The Great Canadian Baking Show (2017–…): Season 3, Episode 5 - Chocolate Week - full transcript

Okay.

I think I will...

Mmm...

Alright, and...

Okay.

Mmm.
Okay.

Mm, ba.

Really?
That was a dumb move.

And... checkmate.

Oh!
Checkmate.

I'd say let's play again,
but I'm kind of full, so...



Yeah, we can't ever
play again because you've eaten

all the pieces, so...
- I know, right?

Chocolate Week is already
my favourite week ever.

Delicious.

- Take a piece of this...
- Nice.

Oh, that's good!

Last time...

It's a big cake!

It's a lot of butter.
Don't do this at home, folks.

...the bakers
blew it up for Old-School Week.

A whole bottle is in?

- Yes.
- Ooh la-la-la!

Jasmine's
graduation cake

earned her
the ultimate gold star.



Congratulations.

Jay struggled
with his flashback bakes...

We can see this is raw.

...and was the
fourth baker to leave the tent.

It's my turn.

Now the six
remaining bakers

get serious about chocolate...

- My cake is a--
- Aah!

...with
a squishy Signature...

Oh, why are
my hands shaking so much?

...a
multi-layered Technical...

I don't know if this is
what it's supposed to look like.

...and a Showstopper
that will bring out

their tempers.

Desperate times
call for desperate measures.

I'm gonna
sit down and cry now.

It's Chocolate Week.
I'm feeling scared!

There's six bakers left.

It's like,
where'd everybody go?

It's always weird
to say goodbye to people.

The tent is, you know...

Chocolate Week
is a beast.

If you don't know
what you're doing,

you could end up with a mess
on your hands very, very fast.

I have practiced non-stop
for the past week at home.

There's chocolate everywhere.

I'll deal with it later.

Hi, bakers!

Chocolate Week
is now in session!

I would like state
for the record, your honours,

that one week of chocolate
is hardly enough.

Uh, they're
not that kind of judge.

Bakers,
for your Signature Bake,

you are ordered 24
chocolate sandwich cookies.

You can use any biscuits
or any fillings that you want,

as long as chocolate
is the star.

Anything less...

would be criminal.

You're hereby sentenced to
two hours of chocolate fun.

On your mark...
- Get set...

Bake!

I work with
chocolate a lot,

but it's still very finicky.

And then you have the added
stress of being in the tent,

so...

I feel okay.

I remember where everything is.

That's a good...

That's a something.

So, our bakers seem
to be stressed every time

there is a Chocolate Week.

Oops.

Chocolate work
is so difficult to master.

It took me many,
many years of practice

to get where I am today.

But if you don't practice,
you're not gonna make it.

I'm a little nervous
about Chocolate Week in general,

because chocolate's
very temperamental.

Understanding
chocolate, I think,

is essential for any baker.

I'm looking for
a nice, crisp cookie,

with that perfect consistency
and soft creamy filling.

Easy to eat, and still melts
in your mouth a little bit.

I am measuring my dry
ingredients for my cookie dough.

I'm really pressed for time
right now, already!

24 sandwich cookies
means...

48 cookies.

I'm making
walnut-shaped cookies.

It's from my childhood.

My mom used to
make them for us.

Nataliia is
putting a chocolatey spin

on a classic
family recipe,

by sandwiching
walnut shell cookies

with a smooth dulce
de leche filling.

I have to
butter my moulds

so they will
come out easily.

And then I have to push
the dough really thin,

because it will get enough
space for my filling.

- Well, hello, Jasmine!
- Hello.

So tell me about
this chocolate moment.

Um, this is
just my cookie batter.

It's a little thick, though,

because I want it to hold
the shape of a rose.

Okay.
Oh, you're making a rose!

That's so nice.
- Yeah.

Last week's
Star Baker, Jasmine,

is breaking out soft
and crumbly spritz cookies,

and filling them with
chocolate buttercream

and blackberry
port jam.

I want to
make sure that my

chocolate flavours
really come through,

because port is
kind of over-powering,

but I mean, this really
does not look appetizing.

It looks very poop-like, so...

To achieve 24
identical sandwich cookies,

each baker is using
a different technique.

They call it a chablon.

It's like kind of
like a stencil,

but for a cookie like this.

And then I'm gonna
release it from the stencil,

but then the idea is that they
all come out in the same shape.

Chris's chocolate
meringue Daquoise cookies

will be filled with a
chocolate French buttercream

and dipped in
crunchy chocolate.

