouth. 38 00:01:52,800 --> 00:01:54,520 Otherwise I might just go 39 00:01:54,560 --> 00:01:56,800 nuts and you might just go home. 40 00:01:56,840 --> 00:01:58,720 Sorry, I'm thinking about what you said then, Benoit. 41 00:01:58,760 --> 00:02:01,680 Quite the image. Uh, Cherish do you have any special requests? 42 00:02:01,720 --> 00:02:04,360 Chefs, today I would like you to make 43 00:02:04,400 --> 00:02:09,120 a chocolate dome figurine dessert decorated to look like 44 00:02:09,160 --> 00:02:13,360 an animal or a cartoon character. How cute is that? 45 00:02:13,400 --> 00:02:15,440 Sounds flipping adorable, Cherish. 46 00:02:15,480 --> 00:02:18,800 Right, chefs, you have 3.5 hours to complete this challenge. 47 00:02:18,840 --> 00:02:21,440 Good luck, your time starts now. 48 00:02:24,800 --> 00:02:26,400 Behind you, behind you, behind you. 49 00:02:26,440 --> 00:02:28,400 What sort of nuts do you want to taste 50 00:02:28,440 --> 00:02:31,680 and feel in your mouth, Benoit? Big or small or salty? 51 00:02:31,720 --> 00:02:33,880 Ooh. OK, OK, OK. Hazelnut. 52 00:02:33,920 --> 00:02:35,160 Hazelnut, OK. 53 00:02:35,200 --> 00:02:36,320 Hazelnut, yeah. 54 00:02:36,360 --> 00:02:37,600 I do like chocolate. 55 00:02:37,640 --> 00:02:41,480 It's a different story when you only have 3.5 hours to do something with it. 56 00:02:41,520 --> 00:02:43,240 I'm looking forward to seeing all these little figures. 57 00:02:43,280 --> 00:02:45,400 They could be very cute. 58 00:02:45,440 --> 00:02:46,440 A little Cherish. 59 00:02:46,480 --> 00:02:49,240 With the bun on the top. Ah, yes. 60 00:02:49,280 --> 00:02:52,880 I love chocolate but I can't eat much. I have to keep myself petite. 61 00:02:52,920 --> 00:02:54,560 I can't wait to taste 62 00:02:54,600 --> 00:02:58,000 the indulgent chocolate dome figurine. 63 00:02:58,040 --> 00:03:00,240 It's up to them how they design it, 64 00:03:00,280 --> 00:03:03,560 but most importantly, they must form the figurine from 65 00:03:03,600 --> 00:03:05,000 the chocolate dome. 66 00:03:05,040 --> 00:03:07,440 Did you used to play with figurines when you were a kid? 67 00:03:07,480 --> 00:03:08,720 Action Men, yeah. 68 00:03:08,760 --> 00:03:09,920 I used to do Barbies. 69 00:03:09,960 --> 00:03:12,400 I used to just make Barbie and Ken go away on honeymoon 70 00:03:12,440 --> 00:03:15,200 and she'd wear, like, a sexy nightie. 71 00:03:15,240 --> 00:03:19,160 They'd get up to all sorts on honeymoon as well. That sounds good. 72 00:03:19,200 --> 00:03:22,200 I would like the chef to nail the taste profile 73 00:03:22,240 --> 00:03:24,240 and also the texture. 74 00:03:24,280 --> 00:03:26,920 The chef have to really prove themselves this week 75 00:03:26,960 --> 00:03:29,920 because they are fighting for a place in the final six. 76 00:03:31,000 --> 00:03:35,560 Morning, chefs. Morning, chefs. OK. Two out of two win. 77 00:03:35,600 --> 00:03:37,080 Yeah. Have you gone nuts with it? 78 00:03:37,120 --> 00:03:39,560 We have, yeah. Yeah, we have this week. 79 00:03:39,600 --> 00:03:43,080 So tell us about your chocolate dome figurine? 80 00:03:43,120 --> 00:03:46,120 It's going to be a white chocolate and rhubarb pig. 81 00:03:47,560 --> 00:03:48,720 Because it's white chocolate 82 00:03:48,760 --> 00:03:51,160 and rhubarb, is this going to balance very well? 83 00:03:51,200 --> 00:03:53,120 Hopefully. We're relying on the white chocolate 84 00:03:53,160 --> 00:03:54,360 to be nice and creamy 85 00:03:54,400 --> 00:03:57,560 and then the rhubarb to give a little kick. 86 00:03:57,600 --> 00:03:59,600 Andy and Raf will use roasted rhubarb, 87 00:03:59,640 --> 00:04:00,800 rhubarb ganache, 88 00:04:00,840 --> 00:04:01,920 oat digestive biscuit 89 00:04:01,960 --> 00:04:04,680 and pink glazed domes of white chocolate mousse 90 00:04:04,720 --> 00:04:08,000 to bring their Ruby the Rhubarb Pig to life. 91 00:04:08,040 --> 00:04:12,680 So I will huff and I will puff and I blow your house away. 92 00:04:12,720 --> 00:04:15,160 Hopefully we'll blow you away. 93 00:04:16,360 --> 00:04:20,040 But the judges can expect more than one delicious bedtime story. 94 00:04:20,080 --> 00:04:22,280 We are doing the Tailor of Gloucester. 95 00:04:22,320 --> 00:04:25,040 That's gonna be a little pin cushion with a mouse sat on top. 96 00:04:25,080 --> 00:04:27,520 Ah, so Tailor of Gloucester, Beatrix Potter. Exactly, yes. 97 00:04:27,560 --> 00:04:28,920 Why did you pick that one? 98 00:04:28,960 --> 00:04:32,160 Um, because my granny used to read it to me as a child. 99 00:04:32,200 --> 00:04:33,760 Ah. I know. 100 00:04:33,800 --> 00:04:36,800 Being read Beatrix Potter by your granny and I know you went to boarding school, 101 00:04:36,840 --> 00:04:38,840 this sounds like you had the most idyllic childhood. 102 00:04:38,880 --> 00:04:41,360 I really have, haven't I? Gosh. 103 00:04:41,400 --> 00:04:44,360 Nicoletta and Georgina's meringue mouse will sit on 104 00:04:44,400 --> 00:04:46,920 a chocolate orange sponge pin cushion filled 105 00:04:46,960 --> 00:04:48,280 with chocolate mocha mousse 106 00:04:48,320 --> 00:04:51,640 and a plum compote infused with sloe gin. 107 00:04:51,680 --> 00:04:53,480 Sloe gin that I brought from home. 108 00:04:53,520 --> 00:04:56,480 You've made it yourself? Yeah, at home with the family. 109 00:04:56,520 --> 00:04:57,920 Again. It's lovely. I know. 110 00:04:57,960 --> 00:05:00,000 You're just, you live in a movie. Stop it. 111 00:05:00,040 --> 00:05:01,440 Do you wear matching pyjamas at Christmas? 112 00:05:01,480 --> 00:05:02,720 Don't go too far. 113 00:05:02,760 --> 00:05:06,480 Oh, no, no. OK. There's an idea for next year. 114 00:05:06,520 --> 00:05:08,520 As well as perfectly matched flavours, 115 00:05:08,560 --> 00:05:11,800 the judges will be expecting enticing textures too. 116 00:05:11,840 --> 00:05:14,120 So this is just a chocolate chip oat biscuit for 117 00:05:14,160 --> 00:05:17,400 the pigs. Banging. Hopefully Cherish thinks the same. 118 00:05:17,440 --> 00:05:18,600 This is the buckwheat shortbread. 119 00:05:18,640 --> 00:05:21,640 It's a lovely earthy flavour and it brings out the mocha 120 00:05:21,680 --> 00:05:23,880 and it just complements everything really nicely. 121 00:05:23,920 --> 00:05:27,920 This is the chocolate crunch that's going to be our base. 122 00:05:27,960 --> 00:05:31,760 Ours is gonna be ladybird shape. Oh, nice, ladybird. 123 00:05:31,800 --> 00:05:34,720 Yeah, and the flavour is gonna be raspberry and chocolate. 124 00:05:34,760 --> 00:05:37,040 How you gonna incorporate the wing? 125 00:05:38,800 --> 00:05:41,000 So we're making chocolate dome shells. 126 00:05:41,040 --> 00:05:44,240 And then we cut it in half so it look like the ladybird. 127 00:05:45,200 --> 00:05:47,280 For their ladybirds to take flight, Annie 128 00:05:47,320 --> 00:05:48,680 and Subin will decorate domes 129 00:05:48,720 --> 00:05:51,240 of raspberry compote filled cacao nib mousse 130 00:05:51,280 --> 00:05:54,400 with delicate raspberry chocolate wings. 131 00:05:54,440 --> 00:05:55,760 Why did you pick ladybirds? 132 00:05:55,800 --> 00:05:58,440 It's my mother in law's, like, favourite. 133 00:05:58,480 --> 00:06:02,160 She used to have it as a pin on her bag. 134 00:06:02,200 --> 00:06:04,400 She passed away, like, two years ago 135 00:06:04,440 --> 00:06:07,880 and my husband got this pin and now he has it on his bag. 136 00:06:07,920 --> 00:06:09,960 Ah. So... Oh, crikey, does that add 137 00:06:10,000 --> 00:06:13,360 a bit of pressure for this to go well? Yeah, it is a bit. 138 00:06:13,400 --> 00:06:14,880 This is the pig domes. 139 00:06:14,920 --> 00:06:16,680 I'm just putting the white chocolate mousse 140 00:06:16,720 --> 00:06:18,360 and the rhubarb in the centre. 141 00:06:18,400 --> 00:06:21,040 Pig shape? Why'd you not make me? 142 00:06:21,080 --> 00:06:22,200 Well, we, uh, 143 00:06:22,240 --> 00:06:24,000 we tried but you were quite difficult. 144 00:06:24,040 --> 00:06:28,480 Cos, you know, someone so handsome and, you know, characterful. 145 00:06:28,520 --> 00:06:30,560 No matter what their design, unless 146 00:06:30,600 --> 00:06:32,360 the teams construct their domes quickly... 147 00:06:32,400 --> 00:06:37,040 We have our mocha mousse. We're adding our insert. 148 00:06:37,080 --> 00:06:40,840 ..there'll be no time to transform them into their chosen figurines. 