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00:00Previously on the Ultimate Baking Championship.
00:03Oh, my God, what a nightmare.
00:05Casey, I'm really sorry,
00:06but your request to be the Ultimate Baking Champion,
00:08it does end here.
00:09Now, six bakers remain,
00:11each forging their own path to get here.
00:13Molly, this is the work of a cold-calculating assassin.
00:18My mom, you were so close to winning
00:20on Spring Baking Championship.
00:22I didn't sleep for three years.
00:24Chef Juan, this is perfectly executed.
00:27He's good at everything.
00:29Chef Chris.
00:30Put it on the menu.
00:31That's the first perfect score in this competition.
00:34You've seen people come from the top to the bottom
00:35and vice versa.
00:37Anything can happen.
00:56Welcome back.
00:5710 chefs have already been eliminated.
01:00Crazy.
01:01As you can see, here's how the judges ranked you last time.
01:05Only five chefs stand between each of you,
01:07becoming the Ultimate Baking Champion,
01:09winning $50,000,
01:10and the UBC Gold Medal.
01:14You have all come so far,
01:16but toughest challenges are still ahead.
01:19We are dedicated today to one of the most fundamental ingredients
01:23in the world of desserts, chocolate.
01:26Oh, wow, chocolate.
01:27Here we go.
01:29Today, you'll take on your skills and master challenges simultaneously
01:33by creating an elaborate 3D chocolate sculptural piece
01:36integrated with a sensational baked element.
01:40Everyone around me knows me as the chocolate guy, and that puts a huge target on my back.
01:45So, I don't think I have any room for not getting this right.
01:50Here are your judges.
01:52First, the dessert superstar who has nurtured you all along during this entire competition,
01:57Duff Goldman.
01:58Hey, everybody.
01:59Hi, Duff.
01:59And joining Duff is a visionary pastry chef with over 90 million combined followers on social media.
02:06We simply had to bring this master chocolatier back to judge your desserts today.
02:11Oh!
02:11Henri Guichon.
02:13Of course.
02:14Henri's brought a little bit of chocolate inspiration for you all today, too.
02:19I brought you today my eternal rose.
02:21It is an entremé, and you have a chocolate rose on top made with modeling chocolate,
02:26and all the structural integrity has been made, obviously, out of chocolate.
02:30That's the kind of cake that I would love to make.
02:33You know?
02:34It's so elegant, refined.
02:37There's, like, different technique on it.
02:39The level, like, high.
02:41Like, you know, like, you see this, you're like,
02:43okay, I have to make something close to this.
02:45And that's not easy.
02:47You've seen Henri's eternal rose.
02:49So, you need to understand that you need to bring structure, design, and flavor
02:56together to create a perfect chocolate offering.
03:01Each judge will be scoring you up to 10 points for your chocolate technical skills,
03:07and then 15 points for the mastery of flavor, design, and execution.
03:11So, a total of 50 points are at stake.
03:15You have three hours to prove your mastery of chocolate and to avoid elimination.
03:20And your time starts now.
03:31I think the hardest part of this challenge would just be timing
03:34and making sure you have enough time to let your chocolate set
03:37so that it looks beautiful and tempers.
03:39Tempering chocolate is really one of the most technical applications
03:42that we have in the pastry world.
03:43And I think everyone except for Juan is feeling the pressure.
03:47So, I would love to be able to beat Juan out.
03:50I love chocolate.
03:51And I cannot wait to see what everybody's going to be doing.
03:53We're going to start with Molly over here.
03:55Hello, hello.
03:55I was instantly inspired by something that I've made before.
03:58I made, like, this raised garden bed for the hotel lobby
04:01with a little bunny digging in it and, like, carrots and radishes
04:04and all these things coming out.
04:05So, my goal is to make it look like a raised garden bed.
04:08Dessert.
04:09Very cute.
04:09Yeah, it's adorable.
04:10What is said garden made out of?
04:12My components for my entremet are a macadamia nut
04:15and white chocolate crunchy base and then carrot cake,
04:18a pineapple compote, and then a white chocolate
04:21and cream cheese mousse.
04:23I'm going to put a big old carrot right on top.
04:25Oh.
04:26My dessert will be wrapped in a blonde chocolate collar
04:29to sort of look like a raised garden bed.
04:32You started with 16?
04:33Yeah.
04:33There's only six chefs left.
04:35I know.
04:35I really want it.
04:36I want it so badly.
04:37I feel like it's more of a chance of having it than I ever have, right?
04:40Yeah.
04:40When they were 16, it was, like, kind of anyone's game
04:42and now that it's top six.
04:43So, I'm really trying to put my best person out there
04:46and, you know, do the best I can.
04:47I think you're the youngest one.
04:48I am, yeah.
04:49Is it more pressure?
04:50Do you feel...
04:51I'm not really letting that get to me.
04:52I know the work that I've put in and how hard I've, you know,
04:54I've studied.
04:55I've put a lot of work into my craft
04:56and a lot of work into, you know, who I've become,
04:58and I'm very proud of that.
04:59So, I'm excited to show everybody in my craft.
05:01Well, you're doing amazing.
05:02Thank you so much.
05:03One more step, okay?
05:04One more step.
