Sweet Genius (2011–…): Season 1, Episode 6 - Hidden Genius - full transcript

(Ron) A SWEET GENIUS MASTERS
THE EXACT SCIENCE OF DESSERTS

WITH LIMITLESS IMAGINATION.

THE RESULT-
MAGICAL, EDIBLE ART.

I AM ON A MISSION TO FIND CHEFS

WHO SHARE MY OBSESSION
WITH PERFECTION.

FOUR CHEFS WILL STRIVE TO SEE

WHO CAN MAKE THE MOST AMAZING
DESSERTS POSSIBLE.

HOT, HOT, HOT, HOT!

TO ASSESS THEIR DESSERT I. Q. s,

I HAVE DESIGNED
THREE DIABOLICAL TESTS

TO SEE WHO TRULY BELONGS
IN MY WORLD OF DESSERTS.



BE INSPIRED
BY THE BEWILDERING OBJECTS

I HAVE SELECTED...
OH, MY GOD.

BE ASTONISHINGLY CREATIVE

WITH THE MANDATORY INGREDIENTS
I HAVE CHOSEN. OSTRICH EGGS? OH!

ONLY ONE CHEF
WILL SURPASS THEM ALL

AND EARN $10,000.
(laughs)

I AM A SWEET GENIUS.
ARE YOU?

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

MY NAME IS COLLEEN GRAPES,
AND I REALLY PUSH THE LIMITS.

I AM THE EXECUTIVE PASTRY CHEF
AT TWO OF NEW YORK'S

FINEST RESTAURANTS,
THE HARRISON AND THE RED CAT.

I'M ADVENTUROUS IN MY PASTRY,

AND I HAVE AN ADVENTUROUS
EXPERIENCE IN LIFE.



I'VE HUNG OUT WITH MONKS
IN NEPAL,

SCUBA DIVE WITH SHARKS,

SO I TOTALLY THRIVE
OUTSIDE OF MY COMFORT ZONE.

I'VE NEVER DONE A COMPETITION
BEFORE.

I'M DOING IT TO SEE
IF I'M CAPABLE OF GENIUS.

MY NAME IS FREDERIC LORASCHI.

I WILL DEFINITELY CRUSH
THE COMPETITION.

I STARTED WORKING WITH CHOCOLATE
WHEN I WAS 14 YEARS OLD,

AND NOW I'M A CHOCOLATE MASTER.

I OWN MY OWN CHOCOLATE SHOP
IN HERSHEY, PENNSYLVANIA.

WE MAKE WORLD-CLASS
CHOCOLATE CONFECTIONS.

AND WE ARE AMONGST THE TOP
CHOCOLATIERS IN THE U. S.

I KNOW I'M A SWEET GENIUS
BECAUSE I AM ME.

I'M MEGAN FITZROY,
AND I AM A SMALL-TOWN GIRL

WHO'S HERE TO PROVE
THAT I CAN MAKE IT BIG.

I HAD ASPIRATIONS
TO BE A PROFESSIONAL BALLERINA

BUT GAVE UP DANCING
BECAUSE I LOVE SWEETS MORE.

AND NOW I OWN AND RUN
FITZROY SPECIALTY CAKES

IN BROOKLYN, NEW YORK.

I AM A PERFECTIONIST
IN THE KITCHEN

AND FEEL I HAVE WHAT IT TAKES

TO BE A SWEET GENIUS.

I'M TORBEN BANG.

I WAS BORN AND RAISED
IN DENMARK.

NOW I'M THE EXECUTIVE
PASTRY CHEF AND CHOCOLATIER

FOR KNIPSCHILDT CHOCOLATIER.

I CREATE AMAZING CHOCOLATES

AND CHOCOLATE SCULPTURES.

IT'S MY PASSION.

I DO BELIEVE
THAT I'M A SWEET GENIUS,

AND I WANT TO SHOW THE WORLD
THAT I AM.

(computer voice) THE SEARCH
FOR THE SWEET GENIUS BEGINS.

CHEF RON BEN-ISRAEL.

THERE HE IS.

HE'S JUST AN ABSOLUTE ARTIST.

HIS CAKES ARE THE BEST
THAT I'VE EVER SEEN.

CHEFS, THERE WILL BE
THREE TESTS-

FROZEN, BAKED,
AND CHOCOLATE.

EACH WILL HAVE
MANDATORY INGREDIENTS

AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

A REAL SWEET GENIUS

CAN ADAPT TO ANY SITUATION.

YOUR FIRST TEST,
YOU WILL HAVE 40 MINUTES

TO MAKE ME A FROZEN DESSERT.

I'M FREAKING OUT THINKING,

THAT'S NOT ENOUGH TIME.

I GIVE YOU THESE
MANDATORY INGREDIENTS-

DRIED WAKAME SEAWEED...

THE SALTY FLAVOR
OF DRIED WAKAME SEAWEED

MAKES AN IDEAL ADDITION
TO SOUPS AND SALADS.

WHEN RECONSTITUTED
IN LIQUID,

WAKAME BECOMES SLIPPERY
AND ACQUIRES A SUBTLE SWEETNESS.

SEAWEED.

IT'S LIKE, REALLY?

AND SOMETHING ELSE
TO CONSIDER...

A CONCH SHELL.

THE CONCH IS MARINE MOLLUSK

THAT CREATES AND INHABITS
AN INTRICATELY SPIRALED SHELL.

IN HINDUISM, THE SHELL
IS A SYMBOL OF LIFE,

AND THE SOUND
IS BELIEVED TO DRIVE AWAY EVIL.

(Megan) FINDING INSPIRATION
FROM NATURE-

THAT'S ONE OF MY STRONG SUITS,
SO I THINK, I CAN DO THIS.

YOU WILL HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK.

♪♪♪

(Megan) I HAVEN'T
WORKED WITH SEAWEED,

AND I DON'T KNOW TOO MANY PEOPLE

WHO PUT SEAWEED IN PASTRIES.

SO I DECIDE, I'M GOING TO MAKE
MY BAKED ALASKA

WITH ORANGE AND TARRAGON
ICE CREAM.

THE FLAVORS WILL COMPLEMENT
THE SEAWEED,

AND THE ICE CREAM
WOULD BE A HIDDEN SECRET INSIDE.

GOING RIGHT OVER YOU.

I POUR THE HOT ANGLAISE
INTO THE ICE CREAM MACHINE

AND HOPE THAT IT FREEZES.

(Frederic) I GREW UP IN
A VERY SMALL VILLAGE IN FRANCE

AND ATTENDED THE SOUILLAC
CULINARY SCHOOL.

I DEMAND EXCELLENCE,

AND ANYTHING LESS
IS UNACCEPTABLE.

I SEE THE CONCH SHELL
AND THE SEAWEED.