149 00:06:40,880 --> 00:06:42,440 So what figurine are you making? 150 00:06:42,480 --> 00:06:43,880 We are doing snowman. 151 00:06:43,920 --> 00:06:46,440 How are you gonna build your snowman? Big dome 152 00:06:46,480 --> 00:06:49,200 and a small dome and there will be some hair. Hair? 153 00:06:51,240 --> 00:06:53,240 The Jigloo man? Jigloo man, what is a Jigloo man? 154 00:06:53,280 --> 00:06:55,760 Like a funny character which has this fizzy hair all across. 155 00:06:55,800 --> 00:06:57,160 You call that a Jigloo? 156 00:06:57,200 --> 00:06:59,280 He made that word up. Ah. 157 00:06:59,320 --> 00:07:01,480 With funky fondant hair and sunglasses, Mayank 158 00:07:01,520 --> 00:07:04,520 and Dharma's snowmen will be built from domes 159 00:07:04,560 --> 00:07:06,200 of caramelised white chocolate mousse 160 00:07:06,240 --> 00:07:08,960 with strawberry crunch and strawberry compote. 161 00:07:09,000 --> 00:07:12,000 Last week you used so many ingredients, 162 00:07:12,040 --> 00:07:13,840 but this time have you scaled down? 163 00:07:13,880 --> 00:07:15,040 We're trying our level best. 164 00:07:15,080 --> 00:07:16,880 Then you will have my attention. 165 00:07:17,960 --> 00:07:21,680 Whether it's snowmen, pigs, mice or ladybirds... 166 00:07:21,720 --> 00:07:22,720 Backs, backs, backs. 167 00:07:22,760 --> 00:07:25,360 ..the judges have demanded that the dome dessert forms 168 00:07:25,400 --> 00:07:28,680 the main body of the figurine. Chiller, chiller, chiller. 169 00:07:28,720 --> 00:07:31,040 Nicoletta and Georgina's dome is a little different. 170 00:07:31,080 --> 00:07:33,840 It's going to be a little pin cushion with a mouse on top. 171 00:07:33,880 --> 00:07:37,280 So are you going to build the mouse around the dome? 172 00:07:37,320 --> 00:07:39,760 No, it's just on top of the dome. It's... On top? 173 00:07:39,800 --> 00:07:41,520 It's part of the character. 174 00:07:41,560 --> 00:07:42,600 Do you remember the brief? 175 00:07:42,640 --> 00:07:45,680 A chocolate figurine that looks like an animal. 176 00:07:45,720 --> 00:07:49,000 Doesn't say on top of a dome. Says use the dome, make a figurine. 177 00:07:49,040 --> 00:07:50,320 As your figurine. Yes. 178 00:07:52,800 --> 00:07:57,240 Chefs, you are halfway through. Little bit annoyed none of you have chosen to make me 179 00:07:57,280 --> 00:08:00,800 and Liam as figurines, but there is still time. 180 00:08:00,840 --> 00:08:02,960 The figurines are only half the battle. 181 00:08:03,000 --> 00:08:04,360 Run, Annie, run. 182 00:08:04,400 --> 00:08:08,520 There's also 24 nut packed chocolate desserts to create. 183 00:08:08,560 --> 00:08:09,760 On top of chocolate 184 00:08:09,800 --> 00:08:13,320 and nuts we ask them to feature three further elements. 185 00:08:13,360 --> 00:08:14,720 This is sable. 186 00:08:14,760 --> 00:08:16,120 I'm on to the nougatine next. 187 00:08:16,160 --> 00:08:18,600 It's all about elegance in the texture 188 00:08:18,640 --> 00:08:20,560 and lightness in the flavour. 189 00:08:20,600 --> 00:08:24,160 But chocolate needs to be the hero of the dessert. 190 00:08:24,200 --> 00:08:26,960 Nuts and chocolate. I've got a funny feeling 191 00:08:27,000 --> 00:08:29,200 with your Italian background you should nail this one. 192 00:08:29,240 --> 00:08:32,320 Absolutely. So we actually came up with an idea of making 193 00:08:32,360 --> 00:08:33,400 a hot chocolate cup. 194 00:08:33,440 --> 00:08:36,560 A hot chocolate cup. We come up with the idea. It will look like 195 00:08:36,600 --> 00:08:38,760 uh, a cup with the cream on top. 196 00:08:38,800 --> 00:08:42,120 I'm starting to like what you are creating for us today. 197 00:08:42,160 --> 00:08:44,720 The mascarpone and Amarena cherry mousse 198 00:08:44,760 --> 00:08:47,240 will mimic whipped cream on top of Nicoletta 199 00:08:47,280 --> 00:08:49,640 and Georgina's chocolate and hazelnut sponge cups 200 00:08:49,680 --> 00:08:51,840 filled with crunchy feuilletine and chocolate 201 00:08:51,880 --> 00:08:53,760 and hazelnut praline mousse. 202 00:08:54,720 --> 00:08:56,640 Harwoods have had a pretty good run of it. 203 00:08:56,680 --> 00:08:58,640 Are they ones to beat do you think? 204 00:08:58,680 --> 00:09:01,960 I think so overall. And they're nice people as well. 205 00:09:02,000 --> 00:09:04,240 That's the thing. They're really flipping humble. 206 00:09:04,280 --> 00:09:07,040 They are, they're lovely. Oh, they're the worst. 207 00:09:07,080 --> 00:09:09,880 People who are good at their jobs who are nice. I hate them. 208 00:09:11,280 --> 00:09:12,840 But Andy and Raf aren't taking 209 00:09:12,880 --> 00:09:15,360 a place in the final six for granted. 210 00:09:15,400 --> 00:09:17,560 It's quite a ambitious dessert this one. 211 00:09:17,600 --> 00:09:20,640 Anyone with some common sense probably wouldn't have done it. 212 00:09:20,680 --> 00:09:23,600 They're hoping elegant terrine slices featuring layers 213 00:09:23,640 --> 00:09:25,800 of dark chocolate hazelnut financier, 214 00:09:25,840 --> 00:09:28,640 crisp milk chocolate feuilletine and wild strawberry 215 00:09:28,680 --> 00:09:31,800 and hibiscus jelly will help them hold on to top spot. 216 00:09:32,760 --> 00:09:36,000 How are you feeling about today? We gonna go for the hat trick? 217 00:09:36,040 --> 00:09:37,520 We've pushed ourself this time. 218 00:09:37,560 --> 00:09:39,280 So we've gotta bake seven, eight layers, 219 00:09:39,320 --> 00:09:41,680 plus the garnish on top. Full guns blazing. 220 00:09:41,720 --> 00:09:46,040 Yeah, yeah, yeah. We'll either burn and crash or we'll be all right. 221 00:09:46,080 --> 00:09:48,080 Setting multiple layers... 222 00:09:48,120 --> 00:09:49,640 Jelly, sponge, mousse, yeah? Yeah. 223 00:09:49,680 --> 00:09:51,400 ..requires precise timing. 224 00:09:51,440 --> 00:09:54,360 I'm making our hazelnut and chocolate mousse. 225 00:09:54,400 --> 00:09:55,880 It's quite dense, very nutty. 226 00:09:55,920 --> 00:09:57,280 We're not making anything again today. 227 00:09:57,320 --> 00:09:59,680 That's how we lost time last time. ..and unless the flavour 228 00:09:59,720 --> 00:10:02,320 and texture of each layer complements the next... 229 00:10:02,360 --> 00:10:04,800 This is strawberry and hibiscus gel. 230 00:10:04,840 --> 00:10:07,800 It's quite sharp so we're hoping it cuts through all the chocolate. 231 00:10:07,840 --> 00:10:09,440 ..the desserts will be ruined. 232 00:10:09,480 --> 00:10:13,080 I'm making this almond sponge. It's gonna be very rich. 233 00:10:13,120 --> 00:10:16,120 And quite dense. I love almonds. 234 00:10:16,160 --> 00:10:20,160 I do everything over the top. Last week it was basil, basil, basil. 235 00:10:20,200 --> 00:10:22,280 This week it's almond. 236 00:10:22,320 --> 00:10:25,040 Mayank and Dharma will layer chocolate almond crunch 237 00:10:25,080 --> 00:10:28,320 and almond sponge, wrap them in chocolate almond praline mousse 238 00:10:28,360 --> 00:10:30,960 and then glaze with even more chocolate and almonds. 239 00:10:31,960 --> 00:10:34,920 Any other flavour profile going other than almond and chocolate? 240 00:10:34,960 --> 00:10:37,640 No. No? I've kept it... Boom. ..specifically nuts. 241 00:10:37,680 --> 00:10:39,640 You'll taste nuts in every single layer. 242 00:10:39,680 --> 00:10:42,440 You've gone nuts with nuts. Yes. He make it specially for you. 243 00:10:42,480 --> 00:10:43,960 I like him. 244 00:10:44,000 --> 00:10:49,160 Making the peanut butter mousse. We want it like smooth, airy. 245 00:10:49,200 --> 00:10:52,080 Chefs, you've finally made my dreams come true. 246 00:10:52,120 --> 00:10:55,280 You're making a dessert with peanut butter. 247 00:10:57,560 --> 00:11:00,160 I... Peanut butter and me... 248 00:11:00,200 --> 00:11:02,400 It's my favourite. Crunchy or smooth? 249 00:11:02,440 --> 00:11:04,680 We don't want, like, crunchy inside our mousse. 250 00:11:04,720 --> 00:11:07,040 Can I try some of that? Yeah. 251 00:11:09,360 --> 00:11:11,760 Approve? 252 00:11:11,800 --> 00:11:12,800 Annie's peanut butter 253 00:11:12,840 --> 00:11:16,120 and chocolate mousse will encase layers of peanut chocolate crunch 254 00:11:16,160 --> 00:11:17,960 and sour cherry compote in 255 00:11:18,000 --> 00:11:21,520 a sophisticated spin on peanut butter and jelly. 