05:10How's it going?
05:12Really good.
05:13As of right now, let's see how I finish this whole thing.
05:16I know how to do chocolate, for sure,
05:18but there's some people here that that's what they do.
05:21So, my strategy to compete with fellow bakers
05:24that are very talented is to make a cake
05:26that would be so personal to me.
05:28My inspiration is Mosterra Deliciosa.
05:31It's a vine.
05:32And I have a bunch in my house.
05:33It's just a beautiful plant.
05:35Then it has this beautiful flavor of pineapple and banana.
05:38That is the inspiration with the cake inside.
05:40It's going to have a roasted bananas
05:41and a pineapple lime jelly
05:44that is going to be in between this layers of pistachio cake
05:46in case in a milk chocolate mousse
05:49that's flavored with melted milk.
05:50So, I'm going to use white, dark, all of it.
05:53I'm painting it green and yellow with white chocolate
05:56and then creative chocolate vine
05:59with the Mosterra leaves and flowers.
06:01Look at that beautiful color
06:02of that caramelized banana happening in that cake.
06:05So much flavor.
06:18Hello, sir.
06:19Juan. Juan just showed up.
06:21It's good to see you, man.
06:22No pressure, just Duff and...
06:24And Amari.
06:25Amari.
06:26Ayayay.
06:27Five years ago, I competed
06:29on Amari's competition, School of Chocolate,
06:31and I was the winner.
06:33So, I feel like I don't only have the pressure of everybody
06:36saying this is one's challenge,
06:37but also I don't want to let Amari down.
06:40I am going to be doing a Japanese-inspired antrame.
06:43Then I'm going to make it look like Nasein Garden.
06:45Yeah.
06:45Cool.
06:46What's the inspiration for this dessert?
06:48Japan, literally.
06:49And have you been to Japan?
06:50I've never been to Japan,
06:51but I love their culture.
06:52I love their flavors.
06:53So, what I'm going to be doing
06:54is a trussel with genmai.
06:56Genmai is roasted brown rice.
06:58Then we're going to go with Okinawa cake.
07:00Okinawa is a type of sugar.
07:02Imagine, like, a really dark brown sugar
07:04that has that really dark flavor.
07:07Genmai cremeux,
07:08salted caramel,
07:09and a genmai mousse.
07:11I want it to look like a sandbox
07:13with dark chocolate sides,
07:15a chocolate break,
07:16a bonsai with a little bit of protein,
07:18sand on top.
07:19You work with chocolate all the time.
07:20You're very good with chocolate.
07:22Well, I mean,
07:22I understand chocolate.
07:24The things that you can do with chocolate,
07:26people really get wow.
07:28Yeah, yeah, yeah.
07:29So it's a really interesting dessert.
07:31It's like art.
07:32Exactly.
07:32Made of chocolate.
07:33Yep.
07:34Every single one of them
07:35is going to be trying to be like,
07:37get out of here Juan,
07:38but it is my time to shine.
07:40Alright Juan, keep pushing.
07:41I like it.
07:42Thank you so much.
07:49The master.
07:51I'm excited to see what you're going to come up with.
07:56Beating Juan,
07:57it's going to be tough,
07:58but I'm ready for it.
08:00Here's someone who I'm sure
08:01has worked with a lot of chocolate in his life.
08:03A lot.
08:03I wouldn't say a lot,
08:05but enough to do this challenge.
08:08Chocolate.
08:09It's all about chocolate.
08:11So I'm making the Trois Chocolats Désert,
08:13the Trois Chocolats Entremets.
08:15It's basically having those different layers
08:17of chocolate brownie,
08:19then hazelnut, chocolate crunch,
08:20chocolate mousse,
08:21white, the milk and the dark.
08:22It's going to be like a very dramatic flower
08:25on the top of my Entremets.
08:27And you know,
08:27show off like the maximum skills.
08:30This is going to really help me
08:33getting the first place over Juan.
08:36Alright, good luck with this, Cuomo.
08:37Way to go.
08:39Nice.
08:42I love chocolate, yes.
08:44Knowing how to work with chocolate
08:45definitely gave me a boost of confidence
08:48because I kind of needed it
08:49since last week I ended up
08:51at the bottom of the leaderboard.
08:53So the plan is to stick with
08:55a very classic Venetian drink.
08:58It's the Bellini.
08:59It's a Prosecco and peach,
09:01fresh peach juice.
09:02That's going to be the flavor profile
09:04of the Entremets.
09:05I'm going to do almond lady fingers
09:07with a soak of Prosecco,
09:10milk chocolate mousse,
09:12blood peach compote,
09:13mascarpone vanilla cream.
09:14And then on top,
09:16the plan is to do a chocolate gondola
09:18with the colors of the Venetian Republic.
09:20And then I'm going to do blue modeling chocolate
09:23to recreate kind of like the wave
09:25of the gondola going into the Canal Grande.
09:27I really don't want to go home,
09:29especially now in this challenge.
09:31So I want to be doing something
09:32that is close to my heart,
09:34that I can put my heart into.
09:35I used to spend all my Sundays in Venice
09:38just checking out all the little alleys.
09:40It's very nostalgic for me.
09:42This is a lot of everything,
09:43plus I've already been here.
