Last time on Bake Off, The Professionals... Behind, behind.
..the teams reimagined tarts...
I think it's genius.
..and got scientific with piece montees.
Ooh. Ah.
While Andrew and Raf proved shockingly good...
Bzz, oh.
..Nicoletta and Georgina's Frankenstein... Oh, my god, this is not good.
..didn't come to life.
Well, it's unfinished.
But it was Margo and Ally who had to leave.
Now it's chocolate week...
You've finally made my dreams come true.
..featuring dessert figurines
and epic archaeological showpieces.
That is a structure and a half.
Who has a future in the competition...
I didn't like it personally.
Stress. Stress. I loved it.
..and which team... I just broke it.
..will be history?
BLEEP .
It's chocolate week and just two challenges stand between
our four remaining teams and three places in the final six.
Can't believe that we can be actually... In the final six.
In the final six, uh... Which would be crazy.
We're pushing harder this week than we have.
Just don't know what's gonna happen.
Whether things are gonna go wrong or right.
We are somewhere in the middle but we are trying to push forward.
Yeah. 27 years experience.
Good morning, chefs, and welcome to chocolate week.
Today the judges would like you to make two original chocolate desserts.
Benoit? I would like you to create
the most delicious dessert featuring both chocolate and nuts
alongside either a sponge or a biscuit element.
But make sure I do taste and feel the nuts in my mouth.
Otherwise I might just go
nuts and you might just go home.
Sorry, I'm thinking about what you said then, Benoit.
Quite the image. Uh, Cherish do you have any special requests?
Chefs, today I would like you to make
a chocolate dome figurine dessert decorated to look like
an animal or a cartoon character. How cute is that?
Sounds flipping adorable, Cherish.
Right, chefs, you have 3.5 hours to complete this challenge.
Good luck, your time starts now.
Behind you, behind you, behind you.
What sort of nuts do you want to taste
and feel in your mouth, Benoit? Big or small or salty?
Ooh. OK, OK, OK. Hazelnut.
Hazelnut, OK.
Hazelnut, yeah.
I do like chocolate.
It's a different story when you only have 3.5 hours to do something with it.
I'm looking forward to seeing all these little figures.
They could be very cute.
A little Cherish.
With the bun on the top. Ah, yes.
I love chocolate but I can't eat much. I have to keep myself petite.
I can't wait to taste
the indulgent chocolate dome figurine.
It's up to them how they design it,
but most importantly, they must form the figurine from
the chocolate dome.
Did you used to play with figurines when you were a kid?
Action Men, yeah.
I used to do Barbies.
I used to just make Barbie and Ken go away on honeymoon
and she'd wear, like, a sexy nightie.
They'd get up to all sorts on honeymoon as well. That sounds good.
I would like the chef to nail the taste profile
and also the texture.
The chef have to really prove themselves this week
because they are fighting for a place in the final six.
Morning, chefs. Morning, chefs. OK. Two out of two win.
Yeah. Have you gone nuts with it?
We have, yeah. Yeah, we have this week.
So tell us about your chocolate dome figurine?
It's going to be a white chocolate and rhubarb pig.
Because it's white chocolate
and rhubarb, is this going to balance very well?
Hopefully. We're relying on the white chocolate
to be nice and creamy
and then the rhubarb to give a little kick.
Andy and Raf will use roasted rhubarb,
rhubarb ganache,
oat digestive biscuit
and pink glazed domes of white chocolate mousse
to bring their Ruby the Rhubarb Pig to life.
So I will huff and I will puff and I blow your house away.
Hopefully we'll blow you away.
But the judges can expect more than one delicious bedtime story.
We are doing the Tailor of Gloucester.
That's gonna be a little pin cushion with a mouse sat on top.
Ah, so Tailor of Gloucester, Beatrix Potter. Exactly, yes.
Why did you pick that one?
Um, because my granny used to read it to me as a child.
Ah. I know.
Being read Beatrix Potter by your granny and I know you went to boarding school,
this sounds like you had the most idyllic childhood.
I really have, haven't I? Gosh.
Nicoletta and Georgina's meringue mouse will sit on
a chocolate orange sponge pin cushion filled
with chocolate mocha mousse
and a plum compote infused with sloe gin.
Sloe gin that I brought from home.
You've made it yourself? Yeah, at home with the family.
Again. It's lovely. I know.
You're just, you live in a movie. Stop it.
Do you wear matching pyjamas at Christmas?
Don't go too far.
Oh, no, no. OK. There's an idea for next year.
As well as perfectly matched flavours,
the judges will be expecting enticing textures too.