256 00:11:21,560 --> 00:11:24,880 Peanut butter jelly. Peanut butter jelly. 257 00:11:26,160 --> 00:11:29,080 My favourite food is peanut butter jelly sandwich. 258 00:11:29,120 --> 00:11:32,600 But with you it's always a game of two halves, isn't it? 259 00:11:32,640 --> 00:11:34,720 So are we gonna get a little bit consistency hopefully 260 00:11:34,760 --> 00:11:37,680 with your design today? Yes, hopefully today. 261 00:11:39,880 --> 00:11:42,760 Just putting the mousse into the cups. 262 00:11:42,800 --> 00:11:44,840 Last one. Yeah. OK. 263 00:11:44,880 --> 00:11:49,240 It's a really dark chocolate in the glaze so we get a black shine. 264 00:11:49,280 --> 00:11:51,280 The first layer is almond praline mousse then 265 00:11:51,320 --> 00:11:53,240 the second layer is almond praline cremeux. 266 00:11:53,280 --> 00:11:55,600 There's, uh, mousse again and then there's crunch. 267 00:11:55,640 --> 00:11:57,760 Oh, my gosh. How long do we have? 268 00:11:57,800 --> 00:11:59,760 Chefs, you have one hour left. 269 00:11:59,800 --> 00:12:01,560 Get that terrine in that bloody freezer. 270 00:12:01,600 --> 00:12:03,120 Go, baby, go. 271 00:12:03,160 --> 00:12:05,760 This is when I would start getting my figurines 272 00:12:05,800 --> 00:12:07,480 and start putting them into, like, rude poses. 273 00:12:09,800 --> 00:12:12,880 It's probably one of the reasons I'm not a professional chef. 274 00:12:12,920 --> 00:12:15,160 One of the reasons. 275 00:12:15,200 --> 00:12:16,680 Don't walk away from me. 276 00:12:21,440 --> 00:12:25,040 I'm just putting the snouts onto the pigs. 277 00:12:25,080 --> 00:12:27,840 So I'm just shaping it just so that they're stuck together. 278 00:12:27,880 --> 00:12:29,400 These are our little mice. 279 00:12:29,440 --> 00:12:33,920 We are making the body first then the head with the tip for the nose. 280 00:12:35,000 --> 00:12:39,760 I'm doing the chocolate decoration that's gonna be the ladybird wing. 281 00:12:39,800 --> 00:12:41,560 I start dipping. 282 00:12:43,120 --> 00:12:44,680 Just starting to dip the pigs now. 283 00:12:44,720 --> 00:12:47,720 It's called good morning glaze. It has almonds in it, 284 00:12:47,760 --> 00:12:49,640 chocolate and almonds. 285 00:12:49,680 --> 00:12:53,000 This is the chocolate glaze, so it's, like, shiny and nice. 286 00:12:53,040 --> 00:12:54,920 Gonna dip them in the glaze which is hazelnut 287 00:12:54,960 --> 00:12:57,120 and chocolate and make them tasty. 288 00:12:58,200 --> 00:13:00,520 Chefs, you have 30 minutes to go. 289 00:13:00,560 --> 00:13:02,960 OK, OK. Relax. I can't relax. 290 00:13:03,000 --> 00:13:05,360 Are you on a sugar high? Off my face. 291 00:13:05,400 --> 00:13:07,600 You all right? Yeah, yeah. I'll start slicing it. 292 00:13:07,640 --> 00:13:09,680 Are they all set them layers, yeah? Yeah, yeah. 293 00:13:09,720 --> 00:13:12,480 I think we are on right time actually. 294 00:13:12,520 --> 00:13:14,400 Annie's helping me with the leaf. 295 00:13:14,440 --> 00:13:16,800 I'm gonna get my sable. One coat enough? 296 00:13:16,840 --> 00:13:18,960 Yeah, yeah. How's it going? Good. 297 00:13:19,000 --> 00:13:22,120 OK, we need to really get this done. 298 00:13:22,160 --> 00:13:23,560 So far so good. 299 00:13:23,600 --> 00:13:24,640 We've got ears, 300 00:13:24,680 --> 00:13:27,240 little curly tail. Just for a bit of character. 301 00:13:29,680 --> 00:13:32,400 This is almond and chocolate disc. 302 00:13:32,440 --> 00:13:35,440 This is hazelnut and chocolate. 303 00:13:35,480 --> 00:13:37,840 Pick up your speed, please. 304 00:13:37,880 --> 00:13:40,880 Stress. Stress. Are you nearly there with them? 305 00:13:40,920 --> 00:13:43,000 Yeah, I'm nearly there. Put the gold leaf on. Yeah. 306 00:13:43,040 --> 00:13:45,760 And if you can jump on with me if you've got time. 307 00:13:45,800 --> 00:13:47,320 Yeah, we're getting quite close now. 308 00:13:47,360 --> 00:13:49,080 Chefs, you have ten minutes left. 309 00:13:52,720 --> 00:13:54,560 We need to get a big fat move on. 310 00:13:54,600 --> 00:13:55,720 Faster, faster, faster, faster. 311 00:13:55,760 --> 00:13:57,240 We need to put gold here, right? 312 00:13:57,280 --> 00:13:59,840 There's dark chocolate. Get it melted in a piping bag. Yeah. 313 00:13:59,880 --> 00:14:02,760 We've still got to put the eyes on these pigs. 314 00:14:02,800 --> 00:14:04,840 So we're in a bit of a push. 315 00:14:04,880 --> 00:14:07,480 How you doing there? I'm literally going as quickly as possible. 316 00:14:07,520 --> 00:14:09,800 But trying to be neat at the same time. 317 00:14:09,840 --> 00:14:11,800 Get the gold leaf and the tuile on it. 318 00:14:11,840 --> 00:14:12,920 It's very warm and 319 00:14:12,960 --> 00:14:14,520 the chocolate's been melting in my hands. 320 00:14:14,560 --> 00:14:16,480 Make sure all of the meringue mice are on. 321 00:14:16,520 --> 00:14:18,120 You have one minute left. 322 00:14:18,160 --> 00:14:19,760 Everything on them terrines, yeah. 323 00:14:19,800 --> 00:14:21,600 Yeah, all done, mate. 324 00:14:21,640 --> 00:14:23,480 How you doing? Good, good, good, good. 325 00:14:23,520 --> 00:14:26,240 My god. Well done. Just do the best you can. 326 00:14:32,680 --> 00:14:35,200 Chefs, your time is up. 327 00:14:35,240 --> 00:14:37,800 Please step away from your desserts. 328 00:14:37,840 --> 00:14:39,680 Good job. 329 00:14:39,720 --> 00:14:41,640 Amazing, they're all finished. 330 00:14:41,680 --> 00:14:44,000 BLEEP . Don't make me do a terrine ever again. 331 00:14:45,200 --> 00:14:47,160 High five. 332 00:14:47,200 --> 00:14:48,640 You have cold hands. 333 00:14:48,680 --> 00:14:49,920 I'm a cold hearted BLEEP . 334 00:14:49,960 --> 00:14:51,280 My hands are cold. 335 00:14:56,760 --> 00:14:58,240 The teams' chocolate and nut 336 00:14:58,280 --> 00:15:00,680 and chocolate figurine desserts will now face 337 00:15:00,720 --> 00:15:02,800 the judgement of Cherish and Benoit. 338 00:15:02,840 --> 00:15:04,680 Andy and Raf, please come forward. 339 00:15:14,440 --> 00:15:17,080 It's a badaboom for you guys. Oh. Badaboom. 340 00:15:17,120 --> 00:15:20,400 The piglets, they're exactly where I want it to be. 341 00:15:20,440 --> 00:15:24,000 So on the bottom we have a digestive biscuit rhubarb ganache, 342 00:15:24,040 --> 00:15:26,440 fresh roasted rhubarb and a white chocolate mousse. 343 00:15:26,480 --> 00:15:28,840 Let's chop the pig's head off. 344 00:15:33,560 --> 00:15:35,480 Chef, the mousse is just so beautiful. 345 00:15:35,520 --> 00:15:37,160 It was light, it was clean. 346 00:15:37,200 --> 00:15:39,840 The only problem that I have is your digestive. 347 00:15:39,880 --> 00:15:42,000 It was far too thick. 348 00:15:42,040 --> 00:15:44,360 And in terms of the white chocolate mousse, 349 00:15:44,400 --> 00:15:46,480 you really need that rhubarb compote in 350 00:15:46,520 --> 00:15:49,200 the middle to balance it out. So did I enjoy it? 351 00:15:49,240 --> 00:15:51,200 Yes. Could I have enjoyed more? 352 00:15:51,240 --> 00:15:52,880 Yes. 353 00:15:52,920 --> 00:15:56,840 The layer neatness could be a little bit better. 354 00:15:56,880 --> 00:15:59,920 But plenty of skills here on display, so well done, chefs. 355 00:15:59,960 --> 00:16:03,080 So we've got a hazelnut financier, hazelnut feuilletine, 356 00:16:03,120 --> 00:16:06,320 hazelnut ganache and then the wild strawberries and hibiscus gel. 357 00:16:09,520 --> 00:16:12,240 I feel there is a nut and I love some element of texture, 358 00:16:12,280 --> 00:16:17,080 very crunchy. But also comes a lot of sweetness. 359 00:16:17,120 --> 00:16:18,720 So a bit disappointed there. 360 00:16:18,760 --> 00:16:20,640 Chef, you think I'm not sweet enough? 361 00:16:28,520 --> 00:16:31,320 The little ladybird, I'm left a bit disappointed 362 00:16:31,360 --> 00:16:32,400 because it's lacking 363 00:16:32,440 --> 00:16:35,360 a couple of little finishing touches to bring life to it. 364 00:16:35,400 --> 00:16:37,680 On the bottom is a chocolate crunch, 365 00:16:37,720 --> 00:16:40,280 the raspberry and chocolate cremeux, 366 00:16:40,320 --> 00:16:43,600 raspberry compote and outside is cacao nib mousse. 367 00:16:46,520 --> 00:16:50,040 It is a very good combination. Cremeux was smooth, 368 00:16:50,080 --> 00:16:51,280 it was silky. 369 00:16:51,320 --> 00:16:54,280 And I really like the sweetness plus the acidity. 