This kind of brings me
back to my favourite memory

of chocolate as a kid, which is
going to get an ice cream bar.

I saw the stick;

I saw the ice cream
stick in the drawer.

I was trying
to surprise you later.

There is nothing
you can hide around here.

No.

On the other
side of the tent,

one baker is trying
to hide his struggle...

with uniformity.

So, I've had trouble
before with my cookies

not being the same size,

so I thought if
I weighed them,

that would help.

Liam's double
chocolate drop cookies

will be filled with
handmade peanut butter

and decorated with
slivered almonds.

I miscounted my cookies,
so I have to make slightly more.

I was trying to contemplate
whether I should

double the recipe or not.

I should have doubled.

Liam, you have
chocolate on your butt already.

I hope my cookies
will taste like chocolate.

Okay,
I'm going in the oven.

Bakers,
you've served one hour,

which means you serve us
in 60 minutes.

Yeah.
Can't wait!

Oh, hello, Chris!
What's happening here?

So, I'm gonna
start making the filling.

So I'm making
a French buttercream,

which is basically egg yolks
cooked to syrup,

and then I put a bunch
of butter in it.

Well, I can't wait!

You always make something
I've never tasted before.

I'm making
dulce de leche filling.

It tastes like caramel,
and it tastes like my childhood.

Gonna start my ganache.

I love churro,
and I really...

we pair it with
a spicy hot chocolate.

So it was the first
cookie I thought of.

I'm like, "That is the best
chocolate cookie I make."

Jodi's shortbread
vanilla churro cookies

will be filled

with a dark
chocolate ganache

that packs
a punch.

There's ancho chili
and cayenne pepper

in the chocolate ganache.

See, now, I'm sometimes
a little bit afraid

of heat in chocolate.

I tried not
to make it too spicy.

Okay, I'm curious to
see how this one plays out.

I'm nervous about it now.

See you!

This is my
pomegranate reduction,

which is going in
the buttercream.

Colin's
pomegranate buttercream

will be sandwiched
between heart-shaped

chocolate
shortbread cookies.

Pomegranate, you don't
often find it in baking.

You know why?

Because it's very hard
to get any flavour out of it.

Yes, yes.
But so I'm taking

pomegranate juice
and reducing it.

So it'll make sort of
a thick, dark syrup.

Are you worried
about it getting bitter

because you're gonna
cook it too long?

Um, I'm gonna monitor it
so that it doesn't happen.

Okay.

Bakers,
you have 30 minutes left

for your 24-cookie
chocolate challenge.

And they're coming out.

Looking great,
smelling good.

Oh, God.

I think I screwed up the batter
when I made them again,

'cause I halved it.

Oh...

Just one of those days.

So, I'm just trying
to start filling them.

Hmm, that one's
gonna be a dud.

Let's try that again.

I like
to use piping bags.

For me, it's very important
to make everything

close to perfect.

Uh, so I'm piping
the buttercream in the centre,

so that when I smush them,

they'll kind of ease
out into the sides.

I'm filling my cookies.

You know, fun fact: Chris and I
were at the same university,

and we were both
in the same program.

- Isn't that funny?
- And Chris is a doctor,

and now I work
in marketing, so...

Things have changed!

- Hey, Liam.
- Hi.

Why are these
cookies look bad,

and these cookies like this?

Um, they had babies,
and these are the babies.

Oh!
Oh!

Oh, that's fine!

Bakers, you have
seven minutes left.

- Oh, my.
- Okay.

Aa-aa-aa-aaugh!

Really pressed
for time right now.

You read my mind.

Chocolate is
starting to firm up here.

Move quickly.

Okay.

Whoa, why are
my hands shaking so much?

Okay.
I can do this.

Ten seconds!

Nine, eight, seven...

Four, six, eight, ten.

- Six, five, four...
- 22, 24.

I'll put
these at the back.

Three, two, one!

Hands up!

- Looks beautiful.
- Thanks.

I'm gonna sit down
and cry now.

It looks great.

The judges will now
decide whose sandwich cookie

comes up on top.

What comes to mind
is how consistent and precise

your work is.
- Thank you.

Your cookie
is baked perfectly.

The only thing
I taste right now

is chocolate,
chocolate, chocolate.

I'm waiting for the heat.
It's growing on me.

But I really love it because
it's the flavour of the heat,

not the burn your mouth.

If I can
handle this heat,

anybody can handle this heat.

- Thank you.
- Oh, thank you!