So this is just a chocolate chip oat biscuit for
the pigs. Banging. Hopefully Cherish thinks the same.
This is the buckwheat shortbread.
It's a lovely earthy flavour and it brings out the mocha
and it just complements everything really nicely.
This is the chocolate crunch that's going to be our base.
Ours is gonna be ladybird shape. Oh, nice, ladybird.
Yeah, and the flavour is gonna be raspberry and chocolate.
How you gonna incorporate the wing?
So we're making chocolate dome shells.
And then we cut it in half so it look like the ladybird.
For their ladybirds to take flight, Annie
and Subin will decorate domes
of raspberry compote filled cacao nib mousse
with delicate raspberry chocolate wings.
Why did you pick ladybirds?
It's my mother in law's, like, favourite.
She used to have it as a pin on her bag.
She passed away, like, two years ago
and my husband got this pin and now he has it on his bag.
Ah. So... Oh, crikey, does that add
a bit of pressure for this to go well? Yeah, it is a bit.
This is the pig domes.
I'm just putting the white chocolate mousse
and the rhubarb in the centre.
Pig shape? Why'd you not make me?
Well, we, uh,
we tried but you were quite difficult.
Cos, you know, someone so handsome and, you know, characterful.
No matter what their design, unless
the teams construct their domes quickly...
We have our mocha mousse. We're adding our insert.
..there'll be no time to transform them into their chosen figurines.
So what figurine are you making?
We are doing snowman.
How are you gonna build your snowman? Big dome
and a small dome and there will be some hair. Hair?
The Jigloo man? Jigloo man, what is a Jigloo man?
Like a funny character which has this fizzy hair all across.
You call that a Jigloo?
He made that word up. Ah.
With funky fondant hair and sunglasses, Mayank
and Dharma's snowmen will be built from domes
of caramelised white chocolate mousse
with strawberry crunch and strawberry compote.
Last week you used so many ingredients,
but this time have you scaled down?
We're trying our level best.
Then you will have my attention.
Whether it's snowmen, pigs, mice or ladybirds...
Backs, backs, backs.
..the judges have demanded that the dome dessert forms
the main body of the figurine. Chiller, chiller, chiller.
Nicoletta and Georgina's dome is a little different.
It's going to be a little pin cushion with a mouse on top.
So are you going to build the mouse around the dome?
No, it's just on top of the dome. It's... On top?
It's part of the character.
Do you remember the brief?
A chocolate figurine that looks like an animal.
Doesn't say on top of a dome. Says use the dome, make a figurine.
As your figurine. Yes.
Chefs, you are halfway through. Little bit annoyed none of you have chosen to make me
and Liam as figurines, but there is still time.
The figurines are only half the battle.
Run, Annie, run.
There's also 24 nut packed chocolate desserts to create.
On top of chocolate
and nuts we ask them to feature three further elements.
This is sable.
I'm on to the nougatine next.
It's all about elegance in the texture
and lightness in the flavour.
But chocolate needs to be the hero of the dessert.
Nuts and chocolate. I've got a funny feeling
with your Italian background you should nail this one.
Absolutely. So we actually came up with an idea of making
a hot chocolate cup.
A hot chocolate cup. We come up with the idea. It will look like
uh, a cup with the cream on top.
I'm starting to like what you are creating for us today.
The mascarpone and Amarena cherry mousse
will mimic whipped cream on top of Nicoletta
and Georgina's chocolate and hazelnut sponge cups
filled with crunchy feuilletine and chocolate
and hazelnut praline mousse.
Harwoods have had a pretty good run of it.
Are they ones to beat do you think?
I think so overall. And they're nice people as well.
That's the thing. They're really flipping humble.
They are, they're lovely. Oh, they're the worst.
People who are good at their jobs who are nice. I hate them.
But Andy and Raf aren't taking
a place in the final six for granted.
It's quite a ambitious dessert this one.
Anyone with some common sense probably wouldn't have done it.
They're hoping elegant terrine slices featuring layers
of dark chocolate hazelnut financier,
crisp milk chocolate feuilletine and wild strawberry
and hibiscus jelly will help them hold on to top spot.
How are you feeling about today? We gonna go for the hat trick?
We've pushed ourself this time.
So we've gotta bake seven, eight layers,
plus the garnish on top. Full guns blazing.
Yeah, yeah, yeah. We'll either burn and crash or we'll be all right.
Setting multiple layers...
Jelly, sponge, mousse, yeah? Yeah.
..requires precise timing.
I'm making our hazelnut and chocolate mousse.
