School of Chocolate (2021) s01e03 Episode Script

-[Stephanie] We did it.
-[dramatic music playing]
-[Stephanie gasps]
-[Juan gasps] Oh!
Oh my God.
We might be in trouble.
[high-pitched] Ah! [chuckles]
Juan got a catch of the day.
-[Stephanie groans]
-It's okay, it's okay, it's okay.
[Stephanie blows air]
It was, like, totally ruined.
Our splash was gone, our dolphin was gone.
[Stephanie] Oh my gosh.
[tense music playing]
Before we start,
I want to welcome back Thiago.
Everything okay?
[Thiago] Yes, Chef.
-Do you still have motion? And sense?
-Yeah, yeah. They checked for that.
Yep. All good.
-You were lucky, my friend.
-[Thiago] Yes.
You have to be a little bit crazy
to be a chef, right?
-Just a little crazy.
-Very crazy.
[chuckles]
[Amaury] Obviously, one of the showpieces
is not standing up.
Team Stephanie, how was your day?
We came up with the concept
to create awareness
about contamination
of the ocean with plastics.
We faced a lot of obstacles,
and we overcame a lot of obstacles.
Our journey was challenge,
overcome, figure it out,
challenge, overcome,
challenge, didn't overcome. [chuckles]
The fact that you broke, I don't care.
Because it's an exercise,
and we're gonna learn from it,
and know that now,
the gravitational point is a… a must.
The wave, it's actually the…
the best element on the piece.
I am under the sea,
and I'm seeing the light reflection.
You added texture,
you added the little pearls
who are maybe little bubbles going up.
It's a bold move
to try to put actual trash on a piece,
and they're well executed.
I like the base very much,
and I know you worked almost
entirely alone on the outside of it.
Thank you.
[Amaury] Juan,
what do you think about the dolphin?
Definitely wish
I could have done more detail,
definitely paint it really nice, and, uh--
-Shine it.
-Shine it.
The dolphin,
the overall balance is pretty accurate.
I was confused by your choice of color.
Did you not realize
what you were doing, or…
-Yeah. Yeah, I…
-We made a group decision on the color.
But you know
it's not the accurate color of a dolphin.
-[Stephanie] Correct, yes.
-So why the… the light blue teal?
We were being artistic,
and we wanted to use the blues
that we had created.
Gray was just such a dull color.
[dramatic music plays]
A dolphin, you knew
what it was looking like,
you were going for a realistic look,
and you can still play with shades of gray
and a nice white super shiny belly.
I think it could've contrasted pretty well
on the piece.
-What do you think, Mellisa?
-Yes, I…
[sighs]
-It happened so fast.
-Yes, I…
I agree with you. I was… Yeah,
I was surprised when the blue came out.
I thought it was gonna be gray and white.
But it was done.
When I saw it, it was done.
So it was like, "Okay,
we're out of time anyway," so I just…
[chuckling] I don't know
how to fix it when it's…
You know, it's done!
Ouch! That hurts.
Like, that was a double whammy, like,
a one-two punch
that just kinda hit me right in the gut.
-Amanda.
-Chef.
Are you happy
with what you've created with your team?
I'm extremely happy.
We wanted to bring awareness
to what poachers are doing
to the elephants.
Elephants are being poached
for their tusks,
so we kinda represented that
through our piece
with the broken tusk here,
and then the glowing tusk, the shiny part.
I like that you respected the exercise,
which was, bring a shiny element
to highlight what was the most precious
in your design, with the pink tusk.
Good job on that, Tyricia.
I like that you brought to the table
some chocolate work.
Fun, playful leaves,
a flower on top.
The texture of the elephant,
it's… it's not bad,
but when I look at it, I see
three different persons working on it.
I don't think it's cohesive.
The head is well done.
Rounded, clean.
-Good job on that.
-Thank you.
[Amaury] And the body seems
like someone else did it.
I would've loved to see the same kind
of work and curve on the back,
on his ribs, on the belly.
Um, we could've definitely,
like, defined the bottom
as much as we did the top.
I did love that your base of it,
it's a solid foundation,
using the strength of the chocolate.