09:45Oh my God, yeah, it's so stressful.
09:48We got Mr. Christopher over here,
09:50and you have always been so creative,
09:53I feel like, on every single dessert
09:54that you've made here.
09:55I'm curious to see what you're going to come up with
09:56in that mind of yours.
09:57I am doing chocolate with caramel and pear.
10:00I'm going to be making an entremet
10:01with pecan financier,
10:03pear compote, pear gelée,
10:05caramel, and a smoked chocolate mousse.
10:07What I'm trying to go for is woodsy terrarium.
10:10There'll be moss and chocolate and twigs
10:12coming out of it.
10:13What is it going to take, do you think,
10:14for you to take this whole thing home?
10:15Everyone is so good here
10:16that it's just one person makes a mistake,
10:19and that's what sends them home.
10:20Everyone is so good.
10:21It literally is one point here
10:23for one point there.
10:24Correct.
10:25The most difficult part of this challenge
10:26for me personally
10:27is making sure that I have enough time
10:30to get the cake set,
10:32because that's where
10:32all of the chocolate work sits on.
10:36Chef Omri,
10:37I feel like this is your challenge here.
10:38Oh, yeah. You can feel the energy.
10:40What's the trick to tempering properly?
10:42When you deal with chocolate,
10:44three elements are important.
10:46Temperature, time,
10:47and what we call agitation.
10:49There is about seven crystals of fat
10:51in the cocoa butter.
10:52When you temper it,
10:53they start bonding together.
10:55That's why when they cool down at the end,
10:56if it's well-tempered,
10:58they become rock solid.
10:59Mmm.
10:59And if you want to make structure,
11:01you must temper very well.
11:03Two hours left, chefs.
11:05For real?
11:06Huh?
11:06Been one hour?
11:07Yeah.
11:09All right.
11:10So I really want to have this flour on the cake.
11:13This is going to be my petal.
11:15I temper my chocolate,
11:17and then I make just a very fine triangle.
11:22Something is wrong.
11:23My chocolate is not crystallizing.
11:28I don't know why.
11:31Terrible.
11:32In this moment,
11:33I'm feeling a little bit stressed out.
11:36It's a chocolate challenge,
11:37and that's going to be my decoration.
11:46Clément, how is your chocolate work going?
11:48I want to make a chocolate flour,
11:49but for now it's not working.
11:52It didn't crystallize properly.
11:55You're doing the right temperature,
11:57but because the room is a bit warm,
12:00agitation is key in those environments,
12:03like extra mixing.
12:04Because it's not that it's completely off-tempered,
12:08it's just lacking a tiny bit of betacrystal.
12:10Okay, I'm going to try this.
12:14Amory gave me the best advice.
12:16So I mix the chocolate for a little bit longer,
12:19re-tempered,
12:20and this time it worked.
12:23Okay.
12:24So much better.
12:36So you can see that the chocolate is already starting to take resistance.
12:40I just try it here on the bottom of my lap.
12:42So if you feel it cold there, usually it's ready.
12:48Okay, let's see what happens here.
12:51I do the design, for example, in the Laguna water.
12:54In order to have a very, very thin shell,
12:57I pour my dark chocolate tempered, of course, inside the mold.
13:00I take out the excess.
13:03This is extra risky,
13:04because with something so delicate,
13:06if this doesn't work,
13:08it's going to look very, very bad.
13:10So stressful.
13:11I have to unmold my cake.
13:14I feel it.
13:16It's not as hard as I want it to be.
13:20It's not coming out evenly,
13:22so I'm really stressed out,
13:23but you just have to push through and get everything done.
13:27I can make it work.
13:28It's not going to look as pretty,
13:29but I'm just going to shape it by hand.
13:30So it's going to be my form instead of the form of a mold.
13:35I hope that the judges can still see the whimsical idea
13:39I'm trying to create for them.
13:41Okay.
13:49Last time Chef Amari was here,
13:50he thought that my piece was a little bit too rustic.
13:53So I want to make a chocolate collar,
13:55just because it adds a level of refinement.
13:58For the decor,
13:59I make my own modeling chocolate
14:01to create the moss and the rocks.
14:03I'm lost in the forest.
14:04Yeah.
14:06It's a lot of things I still have to do.
14:10To make this flower first,
14:12I'm just making this nice ball.
14:15And then I make triangles for the petals
14:18to give some volume to the cake.
14:20So that's what I think is going to bring me
14:22to the top of the leaderboard.
14:25Okay, cool.
14:26Chefs, can we have your attention, please?
14:28Oh.
14:29Oh.
14:29Here we go.
14:30Uh-oh.
14:31Amari and I have a request.
14:34We would like two special decorative chocolate pieces
14:38for the judges' table.
14:39Of course you do.
14:40So the three chefs on the left side of the kitchen,
14:44Clarencia, Alberto, and Juan,
14:46and the three chefs on the right side of the kitchen,
14:49Molly, Chris, and Clement,
14:50you will work together to create a little chocolate showpiece.
14:55This is the first time the judges have given us a twist
14:57after the challenge has started.
14:59It took me completely off guard.
15:01I had a plan.
15:02I was like, I'm going to use every minute of this three hours.