370 00:16:54,320 --> 00:16:56,400 Well done. Beautiful. You've got the sponge, 371 00:16:56,440 --> 00:16:59,480 you've got the crunch and everything works. And I loved it. 372 00:16:59,520 --> 00:17:00,880 Thank you, chef. Thank you, chef. 373 00:17:00,920 --> 00:17:02,600 Looking at your chocolate 374 00:17:02,640 --> 00:17:05,000 and nuts I was actually very impressed. 375 00:17:05,040 --> 00:17:07,280 It's shouting out inspirational. 376 00:17:07,320 --> 00:17:11,160 So you've got the peanut sable. Sour cherry compote with 377 00:17:11,200 --> 00:17:13,280 the chocolate cremeux peanut mousse, 378 00:17:13,320 --> 00:17:14,360 the, uh, chocolate glaze 379 00:17:14,400 --> 00:17:16,280 and then topped with, uh, chocolate decoration. 380 00:17:18,400 --> 00:17:21,960 I really like the peanut mousse, but how I wish that you put in 381 00:17:22,000 --> 00:17:26,680 a little bit chunky of peanut. But overall a very nice cake. 382 00:17:26,720 --> 00:17:29,800 Well, I didn't like it personally. 383 00:17:29,840 --> 00:17:31,680 I loved it. 384 00:17:31,720 --> 00:17:34,560 It's a great dessert for this competition 385 00:17:34,600 --> 00:17:37,680 and I thank you for it. Well done. 386 00:17:44,480 --> 00:17:47,320 I think you did not meet the brief. 387 00:17:47,360 --> 00:17:50,960 We wanted you to be creative with the shape. 388 00:17:51,000 --> 00:17:53,360 What you've done is you used the shape to rest 389 00:17:53,400 --> 00:17:56,120 a little character on it. OK. 390 00:17:56,160 --> 00:17:57,800 The bottom is a buckwheat sable. 391 00:17:57,840 --> 00:18:00,440 It's a citrus and chocolate sponge, uh, 392 00:18:00,480 --> 00:18:05,360 plum and sloe gin compote in the middle of the mocha mousse. 393 00:18:07,000 --> 00:18:11,000 What I really, really like about this dessert is this buckwheat sable. 394 00:18:11,040 --> 00:18:15,320 So flavoursome. But I'm not too sure about plum, 395 00:18:15,360 --> 00:18:17,720 gin and coffee goes together. 396 00:18:17,760 --> 00:18:20,400 And in terms of texture, not too good for me. 397 00:18:20,440 --> 00:18:23,120 OK, on the visual I'm a bit disappointed. 398 00:18:23,160 --> 00:18:24,400 You were describing 399 00:18:24,440 --> 00:18:28,240 a hot chocolate cup. I see a little pot. 400 00:18:28,280 --> 00:18:30,520 So we have hazelnut and cocoa sponge. 401 00:18:30,560 --> 00:18:32,440 Feuilletine with hazelnut praline. 402 00:18:32,480 --> 00:18:33,880 Our gianduja mousse 403 00:18:33,920 --> 00:18:36,440 and our Amarena chantilly on top. 404 00:18:36,480 --> 00:18:38,400 I love the flavour profile in there. 405 00:18:38,440 --> 00:18:42,920 Cherry, I love so much. It works very well. Bellissimo. 406 00:18:42,960 --> 00:18:46,360 The taste profile is really, really scrumptious. 407 00:18:56,400 --> 00:18:58,120 Your Jigloo. 408 00:18:59,640 --> 00:19:02,080 It's a rapper of a snowman. 409 00:19:02,120 --> 00:19:05,560 You bring a little bit of a smile on my face. I love it. 410 00:19:05,600 --> 00:19:07,320 The bottom there is a sable. 411 00:19:07,360 --> 00:19:10,320 There is a crunch inside strawberry compote 412 00:19:10,360 --> 00:19:13,560 and the mousse made with caramelised white chocolate. 413 00:19:17,120 --> 00:19:18,440 I really enjoy eating 414 00:19:18,480 --> 00:19:20,880 the caramelised white chocolate mousse. 415 00:19:20,920 --> 00:19:23,480 It goes very well with the strawberry compote. 416 00:19:23,520 --> 00:19:25,920 And then everything comes together 417 00:19:25,960 --> 00:19:30,320 in a very rich heavy dense way. Now. 418 00:19:30,360 --> 00:19:31,960 At the bottom we have chocolate sable 419 00:19:32,000 --> 00:19:33,400 and then we have almond sponge, 420 00:19:33,440 --> 00:19:34,560 chocolate and almond crisp, 421 00:19:34,600 --> 00:19:37,080 layer of chocolate and almond cremeux. 422 00:19:37,120 --> 00:19:39,280 It's all wrapped in almond praline mousse. 423 00:19:42,800 --> 00:19:44,640 The taste profile, boom. 424 00:19:44,680 --> 00:19:48,160 It's nuts, nuts, nuts. I'm crazy. I'm going nuts. 425 00:19:48,200 --> 00:19:51,600 The almond is beautiful all the way through your dessert 426 00:19:51,640 --> 00:19:54,920 but it's very heavy. It's too much. 427 00:19:54,960 --> 00:19:58,760 Both of your desserts are far too heavy. See you later. 428 00:20:03,480 --> 00:20:05,440 BLEEP got burned. 429 00:20:09,360 --> 00:20:12,040 Before tomorrow's showpiece challenge, the teams now have 430 00:20:12,080 --> 00:20:13,600 a golden hour to prepare any 431 00:20:13,640 --> 00:20:16,280 elements that need setting overnight. 432 00:20:16,320 --> 00:20:18,360 So Benoit, were you happy with 433 00:20:18,400 --> 00:20:20,400 the amount of nuts you got in your mouth today? 434 00:20:20,440 --> 00:20:22,960 Well, I'm happy to say I've gone nuts for 435 00:20:23,000 --> 00:20:25,000 the amount of nuts we got today. Oh, good. 436 00:20:25,040 --> 00:20:28,120 Annie and Subin, their peanut dessert, oh. 437 00:20:28,160 --> 00:20:29,240 Heaven. Heaven. 438 00:20:29,280 --> 00:20:31,680 They did extremely well today. 439 00:20:31,720 --> 00:20:33,840 I think they finished on top. 440 00:20:33,880 --> 00:20:37,600 Mayank and Dharma, you loved their gigolo snowman. Jigloo. 441 00:20:37,640 --> 00:20:38,880 Jigloo snowman. 442 00:20:38,920 --> 00:20:40,840 They need to learn to make lighter dessert. 443 00:20:40,880 --> 00:20:44,040 Nicoletta and Georgina, today was just a bit rough for them. 444 00:20:44,080 --> 00:20:47,520 Unfortunately, the actual dome was not really on the brief. 445 00:20:47,560 --> 00:20:51,800 And then you've got Andy and Raf's. I love the little piggy. SHE SNORTS 446 00:20:51,840 --> 00:20:53,560 Go on, Benoit. 447 00:20:53,600 --> 00:20:56,000 HE SQUEALS 448 00:20:57,960 --> 00:21:00,400 That's a pig. That was... Yes, it is. ..amazing. 449 00:21:00,440 --> 00:21:03,240 Listen. HE SQUEALS 450 00:21:14,520 --> 00:21:17,840 There's just one challenge remaining in chocolate week 451 00:21:17,880 --> 00:21:20,520 and for one team it will be their last. 452 00:21:21,840 --> 00:21:24,000 Welcome back, chefs. It's showpiece time again 453 00:21:24,040 --> 00:21:27,160 and this one is way more important than the previous two, 454 00:21:27,200 --> 00:21:28,480 as today the judges will decide 455 00:21:28,520 --> 00:21:31,680 which three teams will make it through to the final six. 456 00:21:31,720 --> 00:21:33,400 So Benoit, what's the craic? 457 00:21:33,440 --> 00:21:35,480 Today we want you to dig deep 458 00:21:35,520 --> 00:21:39,680 and create a breathtaking showpiece inspired by 459 00:21:39,720 --> 00:21:41,400 the theme of archaeology. 460 00:21:41,440 --> 00:21:45,240 Whatever you choose has to be brought back to life 461 00:21:45,280 --> 00:21:48,960 and makes us feel like we are at the real life dig. 462 00:21:49,000 --> 00:21:52,400 That sounds absolutely epic, but will there be anything to eat? 463 00:21:52,440 --> 00:21:55,080 Does the bear poop in the wood, Ellie? 464 00:21:57,120 --> 00:21:58,680 Chef, I would like you 465 00:21:58,720 --> 00:22:02,480 to make two batches of 24 chocolate bar. 466 00:22:02,520 --> 00:22:04,360 You must use mould for one batch 467 00:22:04,400 --> 00:22:08,840 and the other must be freeform before dipping into more 468 00:22:08,880 --> 00:22:10,600 delicious chocolate. 469 00:22:10,640 --> 00:22:14,440 And, of course, it must reflect archaeology theme 470 00:22:14,480 --> 00:22:18,400 or your hope might crumble into dust. 471 00:22:18,440 --> 00:22:20,720 You already had one hour to prep last night. 472 00:22:20,760 --> 00:22:22,720 You now have a further four hours 473 00:22:22,760 --> 00:22:27,000 to complete this challenge. Good luck, your time starts now. 474 00:22:27,040 --> 00:22:28,560 Go. 475 00:22:32,400 --> 00:22:33,640 Well, archaeology. 476 00:22:33,680 --> 00:22:36,080 Whatever the chefs are doing today remains to be seen. 477 00:22:36,120 --> 00:22:38,480 Ooh. 478 00:22:38,520 --> 00:22:41,400 He actually nudged me. He was so proud of that one. 479 00:22:41,440 --> 00:22:43,040 I dig it, I dig it, man. Yeah. 480 00:22:43,080 --> 00:22:45,720 Great, great. Tres bon. 481 00:22:45,760 --> 00:22:48,280 We have pillars, we have a statue. 482 00:22:48,320 --> 00:22:49,480 We're gonna be in whole 483 00:22:49,520 --> 00:22:53,200 lots of trouble if we carry on digging those jokes out. 484 00:22:53,240 --> 00:22:54,360 Steady, steady, steady. 