It looks like
you're trying to

sweep us off our feet here.
- Trying to find love.

We can just
see from the shine

that it was well tempered.

You could have
used a bit more filling.

A lot of love.
Little love.

Right.

Cookie has
a good texture.

It's cooked perfectly.

I don't taste much of
the pomegranate, unfortunately.

Oh, okay.

They look so beautiful,

and they are
the perfect size.

One bite.

So, it has a very
nice crunchy texture,

and I love the combination
with the very soft centre.

However, I would have loved
definitely more walnut flavour,

and maybe a bit more
chocolate flavour.

Oh, okay.

So, they do look
very generous in size.

Is this
a different cookie, or...?

So, I miscounted
when I was baking them,

and I had to do another batch.

So, it's inconsistent,
but you got 24 on the plate.

So, I like
the cookie's texture.

Crunchy, moving into
a chewy texture.

I'm almost tasting
the peanut butter

more than anything, though.
- Oh.

I'd like to see
more chocolate

in your actual cookie batter.
- Oh, well, thank you.

- Thanks.
- Thank you.

Thank you.
Thanks.

I love that you
coloured just a little bit

to create that leaf design.

I think that speaks
well to the cookie,

and creates a nice contrast.

It has
a nice soft texture,

but you're losing some
of the chocolate flavour

because of the jam.

Yeah, so just, a little
bit less, hold back a bit,

let the cookie do
the talking here.

Great,
thank you very much.

- It's really good.
- Thank you.

Welcome to
my ice cream shop.

Your idea of taking
treats and make it like this,

it's whimsical,
in a very professional way.

It has a punch of
chocolate flavour.

It just all comes
together, melts in your mouth.

I only had
once in my life

something similar
in a shop in Paris.

Oh!

That's
a very good cookie.

Thank you very much.

Bruno compared my cookie
to something he had in Paris.

I don't think it can
get any better than that.

I'm just so
full of joy right now.

It worked.

I practiced this one so much,
and it paid off!

I'm feeling
a little bit better now.

Um, nervous about
the Technical, but yeah,

I think it's a good start
to Chocolate Week.

I think we can
all agree that chocolate

makes everything fun.

Mmm, even
the Technical Challenge?

- No, no.
- No.

I guess not.

But it does make it the most
chocolatey challenge we've got.

Now, no judges
beyond this point,

but before you skedaddle, do you
have any advice for our bakers?

Stay cool.
Be chill.

Well, they're baking,
no surfing, but thanks anyway.

Alright.
Ciao, bye.

- See ya!
- Thanks, judges!

- Bye, thank you!
- Bye!

Okay, so for
your Technical Bake,

we are asking you to make
a Marquise au Chocolat.

It's a chilled
chocolatey confection,

and it involves mousse,
ganache, and sponge.

You have two hours to do it.

Sound fair?
Great.

On your mark...
- Get set...

Bake!

Lots of instructions,
so let's start.

I don't even
know how I'm feeling.

Confusion, mostly.

Which part
of this is the hardest?

Everything is hard.

I'm super curious
'cause I don't even know

what this is, but I do...
- Neither do I.

- Okay!
- Okay.

Still alive.

So, Bruno,
it's Chocolate Week.

What have you chosen
for our bakers?

Chocolate Marquise,

it's a chilled
chocolate dessert.

It's four techniques,

four different kinds of
chocolate, in two hours.

It's so stunning that you
can see each layer individually.

On the top, the mousse
is light and delicate,

and then the ganache
is a bit firmer.

You want the bakers
to nail that crunchy

white chocolate pistachio.

So important for the texture.

And the cake
itself at the bottom,

it's the foundation layer
that's supporting everything.

The flow of the flavours here,
it builds as you go.

If they
don't do it right,

it's gonna be like
a domino effect,

and you won't have such
a beautiful dessert.

It sounds like there's so
many things that can go wrong,

and it's the sum of the parts
that are really gonna show us

who stands out
as a baker this week.

Draw yourself
a diagram of the final layers

to keep you on track.

Each layer of
the marquise has its own

unique technical challenges,

and they must be
handled with precision,

and in the correct order,
if the bakers want to achieve

four-tiered perfection.

It starts off
with mousse on the bottom.

And since the
dessert is inverted in the end,

they'll start with
the top layer.

I think it's one
of those that you, like,

you layer and then you like,
whoop-dee-whoop!

Now we're going
to make the mousse.

Egg yolks...