15:05All three chefs in your groups
15:08must contribute to your decorative piece.
15:12And each chef in the winning group
15:16will get two points added to their overall score.
15:19All right, we got this.
15:21This could be the difference between staying and going.
15:23So collaborate, make something cool.
15:26Okay, each person make one component,
15:28and we put it together, no?
15:29Great.
15:30Do we all have a component that works together?
15:32What are you doing?
15:33Branches, a lot of made out of chocolate.
15:34I can contribute a flower of sorts.
15:37So then we just do something floral.
15:38Can we just do a flower pot?
15:40Yeah, that's it.
15:41I think I can just mold.
15:43Great.
15:44All right, so you make the flower pot.
15:45Myself, Clement, and Molly,
15:46we each have some type of floral theme
15:48to our individual desserts,
15:50so we think bringing that in a collective form
15:52is our best bet.
15:53Done.
15:54What are you making?
15:55The vine, the leaves, and the most era flower.
15:58Greens, browns, and yellows.
15:59I'm going to do the chocolate gondola.
16:01You know the Venetian gondola?
16:02It's going to be gold, some blue.
16:05Those two points can make a big difference
16:07at the end of this challenge,
16:08and since I'm the one that has the most experience
16:11with chocolate, there is no way in hell
16:14I'm going to let my team down.
16:15I'm doing Ascent Garden
16:16because I'm going to be taking inspiration by Japan.
16:18There you go. Let's see.
16:20I'm thinking an abstract type of show piece
16:22that will show a lot of technique by tempering,
16:25painting, and also a lot of shine.
16:27Perfect.
16:27I think if we keep this bright,
16:28I think it would be great.
16:30Chefs, 90 minutes left.
16:32Heard.
16:36I'm tempering right now
16:38black and white cocoa butter.
16:40I'm going to start to temper the chocolate
16:41for the show piece now.
16:42Perfect.
16:43For the show piece,
16:44I want to make it nice and tall.
16:46We need to get as perfect inside, okay?
16:52That's going to give height,
16:53but also that really beautiful movement.
16:56Perfect.
16:59Florencia is making the blue chocolate curls.
17:01So this is some of the colors that we are all,
17:04the three of us using,
17:05to give kind of a cohesive element to the show piece.
17:09Beautiful.
17:10Now go ahead and put chocolate really thin.
17:12Perfect.
17:13Making the vines.
17:15For my dessert, I'm making vines out of this modeling chocolate,
17:19and at the same time,
17:20I'm going to create the little wavy shapes
17:23that we're going to use into our sculpture.
17:25Beautiful.
17:26How big do we want to go on this twig?
17:28On the branch?
17:30Oh, I don't know.
17:31Depending on the flower she's going to do.
17:32Do you know how big the flower is going to be
17:33that you're going to make?
17:34Maybe like this big.
17:36So it's this height.
17:37Okay.
17:38This is going to be one of the stems.
17:40I'm using modeling chocolate to create the branches
17:42for the flowers to sit on,
17:44and look realistic, hopefully.
17:47For the base of the flower pot,
17:49I temper some chocolate.
17:51Chris?
17:52Yeah?
17:52I got this here.
17:54You want me to hold it and you start to spray?
17:57Yes.
17:59And then Molly is going to make the floral part.
18:02Yep.
18:03I need to get this done,
18:04and then I can work on the flowers
18:06and shading the pot.
18:07Got it.
18:08I am just finishing my last mousse,
18:09and I will build my cake
18:10and then move on to tempering.
18:13Time is really of the essence here in this challenge
18:15because there's a lot of elements of this dessert,
18:18and I really need to get my entremet done.
18:20I know that my team needs my help
18:21with the other chocolate sculpture,
18:23but to me this 50 points is a lot more valuable
18:26than two points is,
18:27so I'm going to make sure my things are good to go,
18:29and then I will put my extra time out
18:31towards the team showpiece.
18:40The judges are looking at the skills that you put on this cake.
18:45I always try to, like, bring new techniques to impress.
18:49Then they are like, wow, we need to really watch out after him.
18:53Beautiful.
18:55I want something that's going to elevate my cake.
18:58You know, just not putting the cake on the stand.
19:01I'm going to make my own stand.
19:02I'm just blending three different types of chocolate
19:06and making some little chunks.
19:08Once it's set, un-mold it,
19:10and then I take a super hot towel
19:12and then I just, like, clean it and make it smooth.
19:16The goal is to really show the skills of chocolate.
19:19Different technique, different texture.
19:22I will do anything it takes to win this competition.
19:26I love it.
19:28One hour remains now
19:29to show us the mastery of your chocolate.
19:31Whoo!
19:32That's crazy.
19:33It's going so fast.
19:38Oh, no.
19:39My God.
19:41I felt the crack.
19:44Oh, please, please, please.
19:48Oh, no, no, no, no.
19:51Because my shell was super thin,
19:54it cracks.
19:55And it keeps cracking.
19:58God.
20:00Oh, my God.
20:03I feel embarrassed, honestly.
20:10I don't really know what I'm going to do.
20:12I have no time to remake it.
20:14Ah.
20:16Jesus.
20:30I'm thinking now I can hide the cracks.