I DECIDE TO BRING OUT
SOME OF THE FLAVORS

OF THE OCEAN OR THE SEA.

SO I'M MAKING
A MASCARPONE SEMIFREDDO

USING THE DRY WAKAME SEAWEED,

BECAUSE I WANTED TO BRING
SOME TEXTURE TO THE SEMIFREDDO.

GOING IN THIS FIRST ROUND,
I'M DEFINITELY CONFIDENT

THAT I'M GONNA DO WELL.

I'VE NEVER SEEN ANY
OF FREDERIC'S CHOCOLATE WORK.

BUT CHOCOLATE'S MY WORLD, TOO.

MY PLAN IS TO MAKE
AN ICE CREAM

WHERE I CAN INCORPORATE
THE SEAWEED FLAVOR,

TO MAKE SOME TOASTED HAZELNUT
FOR THE TEXTURE.

I WAS WORRIED THAT THE SEAWEED
WOULD BE TOO STRONG,

SO I AM BEING VERY CAREFUL

TO GET IT STRAINED
RIGHT AT THE TIME

WHERE THE SEAWEED FLAVORS
COME OUT.

WHEN I LOOK AT THE CONCH SHELL,

I SEE THE WAY THAT NATURE BUILDS
AMAZING SHAPES.

I NEED TO TRY TO INCORPORATE
THE LOOK OF IT INTO A DESSERT.

(Colleen) I'VE GOT ORANGES DOWN
IF ANYBODY NEEDS 'EM.

I WAS PRETTY EXCITED
TO SEE THE CONCH SHELL.

IT JUST MUSTERED UP MEMORIES

OF GETTING HALF-MELTED ICE CREAM
SANDWICHES AT THE BEACH. AH HA HA.

PERFECT,
I'LL DO A SEMIFREDDO,

WHICH IS A HALF-FROZEN DESSERT.

I'M VERY CONFIDENT
WITH FROZEN DESSERTS.

I MAKE THEM ALL THE TIME.

BUT I PUT THE SEAWEED
OFF TO THE SIDE.

I HAD TO THINK ABOUT
WHAT TO DO WITH IT.

(speaking indistinctly)

MY BIGGEST COMPETITION
AT THIS POINT IS COLLEEN,

BECAUSE SHE MANAGES
TWO RESTAURANTS IN NEW YORK,

BUT I HAVE A LOT OF SKILLS
TO BRING TO THE TABLE,

AND I'M GONNA SHOWCASE
MY CHOCOLATE TECHNIQUE

AND DO A 2-ICE CREAM PRODUCT.

SO I'M MAKING
A DARK CHOCOLATE SORBET,

WHICH IS 72% DARK CHOCOLATE,

FOR THE SIMPLE REASON THAT
I ALWAYS LIKE BOLD FLAVOR.

MY SKILLS ARE TO SUCH A LEVEL

THAT I SET THE BAR VERY HIGH

FOR THE OTHER COMPETITORS TODAY.

CHEFS, USE WHATEVER
YOU HAVE IN YOU

TO ILLUSTRATE MY INSPIRATION.

FLOUR, FLOUR.

KNOWING RON BEN-ISRAEL'S
STANDARDS

ADDS A TON OF PRESSURE.

MY SECRET WEAPON TODAY
IS MY ARTISTIC SIDE.

I WENT TO ART SCHOOL,
AND I AM ABLE

TO DRAW INSPIRATION
FROM UNKNOWN ITEMS.

THAT'S SOMETHING NOT EVERYONE
HAS IN THE CULINARY FIELD,

SO I HOPE IT WILL HELP ME
STAND OUT.

SO MY ORANGE TARRAGON ICE CREAM
IS DONE.

NOW I NEED TO MAKE
AN OUTER SHELL CRUST,

BECAUSE THE CONCH SHELL
WOULD HAVE THAT.

20 MINUTES LEFT
FOR YOUR FIRST TEST.

(Colleen) NOW I HAVE TO DO
SOMETHING WITH THE SEAWEED.

I POP SOME IN MY MOUTH.

OOH, THAT'S BRINY.

AH, CITRUS AND SEAWEED
GO TOGETHER.

THE ACIDITY OF THE ORANGES
AND THE LIMES

WILL HELP TO KIND OF BREAK DOWN
THE BRININESS OF THE SEAWEED.

I KNOW THAT MY DESSERTS
ARE FULL OF FLAVOR,

BUT SOMETIMES
THAT'S NOT ENOUGH,

SO I WANTED TO ADD SOME TEXTURE
TO THE SALAD.

THERE IT IS, CHEFS-

THE SOUND THAT MEANS

THE INGREDIENT ON ITS WAY TO YOU

MUST MAKE AN APPEARANCE

IN YOUR DESSERT.

♪♪♪

YOU WERE WARNED.

I'M SENDING YOU
ANOTHER MANDATORY INGREDIENT-

JAWBREAKERS.

JAWBREAKERS.

IT'S JAWBREAKERS AND SEAWEED.

THE JAWBREAKER IS AN EXTREMELY
HARD CONFECTIONERY

MADE OF DOZENS OF LAYERS
OF FLAVORED SUGAR.

A JAWBREAKER
IS DIFFICULT TO BREAK

AND CAN TAKE UP TO A WEEK
TO DISSOLVE.

CHEF RON SAID JAWBREAKERS,
I WAS KIND OF LIKE, OH,

FOR ABOUT A NANO SECOND.

THEN I WAS LIKE, OH, I JUST KNEW
WHAT TO DO WITH 'EM RIGHT AWAY,

SO AND JUST STARTED
WHACKING AWAY AT THEM,

FOLDING THEM
INTO THE SEMIFREDDO,

AND GET, LIKE, LITTLE SPECKS
OF FUN COLOR IN THERE.

WELL, I WANT TO WIN
FOR PERSONAL REASONS.

WHEN I TRAVELED TO NEPAL,
I WAS REALLY TOUCHED

BY THE PEOPLE.

SO MY GOAL TO WIN THIS
IS TO GIVE BACK TO A PROGRAM

IN NEPAL
THAT HELPS RURAL CHILDREN.

THE JAWBREAKERS
ARE HARD AS A ROCK.

I'M JUST GONNA THROW THEM
IN THE ICE CREAM

TO GIVE IT SOME TEXTURE.

BUT RIGHT NOW
I'M VERY CONCENTRATED

ON MAKING THE CHOCOLATE RINGS

TO SYMBOLIZE THE OUTSIDE
OF THE CONCH SHELL.

I LAYER IN SOME DARK CHOCOLATE
WITH WHITE CHOCOLATE

AND PUT IT
INTO THE CIRCLE MOLDS.

(Megan) I'M VERY RARELY
CONFIDENT ABOUT MYSELF,

AND I REALLY NEED TO BE
100% FOCUSED.