485 00:22:54,400 --> 00:22:57,200 We've exhausted all archaeology jokes. 486 00:22:57,240 --> 00:23:00,160 Done and dusted, is it? Oh. 487 00:23:00,200 --> 00:23:02,600 Another one. 488 00:23:02,640 --> 00:23:04,560 Just came out, just came out. 489 00:23:06,040 --> 00:23:10,120 Archaeology. You can go Machu Picchu, 490 00:23:10,160 --> 00:23:12,880 the Dead Sea scrolls, Richard III, why not? 491 00:23:12,920 --> 00:23:15,360 In Leicester, in a car park. 492 00:23:15,400 --> 00:23:17,240 We want to see massive amount of techniques, 493 00:23:17,280 --> 00:23:21,000 moulded, carved, because brushed off. 494 00:23:21,040 --> 00:23:24,680 We want an elaborate, fantastic looking showpiece. 495 00:23:24,720 --> 00:23:26,520 With a moving part. 496 00:23:26,560 --> 00:23:31,560 On top of that they have to make two batches of 24 chocolate bar. 497 00:23:31,600 --> 00:23:34,920 One has to be moulded and the other freeform 498 00:23:34,960 --> 00:23:37,840 and dipped with delicious chocolate. 499 00:23:37,880 --> 00:23:39,360 And I would really like 500 00:23:39,400 --> 00:23:42,720 to feel different texture in one bite. 501 00:23:42,760 --> 00:23:44,720 As much as I love all your interesting flavours, 502 00:23:44,760 --> 00:23:47,040 sometimes you just want a KitKat. 503 00:23:48,960 --> 00:23:51,600 I'm a basic woman, is what I'm saying. 504 00:23:51,640 --> 00:23:53,680 At the end of the day we have to find 505 00:23:53,720 --> 00:23:57,000 the last three teams to move into the final six. 506 00:23:57,040 --> 00:23:58,800 Now is the time to shine. 507 00:24:00,280 --> 00:24:02,360 Morning, ladies. Good morning. Morning, chefs. 508 00:24:02,400 --> 00:24:03,800 How we feeling today? 509 00:24:03,840 --> 00:24:05,000 Good. Very, very good. 510 00:24:05,040 --> 00:24:06,480 Tell us a bit about your showpiece. 511 00:24:06,520 --> 00:24:09,640 So we are doing an ancient Greek full archaeology site. 512 00:24:09,680 --> 00:24:12,200 And also our moving part will be a well. 513 00:24:12,240 --> 00:24:14,880 We'll give you some gold. Uh, some treasure. 514 00:24:14,920 --> 00:24:17,000 Yeah, a little gold surprise. Some good luck as well. 515 00:24:17,040 --> 00:24:20,200 We hope so. Dish out the good luck. Yeah, we're dishing out for ourselves. 516 00:24:20,240 --> 00:24:22,320 Yes. 517 00:24:22,360 --> 00:24:24,840 Alongside their well of fortune, Nicoletta 518 00:24:24,880 --> 00:24:27,760 and Georgina hope to build a chocolate temple dedicated 519 00:24:27,800 --> 00:24:29,680 to the Greek god, Artemis, filled 520 00:24:29,720 --> 00:24:32,200 with heavenly moulded bars of almond and liquorice 521 00:24:32,240 --> 00:24:33,920 and dipped bars of orange ganache, 522 00:24:33,960 --> 00:24:37,160 pistachio marzipan and balsamic caramel. 523 00:24:37,200 --> 00:24:40,720 Balsamic vinegar from Italy. Yes. 524 00:24:40,760 --> 00:24:43,120 Italian flavours again. 525 00:24:43,160 --> 00:24:46,200 Look at this girl. She's red, white and green. 526 00:24:46,240 --> 00:24:48,760 But we are in Greece. We're in Greece, yes. We are. 527 00:24:51,920 --> 00:24:53,040 Raf is also hoping 528 00:24:53,080 --> 00:24:55,160 to strike gold with a taste of home. 529 00:24:55,200 --> 00:24:57,720 So we're doing a showpieces based on 530 00:24:57,760 --> 00:25:00,680 an indigenous tribe of the Amazon River. 531 00:25:00,720 --> 00:25:03,560 I suggested it to Andy and he's like, "Why not? Let's go for it." 532 00:25:03,600 --> 00:25:05,560 Whereabouts are you from in Brazil? From the countryside 533 00:25:05,600 --> 00:25:07,360 of Sao Paulo where the coffee comes from. 534 00:25:07,400 --> 00:25:09,160 Oh, OK. So I'm up in the mountains. 535 00:25:09,200 --> 00:25:11,600 Do you feel the pressure to do your country proud? 536 00:25:11,640 --> 00:25:14,520 Diplomatic tensions there for sure, Ellie. 537 00:25:14,560 --> 00:25:16,840 We're going for an invite from the embassy. 538 00:25:18,000 --> 00:25:21,560 Andy and Raf have planned two ancient Amazonian burial jars, 539 00:25:21,600 --> 00:25:23,720 one decorated with bars of coconut, 540 00:25:23,760 --> 00:25:25,480 pineapple and dark chocolate 541 00:25:25,520 --> 00:25:27,440 and a rotating tribal figurine, 542 00:25:27,480 --> 00:25:30,280 and the other with moulded bars featuring Brazil nuts 543 00:25:30,320 --> 00:25:32,400 and a Brazilian fruit, cupuacu. 544 00:25:32,440 --> 00:25:35,120 What is cupuacu? It's a sibling of the cacao tree. 545 00:25:35,160 --> 00:25:36,840 It's very popular on the north of Brazil. 546 00:25:36,880 --> 00:25:38,920 It's very fruity, it's very fragrant. 547 00:25:41,800 --> 00:25:42,880 Oh. 548 00:25:42,920 --> 00:25:44,480 Strong. 549 00:25:44,520 --> 00:25:46,400 Feels like an element of fermentation in it. 550 00:25:46,440 --> 00:25:48,520 We know it's quite strong. OK, so it's a balance. 551 00:25:48,560 --> 00:25:50,280 Yeah, it's a balancing process. 552 00:25:53,080 --> 00:25:56,040 But balancing flavours could prove an issue for everyone. 553 00:25:56,080 --> 00:25:58,000 This is a liquorice dark chocolate ganache. 554 00:25:58,040 --> 00:26:01,560 And I'm just checking if it's liquoricey enough. 555 00:26:01,600 --> 00:26:03,080 A little bit more. Yeah. 556 00:26:04,600 --> 00:26:08,120 It's strawberry juice and then pink peppercorn. 557 00:26:08,160 --> 00:26:10,840 It makes you a bit numb when you eat too much. 558 00:26:10,880 --> 00:26:12,800 I'm doing a mango and saffron flavour. 559 00:26:14,920 --> 00:26:16,920 I hope you well control the saffron. 560 00:26:16,960 --> 00:26:18,600 Yes. Saffron is very powerful. It's very strong. 561 00:26:18,640 --> 00:26:21,200 I got the saffron from India which is also very strong. 562 00:26:21,240 --> 00:26:23,520 And did your mum actually import this for you? 563 00:26:23,560 --> 00:26:24,600 She sent it over. 564 00:26:24,640 --> 00:26:27,760 Ah. Send our love to your mum please. 565 00:26:27,800 --> 00:26:29,600 Mayank and Dharma's dipped mango 566 00:26:29,640 --> 00:26:32,200 and saffron bars will rest alongside coffee 567 00:26:32,240 --> 00:26:33,880 and cardamon moulded bars 568 00:26:33,920 --> 00:26:37,120 inside a giant chocolate replica of the tomb of 569 00:26:37,160 --> 00:26:40,880 a 16th century Mogul emperor, complete with chocolate fountain. 570 00:26:40,920 --> 00:26:42,560 You're making a fountain. 571 00:26:42,600 --> 00:26:44,760 Out of chocolate, so let's see how it turns out. 572 00:26:44,800 --> 00:26:46,880 Cos that's a lot to do. Yes. 573 00:26:46,920 --> 00:26:49,120 It is, it is. If you pull this off today... 574 00:26:49,160 --> 00:26:52,440 If we pull this off today... No, no, no. Let's change the if to when. 575 00:26:52,480 --> 00:26:55,320 The final six is round the corner and surely you guys wanna be there. 576 00:26:55,360 --> 00:26:57,720 Will you stop stressing us? 577 00:26:57,760 --> 00:27:00,320 But Mayank and Dharma's giant showpiece might not be 578 00:27:00,360 --> 00:27:02,920 the biggest chocolate tomb in the kitchen. 579 00:27:02,960 --> 00:27:06,480 So we're gonna build, like, big pyramid with, like, drawer. 580 00:27:06,520 --> 00:27:08,200 A pyramid, you're building a pyramid? 581 00:27:08,240 --> 00:27:11,240 Yes, a pyramid. You're not digging out a pyramid, you're building one. 582 00:27:11,280 --> 00:27:12,600 Yeah. A drawer? 583 00:27:12,640 --> 00:27:13,680 Yeah, a drawer. 584 00:27:13,720 --> 00:27:16,520 We pull the drawer. Yes, you pull. Moving part. Yeah. 585 00:27:16,560 --> 00:27:18,920 Hmm, structurally sound? 586 00:27:18,960 --> 00:27:20,040 I hope so. 587 00:27:20,080 --> 00:27:23,240 Annie and Subin's all chocolate secret drawer will be filled 588 00:27:23,280 --> 00:27:26,120 with popcorn and miso moulded bars and strawberry 589 00:27:26,160 --> 00:27:27,720 and peppercorn dipped bars 590 00:27:27,760 --> 00:27:30,760 and nestle beneath their ambitious chocolate pyramid. 591 00:27:30,800 --> 00:27:33,480 Throughout the whole competition you guys have really gained loads 592 00:27:33,520 --> 00:27:36,360 of confidence. Hopefully you can bring it into your showpiece today 593 00:27:36,400 --> 00:27:39,160 and finish the heat in first place. 594 00:27:39,200 --> 00:27:42,240 That's our, uh, like ambition. 595 00:27:42,280 --> 00:27:44,120 We'd be very proud of ourselves. 