[Tyricia] Thank you, Thiago.
But it was a very good approach
and a good application
of the previous task.
You cannot break that piece,
no matter what.
Nope.
-So for that, good job. Thank you, guys.
-[Team Amanda] Thank you, Chef.
Team Amanda, Team Stephanie,
we have a team winner.
Congratulations, Amanda's.
[students applauding]
[Amanda] I'm very proud of my team.
At the end of the day,
we… we accomplished an elephant.
We're defying gravity with that trunk.
I know you needed this
to boost your self-confidence.
-I hope it will help you tomorrow.
-Absolutely.
I'm now going to name
today's best in class.
Keep in mind
that the best in class is individual.
You don't have to be
in the winning team to be best in class.
It's an overall from your pastry work
and your individual involvement
as a team during the chocolate exercise.
And every day,
anyone can be best in class.
There were two obvious candidates for me,
one from each team.
[suspenseful music playing]
It's Daniel,
with what he brought to the team,
stepped in mid-project,
and brought a lot of beautiful work.
Thank you, Chef.
[Amaury] The second person
I would like to highlight today…
is Mellisa,
for what she brought to the table
and for her great work
on the pastry exercise.
Thank you.
Mellisa was higher on the pastry side.
Daniel was a little bit under,
but what Daniel brought
on the showpiece was a little bit higher
because of the accommodation
he had to do, joining an existing team.
He was very flexible.
That shows a lot
about the quality of a chef.
Thank you.
My problem with this,
it's that I have a perfect tie.
It is hard for me to decide,
so I'm gonna ask you
a very difficult thing.
I wantspan style="style2" you to break the tie.
Please vote either for Daniel
or for Mellisa for today's best in class.
Amanda?
This is a tough one,
but I'm gonna have to go with Daniel.
He saved the day
for Team Amanda this week. [chuckles]
-Tyricia.
-I would vote for Daniel.
I liked how he, uh, stepped in,
and he was a big part
of our project getting finished,
so, I mean, I vote for Daniel.
Juan.
Everything that Daniel showed today,
just the way that he stepped in,
and he was able to create that,
it's incredible.
But I'd vote for Mellisa.
I didn't vote for Daniel
because I didn't think that was fair
for him to win, because he was actually
at the bottom on the pastry exercise.
Stephanie.
I know how devoted she was to my passion,
so for that reason,
I'm gonna choose Mellisa.
Seeing how Mellisa worked,
it wasn't really a question
of who deserved that title,
but it just kinda looked
like we were creating another tie.
Daniel.
Um, I'm gonna vote for Mellisa.
[Tyricia] Oh wow.
What a gentleman.
No, honestly, no, but knowing
that Mellisa was working on the base,
and I see that as, like,
it's technically executed very well.
-I agree with you.
-So…
That is why
I'm genuinely still voting for Mellisa.
[Daniel] Having not done so well
in the round one,
Chef and I sat down, and he was like,
"Daniel, the biggest thing
that you need to remember is
to stay humble."
I'm not a very selfish person,
to be quite honest.
So that is why
I ended up voting for Mellisa.
To be, to stay on that track
that Chef is trying to push me into.
Mellisa.
I'm gonna vote for myself.
[tense music plays]
I know my contribution to my team,
and I know my pastry of that day,
and between the two of us,
I'm gonna vote for me.
Congratulations, Mellisa.
Today, you are the best in class.
[Tyricia] I think she shouldn't have voted
for herself. She's trying to get that 50K.
She's like, "Don't care who's in my way,
I'm pushing you out."
[laughing] You gotta do what you gotta do.
Thank you for your hard work today.
-See you tomorrow.
-[students] Thank you.
-[Mellisa] Good night, Chef.
-Good night.
Thank you.
[pop music playing]
I thought it was gonna be a tie,
then she broke the tie, I was like, "Oh!"
[Daniel] Yeah.
[Thiago] I mean, it was hard for me.
I wasn't there.
Obviously, if they'd have asked me
to vote, it would've been…
I would've said Daniel,
because you stepped in.
[Amanda] Yeah.