BUT THESE JAWBREAKERS
ARE THROWING ME FOR A LOOP.

I'M BOILING THE SUGAR
FOR MY MERINGUE

FOR THE BAKED ALASKA.

I TRY TO INCORPORATE
THE JAWBREAKERS,

BUT A MUDDY COLOR COMES OUT

AS ALL THE DYES
START TO RELEASE INTO THE SUGAR.

SO I KNEW I COULD USE
THEIR TEXTURE TO MY ADVANTAGE,

SO I TRIED SMASHING THEM
WITH MY KNIFE.

IF I CAN JUST GET ONE OR TWO
BROKEN DOWN

TO MANAGEABLE SIZES,
I'LL BE FINE.

TEN MINUTES LEFT, CHEFS.

BRILLIANCE, MY CHEFS.

I AM LOOKING FOR THE GENIUS
AMONGST YOU.

IT IS... THAT HAVING THE CONCH
SHELL AND THE SEAWEED,

THE THEME IS REALLY THE OCEAN
OR THE SEA,

SO I USE THE JAWBREAKER

TO BRING A LITTLE BIT
OF BLUE COLOR TO MY PLATE

TO REMIND OF THE SEA.

I GRIND IT WITH A MICROPLANE
ON MY PLATE.

I CALL INTO MY STANDARDS,
GOOD IS NEVER GOOD ENOUGH,

BUT I HAVE TO BE THE BEST.

I WANT TO SHOW CHEF RON
MORE OF MY CHOCOLATE WORK,

SO I'M GONNA MAKE A LITTLE
SEASHELL OUT OF WHITE CHOCOLATE.

I BLEND THE SEAWEED
AS THIN AS A POWDER

AND THEN MIX THAT
INTO THE CHOCOLATE,

AND THEN I FOLD IT INTO
A BEAUTIFUL SEASHELL

THAT SHOWS THIS
IS ON THE SWEET GENIUS LEVEL.

(Colleen) I PUT THE CITRUS SALAD
ONTO THE PLATE

AND MADE SURE
THAT MY CASHEW BRITTLE

WAS CRUMBLED
TO A GOOD CONSISTENCY.

FOUR MINUTES LEFT, CHEFS.

SEMIFREDDO IS NOT AS FREDDO
AS IT SHOULD BE. (laughs)

SO I RUN OVER
TO THE BLAST CHILLER,

AND I AM HOPING
THAT IT IS GONNA FREEZE IN TIME.

(Frederic) AT THE LAST MINUTE,
I DECIDED TO MAKE A LITTLE PIECE

OF TRANSPARENT SUGAR
JUST TO BRING SOMETHING LIGHT,

LIKE, THE EDGE OF A WAVE
TO MY PLATE,

AND AT THE SAME TIME, I BRING
ANOTHER SKILL TO THE TABLE.

30 SECONDS.

THERE BETTER BE A FROZEN DESSERT
PLATED IN FRONT OF YOU.

(Megan) I RUSH TO PIPE
THE MERINGUE ON THE ICE CREAM,

AND I STILL NEED TO TORCH
THE TOP OF 'EM.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE...
OKAY.

FOUR, THREE, TWO, ONE.

TIME IS UP.

THAT IS IT.

(Megan) AND I DON'T MAKE IT.

MY MERINGUE LOOKS HORRIBLE.

THE PLATE LOOKS HORRIBLE.

AH.

I REALIZED THAT MY SEASHELL
WAS SITTING IN THE FREEZER,

AND I TOTALLY FORGOT.

♪♪♪

THE INGREDIENTS
FOR THE FROZEN TEST-

DRIED WAKAME SEAWEED
AND JAWBREAKERS,

THE INSPIRATION-
A CONCH SHELL.

CHEF FREDERIC.

I PREPARED TODAY
A MASCARPONE FROZEN CREAM

WITH A CRUNCHY SEAWEED
INSIDE,

AND I LOVE TO WORK
WITH CHOCOLATE,

SO I CREATED A DARK CHOCOLATE SORBET.
TELL ME ABOUT THE JAWBREAKERS.

I JUST MICROPLANED IT,

SO YOU HAVE
REALLY THIN FLAKES.

THAT WAS SUPPOSED
TO REPRESENT THE WATER.

THAT IS AN EXCELLENT IDEA.
THANK YOU, CHEF.

LET ME TALK TO YOU ABOUT
YOUR SKILLS OF SUGAR.

I SAW THAT YOU PULLED IT.

IS THERE A PARTICULAR SHAPE
THAT YOU TRIED TO ACHIEVE?

NO, I WANTED JUST TO SEE
A PIECE OF CLEAR SUGAR

IN ORDER TO BE
LIKE A WAVE.

IT IS ATTRACTIVE,

AND IT IS SORT OF REMINISCENT
OF THE SEA.

VERY TASTY MASCARPONE
SEMIFREDDO.

BUT YOU CHOPPED THE SEAWEED?

I DIDN'T CHOP IT
FOR THE SIMPLE REASON

THAT I WANTED
THE SALT TO BE IN YOUR MOUTH

WHILE YOU TRY
THE CHOCOLATE SORBET.

THE SALT IT NOT MY PROBLEM.
IT'S THE SIZE OF THE CHUNKS.

THERE'S A BIG PIECE
OF SEAWEED IN MY MOUTH.

THAT WOULD BE
MY MISTAKE.

CHEF TORBEN.

I INFUSED THE SEAWEED
INTO AN ICE CREAM.

IN THE BOTTOM
OF THE CHOCOLATE TOWER,

YOU HAVE
TOASTED HAZELNUTS,

AND THEN ON TOP
OF THE ICE CREAM,

YOU HAVE THE JAWBREAKERS.

I CAN TASTE THE INFUSION
OF THE SEAWEED-

NOT TOO SWEET,
NOT TOO SALTY.

THAT'S NICE.
THANK YOU.

AND I DIDN'T HAVE
ANY CHUNKS OF SEAWEED.

(crunching)

BUT I JUST GOT A HUGE PIECE
OF JAWBREAKER

IN MY MOUTH.

TRYING TO BREAK MY JAW?

THERE WAS ANOTHER ELEMENT
I SAW YOU WORKING.

WHITE CHOCOLATE WITH
SOME GRINDED SEAWEED IN

LOOKING LIKE SEASHELLS.

UNFORTUNATELY, IT'S SITTING
IN THE FREEZER.

THE SEAWEED FLAVOR
IS VERY STRONG.

HAD WE HAD THE WHITE CHOCOLATE,
WHICH IS VERY SWEET,

I THINK IT WOULD HAVE
TEMPERED IT BETTER.

CHEF COLLEEN.

YOU HAVE
A JAWBREAKER SEMIFREDDO

WITH A CITRUS SALAD.

IT HAS SOME TARRAGON AND SOME
OF THE SEAWEED IN THERE.