Mousse is a finicky
mixture of egg yolks, sugar,

cream, gelatin,
and of course...

This is the chocolate

for the mousse.
- For the mousse.

This is my first
time making a mousse.

Hang on, I'm just
gonna do this for you.

Thank you so much!

And then we're gonna
strain this into the chocolate.

The final
and crucial ingredient

is a perfectly
aerated whipped cream

that gives the mousse
its signature texture.

The trick needs to

be whipped to soft peaks.

So I want
it to be combined,

but I don't want to
deflate it too much.

I think I'm nervous just
making sure that each stage

has enough time
to freeze and set up

so that when I got
to unmould it eventually,

it doesn't create a puddle.

Freeze 15 minutes.

Okay.

And we're popping it
in the freezer.

It's a cake.

The next layer to
tackle is the sponge cake base.

I'm just
gonna spread it out,

but try not to knock
too much of the air out.

Don't want a flat cake.

We want a nice
fluffy, light cake.

This will hopefully
turn into a cake.

Okay.
22 to 24.

How's it going?

Meh, my cake is a--

Aah!

Everything's fine.
The cake is good.

I'm just like,
"Oh, why set a timer?"

'Cause that would be
a smart thing to do!

- Bakers, here's the cold,
- you have one hour.

Next, ganache.

Spread over chilled
mousse in pan.

The ganache is made
by combining hot cream

and chocolate to create
a thick and decadent layer.

I'm gonna
heat up the cream,

and I'm gonna pour it
over the chocolate

and let it melt it,
and then stir it, and ta-da.

Alright,
over the chocolate we go.

It has
to cool down first,

because it has to
go on the mousse.

Okay, I'm gonna grab
the mousse out of the fridge.

If the
ganache is too warm,

the heat will ruin
the still-delicate mousse.

So, I'm just trying
to get a nice smooth layer

so that I can get it
back in the freezer.

Aah.

I mean,
they're not blending.

That's good, right?

You want the different
layers to happen.

You want
the different layers.

Oh, we put it back
in the fridge, right?

Oh, okay.
Okay, bye.

Bye, I'm sorry!

30 minutes remain,

and there's one
final layer to make.

But it presents
a different challenge.

Croq--
croq-oo-ant.

I don't even know
how you pronounce it.

Cro... kawn?
Cro-con?

I'm not sure.

Craw-con-tay?

Craw-koon-tay?

Croq... croq...
quen-tee?

Yeah.

The croquante
is a crunchy mixture

of white chocolate...

I don't love
working with white chocolate.

It's not something
that's very forgiving.

...pistachio paste,
and chopped pistachios.

I don't know if this is
what it's supposed to look like.

I don't know
how to feel about this.

It seems very thick.

But it says I should be able
to spread it over top

of my ganache.

Maybe my
pistachios are too...

too big?

Should have cut them
a little bit finer.

It looks...

good, I think?

Checking oven.

We're gonna call
that cake done.

Looks good.

Gently...

Like a proud mama.

Nom, nom.

Tastes chocolatey.

Okay, and I have
to put the cake on top.

Hmm, maybe
I'll trim it in the pan.

Perfect.
It's awesome.

The cake just
kind of squishes on top,

and then you flip it all out.
- You flip it.

Okay, this is
explaining some things.

Freeze until set,
about 10 minutes.

Alright.

Five minutes, bakers!

Five minutes left!

To unmould, run a knife
around the edge of the pan

to loosen, invert on to serving
platter, and remove parchment.

I'm just now filled
with dread and fear of failure.

Oh. NATALIIA:

Looks kind of like it's
squishing out of the bottom.

Aah, look out.

Okay, okay,
okay, okay, okay!

Oh...

It's a little
sploosy-sploffy.

A little
floofy-floffy.

Sprinkle with
remaining pistachios.

Okay,
let's do this.

Oh, God.

Five, four,

three, two, one...

That's it!
- That's it.

- Time's up.
- Woo!

- You did it!
- You did it.

Ta-da!

Does it look like it?

I... yeah.

Please bring your
creations to the gingham altar,

and put them
behind your picture.

Kyla and Bruno
will be looking for

four distinct chocolatey layers
and excellent technique.

And they'll have no idea
whose Marquise is whose.

First baker.

The mousse is too low.

We like to see
a bit more height.

I can feel a good
strength in the ganache,

but the mousse is
very, very soft.

Ganache has good texture
and good flavour.

I particularly like
the texture of the croquent.

I think it's very nice.