It's quite dense, very nutty.
We're not making anything again today.
That's how we lost time last time. ..and unless the flavour
and texture of each layer complements the next...
This is strawberry and hibiscus gel.
It's quite sharp so we're hoping it cuts through all the chocolate.
..the desserts will be ruined.
I'm making this almond sponge. It's gonna be very rich.
And quite dense. I love almonds.
I do everything over the top. Last week it was basil, basil, basil.
This week it's almond.
Mayank and Dharma will layer chocolate almond crunch
and almond sponge, wrap them in chocolate almond praline mousse
and then glaze with even more chocolate and almonds.
Any other flavour profile going other than almond and chocolate?
No. No? I've kept it... Boom. ..specifically nuts.
You'll taste nuts in every single layer.
You've gone nuts with nuts. Yes. He make it specially for you.
I like him.
Making the peanut butter mousse. We want it like smooth, airy.
Chefs, you've finally made my dreams come true.
You're making a dessert with peanut butter.
I... Peanut butter and me...
It's my favourite. Crunchy or smooth?
We don't want, like, crunchy inside our mousse.
Can I try some of that? Yeah.
Approve?
Annie's peanut butter
and chocolate mousse will encase layers of peanut chocolate crunch
and sour cherry compote in
a sophisticated spin on peanut butter and jelly.
Peanut butter jelly. Peanut butter jelly.
My favourite food is peanut butter jelly sandwich.
But with you it's always a game of two halves, isn't it?
So are we gonna get a little bit consistency hopefully
with your design today? Yes, hopefully today.
Just putting the mousse into the cups.
Last one. Yeah. OK.
It's a really dark chocolate in the glaze so we get a black shine.
The first layer is almond praline mousse then
the second layer is almond praline cremeux.
There's, uh, mousse again and then there's crunch.
Oh, my gosh. How long do we have?
Chefs, you have one hour left.
Get that terrine in that bloody freezer.
Go, baby, go.
This is when I would start getting my figurines
and start putting them into, like, rude poses.
It's probably one of the reasons I'm not a professional chef.
One of the reasons.
Don't walk away from me.
I'm just putting the snouts onto the pigs.
So I'm just shaping it just so that they're stuck together.
These are our little mice.
We are making the body first then the head with the tip for the nose.
I'm doing the chocolate decoration that's gonna be the ladybird wing.
I start dipping.
Just starting to dip the pigs now.
It's called good morning glaze. It has almonds in it,
chocolate and almonds.
This is the chocolate glaze, so it's, like, shiny and nice.
Gonna dip them in the glaze which is hazelnut
and chocolate and make them tasty.
Chefs, you have 30 minutes to go.
OK, OK. Relax. I can't relax.
Are you on a sugar high? Off my face.
You all right? Yeah, yeah. I'll start slicing it.
Are they all set them layers, yeah? Yeah, yeah.
I think we are on right time actually.
Annie's helping me with the leaf.
I'm gonna get my sable. One coat enough?
Yeah, yeah. How's it going? Good.
OK, we need to really get this done.
So far so good.
We've got ears,
little curly tail. Just for a bit of character.
This is almond and chocolate disc.
This is hazelnut and chocolate.
Pick up your speed, please.
Stress. Stress. Are you nearly there with them?
Yeah, I'm nearly there. Put the gold leaf on. Yeah.
And if you can jump on with me if you've got time.
Yeah, we're getting quite close now.
Chefs, you have ten minutes left.
We need to get a big fat move on.
Faster, faster, faster, faster.
We need to put gold here, right?
There's dark chocolate. Get it melted in a piping bag. Yeah.
We've still got to put the eyes on these pigs.
So we're in a bit of a push.
How you doing there? I'm literally going as quickly as possible.
But trying to be neat at the same time.
Get the gold leaf and the tuile on it.
It's very warm and
the chocolate's been melting in my hands.
Make sure all of the meringue mice are on.
You have one minute left.
Everything on them terrines, yeah.
Yeah, all done, mate.
How you doing? Good, good, good, good.
My god. Well done. Just do the best you can.
Chefs, your time is up.
Please step away from your desserts.
Good job.
Amazing, they're all finished.
BLEEP . Don't make me do a terrine ever again.
High five.
You have cold hands.
I'm a cold hearted BLEEP .
My hands are cold.
The teams' chocolate and nut
and chocolate figurine desserts will now face
the judgement of Cherish and Benoit.
Andy and Raf, please come forward.
It's a badaboom for you guys. Oh. Badaboom.
The piglets, they're exactly where I want it to be.