20:34I think I'm just gonna...
20:36I don't know.
20:37I think I'm just gonna...
20:39work with the modeling chocolate around it
20:41and kind of hide the cracks
20:44with the, um...
20:46with the decorations that I have.
20:49Now I definitely really want those two points
20:52because I'm very worried
20:53that I'm gonna go home at this point.
20:55That would work.
20:57And then I'm gonna put my gondola
20:58right on the crack
20:59in the middle of the cake.
21:01I guess. I guess.
21:03I'm gonna do some, uh,
21:05uh, bottle-shaped peach truffles.
21:08I still think probably it's not enough.
21:11We'll see.
21:1445 minutes remain.
21:16Heard.
21:17Whenever you guys have a chance to help me with this...
21:19I'm worried about my entremé right now.
21:21We need to get this and decorate it.
21:22I haven't finished decorating mine,
21:23so you guys do decorate yours,
21:24then you guys jump on this
21:25so that can finish decorating mine.
21:27Yeah, that's fine.
21:27Normally these types of challenges,
21:28it is kind of every chef for themselves,
21:30but knowing that it's a team effort,
21:31we need to build this show piece together.
21:33I am starting to work on tempering my chocolate
21:36for my decorations.
21:37I want to win so badly,
21:38so I am just calling on every chocolate skill that I have.
21:42Right now I am working on the band for my cake.
21:46My goal here is to make it look like wood.
21:49I'm already doing something that is basically
21:51just gonna melt in your mouth as soon as you eat it.
21:54Good.
21:56Wow, it looks so cool.
21:59For my decoration, I'm also molding chocolate.
22:02Right now I'm making my carrots.
22:04I'm just doing my cocoa butter,
22:06using an egg mold to make them.
22:10These will be molded with white chocolate.
22:15I'm also sculpting chocolate
22:17to show off that I really know what I'm doing.
22:20These are like my little fence posts.
22:27This is the flower of the Mostera Deliciosa
22:31made with moldy chocolate.
22:33I just have to get this to dry.
22:36I have leaves and vines.
22:38Good.
22:4030 minutes left now for your 3D chocolate sculptures
22:44and desserts.
22:45I feel that in my soul.
22:50I'm doing the flower.
22:52For my portion of the team sculpture,
22:53I'm planning on making something similar
22:56to like a lotus chocolate flower.
22:57This is a technique I've done many, many times back home,
23:00and I'm very confident in my abilities
23:02to be able to make this in a short amount of time.
23:07We need to start assembling the showpiece.
23:09Okay.
23:10Alberto, how are we doing right now?
23:11I'm going to put the flowers in
23:13and then I'm ready to go.
23:14Perfect.
23:15This is a group challenge.
23:16This is our showpiece.
23:17We're going to do this together.
23:19Perfect.
23:21Florencia, you're going to be in charge of
23:23making sure that we always have chocolate.
23:25Okay.
23:26Okay, spring.
23:28We are making sure that we will have something great
23:31to present to the judges.
23:32What about right here?
23:34I got you.
23:34You got it.
23:36Perfect.
23:40I go to check on the mousse cake
23:42because I want to unmold it.
23:47I don't know if it's set up, which is not good.
23:49The mousse is a little bit softer
23:51than I would like it to be.
23:52I should have thrown in a couple of additional
23:54sheets of gelatin and just didn't.
23:56Panic has completely set in because time is already
23:59getting away from me.
24:00And to be able to decorate it the way I need to,
24:02I just got to keep going.
24:07Whew.
24:10The carrots are set.
24:11I'm really relieved that not only did they come out
24:14of the mold, the cocoa butter stuck,
24:16and they look really beautiful and super shiny,
24:18which is the most important part.
24:20Ten minutes left, chef.
24:24All right, just missing the flowers.
24:27Yep.
24:29As of right now, I need the two points.
24:33Two points could send you home.
24:34It could save you.
24:35So it's just frustrating being in the position that I'm in.
24:41Juan, do you need anything else out of molded chocolate?
24:44Uh, yes.
24:45I need to make my bonsai.
24:46Juan, Juan, do you want it?
24:48You want to throw it?
24:49Oh, I'm going to throw it.
24:51Oh, you want to throw it?
24:51Well, I mean, I was a quarterback in the NFL.
24:53I thought I could help you.
24:53I know.
24:54Go long.
24:55Go what?
24:56There you go. Touchdown.
24:57Do you need more?
24:58I never felt so straight in my life.
25:03Bonsais are not perfect.
25:04Bonsais have a really irregularities into it,
25:07and that's what I really wanted to showcase.
25:09Now I'm making the leaves of my bonsai.
25:11This is white chocolate.
25:13I put three different tones of green,
25:15pass it through a strainer,
25:16and it makes it look like real leaves.
25:18This is a really interesting dessert,
25:20but I also want to make it interactive.
25:22So I'm adding the rec using modeling chocolate.
25:25Five minutes left, chefs.
25:28There's just a few minutes left,
25:30so I grab my chocolate flowers
25:31for my portion of the team sculpture.
25:33Oh, my God.
25:34Guys, I don't know if this flower is going to happen.
25:37Because these are not setting.
25:38They should be set by now.