To our second baker.

A very nice height.

You can see
the distinct layers.

So, the mousse is correct.

Yeah, it looks
firmly set.

The croquent
is a bit too soft.

It's almost sticky,

so it takes away from
the other parts a little bit.

Third baker.

By the look of it, I know we
have a problem with the mousse.

It's literally split open,

so something went wrong
in that process.

The croquant
is very crunchy.

Probably the best
croquant so far.

So, obviously structural issues,
but a great job on the croquant.

Fourth baker.

I love the visual
presentation, actually.

I think this is
a well-laid-out design.

There is a lack
of aeration in the mousse.

It's dense.

Cake is very dry;
has very little structure to it.

Now to our fifth baker.

Mousse is perfect.

You can see how
it sets properly.

The milk chocolate
in the mousse

is really well done here.

The ganache is perfect.
It's smooth.

Yeah, overall
an excellent chocolate marquise.

And to our final baker.

Mmm, that is good,
but the mousse is...

- It's almost gummy.
- Yeah.

We have
a gelatin issue here.

Three of the four
layers have great flavour.

Kyla and Bruno
will now rank

the Marquise au Chocolat
from bottom to top.

In sixth place,
whose is this?

Liam.
It was grainy and unset.

Nice flavours on your croquant,
but overall,

it's a structural problem.

In fifth place?

Jodi.

The mousse was not
aerated enough,

and the flavour
was a bit weak.

And in fourth place?

Nataliia.

You had a nice
mousse and ganache,

but the other two layers
just didn't work for you.

In third place?

Whose is this?

Jasmine.

Great cake and croquant,

but the mousse was a bit gummy.

And that brings us
to second place.

Whose is this?

Overall, the taste
and the texture were great,

but your mousse
just needed more air.

And in first place...

Chris.
- Ah!

Thanks, guys.

Woo!

Right now
I'm over the moon.

Nearly perfect.

Just needed a bit more crunch.

I think after
the last four weeks,

I'd lost sight
of why I'm here.

I'm just here to bake
and enjoy the process.

I want to be Star Baker...

just once, please!

Yeah, like,
I wish I'd done better.

I just tell myself, like,
in the end, it's just chocolate.

Like, no one died.

Like, I have all my limbs.

So, we're at
the mid point of Chocolate Week.

Where are we standing?

We have Chris,
who's just naturally skilled.

He has the chemistry
background for it, so really,

this could be his week
to shine.

Jodi did a great
Signature bake,

so today she could really
pull out all the stops.

Now,
let's talk about maybe

who has been
stumbling so far.

Liam, who's been always
on the bottom of the Technical.

But then we've
seen him also just, like...

Have an amazing
Showstopper, like...

Yeah, yeah.

They all really have
to bring their A-game,

and we know chocolate
is a difficult master.

But a delicious master.

- Hi, bakers.
- Hi.

Now, as we all know,

the only thing better
than chocolate...

is the Chocolate Showstopper!
- Oh, wow!

I thought you were going
somewhere else with that.

Wow.

What we would love for you all
to do is make us a glorious,

delectable, sumptuous
box of chocolates.

Mm-hm,
18 to be exact.

And we want three different
varieties, at least.

And do you know
how long you have

to make your showstopping
box of chocolates?

Three and a half hours!

Bakers, on your marks...
- Get set...

Bake!

I think any
chocolate work is ambitious,

especially if you're not
a regular chocolatier,

which I don't think
any of us are.

I just gotta make sure
I'm really careful with

how I handle the chocolate.

If I focus on that and not
freak out about everything else,

it should go okay.

Making a box of
chocolate isn't something

I'm most familiar with.

It's a little bit of
a fish out of water,

but fish can sometimes survive
a little bit out of the water,

for like a little bit.

I'm looking for
a beautiful box of chocolate.

Moulded, tempered,
wrapped into a beautiful theme.

Just three
and a half hours,

and we have to make
three different chocolates.

It's a lot of pressure.

A good box of chocolates
should really invite us in,

but when it comes
right down to it,

we're going to
remember the flavour.

That's what's going
to stay with us,

and I think that's
gonna help us decide

what is the best Showstopper.

I'm nervous.

I just want everything to
work out and go perfect.

If I'm not stressed,
I'm not in the tent.

For this
showstopping challenge,

the judges are looking
for 18 chocolates

of three different kinds,

all revolving around
a creative theme.

I'm making
a tropical theme chocolate box.

Like I'm on vacation, you know?