THERE'S ALSO A LITTLE BIT
OF CHOPPED CASHEW

SPRINKLED ON TOP
OF THE SALAD.

VERY, VERY LIGHT.

THIS IS AMAZING.

(laughs) THANK YOU.

YOU DID USE THE SEAWEED
IN A NOVEL IDEA. YES.

AND THIS IS THE FIRST TIME
I LOVED THE JAWBREAKERS,

BUT WHERE IS THE CONCH SHELL?

THE CONCH SHELLS REMINDED ME
OF THE OCEAN AND THE BEACH

AND THE HALF-MELTED ICE CREAM
THAT THEY SERVE ON THE BEACH.

(laughs) BUT CONCH
SHELL IS A SHELL.

I MISS SOME REFERENCE
TO A SPIRAL

OR TO UNDER-THE-SEA OR... GOTCHA.

CHEF MEGAN.

MY DISH IS A JAWBREAKER
BAKED ALASKA WITH SEAWEED,

AND THE HIDDEN SURPRISE
UNDERNEATH

IS ORANGE TARRAGON
ICE CREAM.

WHEN I THINK
OF CONCH SHELL,

I THINK OF
A CRAZY, FUN EXTERIOR

WITH SOMETHING
HIDDEN INSIDE.

FLUFFY.

SALTY.

I SEE WHERE YOU'RE GOING
WITH THE SPIKES.

THAT IS EXCITING FOR ME.

I AM LOOKING FOR THOSE IDEAS,

BUT IT'S A LOT,

AND IT'S GRAINY.

YOU DIDN'T HAVE A PLAN
TO TORCH THE MERINGUE?

I WAS STRUGGLING RIGHT AT
THE LAST 30 SECONDS. OH.

TIME WAS NOT ON MY SIDE.

SO THAT WAS A MATTER OF TIMING.
YES.

UNFORTUNATELY,

ONE OF YOU CLEARLY
DID NOT DEMONSTRATE

SWEET GENIUS IN THIS FIRST DISH.

♪♪♪

IT WAS A COMPLEX FIRST TEST
OF GENIUS,

AND IT TRIPPED ONE OF YOU UP.

IN THAT TEST, CHEF MEGAN...

YOU ARE NO SWEET GENIUS.

I SAW THE INSPIRATION
TRANSLATED INTO YOUR PLATE,

BUT YOU SEEM BEFUDDLED

WITH SOME OF THE TECHNIQUES.
OKAY.

THANK YOU.

(Megan)
IT HURTS TO WALK AWAY THIS SOON.

I DIDN'T FULLY
GET TO PROVE WHO I AM

AS A PASTRY CHEF,

AND I WISH I HAD GONE IN
WITH MORE GUSTO

AND MORE CONFIDENCE.

SO THREE OF YOU REMAIN

TO FACE MY NEXT
VERY DIFFICULT TEST OF GENIUS-

BAKED DESSERTS.

IN THE SECOND ROUND,
I CAN'T MAKE ANY MISTAKES.

I GOTTA BE PERFECT IN THIS ONE,
AND THEN I SHOULD BE IN.

WHAT ELSE HAVE I GOT FOR YOU?

KARELA.

SO THE KARELA COMES OUT,
AND I HAVE NO IDEA WHAT IT IS.

(computer voice) ORIGINALLY
CULTIVATED IN INDIA,

THE KARELA MELON IS AMONG
THE MOST BITTER OF FRUITS.

TO OFFSET ITS ACRID FLAVOR,
KARELA IS TYPICALLY PREPARED

WITH AROMATIC SPICES
AND MILDLY STARCHY VEGETABLES

LIKE POTATO.

AND YOUR GLORIOUS BAKED DESSERT
MUST BE INSPIRED BY...

A GLOBE.

I SEE THE GLOBE, AND IT'S
A BIG QUESTION MARK IN MY HEAD.

A GLOBE,
FROM THE LATIN "GLOBUS,"

MEANING ROUND MASS
OR SPHERE,

IS A THREE-DIMENSIONAL
MODEL OF PLANET EARTH

WITH LAND MASSES
AND BODIES OF WATER

REPRESENTED ON ITS SURFACE.

THE WORLD IS YOURS AS YOU
CREATE YOUR BAKED DESSERT.

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

WHEN I SEE THE GLOBE,

I DECIDE I WANT
TO MAKE A DESSERT

WHERE I USE THE INGREDIENTS
FROM DIFFERENT CULTURES.

SO I MAKE A BAKED MOLTEN CAKE
WITH A MELTED CENTER

USING CHOCOLATE
FROM SOUTH AMERICA,

AND I'M GONNA MAKE A CREAM
TO GO WITH MY MOLTEN CAKE.

THE KARELA IS SUPER TART.

IT'S VERY TART. BLECH.

(laughs)

I SLICE THE KARELA REAL THIN
AND MARINATE IT

TOGETHER WITH GRANULATED SUGAR,
WATER, AND FRESH MINT

TO GET SOME OF THAT TARTNESS
OUT OF IT.

I SEE THE GLOBE. I THINK,
OH, BOY, WORLD CUISINE.

I AM GOING TO TAKE INSPIRATION
FROM MY TRAVELS

AND PUT IT INTO ONE DESSERT.

CORN COMES FROM SOUTH AMERICA,

SO I DECIDE TO MAKE
A CORNMEAL SHORTCAKE.

I PAT IT OUT INTO BISCUIT FORM.

SHORTCAKE NEEDS
TO HAVE SOME TYPE OF A CREAM.

PANNA COTTA IS ITALIAN.

SO I TAKE THE KARELA.

I SLICE A PIECE, POP IT
IN MY MOUTH, AND I WAS LIKE, UH.

YEAH, INSTANTLY, I WAS LIKE,

THIS HAS TO BE DIFFERENT
THAN WHAT IT IS NOW.

COMING FROM
A CHOCOLATE BACKGROUND,

I'M NOT AS FAMILIAR
WITH BAKED DESSERTS.

SO I SEE THE GLOBE,

AND MY IDEA
IS TO STICK TO MY ROOTS-

A BAKED DESSERT THAT REPRESENTS
CLASSIC PASTRY IN FRANCE-

A KARELA FRANGIPANE TART.

I POACH THE KARELA IN A LIGHT,
GRANULAR SIMPLE SYRUP,

BECAUSE I WANT THE BITTERNESS
TO GO AWAY.

20 MINUTES IN, CHEFS.

ARE YOU MAKING DECISIONS

THAT DEMONSTRATE GENIUS?

(Colleen) TORBEN AND FREDERIC

ARE BOTH GREAT
WITH SUGAR AND CHOCOLATE,

BUT I KNOW THAT I AM
A VERY STRONG BAKER,

AND I WANT
TO WIN THIS CHALLENGE.