So on the bottom we have a digestive biscuit rhubarb ganache,
fresh roasted rhubarb and a white chocolate mousse.
Let's chop the pig's head off.
Chef, the mousse is just so beautiful.
It was light, it was clean.
The only problem that I have is your digestive.
It was far too thick.
And in terms of the white chocolate mousse,
you really need that rhubarb compote in
the middle to balance it out. So did I enjoy it?
Yes. Could I have enjoyed more?
Yes.
The layer neatness could be a little bit better.
But plenty of skills here on display, so well done, chefs.
So we've got a hazelnut financier, hazelnut feuilletine,
hazelnut ganache and then the wild strawberries and hibiscus gel.
I feel there is a nut and I love some element of texture,
very crunchy. But also comes a lot of sweetness.
So a bit disappointed there.
Chef, you think I'm not sweet enough?
The little ladybird, I'm left a bit disappointed
because it's lacking
a couple of little finishing touches to bring life to it.
On the bottom is a chocolate crunch,
the raspberry and chocolate cremeux,
raspberry compote and outside is cacao nib mousse.
It is a very good combination. Cremeux was smooth,
it was silky.
And I really like the sweetness plus the acidity.
Well done. Beautiful. You've got the sponge,
you've got the crunch and everything works. And I loved it.
Thank you, chef. Thank you, chef.
Looking at your chocolate
and nuts I was actually very impressed.
It's shouting out inspirational.
So you've got the peanut sable. Sour cherry compote with
the chocolate cremeux peanut mousse,
the, uh, chocolate glaze
and then topped with, uh, chocolate decoration.
I really like the peanut mousse, but how I wish that you put in
a little bit chunky of peanut. But overall a very nice cake.
Well, I didn't like it personally.
I loved it.
It's a great dessert for this competition
and I thank you for it. Well done.
I think you did not meet the brief.
We wanted you to be creative with the shape.
What you've done is you used the shape to rest
a little character on it. OK.
The bottom is a buckwheat sable.
It's a citrus and chocolate sponge, uh,
plum and sloe gin compote in the middle of the mocha mousse.
What I really, really like about this dessert is this buckwheat sable.
So flavoursome. But I'm not too sure about plum,
gin and coffee goes together.
And in terms of texture, not too good for me.
OK, on the visual I'm a bit disappointed.
You were describing
a hot chocolate cup. I see a little pot.
So we have hazelnut and cocoa sponge.
Feuilletine with hazelnut praline.
Our gianduja mousse
and our Amarena chantilly on top.
I love the flavour profile in there.
Cherry, I love so much. It works very well. Bellissimo.
The taste profile is really, really scrumptious.
Your Jigloo.
It's a rapper of a snowman.
You bring a little bit of a smile on my face. I love it.
The bottom there is a sable.
There is a crunch inside strawberry compote
and the mousse made with caramelised white chocolate.
I really enjoy eating
the caramelised white chocolate mousse.
It goes very well with the strawberry compote.
And then everything comes together
in a very rich heavy dense way. Now.
At the bottom we have chocolate sable
and then we have almond sponge,
chocolate and almond crisp,
layer of chocolate and almond cremeux.
It's all wrapped in almond praline mousse.
The taste profile, boom.
It's nuts, nuts, nuts. I'm crazy. I'm going nuts.
The almond is beautiful all the way through your dessert
but it's very heavy. It's too much.
Both of your desserts are far too heavy. See you later.
BLEEP got burned.
Before tomorrow's showpiece challenge, the teams now have
a golden hour to prepare any
elements that need setting overnight.
So Benoit, were you happy with
the amount of nuts you got in your mouth today?
Well, I'm happy to say I've gone nuts for
the amount of nuts we got today. Oh, good.
Annie and Subin, their peanut dessert, oh.
Heaven. Heaven.
They did extremely well today.
I think they finished on top.
Mayank and Dharma, you loved their gigolo snowman. Jigloo.
Jigloo snowman.
They need to learn to make lighter dessert.
Nicoletta and Georgina, today was just a bit rough for them.
Unfortunately, the actual dome was not really on the brief.
And then you've got Andy and Raf's. I love the little piggy. SHE SNORTS
Go on, Benoit.
HE SQUEALS
That's a pig. That was... Yes, it is. ..amazing.
Listen. HE SQUEALS
There's just one challenge remaining in chocolate week
and for one team it will be their last.
Welcome back, chefs. It's showpiece time again
and this one is way more important than the previous two,
as today the judges will decide
which three teams will make it through to the final six.
So Benoit, what's the craic?