I'm doing
kind of like a bee theme.

I like
the consciousness raising,

because the bees are dying.
We need the bees to live.

Exactly, exactly.

And like, the little honeybees,
the bumble bees,

they're so cute.
- They're so cute.

Love them.

Jasmine's
buzz-worthy box

will feature
hibiscus cream roses

and honeycomb caramels,

along with a third,
surprising, option.

My, like, unique
chocolate is a popping candy

strawberry chocolate.

The popping candy pops
in your mouth when you eat it.

It's very cool.
It's kind of supposed to

mimic the bee stings...

- Oh!
- ...kind of idea.

- That's exciting.
- Yeah.

Choosing fillings
is a delicate art.

I am making
a black liquorice.

I mean, I don't want to jinx it,
but it's pretty easy.

A truly successful
chocolate box includes

a variety of flavours
that complement

both their chocolate coating
and each other.

I'm toasting coconut
for my coconut caramel.

All my flavours in my chocolate
are pina-colada-flavoured.

Your sandwiched by
coconut-making people, Jasmine.

I know.
I'm like, "Mmm, coconut!"

Love it.

- Why, hello there.
- Hi, Chris.

It looks like you're
at a critical point here,

but you have some
interesting things going on.

Like this?

It's called a pandanus
leaf, or sometimes a pandan.

I'm gonna be infusing it
into the coconut.

What a great flavour.
It's kind of nutty.

A bit liquorice.

Chris's
play on

the South Asian
dessert cendol

will be layered with
pandan, palm sugar,

and red kidney
bean paste.

He'll also make a
mango lassi truffle

and a lychee
caramel.

I'm half Singaporean,

so I'm bringing
the flavours of Singapore.

I'm not sure if the judges
have had that before,

and so this will be my chance
to show them what it is.

And that's kind of
a big deal.

Whoops!

Just a bit more wine.

Hey-hey!

You're feeding
the chocolate booze?

I'm creating
funeral roses

filled with a red wine cream,
hence the wine.

- Hoo-hoo-hoo!
- It's not just for me.

Do a little ooky,
spooky, kooky!

Colin's red wine
roses will be joined

by a pair of
macabre companions:

black sesame
caramel coffins

and white
chocolate skulls

filled with
spicy hazelnuts.

I have created all
the fillings for my chocolate.

So, I have my nuts for brains--

That sounded weird.

I have my black sesame caramel,
and I have my red wine cream.

And now it's time to
actually do chocolate.

I have to
temper my chocolate.

Tempering
the chocolate.

Yeah!
That's a nightmare.

That's a nightmare,
right?

It's like, "Oh, bring it up!
Oh, lower it down.

"Oh, bring it up again."

Tempering the
chocolate will give the desired

shiny and firm coating.

The bakers will
have to melt it...

You rise it to 32.

...cool it...

I'm using the slab
because it cools down

the chocolate faster.

...and melt it again,

until it reaches
the perfect temperature.

I'm the only one that
doesn't use a thermometer

when they temper chocolate.
I always do everything by feel.

I gotta bring it up
a little bit more.

It should sting a little bit
when I touch it to my wrist.

There we go.

Jodi's
tropical delights

will feature
the flavours of

her dream vacation
destination:

coconut, macadamia nut,
and pineapple.

It's actually
a pineapple cream filling.

Gorgeous.

And what are you
gonna do on top?

Like, are you doing
any decorations, or...

It's actually gonna
be a little pineapple mould.

Oh, stop it!

Bam, tempered.

What?!

Who have I become?

One hour left until
we tour your chocolate factory.

There's
a lot going on here.

I'm gonna paint my moulds
and make them look pretty,

'cause that's what
Showstoppers are about.

I have my
white chocolate skulls.

So, right now I'm just painting
the inside of my moulds

with a brush, to make sure I get
all the details of the mould.

All my chocolates
are in the shape of leaves.

Each species will be
a different colour.

One's a maple.

I think one
technically is an oak.

And I don't know
what the other ones are.

Liam's forest-themed
trio will be filled with

pistachio cream,
lime peel caramel,

and salted
black liquorice,

and each chocolate
will also include

another homemade
ingredient.

Each one has
a marzipan in it.

Almonds come from trees.

So, hopefully the judges
like marzipan.

I'm just
filling the moulds now

so that they have their
kind of pink shell.

Filling the moulds
requires precision.

This is the first
layer of chocolate.