I KEEP THINKING ABOUT
THE CHILDREN IN NEPAL.

I WANT TO GIVE BACK
TO THAT COMMUNITY REALLY BAD.

THE KARELA
WAS VERY, VERY BITTER,

SO I PUT IT IN SIMPLE SYRUP,

AND THEN I ADDED
SOME STRAWBERRIES

SO THAT THEY WOULD ABSORB SOME
OF THE FLAVOR OF THE KARELA

AND GO WITH THE SHORTCAKE.

(Torben) MY CHOCOLATE
MOLTEN CAKE IS IN THE OVEN.

♪ DA DA DA DA DA ♪

I WANT TO ADD COCONUT
TO MY MASCARPONE CREAM

TO GET THE TROPICAL FLAVORS.

I ALSO WANT TO EMBRACE
THE GLOBE

INTO MY DESSERT IN MORE
THAN JUST THE FLAVORS,

AND I SEE THE BALLOON.

I'M LIKE,
MAYBE MAKE A CHOCOLATE BALL

THAT INDICATES
THE BOTTOM OF THE WORLD,

AND THEN I HAVE A SPACE

TO PUT MY MASCARPONE CREAM
AS WELL.

BE WARNED, CHEFS,

A SECOND MANDATORY INGREDIENT
IS ON ITS WAY TO YOU...

WHAT IS IT GONNA BE NOW,

YOU KNOW, LIKE, RED SNAPPER,
TUNA FISH, STEAK?

I HAVE NO IDEA.

FIGS.

(computer voice) THE FRESH FIG
HAS A COMPLEX TEXTURE,

BLENDING SOFT, DELICATE FLESH
WITH SMALL, CRUNCHY SEEDS

AND A UNIQUE
HONEY-LIKE SWEETNESS.

GO!

THANK YOU, GOD.
(laughs)

FIGS-I CAN DO FIGS.

I'LL DO A RED WINE REDUCTION
TO PUT OVER THE FIGS.

I REALLY JUST NEED A DRINK.

AND I CAN INCORPORATE
SOME INDIAN SPICES IN THERE.

THIS IS A VERY WORLDLY DISH.

SO I PUT SOME CLOVE IN THERE,
SOME ALLSPICE,

AND A CINNAMON STICK,

AND I JUST TOSSED THE FIGS
WITH IT.

(Frederic) I'M THRILLED,

BECAUSE THE SWEETNESS
OF THE FIG WILL GO WELL

WITH THE BITTERNESS
OF THE KARELA.

MAKING THE PUFF PASTRY
REQUIRES A LOT OF TIME,

SO WHEN I SEE THE PUFF PASTRY
ALREADY FINISHED IN THE FRIDGE,

I DECIDED TO USE IT.

PART OF BEING A GENIUS

IS TO USE THE RESOURCES
THAT YOU HAVE AVAILABLE.

AND I CUT THREE CIRCLES
TO CREATE THE BASE

OF MY TOP SHELL,
AND THEN I ARRANGE

THE FIGS AND THE KARELA ON TOP
OF THE FRANGIPANE CREAM

AND THROW THEM IN THE OVEN.

I'M TRYING TO GO FAST.

I KNOCK MY HAND
ON THE SHARP PART OF THE OVEN,

AND HERE I AM CUTTING
MY KNUCKLE, BLEEDING,

AND THE TIME IS RUNNING OUT.

THE CLOCK IS TICKING.

TICK, TICK, TICK.

I DEFINITELY DON'T WANT TO SHOW
CHEF RON THAT I'M BLEEDING.

FIVE MINUTES LEFT, CHEFS.

HERE I AM CUTTING MY KNUCKLE,
BLEEDING.

THE TIME IS RUNNING OUT.

I TRY NOT TO LOSE FOCUS
BECAUSE OF THE CUT.

I DECIDE TO MAKE
A PIECE OF PULLED SUGAR

TO ACHIEVE THE LOOK
OF THE GLOBE.

I TAKE SOME
OF THE PARCHMENT PAPER

THAT I CRIMPLED UP AND POUR
SOME HOT SUGAR ALL OVER IT.

AND THEN I PULL THE SUGAR
QUITE FAST,

BECAUSE TIME IS RUNNING OUT.

(Ron)
SUGAR PULLING-VERY EXCITING.

(Torben) WHEN I TAKE THE CAKE
OUT OF THE OVEN,

I'M SO RELIEVED,
BECAUSE IT WAS BAKED PERFECTLY.

IT'S GONNA BE SO FANTASTIC.

I SLICE UP MY FIGS
REAL THIN AND PLATE THEM

SO THEY GO UNDERNEATH
MY MOLTEN CHOCOLATE CAKE.

AND THEN I ADD GRAPEFRUIT
AND BLUEBERRIES

TOGETHER WITH THE KARELA.

(Ron) THIS IS YOUR
2-MINUTE WARNING.

I AM DEFINITELY FEELING
TIME PRESSURE.

SO I CUT THE SHORTCAKE IN HALF.

PANNA COTTA GOES ON THE BOTTOM.

AS I'M LAYERING
ALL THESE INGREDIENTS,

I'M FEELING AS THOUGH
DIFFERENT REGIONS OF THE WORLD

ARE BEING REPRESENTED
WITHIN EACH LAYER.

(Ron) BAKED COMPONENTS
ON PLATES, CHEFS.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

DONE, TIME IS UP.

WHOO.

I LOOK OVER AT FREDERIC'S PLATE,

AND HE HAS THIS
BEAUTIFUL SUGAR GLOBE,

AND THEN I LOOK
AT TORBEN'S PLATE,

AND HE HAS TWO DESSERTS.

I'M NERVOUS,
BECAUSE MY PRESENTATION

ISN'T AS IMPRESSIVE
AS THE OTHERS.

(Torben) I'M HAPPY,
BUT WHEN I SEE MY MOLTEN CAKE

STARTS TO SLIDE A LITTLE BIT,

AND NOW I'M VERY WORRIED ABOUT
PRESENTING MY DISH TO CHEF RON.

THE INGREDIENTS
FOR YOUR BAKED TEST-

KARELA AND FIGS,

THE INSPIRATION-
A GLOBE.

WHO IS REALLY DEMONSTRATING
SWEET GENIUS HERE?

CHEF TORBEN,
TELL ME ABOUT YOUR DESSERT.

IT'S FLAVORS
OF THE WORLD.

I MADE
A MOLTEN CHOCOLATE CAKE

WITH CHOCOLATE
FROM SOUTH AMERICA,

AND THEN
IN THE CHOCOLATE BOWL,

SOME MASCARPONE CREAM
FROM ITALY

INFUSED WITH COCONUT.

TELL ME HOW YOU
PROCESSED THE KARELA.