25:39That tells me I did not temper my chocolate well.
25:43So what should I do instead?
25:44Quick pivot.
25:45I have a mold here.
25:46This floral one or these flowers,
25:47and then just put them in the blast
25:48and then airbrush them
25:49or brush them with something.
25:51Okay.
25:53There's not a lot of time left right now.
25:55I start to really get anxious.
25:57I feel like Molly is trying to throw whatever
25:59in this flower pot.
26:01So I'm really hoping it's not going to affect me.
26:05I definitely feel like I'm letting my team down.
26:07I don't want to be the reason we don't have
26:08some sort of a showpiece out for the judges.
26:11It's not my best work, and I'm sorry,
26:12but it's flowers.
26:14Chris, just keep an eye on that baby
26:16and make sure it doesn't.
26:17Fall?
26:18Yep.
26:19I'm looking at their showpiece,
26:20and then the flower pot is on my table.
26:24It makes me a little nervous.
26:28One minute left.
26:30I'm just going to finish this really quick.
26:33I like it.
26:3530 seconds.
26:38Florencia, how are we doing?
26:40I'm just trying to hide the cracks
26:42with the decorations that I have.
26:44Chris, do you want to judge that thing up anymore?
26:47I can, I can.
26:47Put some blinds on it.
26:48I can.
26:5110 seconds.
26:54Come on.
26:56Perfect.
26:575, 4, 3, 2, 1.
27:02Oh, my God.
27:03That's it.
27:04Time for some chocolate.
27:06Absolutely, come on.
27:06You did it, guys.
27:11We made it.
27:12This was amazing.
27:13This was fun.
27:14I don't know if it's set up.
27:16It is what it is.
27:23That was chaotic.
27:25Yeah, it was a lot.
27:25It was so chaotic.
27:26Oh, my God.
27:27Looking at our showpiece
27:28and the other team's showpiece,
27:29I mean, there's a big difference into them,
27:32but it's all up to the judges.
27:37All right, so judges,
27:38let's begin with the twist element.
27:39This is the piece created by Juan, Florencia,
27:42and Adalberto.
27:42Oh.
27:43Oh.
27:44Looks cute.
27:45And they're calling it abstract art
27:47painted with cocoa butter.
27:50It's really good.
27:51It's beautiful.
27:52It's got a ton of movement.
27:54Brown and blue always look nice together.
27:57I think that was a really smart way
27:59to get some color in there.
28:00When I look at it,
28:01I don't see three different person working on it.
28:03I see multiple elements coming together
28:06in an elegant fashion.
28:07This could not be holding together
28:10if it was soft.
28:12I think this has been perfectly tempered.
28:14Next up is Chris, Molly, and Clément.
28:17I really enjoy something that's representational.
28:21I'm like, oh, this is a flower pot.
28:23There's a little bit of moss happening.
28:25Clearly it's holding,
28:26so I think the chocolate was well-tempered,
28:29but it lacks a bit of refinement.
28:31I think the flower one has failed,
28:33and I think it's just a glowing point
28:35that did not hold well.
28:37Well, that hurt.
28:41I was less concerned about the showpiece
28:43because it's two points,
28:44and I put more effort towards my main situation.
28:48All right, judges, let's get to the main event,
28:50the chocolate sculptures and the baked element.
28:54My time.
28:55Oh, Molly.
28:56Go, girl.
29:00I am actually feeling a little nervous
29:02that I might not have those extra two points.
29:04I think two points actually could sway the leaderboard,
29:06so I'm really hoping that Duff and Amory
29:09see the vision that I have in front of them,
29:10and I can score high enough just with my cake.
29:15All right, so Molly,
29:16let's start with your chocolate sculpture.
29:18I made a raised garden bed with some carrots on top.
29:22The entremet itself is a very classic carrot cake
29:24with a twist of, like, tropical notes to it.
29:27From here, I can see multiple techniques of chocolates
29:30to show us that you knew how.
29:32I like the color contrast.
29:34It's very appetizing.
29:35I like those carrots.
29:37I like that they're, like, bursting.
29:39The chocolate is so well-tempered and so shiny.
29:42All right, Molly, whenever you're ready.
29:43From the bottom up, you have a macadamia nut
29:46white chocolate crunchy layer.
29:48On top of that is carrot cake,
29:50and then a roasted pineapple fruit layer.
29:54Cream cheese mousse covered and finished
29:55with a blonde chocolate mousse.
29:59The carrot cake is moist and delicious,
30:02the right amount of carrots.
30:03The mousse are sturdy but not elastic.
30:05The work on the chocolate is very good.
30:08It's the real perfect thickness for a chocolate decor.
30:11Mm-hmm.
30:11I want a little more spice.
30:13Okay.
30:13The carrot cake, like, man, I want it.
30:15But beautiful bite.
30:17Thank you, chef.
30:21I took inspiration from Bellini,
30:23which is a Venetian drink
30:25made with fresh peach juice and prosecco.
30:29I see a lot of shine and reflectiveness,
30:32meaning cocoa butter was well-tempered,
30:35but I cannot help but notice some structural flaws in it.
30:39Yeah.
30:39There's one crack in there.