The chocolate shell
should be thin enough

that it leaves room
for filling,

while still maintaining
the delicate details.

It is setting up fast.

But it could set up
a little slower.

No!

You firmed up on me.

I'm just gonna...
just pop 'em all out.

Re-wash it,
and start again.

This is
for my showpiece.

I'm making little
petals for a flower.

The bakers also
need to create the solid

chocolate centrepiece
that will anchor their boxes.

It's actually
an anatomical heart.

I'm doing
the first centrepiece.

It's like packing my bag
and ready for vacation.

Nataliia's
sweet getaway bag

will be packed with

lime thyme creams,
salted caramels,

and mango passion
fruit truffles.

Ah, I feel like
I have to move forward.

Move quickly.

30 minutes left for
your box of homemade chocolates!

Can't wait.

I will... wait.

I'm filling
my chocolates.

It's a little hard telling which
leaf is what from upside down.

Mmm, wine.

So much buttercream.
So little chocolate.

So, this is the palm
sugar on top of the kidney bean

on top of the pandan filling.

They have to be
capped with chocolate,

because you can't have
the filling run out the bottoms.

That wouldn't be very good.

I don't want
to put a lot of fillings,

so I can cover them
with chocolate nicely.

Pineapples, round two.

They're gonna be fine.

I'm gonna keep
telling myself that.

It's all gonna be okay.

A little messy,
but desperate times

call for desperate measures.

Any day now you can level.

These are my bee
sting popping candies.

These are my last chocolates,

so I just need to get
these all smoothed out,

and then they can
go and set up.

Oh, God.
My caramel.

Don't want
you guys to look up

or stop what you're doing,
but you for real

have five minutes left.

Oh, God.

I am just...
unmoulding.

They could look fantastic,
and then you flip them out

and it's like, disaster!

They came out.

Come on,
little turtle.

Alrighty.

Some of them
have air bubbles,

but I made extra so I could
pick the best six.

Oops!

Oh, no.

My show pieces
need to be assembled.

That's the last
thing I need to do.

Look at that puppy...

baby...

Okay.

I need something
to put this on there with.

A knife.

One minute left.

Da-na-na, da-na-na, da-da!
Da-na-na...

Little messy,
but ambitious is what I do,

and it bites me
in the butt.

18... 18.
6 times 3 is 18?

Okay, yeah, yeah.
Okay, yeah, I think so.

I'm not very good at math!

Ten seconds!

Get those
chocolates in the box.

- In the box, in the box.
- Please, please, please.

Oh, no.

Five, four, three,

two, one...

Time's up!

Time's up.

Okay.

I'm good with it.

Well, it's in the box.

That's... that's good.

It's a pop rock one.

- They pop!
- Yeah.

Jasmine,
would you please bring

your box of chocolates up
to the judges' table?

Wow!

So it's a beehive.
It's gorgeous!

And I love this bee detail.

So, with your hibiscus cream,
it's a beautiful colour.

Oh, it actually
cuts quite easily.

That's nice.

Hibiscus and chocolate,
very floral.

And then...

That is
a honey caramel.

Because you told me
there is honey, I'm like,

"Okay, I can taste it,"
but it's not strong enough.

Your bee...

That's the
popping candy one.

That's fun.

Yeah.

I'm in such a
happy place right now.

It's the best
bee sting ever!

Thank you.

You have
a beautiful box of leaves.

I see you have
a couple of big pockets.

You should have used
a brush with chocolate

to be sure
everything is filled.

So this is
marzipan with...?

Pistachios.

Nice amount
of filling in there.

Your marzipan is quite nice.

Good flavour pistachio.

And then
the pink ones?

The lime caramel
is delicious,

but I don't know
why you put marzipan.

Okay.

And then
there's one more?

They're marzipan
and salted black liquorice.

That little
bit of liquorice

wasn't really enough there.
- Right.

It's so clear that
it is a tropical beach.

You can see how
detailed the centrepiece is.

It's beautiful.

A milk chocolate
seashell.

Yes,
with the coconut caramel.

You have a good temper.

- Good flavour.
- Mm-hm.

I just wish there was
a bit more filling inside.

And now
the pineapple cream.

So, again,
the same problem.

If there was
a little bit more filling,

it would be really
a nice flavour.

And then
the golden turtle.

You're consistent...

...in that we have just
that little tiny filling inside.

Overall, though,
I love the story.

We just needed more filling,

because individually
they were all delicious.

Thank you.

I love the colour.