Today we want you to dig deep
and create a breathtaking showpiece inspired by
the theme of archaeology.
Whatever you choose has to be brought back to life
and makes us feel like we are at the real life dig.
That sounds absolutely epic, but will there be anything to eat?
Does the bear poop in the wood, Ellie?
Chef, I would like you
to make two batches of 24 chocolate bar.
You must use mould for one batch
and the other must be freeform before dipping into more
delicious chocolate.
And, of course, it must reflect archaeology theme
or your hope might crumble into dust.
You already had one hour to prep last night.
You now have a further four hours
to complete this challenge. Good luck, your time starts now.
Go.
Well, archaeology.
Whatever the chefs are doing today remains to be seen.
Ooh.
He actually nudged me. He was so proud of that one.
I dig it, I dig it, man. Yeah.
Great, great. Tres bon.
We have pillars, we have a statue.
We're gonna be in whole
lots of trouble if we carry on digging those jokes out.
Steady, steady, steady.
We've exhausted all archaeology jokes.
Done and dusted, is it? Oh.
Another one.
Just came out, just came out.
Archaeology. You can go Machu Picchu,
the Dead Sea scrolls, Richard III, why not?
In Leicester, in a car park.
We want to see massive amount of techniques,
moulded, carved, because brushed off.
We want an elaborate, fantastic looking showpiece.
With a moving part.
On top of that they have to make two batches of 24 chocolate bar.
One has to be moulded and the other freeform
and dipped with delicious chocolate.
And I would really like
to feel different texture in one bite.
As much as I love all your interesting flavours,
sometimes you just want a KitKat.
I'm a basic woman, is what I'm saying.
At the end of the day we have to find
the last three teams to move into the final six.
Now is the time to shine.
Morning, ladies. Good morning. Morning, chefs.
How we feeling today?
Good. Very, very good.
Tell us a bit about your showpiece.
So we are doing an ancient Greek full archaeology site.
And also our moving part will be a well.
We'll give you some gold. Uh, some treasure.
Yeah, a little gold surprise. Some good luck as well.
We hope so. Dish out the good luck. Yeah, we're dishing out for ourselves.
Yes.
Alongside their well of fortune, Nicoletta
and Georgina hope to build a chocolate temple dedicated
to the Greek god, Artemis, filled
with heavenly moulded bars of almond and liquorice
and dipped bars of orange ganache,
pistachio marzipan and balsamic caramel.
Balsamic vinegar from Italy. Yes.
Italian flavours again.
Look at this girl. She's red, white and green.
But we are in Greece. We're in Greece, yes. We are.
Raf is also hoping
to strike gold with a taste of home.
So we're doing a showpieces based on
an indigenous tribe of the Amazon River.
I suggested it to Andy and he's like, "Why not? Let's go for it."
Whereabouts are you from in Brazil? From the countryside
of Sao Paulo where the coffee comes from.
Oh, OK. So I'm up in the mountains.
Do you feel the pressure to do your country proud?
Diplomatic tensions there for sure, Ellie.
We're going for an invite from the embassy.
Andy and Raf have planned two ancient Amazonian burial jars,
one decorated with bars of coconut,
pineapple and dark chocolate
and a rotating tribal figurine,
and the other with moulded bars featuring Brazil nuts
and a Brazilian fruit, cupuacu.
What is cupuacu? It's a sibling of the cacao tree.
It's very popular on the north of Brazil.
It's very fruity, it's very fragrant.
Oh.
Strong.
Feels like an element of fermentation in it.
We know it's quite strong. OK, so it's a balance.
Yeah, it's a balancing process.
But balancing flavours could prove an issue for everyone.
This is a liquorice dark chocolate ganache.
And I'm just checking if it's liquoricey enough.
A little bit more. Yeah.
It's strawberry juice and then pink peppercorn.
It makes you a bit numb when you eat too much.
I'm doing a mango and saffron flavour.
I hope you well control the saffron.
Yes. Saffron is very powerful. It's very strong.
I got the saffron from India which is also very strong.
And did your mum actually import this for you?
She sent it over.
Ah. Send our love to your mum please.
Mayank and Dharma's dipped mango
and saffron bars will rest alongside coffee
and cardamon moulded bars
inside a giant chocolate replica of the tomb of
a 16th century Mogul emperor, complete with chocolate fountain.
You're making a fountain.
Out of chocolate, so let's see how it turns out.
Cos that's a lot to do. Yes.
It is, it is. If you pull this off today...
If we pull this off today... No, no, no. Let's change the if to when.