[Tyricia] You definitely have
a different glow today
after your win,
your acknowledgment. [chuckles]
I'm not blue
from all the cocoa butter today.
[laughing]
Had to wash my hair three times last night
to get all the cocoa butter out.
-How do you feel about the vote?
-Really awkward.
[curious music playing]
[Juan] For Mellisa, her, like…
her competitive side tends to be harsh.
Sometimes it can be seen
as she's being bossy
or she's being selfish.
Definitely, she's super competitive.
-I know you're happy she won. [laughs]
-[Stephanie] I was gonna say… [chuckles]
[Tyricia] She's like,
"Well, I'm happy where it went."
[laughing]
[coughs]
[clears throat]
As much as you wanna say
it's not a competition, it is.
[chuckles] I mean, I'm sorry, it is.
And so, I need to push a little bit
because I am here to win. Yeah.
-[Amaury] Good morning, everyone.
-[students] Good morning.
-Have a good look at it.
-[Tyricia] Oh my God.
Wow.
[upbeat music playing]
[Stephanie] There is so much detail,
you can see the little roses
inside the gold.
-[Thiago] It's amazing.
-It also looks delicious.
-It looks really real.
-[Thiago] You can light it up.
[Tyricia] Oh, it has a real wick.
I have to light it up.
-Oh, a gold lighter.
-Oh.
So fancy.
-[Thiago] Heads up.
-[softly] That's so crazy.
Today, it's going to be
about telling a story.
I'm gonna tell you my story.
During Christmas Eve, the candle lit.
-Everybody's excited, waiting for Santa.
-[chuckling]
[blows]
Let's see what's inside.
[students oohing and aahing]
-Ooh.
-Oozy.
[Amaury] You have a cookie cream candle
filled with oozing-out milk.
And all the base is a little chocolate box
that hold a variety of teeny-tiny cookies.
[students chuckle]
-[Amanda] Look at that.
-Oh my gosh!
[Amaury] I'm offering a new concept
of glass of milk and cookies.
-Go ahead.
-[Juan] Yum-yum-yum.
It is a masterpiece
from the mastermind of Chef Amaury, so…
It's amazing.
[Stephanie] Mm-mm.
[Amaury] For the demonstration,
I'm gonna show you one way
for making an oozing-out element.
There is a lot of different additives
you can add to have the perfect ooze.
It will really be up to your creativity
and discretion to use whatever you want.
I see all your brains…
[mimics churning] "What story to tell?"
Make me dream, huh?
A nice story, not, uh…
Not something creepy.
-[students chuckling]
-There goes mine.
[students laughing]
This is an oozing caramel.
We're going to cook it to 107,
because it's just right.
You cut, and gently it's pouring out.
If I go 106, it will be more runnier.
If I go 109, it will almost stay in place.
-Big margin of error. [chuckles]
-[Amaury] Yes, sir.
Once we reach the proper temperature,
I'm going to stop the cooking process
right away.
I'm going to Burr mix.
[whirring]
I'm adding my gelatin,
my salt,
and then my butter.
And that's it.
You're gonna have four and a half hours
to create a dessert telling me a story.
And you must include an oozing element.
As you cut through the dessert, one
of the elements must start falling slowly.
You don't want something too liquid.
You don't want something too thick.
You'd want something
that harmoniously makes you salivate.
As you see it, and you're like,
"Ooh, yeah, that's mine," you know?
-[chuckles]
-[Amaury] Make your mouth water.
-Are you all ready?
-[students] Yes, Chef.
You may begin.
-[Amanda] Okay.
-[Cedrick] All right.
[exciting music playing]
Failure is not an option.
-Go. Here we go. Yeah, here we go.
-[whirring]
-[Amaury] Tyricia.
-Good morning, Chef.
Ooh, a story about love.
-Isn't it?
-[Tyricia] Um, yeah.
-It's a story of self-love, more so.
-[Amaury] Okay.
[Tyricia] Just me finding
who I am and loving myself.
Um, I have a lot of self-doubt, um,
in life and especially in pastry.
[chuckles]
I normally put myself down.
My friends and family have to tell me,
"No, you're this."