So, we have two moulded
truffles, and one hand-dipped.

And one rustic.

Very rustic.

What
is the flavour in here?

It's lime and thyme.

What I like about lime is
when you get that tart flavour,

and I'm waiting
for that to happen.

And the next one...

Next one is
mango and passion fruit.

Every angle
is filled with chocolate.

You've done quite well.

That's the pop.
Right there.

That's what you need to do.

Okay.
- Now to the rustic...

Rustic handmade caramels.

The flavour's nice.
The texture's nice.

It just needed more work to make
it a finished chocolate for you.

Thank you
for advice.

I like the presentation.
It's scary.

That's quite
a heart centrepiece.

It was unexpected,
and I like the unexpected.

Okay, great.

You did
a hand-dipped chocolate?

Yes.
Black sesame caramel.

Great flavour.

Just a bit hard on the chew.

Now for our rose.

And that's
a red wine cream.

- Honestly...
- Yeah?

- ...I'm not a fan.
- Okay.

The combination
of sugar, red wine,

doesn't come out tasty.
- Okay.

The next one
has a hazelnut brain.

I really appreciate
the detail here.

The heat is building up.

- Okay.
- Woo!

Hopefully not too much.
Maybe too much.

- Oh, Colin!
- Okay, it's a lot.

Alright.
- But it's nice.

- Okay.
- It's a great chocolate.

Great job, Colin.
Thank you.

- Thank you.
- Thank you very much.

These are just so
beautiful and intriguing to me.

Right away, my eye kind of
comes to this half of the box,

and it looks a little
bit like it maybe

it was a bit rushed
over here.

Indeed.

The first one,
it's a mango lassi truffle.

It's very thin
and it's very nice,

and you have
a lot of filling.

Right away,
it looks quite professional

when you cut into it.

- Great flavour.
- It's all mango lassi.

Yeah, well done.

And then
the next one here?

So, this one,
it's a salted lychee caramel.

It's a bit subtle.

So the last one...

I've made a play
on cendol, so it's pandan,

kidney bean,
and palm sugar syrup.

It's always interesting
to get new flavours.

- Okay.
- Yeah, absolutely, it was.

I like it.
- Oh, good.

I like it.

Overall, these
chocolates were incredible.

First, Jasmine,
like the bee sting...

Yeah,
she did a beautiful job.

- Yeah.
- So, Chris and Jodi

were coming out of the first two
challenges doing really well.

How do you think they did?

Chris always takes on
these really ambitious projects.

There were some great ideas
and interesting presentation,

but the overall package
was rushed in the end.

And Jodi
was very precise.

A lot of details,
but not enough fillings.

Coming into
this challenge,

Liam had been in
trouble a little bit.

How did he do?

He had a good
presentation.

He came back
stronger than we expected.

What about Nataliia?

Nataliia
was very ambitious.

I think she nailed some
of the chocolate well,

but then the hand-dipping
was a total disaster.

So, you guys
have some thinking to do.

Yes, we definitely have

two very difficult
decisions to make.

Yeah.

Bakers,
you made our world

a chocolatey-er place to be,
and we thank you for that.

I get the happy task of
declaring who our Star Baker is.

This person never crumbled,
but hit the sweet spot...

and in the end,
ticked all the boxes.

Chris, you are Star Baker!

- Yeah, well-deserved.
- Can't believe this.

Now it falls to me

to bid somebody adieu.

The baker we must reluctantly
say goodbye to is...

Liam.

I'm so sorry.

We are very sad
to see you go.

Nataliia...

I came in
with no expectations,

just to live
week by week

and just be happy
if I'm still here.

It's been super hard,
and I haven't slept for weeks.

So at least
I'll get to sleep now!

It's gonna be hard
to say goodbye to...

to the friends I made.

Okay, let's
give him a big hug!

I came in to this week
with a different mindset.

I was trying to enjoy
myself a bit more,

and I think that was the missing
piece from the first four weeks.

Good job.
Great job.

I'm ecstatic.

Like, honestly,
life achievements--

Star Baker, check.

Next time...

We go around
the world in 80 bakes.

It's
International Week!

So, it's a celebration.
Let's do this.

The bakers absorb
a Latin American tradition...

Please tell your mom
that you made a great cake.

Yes!

...and tackle
a tower of Nordic power...

Can you say
the name of this dessert?

Cran-see-khaki.

...and spin the globe
with a classic dessert.

It looks exactly the way
you would see Milan or Rome.

On the bake show...

Baking...