596 00:27:44,160 --> 00:27:46,120 It's funny, you guys are saying positive things, 597 00:27:46,160 --> 00:27:49,120 but you guys say it so deadpan I don't know if I believe you. 598 00:27:49,160 --> 00:27:51,600 That's us. You're just like, "Yeah." I can't help it. 599 00:27:51,640 --> 00:27:55,520 I'm gonna finish first today, yeah. I can't fake my feeling, sorry. 600 00:27:56,720 --> 00:27:58,480 Chefs, you are halfway through. 601 00:27:58,520 --> 00:28:02,960 Right, two hours left. Can you hold the fort? I'm off to do an archaeological dig in the garden. 602 00:28:04,360 --> 00:28:07,960 The teams now face an epic to-do list. 603 00:28:08,000 --> 00:28:09,120 Don't drop it. 604 00:28:09,160 --> 00:28:11,280 There are complex chocolate structures to build... 605 00:28:11,320 --> 00:28:13,240 Wait, wait, wait. 606 00:28:13,280 --> 00:28:16,080 ..layered dipped chocolate bars to set perfectly... 607 00:28:16,120 --> 00:28:17,640 We've got desiccated coconut. 608 00:28:17,680 --> 00:28:21,000 We've used a coconut cream to rehydrate it. 609 00:28:21,040 --> 00:28:24,040 ..and moulded bars to cast as thinly as possible. 610 00:28:25,440 --> 00:28:28,200 Just make sure it goes in all the corners. 611 00:28:29,440 --> 00:28:32,280 I like this thickness. It's very nice. 612 00:28:32,320 --> 00:28:35,200 We tried to do them as thin as we possibly can. 613 00:28:36,760 --> 00:28:37,800 It's too thick. 614 00:28:37,840 --> 00:28:40,160 The cast of the chocolate was too thick. 615 00:28:41,480 --> 00:28:44,480 I'm just gonna remove it. Will do it all over again. 616 00:28:44,520 --> 00:28:46,280 Oh, I'm sorry. 617 00:28:46,320 --> 00:28:49,120 But while their bars should be as delicate as possible... 618 00:28:49,160 --> 00:28:50,840 OK, let's go. 619 00:28:50,880 --> 00:28:53,320 ..without thick chocolate reinforcing them... 620 00:28:53,360 --> 00:28:54,640 Now we need support. 621 00:28:54,680 --> 00:28:57,720 ..their archaeological showpieces could be history. 622 00:28:57,760 --> 00:28:59,120 It's our headpiece. 623 00:28:59,160 --> 00:29:00,880 I made this in practice 624 00:29:00,920 --> 00:29:04,240 and then I smashed it by accident, much to Raf's, uh, dismay. 625 00:29:14,240 --> 00:29:17,280 And sticking the components of their giant temple together... 626 00:29:17,320 --> 00:29:18,920 Shall I put more here? 627 00:29:18,960 --> 00:29:21,600 ..isn't getting any easier for Mayank and Dharma. 628 00:29:21,640 --> 00:29:22,960 Have to be very careful. 629 00:29:23,000 --> 00:29:25,280 Otherwise our building will collapse. 630 00:29:31,800 --> 00:29:33,240 Huh? No. 631 00:29:39,080 --> 00:29:41,680 Rather than constructing with hardening chocolate, 632 00:29:43,480 --> 00:29:45,760 Dharma has been using soft ganache, 633 00:29:45,800 --> 00:29:48,760 a mixture of chocolate and cream, by mistake. 634 00:30:03,720 --> 00:30:05,360 Mayank, help me. 635 00:30:05,400 --> 00:30:08,400 Dharma is running out of time to rebuild his temple. 636 00:30:09,880 --> 00:30:11,520 But now he's using chocolate 637 00:30:11,560 --> 00:30:13,600 rather than soft ganache to secure it. 638 00:30:16,160 --> 00:30:17,680 Now this side. 639 00:30:17,720 --> 00:30:21,160 That is a structure and a half. Does this still exist in real life? 640 00:30:21,200 --> 00:30:23,640 Yes. And is it close to where you live in Delhi? Yes. 641 00:30:23,680 --> 00:30:24,880 So you're very familiar with it? 642 00:30:24,920 --> 00:30:27,520 Yeah, that's why we're trying to make it as close as possible. 643 00:30:29,320 --> 00:30:31,640 If I had to build something close to my house that's 644 00:30:31,680 --> 00:30:35,480 a big structure, it'd probably be, like, a WH Smiths. 645 00:30:35,520 --> 00:30:37,160 So this is much better. 646 00:30:38,400 --> 00:30:42,280 Time is also running out to perfect 48 chocolate bars. 647 00:30:42,320 --> 00:30:46,200 I'm just piping the capuacu ganache. So it's quite strong. 648 00:30:46,240 --> 00:30:50,440 First layer was miso caramel, second one was popcorn ganache. 649 00:30:50,480 --> 00:30:52,480 Coffee and cardamon. The coffee flavour could be subtle 650 00:30:52,520 --> 00:30:55,240 and not like a punching flavour on your face. 651 00:30:55,280 --> 00:30:56,280 That's better. 652 00:30:56,320 --> 00:31:00,040 The cast of the chocolate was too thick. So we remade them again. 653 00:31:00,080 --> 00:31:02,160 So I can just pipe this straight in? Yes. 654 00:31:02,200 --> 00:31:05,360 Chefs, you have one hour left. 655 00:31:05,400 --> 00:31:08,440 We need to... Hurry up about it I know. Yeah. We are taking too long. 656 00:31:08,480 --> 00:31:11,560 Nicoletta and Georgina, they are a little bit on the back foot today. 657 00:31:11,600 --> 00:31:15,480 Hmm. Yesterday's challenge wasn't as good finish as we like it to be. 658 00:31:15,520 --> 00:31:18,280 They are working on a Greek dig. 659 00:31:18,320 --> 00:31:20,800 And they have to come up with the goods today. 660 00:31:21,760 --> 00:31:23,400 Annie and Subin. 661 00:31:23,440 --> 00:31:26,120 Oh, I really like the concept. 662 00:31:26,160 --> 00:31:29,480 And the chocolate bars, pink peppercorn and strawberries. 663 00:31:29,520 --> 00:31:32,440 Ooh. Well, pink peppercorn can be very peppery and it's not so nice. 664 00:31:32,480 --> 00:31:34,560 I'm drawing the, uh, patterns. 665 00:31:36,280 --> 00:31:37,720 Andy and Raf. 666 00:31:37,760 --> 00:31:40,400 I love their story. There's a lot of detail going on. 667 00:31:40,440 --> 00:31:42,880 I'm not quite sure about the coconut bar. It might be 668 00:31:42,920 --> 00:31:44,800 a lot of desiccated coconut inside that. 669 00:31:48,080 --> 00:31:49,320 Mayank and Dharma. 670 00:31:49,360 --> 00:31:51,200 Big, big, big, big one again. 671 00:31:51,240 --> 00:31:54,800 I'm a bit concerned about the strength of potentially 672 00:31:54,840 --> 00:31:56,080 the saffron with the mango. 673 00:31:56,120 --> 00:31:58,080 I hope they balance it well. 674 00:32:01,600 --> 00:32:04,040 If we don't pull off the details it's not 675 00:32:04,080 --> 00:32:07,000 Humayun's tomb then, it's gonna become my tomb. 676 00:32:08,240 --> 00:32:09,840 I just broke it. Ah. 677 00:32:11,640 --> 00:32:14,520 Are you all right? Can you come here please? Mm-hmm. 678 00:32:14,560 --> 00:32:16,120 It's, uh, it just came off. 679 00:32:16,160 --> 00:32:17,440 Is it gonna hold the weight? 680 00:32:17,480 --> 00:32:21,160 It's OK if it's a ruin. Oh, my god, yeah. 681 00:32:21,200 --> 00:32:23,480 Chefs, you have half an hour left. 682 00:32:23,520 --> 00:32:25,280 OK check the bars. The bars. 683 00:32:25,320 --> 00:32:26,920 Both bars are set. Good. 684 00:32:26,960 --> 00:32:28,320 Yeah. They've crystallised properly. 685 00:32:28,360 --> 00:32:29,400 Mega. 686 00:32:29,440 --> 00:32:31,800 Every chocolate bar must be identical... 687 00:32:31,840 --> 00:32:33,680 How big we cut? Rectangle, chef. 688 00:32:33,720 --> 00:32:34,920 ..both in size. 689 00:32:34,960 --> 00:32:36,800 Trying to keep them all the same. 690 00:32:36,840 --> 00:32:37,840 Free hand. 691 00:32:37,880 --> 00:32:39,600 I trust you, I think they'll be great. 692 00:32:39,640 --> 00:32:41,320 ..and in finish. 693 00:32:41,360 --> 00:32:43,160 I'm just shaking it so the most amount 694 00:32:43,200 --> 00:32:45,640 of chocolate comes off. Get it as thin as we can. 695 00:32:45,680 --> 00:32:47,560 Now it's a little bit thick but it's OK. 696 00:32:47,600 --> 00:32:49,760 What we putting on top? Shall we just leave them? 697 00:32:49,800 --> 00:32:51,720 Yeah, yeah, just leave it. 698 00:32:51,760 --> 00:32:53,440 You happy with that? Beautiful. 699 00:32:53,480 --> 00:32:55,080 OK, what's next? 700 00:32:55,120 --> 00:32:57,800 The well, the well. 100% we need our moving part. 701 00:32:59,800 --> 00:33:01,000 We're making a fountain 702 00:33:01,040 --> 00:33:03,760 because a very important part of Humayun's tomb is 703 00:33:03,800 --> 00:33:06,440 the lush green gardens and the fountain. 704 00:33:06,480 --> 00:33:09,360 So our well will be our moving part 705 00:33:09,400 --> 00:33:13,400 and we have the manual... How do you call it? Wingler? Wind? 706 00:33:13,440 --> 00:33:15,160 Windler? Windler. Spindles? 707 00:33:15,200 --> 00:33:18,880 We've got a statue with a headpiece made out of feathers. 