The final six is round the corner and surely you guys wanna be there.
Will you stop stressing us?
But Mayank and Dharma's giant showpiece might not be
the biggest chocolate tomb in the kitchen.
So we're gonna build, like, big pyramid with, like, drawer.
A pyramid, you're building a pyramid?
Yes, a pyramid. You're not digging out a pyramid, you're building one.
Yeah. A drawer?
Yeah, a drawer.
We pull the drawer. Yes, you pull. Moving part. Yeah.
Hmm, structurally sound?
I hope so.
Annie and Subin's all chocolate secret drawer will be filled
with popcorn and miso moulded bars and strawberry
and peppercorn dipped bars
and nestle beneath their ambitious chocolate pyramid.
Throughout the whole competition you guys have really gained loads
of confidence. Hopefully you can bring it into your showpiece today
and finish the heat in first place.
That's our, uh, like ambition.
We'd be very proud of ourselves.
It's funny, you guys are saying positive things,
but you guys say it so deadpan I don't know if I believe you.
That's us. You're just like, "Yeah." I can't help it.
I'm gonna finish first today, yeah. I can't fake my feeling, sorry.
Chefs, you are halfway through.
Right, two hours left. Can you hold the fort? I'm off to do an archaeological dig in the garden.
The teams now face an epic to-do list.
Don't drop it.
There are complex chocolate structures to build...
Wait, wait, wait.
..layered dipped chocolate bars to set perfectly...
We've got desiccated coconut.
We've used a coconut cream to rehydrate it.
..and moulded bars to cast as thinly as possible.
Just make sure it goes in all the corners.
I like this thickness. It's very nice.
We tried to do them as thin as we possibly can.
It's too thick.
The cast of the chocolate was too thick.
I'm just gonna remove it. Will do it all over again.
Oh, I'm sorry.
But while their bars should be as delicate as possible...
OK, let's go.
..without thick chocolate reinforcing them...
Now we need support.
..their archaeological showpieces could be history.
It's our headpiece.
I made this in practice
and then I smashed it by accident, much to Raf's, uh, dismay.
And sticking the components of their giant temple together...
Shall I put more here?
..isn't getting any easier for Mayank and Dharma.
Have to be very careful.
Otherwise our building will collapse.
Huh? No.
Rather than constructing with hardening chocolate,
Dharma has been using soft ganache,
a mixture of chocolate and cream, by mistake.
Mayank, help me.
Dharma is running out of time to rebuild his temple.
But now he's using chocolate
rather than soft ganache to secure it.
Now this side.
That is a structure and a half. Does this still exist in real life?
Yes. And is it close to where you live in Delhi? Yes.
So you're very familiar with it?
Yeah, that's why we're trying to make it as close as possible.
If I had to build something close to my house that's
a big structure, it'd probably be, like, a WH Smiths.
So this is much better.
Time is also running out to perfect 48 chocolate bars.
I'm just piping the capuacu ganache. So it's quite strong.
First layer was miso caramel, second one was popcorn ganache.
Coffee and cardamon. The coffee flavour could be subtle
and not like a punching flavour on your face.
That's better.
The cast of the chocolate was too thick. So we remade them again.
So I can just pipe this straight in? Yes.
Chefs, you have one hour left.
We need to... Hurry up about it I know. Yeah. We are taking too long.
Nicoletta and Georgina, they are a little bit on the back foot today.
Hmm. Yesterday's challenge wasn't as good finish as we like it to be.
They are working on a Greek dig.
And they have to come up with the goods today.
Annie and Subin.
Oh, I really like the concept.
And the chocolate bars, pink peppercorn and strawberries.
Ooh. Well, pink peppercorn can be very peppery and it's not so nice.
I'm drawing the, uh, patterns.
Andy and Raf.
I love their story. There's a lot of detail going on.
I'm not quite sure about the coconut bar. It might be
a lot of desiccated coconut inside that.
Mayank and Dharma.
Big, big, big, big one again.
I'm a bit concerned about the strength of potentially
the saffron with the mango.
I hope they balance it well.
If we don't pull off the details it's not
Humayun's tomb then, it's gonna become my tomb.
I just broke it. Ah.
Are you all right? Can you come here please? Mm-hmm.
It's, uh, it just came off.
Is it gonna hold the weight?
It's OK if it's a ruin. Oh, my god, yeah.
Chefs, you have half an hour left.
OK check the bars. The bars.
Both bars are set. Good.
Yeah. They've crystallised properly.
Mega.
Every chocolate bar must be identical...
How big we cut? Rectangle, chef.
..both in size.