30:40It's pretty unfortunate, too,
30:41because it cracks right through the color.
30:44Yeah.
30:44But Venice, it's a very theatrical place,
30:46and I like that this feels like scenery from a play.
30:50Thank you, chef.
30:50On the bottom, I did almond ladyfingers,
30:53soaked with prosecco.
30:55And then there is a milk chocolate mousse
30:57with a blood peach compote,
30:59mascarpone, vanilla cream,
31:00and then there is mini truffles on top.
31:02Well, I'm going to be honest.
31:05Aesthetically, it's not what I prefer,
31:09but it tastes so good.
31:11It is the right amount of alcohol,
31:13and you can really feel it.
31:15I love the great variety of texture that you have
31:18from that very rich sponge.
31:20The mousse is soft.
31:22Everything is so good.
31:24It's very sweet,
31:25and I think the sugar is kind of masking
31:27the flavor of the peach.
31:29Cook those peaches down.
31:31Reduce them.
31:32Really get that peach flavor bigger.
31:33But this was a lovely cake.
31:36Thank you so much.
31:40I am worried that the mousse is not set,
31:42which would be completely embarrassing.
31:44I'm always a big fan of nature,
31:45so I wanted to embody woods and a terrarium.
31:48I like that this feels very woodsy.
31:52There is a lot to love.
31:54There is a lot of work going into this piece.
31:56It's a cute terrarium, and I'm in the woods.
31:59But when you create a wrapper that makes the cake sink in,
32:02you're losing that elegance.
32:05Wow.
32:06So it is smoked milk chocolate mousse
32:09with smoked caramel,
32:11pere, compote, pere gelée.
32:14There's a pecan financier,
32:16and then the piece of moss on the side is a pecan rocher.
32:18The sponge is moist and nice.
32:21The pear is fresh.
32:22The rocher, I love having a chocolate element
32:24that is tasty and visual.
32:26I love the smokiness,
32:28but the mousse is pretty soft.
32:30Yeah.
32:32It's pretty gooey.
32:34Chef Chris, thank you.
32:38I had to make a decision
32:39that they were going to have an entree in front of them,
32:41but that's not up to par,
32:42so I'm probably going home at this point.
32:44I know who's out.
32:46No, you don't.
32:47I do.
32:49Oh.
32:56Japan has been a big inspiration,
32:58especially now that I work in restaurants that are Japanese,
33:01and there's nothing more relaxing than going to a bonsai garden.
33:04The idea was to be interactive as well.
33:06You can use the rake and then you can play around
33:08and create your own texture.
33:11This is beautiful, it's simple, and it's clean.
33:14You have a very distinct style.
33:16Right away when I saw the rake, I knew you could play with it.
33:19You bring this to a family table,
33:21and the kids can create their own design and decor onto it.
33:26It's already very engaging.
33:27I love the bonsai tree, but I want this tree to have a bigger purpose.
33:31Yeah.
33:31Because for me, this tree is the star of the show.
33:33I want it to grow in the middle of that sand garden.
33:37Very ready one.
33:40Oh, look, the caramel is...
33:42It's oozing.
33:43Oh, so cool.
33:44We're getting a fountain of caramel.
33:47At the bottom, we're going to have a ginmai strusel,
33:50then a sugar cake, the ginmai cremou, the caramel,
33:54and then the ginmai mousse.
33:56And ginmai is the roasted...
33:57Roasted rum rice, correct.
34:00The cake is great.
34:02It's so tender, and it's so earthy, and it's brown,
34:05and it's kind of caramelized.
34:07I love the toasted rice.
34:09It's like that perfect savory-sweet combo.
34:12And look at the finesse here.
34:14You nailed the thickness of the chocolate.
34:17My biggest competition, I mean, obviously, is Juan.
34:21Juan is, like, for me, the top.
34:23And it pushes me, you know, to do better every time.
34:27My only negative point, I love a good ooze,
34:30but when it's a shareable entremé,
34:32by the time you are done cutting your second, third, fourth slice,
34:35I wish I would have gotten a little bit more of that caramel.
34:40What a unique take.
34:43It's really good.
34:47Here we go.
34:48Good luck.
34:49I'm concerned a little bit.
34:51I know that my presentation might not be the best,
34:53and I hope the judges like the flavors that I put in.
34:56Today, I made for you a Monstera Deliciosa cake.
35:00I have a lot of plants, and Monstera is one of my favorite plants.
35:03It's a huge vine.
35:04It grows in the coast in Brazil,
35:05and it has these beautiful lily flowers.
35:08When you taste it, it has a combination of flavors
35:10that's banana and pineapple.
35:12I appreciate the chocolate work you've done on the leaves
35:15to give them a more organic look,
35:17but it does seem like it lacks a bit of refinement.
35:20I wish it would have given maybe a little bit of height
35:23because right now, it's very flat.
35:24I think the beauty of chocolate is the structural capacity
35:28it has to be able to elevate.
35:30The finish of the cake is not your strongest part of this piece.
35:34I would have leaned on those vines a little bit
35:36and used some more.
35:37Let's give it a taste.
35:38There's a pistachio cake soaked in pineapple syrup
35:42that has a little bit of brandy,
35:43caramelized bananas, pineapple, lime, marmalade,
35:46and then a malted milk chocolate mousse.