708 00:33:18,920 --> 00:33:22,640 That's gonna spin around, uh, hopefully. So it's gonna turn. 709 00:33:22,680 --> 00:33:25,480 I love a headband. Yeah. Nice one that one, innit? 710 00:33:25,520 --> 00:33:28,920 Just a subtle little number to pop down the shops. 711 00:33:28,960 --> 00:33:30,680 We're gonna build drawer. 712 00:33:30,720 --> 00:33:32,800 Where the chocolate is gonna be. 713 00:33:32,840 --> 00:33:35,000 It look like furniture basically. 714 00:33:35,040 --> 00:33:37,960 That you're gonna find it in your grandmother's house. 715 00:33:38,000 --> 00:33:40,240 Or Ikea. 716 00:33:40,280 --> 00:33:43,000 How long we got left then? Chefs, you have ten minutes left. 717 00:33:43,040 --> 00:33:44,680 Let's go. Yeah. 718 00:33:44,720 --> 00:33:46,720 Faster. One more side. 719 00:33:46,760 --> 00:33:49,520 Right, let's move this onto the table, do you think, or not? 720 00:33:49,560 --> 00:33:51,920 Go, go, go, just go. Don't ask me. Just go. 721 00:33:53,280 --> 00:33:56,160 Backs, backs, backs, backs. 722 00:33:56,200 --> 00:33:59,600 Backs, backs, backs. Sorry, sorry, sorry, sorry. 723 00:33:59,640 --> 00:34:03,960 One, two, three. And now push it. Push the chocolate. 724 00:34:04,000 --> 00:34:06,440 Be careful, be careful, be careful. 725 00:34:08,080 --> 00:34:10,280 Make sure front part is good one. 726 00:34:10,320 --> 00:34:11,800 Yeah. 727 00:34:13,280 --> 00:34:16,720 Push the chocolate. Push the bottom of it. 728 00:34:20,480 --> 00:34:23,120 Chefs, you have five minutes left. 729 00:34:23,160 --> 00:34:25,040 Let's get the bars on. Yeah. 730 00:34:25,080 --> 00:34:27,040 We've definitely got enough. Yay. Yay. 731 00:34:27,080 --> 00:34:28,920 The moulded one we're turning 732 00:34:28,960 --> 00:34:31,480 into spears which are gonna create a fence. 733 00:34:31,520 --> 00:34:33,840 Like a little squiggly Greek pattern. 734 00:34:33,880 --> 00:34:36,480 And the bar is gonna be treasure that you find. 735 00:34:40,720 --> 00:34:44,160 We'll probably just have to stack a few more of these in here. 736 00:34:44,200 --> 00:34:46,520 How many bars have we got on the inside there? 737 00:34:46,560 --> 00:34:48,040 Two, four, six. 738 00:34:51,800 --> 00:34:53,840 I'm gonna put some pistachios as well. 739 00:34:53,880 --> 00:34:55,000 Absolutely. 740 00:34:57,840 --> 00:34:59,760 Chefs, you have one minute left. 741 00:35:03,320 --> 00:35:04,720 It's not fit. 742 00:35:07,440 --> 00:35:09,880 OK, come, come, come, come. 743 00:35:09,920 --> 00:35:11,400 I can't cope. 744 00:35:12,600 --> 00:35:14,920 The headpiece is coming on. You ready? 745 00:35:14,960 --> 00:35:16,200 Yeah. 746 00:35:21,120 --> 00:35:23,280 Needs a bit more chocolate on it. 747 00:35:27,840 --> 00:35:30,120 That stuck on at the back? 748 00:35:30,160 --> 00:35:31,680 Yeah, it's fine, it's stuck. 749 00:35:34,040 --> 00:35:37,360 Oh, it fits. Chefs, your time is up. 750 00:35:37,400 --> 00:35:38,920 We are finished. 751 00:35:38,960 --> 00:35:41,680 Please step away from your showpieces. 752 00:35:41,720 --> 00:35:43,520 Ah. Well done. 753 00:35:49,200 --> 00:35:50,800 I'm all chocolate. 754 00:36:01,440 --> 00:36:04,920 Four archaeological chocolate showpieces unearthed 755 00:36:04,960 --> 00:36:06,280 in just five hours. 756 00:36:18,880 --> 00:36:21,040 Wow. I see your story. 757 00:36:21,080 --> 00:36:23,720 There is so many techniques you put in 758 00:36:23,760 --> 00:36:25,000 the sculpturing work, 759 00:36:25,040 --> 00:36:27,160 in the cutting work, the moulding work. 760 00:36:27,200 --> 00:36:29,960 Those vases, who knows they are made out of chocolate? 761 00:36:30,000 --> 00:36:33,680 Nobody. There is even that ancient kind of potter feel to it. 762 00:36:33,720 --> 00:36:35,560 Where is the moving part though? 763 00:36:41,120 --> 00:36:42,760 So, chef, congratulations. 764 00:36:42,800 --> 00:36:45,720 I really like the way you integrate the moving part. 765 00:36:45,760 --> 00:36:48,320 It brings a little bit more life. I'm happier now. 766 00:36:48,360 --> 00:36:51,200 So how we gonna grab one of those chocolate bars of yours? 767 00:36:51,240 --> 00:36:54,600 So you've got to find the hand dipped chocolate bars. 768 00:36:54,640 --> 00:36:58,760 Pick this up. Ah. There you go. 769 00:36:58,800 --> 00:37:00,720 Ah. Which one do we start from? 770 00:37:00,760 --> 00:37:03,840 I'd take one of these bars off the front. Just snap them off. 771 00:37:05,400 --> 00:37:10,080 I think it is a quite well mould. It is shining. 772 00:37:10,120 --> 00:37:12,200 We've got a Brazil nut feuilletine and praline. 773 00:37:12,240 --> 00:37:15,880 The capuacu ganache and the chocolate underneath. 774 00:37:18,320 --> 00:37:21,920 I really like the capuacu ganache. It has a bit of 775 00:37:21,960 --> 00:37:23,360 a fermented taste. 776 00:37:23,400 --> 00:37:26,200 And a fruit that I've never tasted before. 777 00:37:26,240 --> 00:37:28,400 The crunchiness of your nuts 778 00:37:28,440 --> 00:37:33,240 and your fruit brings that extra layer of interesting which I love. 779 00:37:34,280 --> 00:37:36,000 So we have a coconut truffle, 780 00:37:36,040 --> 00:37:37,400 a pineapple ganache 781 00:37:37,440 --> 00:37:39,200 and then dipped in a Brazilian chocolate. 782 00:37:39,240 --> 00:37:40,680 Finishing touch could have been 783 00:37:40,720 --> 00:37:43,800 a little bit more refined. It's so plain looking. 784 00:37:51,440 --> 00:37:54,720 The good side, pineapple. Beautiful. 785 00:37:54,760 --> 00:37:57,840 The coconut element, it's not soaked enough 786 00:37:57,880 --> 00:38:00,560 so you're still left with a little bit of that fibre taste. 787 00:38:00,600 --> 00:38:03,360 The coconut could have been a little bit thinner. 788 00:38:03,400 --> 00:38:05,800 You get a bit bored after some time. 789 00:38:15,600 --> 00:38:18,560 This is a monumental showpiece. 790 00:38:18,600 --> 00:38:24,240 I like the fact that it is a table with a pyramid on the top. 791 00:38:24,280 --> 00:38:27,560 There's a lot engineering work to put all this together. 792 00:38:27,600 --> 00:38:30,040 Could you show us your moving part please? 793 00:38:30,080 --> 00:38:31,520 Yes. 794 00:38:37,240 --> 00:38:38,720 It's a drawer. 795 00:38:40,800 --> 00:38:43,640 Well, I was hoping for a little bit more. 796 00:38:43,680 --> 00:38:45,760 But how precise you are in order 797 00:38:45,800 --> 00:38:49,000 to get the drawer pulling in and out. 798 00:38:49,040 --> 00:38:50,440 I would say to try the, 799 00:38:50,480 --> 00:38:52,200 uh, pink peppercorn, uh, strawberry. 800 00:38:52,240 --> 00:38:53,680 Strawberry, OK. 801 00:38:55,360 --> 00:38:59,240 Well, they look like they've been dug out of the ground 802 00:38:59,280 --> 00:39:02,200 a little bit, I have to say. 803 00:39:02,240 --> 00:39:06,480 It's a strawberry pate de fruits with strawberry pink peppercorn ganache. 804 00:39:11,920 --> 00:39:16,320 The peppercorn is overpowering the rest of the taste profile. 805 00:39:16,360 --> 00:39:19,080 I don't mind using a little bit of pepper. 806 00:39:19,120 --> 00:39:20,960 Click, click, you know, that little sharp pepperiness 807 00:39:21,000 --> 00:39:24,320 but on this occasion I think there is a little too much. 808 00:39:24,360 --> 00:39:26,480 Hmm. Next. 809 00:39:26,520 --> 00:39:29,840 I really like the design. It has been very well moulded. 810 00:39:29,880 --> 00:39:31,480 It is super shining. 811 00:39:31,520 --> 00:39:35,000 So this one is miso popcorn caramel. 812 00:39:38,720 --> 00:39:43,080 I love, love, love, love the popcorn. 813 00:39:43,120 --> 00:39:48,360 Toasty, there's a crunch in there. It was so delicious. 814 00:39:48,400 --> 00:39:49,480 Thank you, chef. 815 00:39:49,520 --> 00:39:54,320 Everything is balanced beautifully. That's a beautiful chocolate bar. 816 00:39:54,360 --> 00:39:55,920 Thank you, chef. 817 00:40:09,480 --> 00:40:11,320 As far as the technique is concerned, well, it's 818 00:40:11,360 --> 00:40:14,760 a little bit one trick pony. It's just moulded, stacked together 819 00:40:14,800 --> 00:40:17,840 in a simplistic kind of way. But we know where we are. 820 00:40:17,880 --> 00:40:20,480 What I really intrigue is your well. 821 00:40:20,520 --> 00:40:24,280 Hmm, oh. And then up comes your treasure. 822 00:40:24,320 --> 00:40:26,200 Well. Well. 823 00:40:28,200 --> 00:40:32,000 Your finishing touch could have been a little bit more refined. 