I MARINATED THE KARELA
WITH FRESH MINT,

A LITTLE BIT
OF RED GRAPEFRUIT,

WHICH I BELIEVE WERE GROWN IN FLORIDA.
IT'S VERY INTERESTING-

STRINGY, LIKE FETTUCCINE.

UNEXPECTED IN A DESSERT,
BUT I ENJOYED IT. THANK YOU.

MOLTEN CHOCOLATE CAKE-
HMM,

LUSCIOUS, THAT'S CHOCOLATE. YEAH.

BUT IT CERTAINLY FELL
SO QUICKLY.

WHY DID YOU CHOOSE
TWO SEPARATE PRESENTATIONS?

I DIDN'T WANT
THE CHOCOLATE BOWL TO MELT

NEXT TO THE CHOCOLATE CAKE.

GOOD EXECUTION OF CHOCOLATE,

BUT THIS IS FOODS OF THE WORLD.

YOU COULD'VE ALSO GONE
INTO MORE COUNTRIES

AND NOT TWICE CHOCOLATE.
YEAH, YEAH.

IT'S VERY RICH,
BUT FOR THE CHOCOLATE LOVER,

IT'S THE PERFECT DESSERT.

CHEF TORBEN,
IS THIS ABOUT

SHOWING ME ONLY YOUR
CHOCOLATE SKILLS? NO,

IT IS NOT.

THIS WAS A BAKED TEST.

CHEF COLLEEN.

WHEN I SAW THE GLOBE, I WANTED
TO INCORPORATE AS MANY

INGREDIENTS FROM ALL OVER
THE WORLD AS I COULD.

SO WHAT YOU HAVE
A CORN SHORTCAKE

INSPIRED FROM SOUTH AMERICA.

ON THE BOTTOM OF THAT,
THERE IS SOME PANNA COTTA

THAT IS FROM ITALY.

BUT I TOSSED THE FIGS
IN WITH SOME CABERNET

TO REDUCE
WITH INDIAN SPICES.

THE SHORTCAKES ARE GREAT,

BAKED TO PERFECTION.

THE KARELA-
HOW DID YOU PROCESS IT?

I THOUGHT THAT THE BEST WAY
TO UTILIZE IT

WOULD BE TO BLANCH IT OFF
IN SOME SIMPLE SYRUP.

THE KARELA IS CRUNCHY,

A TOUCH BITTER
AND CANDIED.

I LOVE THEM,

BUT EVERYTHING ELSE
IS QUITE COMMON.

THIS IS STRAWBERRY SHORTCAKE

WITH THE STRAWBERRIES OUT
AND THE KARELA IN. YES,

WITH OTHER INSPIRATIONS
FROM THE WORLD

WITH THE MASCARPONE,
PANNA COTTA.

I'M LOOKING FOR THE INSPIRATION.

IT IS NOT ENOUGH TO JUSTIFY
A TRIP AROUND THE WORLD HERE.

CHEF FREDERIC.

(Frederic)
WHEN YOU THINK ABOUT A GLOBE,

YOU THINK ABOUT A CIRCLE
THAT IS CONSTANTLY REBORN.

SO I WANTED TO GO BACK
TO MY ROOTS

AND DO SOME CLASSIC PASTRY
THAT I LEARNED TO DO IN FRANCE.

SO WHAT YOU HAVE
IN FRONT OF YOU

IS A BAKED KARELA
FIG TART.

UNLIKE
MY TWO OTHER OPPONENTS,

I DECIDED TO BAKE EVERYTHING
TOGETHER.

I SEE THE GLOBE HERE.
I SEE THE GLOBE HERE.

VERY SWEET FIG

AND VANILLA POACHED KARELA.

IT IS DELICIOUS. YEAH.

BUT YOU TOOK A SHORTCUT.

YOU DID NOT REALLY CREATE THIS CRUST.
NO, I DID NOT.

IT'S A PUFF PASTRY DOUGH
THAT YOU HAVE AVAILABLE

ALREADY DONE.

YOU COULD HAVE MADE PâtE BRISéE
IF I'M HERE TODAY,

IT'S BECAUSE I ALREADY KNOW
HOW TO MAKE PâtE BRISéE.

IF THERE IS SOMETHING AVAILABLE
TO YOU,

WHY NOT USE IT?

SO I FOCUSED ALL MY TIME
ON THE KARELA,

WHICH I NEVER
WORKED WITH BEFORE

AND MY ALMOND CREAM.

DID YOU HAVE TROUBLE

WITH THE SUGAR WORK TODAY?

IT WAS QUITE THE CHALLENGE,
BUT YOU KNOW, I THINK

I PULLED THIS OFF
AT THE LAST SECOND.

GOOD EXECUTION.

BUT IS IT ENOUGH?

SOMEONE DID NOT PASS

MY SECOND TEST OF GENIUS.

♪♪♪

AND DID I HAVE NO CHOICE

BUT EXCLUDE ONE OF YOU
FROM THE LAST TEST.

CHEF COLLEEN,

YOUR CORNMEAL SHORTCAKE
WAS INVENTIVE

BUT NOT DARING ENOUGH.

IN THAT TEST,

YOU ARE NO SWEET GENIUS.

THANK YOU, CHEF.

YOUR BAKED DESSERT
WAS VERY GOOD,

BUT I THINK YOU KNOW
WHERE YOU LACKED.

YOU NEED TO SPREAD YOUR WINGS
AND EMBRACE THE INSPIRATION. YES.

OKAY, THANK YOU.

(Colleen) I AM DISAPPOINTED
IN MYSELF

FOR PLAYING IT SAFE.

I DO FEEL AS THOUGH AS IF

I COULD DEFINITELY
SPREAD MY WINGS MORE,

AND I DON'T FEEL THAT I'VE FULLY
REACHED MY OWN POTENTIAL YET.

♪♪♪

(Ron) LET US PROCEED
TO THE FINAL TEST-

CHOCOLATE DESSERTS.

THIS IS IT.
IT'S GONNA BE A FIGHT.

BUT I'M GONNA GO ALL THE WAY.

I UNDERSTAND BOTH OF YOU
CONSIDER YOURSELVES

AS CHOCOLATE EXPERTS.

SO THIS IS YOUR CHANCE
TO PROVE IT TO ME.

(Frederic) I DID GET INTO
THE CHOCOLATE-MAKING BUSINESS

WHEN I WAS 14 YEARS OLD.

I DO NOT SEE TORBEN
BEING A THREAT TO ME.

(machinery whirring)

AND THERE'S
MY FAVORITE SOUND.

I GIVE YOU
THIS MANDATORY INGREDIENT-

DARK STOUT BEER.

(computer voice)
STOUT IS A STRONG BEER

WITH A DEEP BROWN COLOR
AND A BITTER FINISH.

OKAY, BEER AND CHOCOLATE
IS FANTASTIC TOGETHER.