35:50The tempering of the cocoa butter
35:51and the tempering of chocolate was perfectly done.
35:54It has the perfect snap,
35:56but I'm missing a tiny bit of crunch.
35:58The sprinkled pistachio on top have soaked up the humidity,
36:01and they have a softer bite than a crunchy bite.
36:04I can use a little more pineapple, honestly.
36:06The banana is so strong that I think there's too much.
36:11Hi, Alberto. Thank you so much.
36:13Thank you so much, Chef. Appreciate you.
36:14It was not the perfect piece, obviously,
36:16but with the extra possibility of the two points,
36:19there's a chance I stay.
36:25I made three chocolate entremets.
36:27I wanted to represent the inside of the cake,
36:29so that's why we have a dark chocolate belt,
36:31a milk, and a white.
36:33I really love the flour on top.
36:35It's got such drama.
36:37I love the way that you have all those colors
36:40inside of the milk chocolate,
36:42but it's still so smooth.
36:44You have really brought elegance in that height.
36:48I love that you really see all shades of chocolate.
36:51I feel bad asking you to cut into it.
36:53One more.
36:54At the bottom, we have chocolate brownie,
36:57raisiner chocolate praliné,
36:59frasque, dark chocolate mousse,
37:01milk chocolate mousse,
37:01and white chocolate mousse.
37:03It cuts so nice.
37:05That looks really good.
37:06The brownie is big just enough to still have that gooeyness.
37:10The texture of the mousse is phenomenal,
37:13and I applaud a good chocolate.
37:16This is just snappy, perfectly tempered,
37:19and look at the finesse.
37:21I like the fact that tasting all these different chocolates,
37:24it's exactly as advertised.
37:27I feel really good.
37:28I'm so happy about it.
37:29Good job, senor. Good job.
37:31I'm definitely not going home today.
37:34Judges will be awarding the chefs up to 10 points each
37:37for the chocolate sculptures,
37:39and up to 15 points for flavor, design,
37:41and execution of the baked element.
37:44And the winning group will each be receiving
37:46an additional two points to their total score.
37:56Chefs, this was our most difficult challenge yet,
37:59by design.
38:01The closer we get to the finale,
38:03the harder you are going to be pushed.
38:06So let's begin with a twist.
38:08The judges decided the best collaboration was...
38:19The abstract piece made by Juan Adalberto and Florencia.
38:25Good job, guys.
38:26Good work, chefs.
38:27Each of you will get two extra points added to your overall scores.
38:30This is pretty upsetting.
38:32I know I'm on this boat alone,
38:33and it's currently sinking.
38:34Now let's find out which of you received today's highest
38:37overall score.
38:43Clément, congratulations.
38:44Good job.
38:44Good job, Clément.
38:46I mean, I'm so happy.
38:47Like, for, like, I'm, like, super happy.
38:50Uh, I mean, it's a chocolate challenge.
38:54Amory was the judge, and I beat Juan.
38:57Wow, that, that means a lot.
39:00Clément.
39:01Clément, you've made it to the quarterfinals of the Ultimate Baking Championship.
39:06But who's going to join you?
39:08Let's find out.
39:18Good job.
39:19Juan, Molly, and Florencia.
39:20Congratulations.
39:23Good job, you guys.
39:24Good job, everybody.
39:25Good job.
39:26Good job.
39:27That, of course, means Adalberto and Chris, you have the two lowest overall scores.
39:32One of you is going to join the others in the quarterfinals, and the other, sadly, will be going home.
39:39Adalberto and Chris, the skills portion of your challenge, here's how the judges scored it.
39:47Adalberto, right now, you have 12 points total.
39:50So, right now, Chris has the edge.
39:53But, Adalberto, let's see what the judges gave you for your master portion of the challenge.
40:0917 points, and that brings your overall score to 29.
40:15Chris, you need 17 points or more to avoid being eliminated from this competition.
40:19Let's go to the leaderboard.
40:34Congrats, chef.
40:35Chris, you are going to the quarterfinals by a razor-thin margin.
40:41You're good.
40:43I'm happy.
40:44I'm happy.
40:45Adalberto, you are an unbelievably talented chef.
40:49We really are going to miss you here in the kitchen.
40:51I appreciate it.
40:52This has been an amazing opportunity.
40:58I baked my heart out every single day.
41:01And it has been a great time.
41:06I've learned a lot about myself, so it's worth every single minute.
41:15Clément, you finally got the first overall win.
41:18Yeah, finally.
41:24Off you go.
41:25Bye, guys.
41:26Thanks.
41:26Until next time.
41:27How are you feeling?
41:29Just trying to not cry.
41:30Yeah.
41:31You're so.
41:35Next time, on the Ultimate Baking Championship, the chefs have a daunting task.
41:40It's hot.
41:41Hot, hot, hot, hot.
41:42Sugar show pieces.
41:44I would lose a finger to win this competition.
41:47Any little piece can really break it.
41:49And that's the last thing I want.
41:53Oh, no.
41:54You take some whiskey.
41:55This is very delicate.
41:58I think it's relatively simple.
42:01Take a breath.
42:03Oh, no.
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