824 00:40:32,040 --> 00:40:35,600 Our chocolate bar is made of, uh, pistachio marzipan, 825 00:40:35,640 --> 00:40:37,640 orange, white chocolate ganache, 826 00:40:37,680 --> 00:40:40,600 a balsamic caramel and crystallised pistachios. 827 00:40:40,640 --> 00:40:43,840 We want every pieces to be precise and identical. 828 00:40:43,880 --> 00:40:45,440 This piece is smaller. 829 00:40:52,160 --> 00:40:53,760 There is so many texture. 830 00:40:53,800 --> 00:40:56,400 The softness of your ganache followed up by 831 00:40:56,440 --> 00:40:59,800 the marzipan. It's actually quite indulgent to eat. 832 00:40:59,840 --> 00:41:02,880 I don't feel the balsamic vinegar which I think is important. 833 00:41:02,920 --> 00:41:05,760 You want something to counteract the sweetness and the richness. 834 00:41:05,800 --> 00:41:07,920 The balance is not quite right here. 835 00:41:08,960 --> 00:41:10,280 The moulded chocolate bar is 836 00:41:10,320 --> 00:41:12,080 a caramelised white chocolate shell, 837 00:41:12,120 --> 00:41:15,360 passionfruit gel, a liquorice ganache. 838 00:41:22,520 --> 00:41:24,080 The casting is far too thick. 839 00:41:24,120 --> 00:41:27,120 Half of your mould already filled with chocolate. 840 00:41:27,160 --> 00:41:30,200 Your casting has to be super thin. 841 00:41:30,240 --> 00:41:35,320 The liquorice has actually overpowered the rest of the taste profile. 842 00:41:35,360 --> 00:41:37,000 That's far too strong. 843 00:41:52,440 --> 00:41:56,640 This is grand, this is magnificent and this is extravagant. 844 00:41:56,680 --> 00:41:58,560 It's an impressive showpiece to look at. 845 00:41:58,600 --> 00:42:02,280 There is a lot of construction work into your building 846 00:42:02,320 --> 00:42:05,800 and it's quite enchanting when I look at the fountain. 847 00:42:05,840 --> 00:42:09,880 Moving part, I'm expecting the chocolate to move. 848 00:42:09,920 --> 00:42:15,560 So for me slightly off brief there. OK, so let's find some bars. 849 00:42:15,600 --> 00:42:18,920 Chocolate encased with coffee and cardamon ganache. 850 00:42:22,800 --> 00:42:24,400 Oh, my word, you have cast 851 00:42:24,440 --> 00:42:27,920 the best moulded chocolate. It is so thin. 852 00:42:27,960 --> 00:42:30,000 This works. Because I feel the cardamon, 853 00:42:30,040 --> 00:42:31,480 the coffee, the dark chocolate, 854 00:42:31,520 --> 00:42:34,760 the flavour profile have been well managed for me. 855 00:42:34,800 --> 00:42:36,880 OK we've got another chocolate bar to get. 856 00:42:36,920 --> 00:42:39,000 Oh, visually, 857 00:42:40,440 --> 00:42:43,640 it is not neatly done at all. 858 00:42:43,680 --> 00:42:46,200 So this one is a mango and saffron ganache 859 00:42:46,240 --> 00:42:47,880 encased with white chocolate. 860 00:42:47,920 --> 00:42:50,800 Hmm, the casting is too thick on top. 861 00:42:53,760 --> 00:42:57,920 Saffron, yes, mango, no. 862 00:42:57,960 --> 00:43:00,880 The saffron actually takes over the taste profile. 863 00:43:00,920 --> 00:43:04,200 There is no freshness in your bar of chocolate. 864 00:43:06,960 --> 00:43:08,120 Thank you. 865 00:43:17,520 --> 00:43:20,400 Based on both challenges, the judges will rank the teams 866 00:43:20,440 --> 00:43:23,360 and decide who they want to take through to the final six. 867 00:43:25,000 --> 00:43:27,040 Oh, I really, really, 868 00:43:27,080 --> 00:43:30,080 really like this showpiece. So many techniques. 869 00:43:30,120 --> 00:43:31,840 The capuacu went really well. 870 00:43:31,880 --> 00:43:34,320 We were doing something different that no-one's ever done before 871 00:43:34,360 --> 00:43:36,200 and we're really pleased with the comments. Yeah. 872 00:43:36,240 --> 00:43:38,640 It's a nice piece of furniture, is it? This was lovely. 873 00:43:38,680 --> 00:43:40,600 Oh, I love this piece. 874 00:43:40,640 --> 00:43:42,160 Ikea table. 875 00:43:42,200 --> 00:43:45,760 Chocolate Ikea. It was all done, the drawer was inside. 876 00:43:45,800 --> 00:43:47,040 Very happy. 877 00:43:47,080 --> 00:43:49,680 You know where you are. You know the theme. 878 00:43:49,720 --> 00:43:51,560 I think we would both love to get through. 879 00:43:51,600 --> 00:43:53,720 I think if we'd smashed it today then we have 880 00:43:53,760 --> 00:43:55,640 a chance, but I don't know. 881 00:43:55,680 --> 00:43:58,000 I was looking forward to it, mango 882 00:43:58,040 --> 00:44:00,880 with a little bit of saffron and chocolate. The saffron just too much. 883 00:44:00,920 --> 00:44:03,680 We were very, very ambitious, which took so much time 884 00:44:03,720 --> 00:44:06,120 and all of my fingers and all of his clothes. 885 00:44:09,520 --> 00:44:11,200 Fingers crossed. 886 00:44:17,280 --> 00:44:19,200 It was incredibly close, 887 00:44:19,240 --> 00:44:21,880 but the judges thought that the team in first place did 888 00:44:21,920 --> 00:44:24,840 a fantastic job with their showpiece today. 889 00:44:24,880 --> 00:44:26,760 Congratulations, 890 00:44:26,800 --> 00:44:28,800 Andrew and Raf from Harwoods Patisserie. 891 00:44:28,840 --> 00:44:30,760 You are through to the final six. 892 00:44:32,280 --> 00:44:36,240 In second place are Annie and Subin from the Dorchester. 893 00:44:36,280 --> 00:44:39,160 Congratulations. You're also through to the final six. 894 00:44:39,200 --> 00:44:41,600 Good job. 895 00:44:41,640 --> 00:44:44,520 Which leaves Mayank and Dharma from St James Court 896 00:44:44,560 --> 00:44:47,520 and Nicoletta and Georgina from Meraki Baking Studio. 897 00:44:47,560 --> 00:44:49,320 After much deliberation, Benoit 898 00:44:49,360 --> 00:44:50,840 and Cherish agreed that 899 00:44:50,880 --> 00:44:53,560 the team who'll be going home tonight is... 900 00:44:57,640 --> 00:44:59,960 ..Nicoletta and Georgina. 901 00:45:00,000 --> 00:45:02,800 Congratulations to the rest of you. We'll see you in a few weeks. 902 00:45:02,840 --> 00:45:04,720 It's been such an incredible experience. 903 00:45:04,760 --> 00:45:06,880 We grew a lot, uh, as human beings, 904 00:45:06,920 --> 00:45:10,760 as chefs and we are taking lots home. 905 00:45:10,800 --> 00:45:13,160 Lots of sugar home. Lots of sugar. 906 00:45:13,200 --> 00:45:14,800 Oh. Well done. 907 00:45:14,840 --> 00:45:19,000 All the team did extremely well today. Unfortunately, we have 908 00:45:19,040 --> 00:45:20,920 to send one team home. 909 00:45:20,960 --> 00:45:22,800 Nicoletta and Georgina, 910 00:45:22,840 --> 00:45:26,960 their taste profile was not up to standard. 911 00:45:27,000 --> 00:45:30,680 Really well done. You come back today. It was very close. 912 00:45:30,720 --> 00:45:33,120 Another win. Yeah, we can't believe it. 913 00:45:33,160 --> 00:45:36,600 We weren't expecting it at all. We're shocked, yeah. Unbelievable. 914 00:45:36,640 --> 00:45:38,720 Well, Andrew and Raf are the team 915 00:45:38,760 --> 00:45:41,160 to beat in this competition, clearly. Stand out. 916 00:45:41,200 --> 00:45:44,560 Though today the Dorchester's team were only out by 917 00:45:44,600 --> 00:45:47,400 a fraction so they are getting ever so closer. 918 00:45:47,440 --> 00:45:51,880 We are proud because at first we didn't think we would come this far. 919 00:45:51,920 --> 00:45:56,360 And now we're kind of like ahead of the game than before. 920 00:45:57,720 --> 00:46:00,720 Whoo, whoo, whoo. 921 00:46:03,720 --> 00:46:04,720 Next time... 922 00:46:04,760 --> 00:46:06,320 Trying to look glamorous. 923 00:46:06,360 --> 00:46:08,000 ..a brand new batch of teams... 924 00:46:08,040 --> 00:46:09,960 I can't see where I am going. Oh, god. 925 00:46:10,000 --> 00:46:12,040 ..attempt to hit the ground running... 926 00:46:12,080 --> 00:46:14,320 In the mould. Straight away in the mould. 927 00:46:14,360 --> 00:46:16,160 ..in a Swedish secret challenge... 928 00:46:16,200 --> 00:46:17,560 Never heard of it. 929 00:46:17,600 --> 00:46:19,880 ..and aim to take bread and butter pudding... 930 00:46:19,920 --> 00:46:22,040 Oh, my god. ..to the next level. 931 00:46:23,440 --> 00:46:24,440 Don't fall. 932 00:46:27,000 --> 00:46:29,320 And on that bombshell, we'll see you later. 933 00:46:30,400 --> 00:46:33,000 If you have what it takes to impress Cherish and Benoit, 934 00:46:33,040 --> 00:46:35,640 apply for the next series of Bake Off, The Professionals at... 935 00:46:40,480 --> 00:46:42,640 Subtitles by Red Bee Media