WHAT ABOUT THE INSPIRATION
FOR YOUR THIRD DESSERT?

PEACOCK FEATHERS.

PRIZED FOR ITS EXTRAVAGANTLY
COLORFUL PLUMAGE,

THE PEACOCK IS VENERATED
IN MANY CULTURES

AS A SYMBOL OF LOVE,
WATCHFULNESS, AND COMPASSION.

(Frederic) THAT'S NOT AN OBJECT
I WOULD INSPIRE MYSELF FROM,

BUT I'M VERY CONFIDENT
THAT I WILL DO WELL.

YOU WILL HAVE 60 MINUTES
FOR THIS TEST.

START THE CLOCK!

(Frederic) I PUT MY NAME
ON EACH CHOCOLATE THAT I MAKE,

SO I WANT EVERY PIECE
TO BE PERFECT.

BUT CHOCOLATE IS VERY
TEMPERAMENTAL. IT NEEDS TIME.

60 MINUTES
IS DEFINITELY NOT ENOUGH

TO CREATE A CHOCOLATE I CALL
INTO MY STANDARDS,

SO I AM MAKING SOMETHING
QUITE TASTEFUL

BUT SIMPLE-

A DARK CHOCOLATE MOUSSE WITH
BLACK TRUFFLE WHIPPED CREAM.

IT'S A COMBINATION
THAT I TRIED IN THE PAST.

IT WAS VERY SUCCESSFUL.

(Torben) SO NOW THE PLAN IS
TO MAKE CHOCOLATE THREE WAYS-

A CHOCOLATE PEDESTAL,
SOME BONBONS,

AND A CHOCOLATE BAR
WITH BEER GELéE FILLING.

IT'S TOPPED WITH A LITTLE BIT
OF SEA SALT.

I'M BEGINNING TO MAKE
CARAMEL GANACHE FOR THE BONBONS.

THERE'S A LOT OF PRESSURE,

BUT I KNOW THAT I CAN PUMP IN
SOME GREAT FLAVORS

IN A SMALL PIECE OF CHOCOLATE.

WORKING WITH CHOCOLATE
IS SUPER COMPLEX.

EVERYTHING HAS TO BE LIGHT
AND ELEGANT.

THE WHOLE THING ABOUT
BITING INTO A BONBON

IS YOU HAVE THE CRISPY SHELL

AND THEN SOFTER GANACHE CENTERS
THAT JUST MELT IN YOUR MOUTH.

SO I TEMPER SOME DARK CHOCOLATE

AND BUILD MY MOLDS
FOR THE BONBON AND THE PEDESTAL.

WHAT I ASSOCIATE WITH PEACOCKS

IS A BEAUTIFUL,
SUPER COLORFUL BIRD,

SO I DECIDE I'M GONNA TAKE
THE COLORS FROM THE FEATHERS

TO DECORATE MY CHOCOLATE PIECES.

(Frederic) I REALLY WANT
TO SHOWCASE MY CRAFTSMANSHIP

AND BRING INTERESTING FLAVORS
THAT MATCH WITH CHOCOLATE.

THE STOUT BEER IS A DARK BEER.

I WANTED TO STAY TRUE
TO WHAT IT WAS,

SO I DECIDED TO MAKE
A STOUT FOAM

AND TO PRESENT IT
IN A SHOT GLASS

NEXT TO MY CHOCOLATE DESSERT.

AND THEN I PUT THE FOAM
INSIDE THE CANISTER TO SET.

TO INCORPORATE THE PEACOCK,

I'M MAKING
DARK CHOCOLATE FEATHERS

AND SPRINKLE
SOME COLORED SUGAR ON IT.

CHANGE IS
ON ITS WAY TO YOU

IN THE FORM OF ANOTHER
MANDATORY INGREDIENT-

WASABI ROOT.

WASABI IS
A SPICY RELATIVE

OF CABBAGE, HORSERADISH,
AND MUSTARD.

ITS PUNGENT FLAVOR
AND FIERY HEAT

ARE RELEASED THROUGH
FINE GRATING

BUT DIMINISH RAPIDLY
WITH EXPOSURE TO AIR.

I REALLY WANTED TO SHOW
HOW I CAN WORK WITH FLAVORS.

WASABI-LET'S PLAY WITH THAT.

I INFUSED THE WASABI
INTO HEAVY CREAM

WITH GINGER AND SESAME SEEDS.

I WAS LIKE, "OKAY, THIS IS
GONNA BE FOR THE FILLING

INSIDE OF THE CHOCOLATE BAR."

I'M FIGHTING REALLY HARD TO GET
ON THE SWEET GENIUS LEVEL.

THE TASTE OF THE WASABI IS
VERY SPICY, ALMOST LIKE MUSTARD,

AND I WANT TO MAKE SURE

THAT IT WILL NOT OVERPOWER
MY CHOCOLATE DISH.

SO I'M GONNA MAKE A SAUCE
INFUSED WITH SHREDDED WASABI

AND TO COLOR IT SLIGHTLY GREEN

TO REMEMBER THE COLOR
OF THE PEACOCK FEATHER

AS WELL AS THE COLOR
OF THE WASABI.

(Torben) I TAKE
THE CHOCOLATE MOLDS

FOR MY PEDESTAL
OUT OF THE BLAST CHILLER,

AND UNFORTUNATELY IT BREAKS.

(Torben) ****

OH, NO.

I JUST HAVE TO HIDE
THAT IT BROKE.

EVERYTHING SEEMED TO BE
GOING SMOOTHLY IN THIS ROUND.

I DECIDED TO USE THE WASABI
SAUCE TO PULL SOME SUGAR

TO TIE
THE WHOLE PRESENTATION TOGETHER

AND REALLY IMPRESS CHEF RON.

CHOCOLATE IS FOOD
OF THE GODS.

NOTHING LESS THAN PERFECTION
WILL SATISFY ME.

(Torben)
I'M A LITTLE BIT SCARED,

‘CAUSE CHEF RON
IS STANDING RIGHT THERE.

BUT THIS IS MY COMPETITION.

I'M GONNA DO WHAT I BELIEVE IS-
IS THE RIGHT THING.

I WANT TO WIN.

I USED SOME
OF MY TEMPERED CHOCOLATE

AND THEN PIPING
SOME DECORATION ON

TO HIDE THAT IT BROKE.

THIS IS
YOUR 1-MINUTE WARNING.

WHERE ARE
THE PEACOCK FEATHERS?

I DECIDE TO SHRED
A LITTLE BIT OF WASABI

ON THE WHIPPED CREAM
WITH THE TRUFFLE.

I JUST NEED TO MAKE SURE
THAT ALL MY COMPONENTS

MAKE IT ONTO THE PLATE.

(Ron) 30 SECONDS.

(Torben) I'M IN SUCH A RUSH

TO GET THE COLORS ON THE BONBONS
THAT MY HAND STARTS SHAKING.