Trying to keep them all the same.
Free hand.
I trust you, I think they'll be great.
..and in finish.
I'm just shaking it so the most amount
of chocolate comes off. Get it as thin as we can.
Now it's a little bit thick but it's OK.
What we putting on top? Shall we just leave them?
Yeah, yeah, just leave it.
You happy with that? Beautiful.
OK, what's next?
The well, the well. 100% we need our moving part.
We're making a fountain
because a very important part of Humayun's tomb is
the lush green gardens and the fountain.
So our well will be our moving part
and we have the manual... How do you call it? Wingler? Wind?
Windler? Windler. Spindles?
We've got a statue with a headpiece made out of feathers.
That's gonna spin around, uh, hopefully. So it's gonna turn.
I love a headband. Yeah. Nice one that one, innit?
Just a subtle little number to pop down the shops.
We're gonna build drawer.
Where the chocolate is gonna be.
It look like furniture basically.
That you're gonna find it in your grandmother's house.
Or Ikea.
How long we got left then? Chefs, you have ten minutes left.
Let's go. Yeah.
Faster. One more side.
Right, let's move this onto the table, do you think, or not?
Go, go, go, just go. Don't ask me. Just go.
Backs, backs, backs, backs.
Backs, backs, backs. Sorry, sorry, sorry, sorry.
One, two, three. And now push it. Push the chocolate.
Be careful, be careful, be careful.
Make sure front part is good one.
Yeah.
Push the chocolate. Push the bottom of it.
Chefs, you have five minutes left.
Let's get the bars on. Yeah.
We've definitely got enough. Yay. Yay.
The moulded one we're turning
into spears which are gonna create a fence.
Like a little squiggly Greek pattern.
And the bar is gonna be treasure that you find.
We'll probably just have to stack a few more of these in here.
How many bars have we got on the inside there?
Two, four, six.
I'm gonna put some pistachios as well.
Absolutely.
Chefs, you have one minute left.
It's not fit.
OK, come, come, come, come.
I can't cope.
The headpiece is coming on. You ready?
Yeah.
Needs a bit more chocolate on it.
That stuck on at the back?
Yeah, it's fine, it's stuck.
Oh, it fits. Chefs, your time is up.
We are finished.
Please step away from your showpieces.
Ah. Well done.
I'm all chocolate.
Four archaeological chocolate showpieces unearthed
in just five hours.
Wow. I see your story.
There is so many techniques you put in
the sculpturing work,
in the cutting work, the moulding work.
Those vases, who knows they are made out of chocolate?
Nobody. There is even that ancient kind of potter feel to it.
Where is the moving part though?
So, chef, congratulations.
I really like the way you integrate the moving part.
It brings a little bit more life. I'm happier now.
So how we gonna grab one of those chocolate bars of yours?
So you've got to find the hand dipped chocolate bars.
Pick this up. Ah. There you go.
Ah. Which one do we start from?
I'd take one of these bars off the front. Just snap them off.
I think it is a quite well mould. It is shining.
We've got a Brazil nut feuilletine and praline.
The capuacu ganache and the chocolate underneath.
I really like the capuacu ganache. It has a bit of
a fermented taste.
And a fruit that I've never tasted before.
The crunchiness of your nuts
and your fruit brings that extra layer of interesting which I love.
So we have a coconut truffle,
a pineapple ganache
and then dipped in a Brazilian chocolate.
Finishing touch could have been
a little bit more refined. It's so plain looking.
The good side, pineapple. Beautiful.
The coconut element, it's not soaked enough
so you're still left with a little bit of that fibre taste.
The coconut could have been a little bit thinner.
You get a bit bored after some time.
This is a monumental showpiece.
I like the fact that it is a table with a pyramid on the top.
There's a lot engineering work to put all this together.
Could you show us your moving part please?
Yes.
It's a drawer.
Well, I was hoping for a little bit more.
But how precise you are in order
to get the drawer pulling in and out.
I would say to try the,
uh, pink peppercorn, uh, strawberry.
Strawberry, OK.
Well, they look like they've been dug out of the ground
a little bit, I have to say.
It's a strawberry pate de fruits with strawberry pink peppercorn ganache.
The peppercorn is overpowering the rest of the taste profile.
I don't mind using a little bit of pepper.
Click, click, you know, that little sharp pepperiness
but on this occasion I think there is a little too much.
Hmm. Next.
I really like the design. It has been very well moulded.
It is super shining.
So this one is miso popcorn caramel.
I love, love, love, love the popcorn.
Toasty, there's a crunch in there. It was so delicious.