I'M NERVOUS
THAT I'M NOT BEING ABLE

TO GET IT ON THE PLATE IN TIME.

TEN, NINE,

EIGHT, SEVEN,

SIX, FIVE,

FOUR, THREE,

TWO, ONE.

THAT IS IT. TIME IS UP.

(Frederic) TIME RUNS OUT,
AND I REALIZE

THE SUGAR DECORATION
IS NOT ON THE PLATE.

I'M NOT OVERLY WORRIED.

I THINK I BRING ENOUGH FLAVORS
TO COMPENSATE

THIS LITTLE MISTAKE.

CHOCOLATE-

LET US SEE HOW YOU DID
WITH MY FINAL TEST

OF YOUR DESSERT'S I. Q.

THE INGREDIENTS
FOR YOUR CHOCOLATE TEST...

THE INSPIRATION...

CHEF FREDERIC,
WHAT DID YOU MAKE?

I MAKE
A DARK CHOCOLATE MOUSSE

SITTING ON A BED
OF WHIPPED CREAM

WITH BLACK TRUFFLE OIL.

I DID A-A FEATHER
IN CHOCOLATE.

AND IN THE LITTLE GLASS
NEXT TO IT

YOU HAVE A FOAM
OF STOUT BEER.

LET ME TASTE.

DEEP.

A HINT OF BLACK TRUFFLE.

GOOD TEXTURE...
THANK YOU VERY MUCH, CHEF.

RICH.

WHERE'S THE WASABI?

THE WHIPPED CREAM-
I SHRED IT ON THE TOP.

YOU HAD A DIFFERENT DECORATION
MADE WITH WASABI.

UH, A SYRUP REDUCTION

INFUSED WITH LIME ZEST
AND WASABI ROOT.

WHAT HAPPENED?

I JUST DIDN'T GET A CHANCE
TO PUT IT ON THE PLATE.

HMM.

YOUR FLAVORS WERE INTENSE,

BUT I WOULD HAVE LOVED TO SEE
YOUR PLATE COME TOGETHER.

I DIDN'T TASTE
THE WASABI.

THAT WOULD GIVE
THE FINAL KICK IF NEEDED.

WHAT A SHAME.

CHEF TORBEN.

(Torben) I MADE
CHOCOLATE THREE WAYS-

A CHOCOLATE PEDESTAL
WITH BONBONS

AND A CARAMEL BEER GANACHE

AND A WASABI GANACHE

WITH GINGER AND SESAME SEEDS
FOR THE BAR.

THAT'S INTENSE.

MULTILAYERED. MMM.

AMAZING.

CARAMEL, WASABI-
THAT'S A KICK.

I ADDED
THE TOASTED SESAME SEEDS

TO ROUND THE FLAVOR
A LITTLE BIT,

‘CAUSE GINGER AND WASABI
ARE REALLY STRONG.

MMM. WOW.

UNUSUAL. EXCITING.

SATISFYING.
THANK YOU.

GOOD TEMPER.

AND YOU DEMONSTRATED EXCELLENT
NEAT TECHNIQUES.

BUT I NOTICE THAT YOUR PLAQUE
DID NOT UNMOLD WELL

AND BROKE INTO TWO.

DID YOU CONSIDER
LEAVING IT BEHIND?

I DID NOT.

I WAS FIGHTING
TO THE LAST SECOND,

AND I MANAGED TO GET
EVERYTHING ON THE PLATE.

NOW TELL ME
ABOUT THE PEACOCK.

MY INSPIRATION
WAS TO USE THE COLORS

FROM THE HEART OF THE FEATHERS
ON THE BONBONS,

AND THEN AT THE SAME TIME
HAVING THE FLAVORS

THAT MAKES
YOU ALMOST FLY AWAY.

BUT I'M STILL MISSING SEEING
THE PEACOCK IN YOUR PLATE,

COMPARED TO
CHEF FREDERIC'S FEATHER.

SO, CHEFS, WHICH ONE OF YOU

IS GONNA BE SWEET GENIUS?

I AM.

MY FLAVORS ARE AMAZING,

AND I MANAGED TO GET
EVERYTHING ON THE PLATE.

CHEF FREDERIC?
CHOCOLATE WORK IS ONE THING,

BUT WASABI GANACHE
HAS BEEN SEEN FOREVER.

NONE OF THE DECORATION
ON THE PLATE

REPRESENTS THE FEATHERS.

YES, SOME PART
OF MY DESSERT

DIDN'T MAKE IT
ON THE PLATE ON TIME.

HOWEVER, WHEN YOU LOOK
AT HOW MANY RECIPES I MAKE

VERSUS HOW MUCH WORK
IS ON TORBEN'S PLATE,

IT'S A NO-BRAINER.

(Torben) I FEEL THAT
MY DESSERTS WERE INSPIRED

BY THE SUBJECTS
THAT WE WERE SHOWN.

AND I WANT TO WIN.
I'M A SWEET GENIUS.

I DON'T THINK TORBEN
DESERVES THE TITLE.

I'M THE CHOCOLATE MASTER.

CHEFS, YOU'RE BOTH
VERY TALENTED.

YOU MAKE MY DECISION
VERY DIFFICULT.

IN THIS FINAL TEST...

CHEF FREDERIC,

YOU WERE NO SWEET GENIUS.

THANK YOU
FOR THE OPPORTUNITY.

YES!

YOUR FLAVORS WERE BOLD,

BUT THE INGREDIENTS
I GAVE YOU

WERE NOT THE STAR
OF THE PLATE.

AND HAD YOU INCLUDED
THE WASABI DECORATION,

I WOULD HAVE HAD A WAY TO BRIDGE
THE DIFFERENT COMPONENTS.

(Frederic) IT WAS A TOUGH FIGHT.

HE'S A TOUGH COMPETITOR.
I'M A GOOD COMPETITOR AS WELL.

BUT TODAY THE CHANCE
WERE ON HIS SIDE. THAT'S IT.

CHEF TORBEN...

YES.
YOU WERE THE ONLY CHEF

ABLE TO TAKE ME ON
A MAGICAL JOURNEY.

ONE FLAVOR CALLED FOR ME
TO TRY THE NEXT.

THANK YOU.

YOU BELONG IN MY WORLD
OF DESSERTS.

FANTASTIC. THANK YOU.

YOU HAVE
JUST EARNED $10,000

AND THE TITLE
OF "SWEET GENIUS."

(Torben) I'M PROBABLY
THE HAPPIEST PERSON

IN-IN THE WORLD RIGHT NOW.

I DON'T EVEN KNOW HOW
TO NOT SMILE RIGHT NOW.

IT'S-IT'S FANTASTIC.

MY CHOCOLATES ARE ON A LEVEL
OF SWEET GENIUS.