Thank you, chef.
Everything is balanced beautifully. That's a beautiful chocolate bar.
Thank you, chef.
As far as the technique is concerned, well, it's
a little bit one trick pony. It's just moulded, stacked together
in a simplistic kind of way. But we know where we are.
What I really intrigue is your well.
Hmm, oh. And then up comes your treasure.
Well. Well.
Your finishing touch could have been a little bit more refined.
Our chocolate bar is made of, uh, pistachio marzipan,
orange, white chocolate ganache,
a balsamic caramel and crystallised pistachios.
We want every pieces to be precise and identical.
This piece is smaller.
There is so many texture.
The softness of your ganache followed up by
the marzipan. It's actually quite indulgent to eat.
I don't feel the balsamic vinegar which I think is important.
You want something to counteract the sweetness and the richness.
The balance is not quite right here.
The moulded chocolate bar is
a caramelised white chocolate shell,
passionfruit gel, a liquorice ganache.
The casting is far too thick.
Half of your mould already filled with chocolate.
Your casting has to be super thin.
The liquorice has actually overpowered the rest of the taste profile.
That's far too strong.
This is grand, this is magnificent and this is extravagant.
It's an impressive showpiece to look at.
There is a lot of construction work into your building
and it's quite enchanting when I look at the fountain.
Moving part, I'm expecting the chocolate to move.
So for me slightly off brief there. OK, so let's find some bars.
Chocolate encased with coffee and cardamon ganache.
Oh, my word, you have cast
the best moulded chocolate. It is so thin.
This works. Because I feel the cardamon,
the coffee, the dark chocolate,
the flavour profile have been well managed for me.
OK we've got another chocolate bar to get.
Oh, visually,
it is not neatly done at all.
So this one is a mango and saffron ganache
encased with white chocolate.
Hmm, the casting is too thick on top.
Saffron, yes, mango, no.
The saffron actually takes over the taste profile.
There is no freshness in your bar of chocolate.
Thank you.
Based on both challenges, the judges will rank the teams
and decide who they want to take through to the final six.
Oh, I really, really,
really like this showpiece. So many techniques.
The capuacu went really well.
We were doing something different that no-one's ever done before
and we're really pleased with the comments. Yeah.
It's a nice piece of furniture, is it? This was lovely.
Oh, I love this piece.
Ikea table.
Chocolate Ikea. It was all done, the drawer was inside.
Very happy.
You know where you are. You know the theme.
I think we would both love to get through.
I think if we'd smashed it today then we have
a chance, but I don't know.
I was looking forward to it, mango
with a little bit of saffron and chocolate. The saffron just too much.
We were very, very ambitious, which took so much time
and all of my fingers and all of his clothes.
Fingers crossed.
It was incredibly close,
but the judges thought that the team in first place did
a fantastic job with their showpiece today.
Congratulations,
Andrew and Raf from Harwoods Patisserie.
You are through to the final six.
In second place are Annie and Subin from the Dorchester.
Congratulations. You're also through to the final six.
Good job.
Which leaves Mayank and Dharma from St James Court
and Nicoletta and Georgina from Meraki Baking Studio.
After much deliberation, Benoit
and Cherish agreed that
the team who'll be going home tonight is...
..Nicoletta and Georgina.
Congratulations to the rest of you. We'll see you in a few weeks.
It's been such an incredible experience.
We grew a lot, uh, as human beings,
as chefs and we are taking lots home.
Lots of sugar home. Lots of sugar.
Oh. Well done.
All the team did extremely well today. Unfortunately, we have
to send one team home.
Nicoletta and Georgina,
their taste profile was not up to standard.
Really well done. You come back today. It was very close.
Another win. Yeah, we can't believe it.
We weren't expecting it at all. We're shocked, yeah. Unbelievable.
Well, Andrew and Raf are the team
to beat in this competition, clearly. Stand out.
Though today the Dorchester's team were only out by
a fraction so they are getting ever so closer.
We are proud because at first we didn't think we would come this far.
And now we're kind of like ahead of the game than before.
Whoo, whoo, whoo.
Next time...
Trying to look glamorous.
..a brand new batch of teams...
I can't see where I am going. Oh, god.
..attempt to hit the ground running...
In the mould. Straight away in the mould.
..in a Swedish secret challenge...
Never heard of it.
..and aim to take bread and butter pudding...
Oh, my god. ..to the next level.
Don't fall.
And on that bombshell, we'll see you later.
If you have what it takes to impress Cherish and Benoit,
apply for the next series of Bake Off, The Professionals at...
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