It's just, like, part of my anxiety.
[chuckles]
This is just a caramel,
the one that will be oozing out?
I thought the praline will be the element
oozing out of your cake.
-I mean, I can. I'm planning on…
-No, no, no.
-You stick to… to your plan.
-Okay. [chuckles]
I'm not here to put doubt in your head.
I think that Chef is helping me
with my confidence in what I do.
Like, I've never saw
anyone like me doing this.
I can't see myself in it.
Once I get that confidence,
then I think I'll be more into my zone
and can be the best in the class.
[upbeat music playing]
The most important part of this
is completing something that oozes.
Which I love, which I do a lot
in my desserts, which I've always done.
So, I was thrilled about it.
It came to my mind
one of the greatest moments I had
was building this really cool
marble track with my son.
I was thinking
about how do I make a track,
and then I'm like,
"Let's do the marble nice, clean, shiny,
the colors that the boys like."
You chose a simple design,
so, it has to be perfect.
Yep.
I haven't won yet,
and it sucks. [chuckles]
You know, I don't know
if it's the timeline, the time frame.
I've never had a problem
with time management skills.
I've also never cut my finger before.
So, it's one of those things
where I need to pull back.
[Cedrick] Thick cherry compote.
Pinch.
-Mellisa, did you request more eggs?
-Yeah, thanks.
-[Tyricia] Are you doing a caramel too?
-Passion fruit.
[Tyricia] Ooh.
-[Devin and Carolyn] Hello, Mellisa.
-Hi.
-[Carolyn chuckles] How are you?
-[Mellisa] Good.
I've been revisiting a lot of Aesop fables
with my nephew on FaceTime.
We read about the goose
and the golden egg the other day,
so I'm gonna recreate, uh, the golden egg.
[Carolyn] Ah, that's awesome.
[Mellisa] It'll all be a chocolate shell
that's inside, uh,
hollowed-out eggshells that I did.
So then Chef gets one,
he will have to peel the egg
just like you would a real egg,
and then the surprise is hidden inside.
So how confident do you feel
in presenting an actual eggshell
to Chef to peel?
I feel confident.
[Carolyn] Instead of making it
out of chocolate?
Well, it is gonna be made
out of chocolate per se,
'cause there'll be the chocolate shell
underneath. I think it's a great idea.
-So I'm gonna go with it.
-Awesome.
Scientifically speaking, the chocolate
should contract away from the eggshell,
and then you're gonna be able to peel it.
I really wanna swing for the fences.
When you have 50 grand on the line,
you have to make sure
you're presenting enough reasons to win.
I'm willing to take the risk.
I love she's thinking outside of the box.
I can tell you don't like it already.
-I see your face.
-No, I…
[Devin and Amaury laugh]
[Cerolyn] The prospect of getting
even a small fragment of eggshell
would completely ruin
an entire experience,
and I hope for your sake that
you don't get any eggshell in your mouth.
Oof.
[exciting music playing]
Ow.
-Yiy-yiy-yiy.
-[Juan] Is that your oozing element?
-[Tyricia] Hm? Yeah.
-[Juan] Is that your oozing element?
-[Juan] Take it to 105.
-Okay.
[Tyricia] The hardest part
about creating the ooze,
if you cook it too little,
it's gonna be too watery,
or if you cook it too long,
it's gonna be too thick and it won't ooze.
So you have to get it in that little,
little window of perfection.
[Tyricia] Oh my God, I think I got it.
-[Mellisa] Doing okay?
-Yeah.
I just have to do it completely different
than what I thought.
I knew we were gonna see fruit centers,
we were gonna see caramel centers.
I wanted that center to be different.
Round two.
[Thiago] I'm doing a liquid ganache
which I know works.
You know,
you just need time to make it work.
Playing with fats, and emulsifying it,
and getting it to ooze, it's a challenge.
And that was the risk.
My ooze didn't ooze.
I'm glad you know.
-[Thiago] I'm so sad.
-[Devin] What do we do to correct that?
-Uh, change the fat ratio.
-Okay.
[Thiago] Before, it was a little thick.
-I'll leave you to it, sir.
-[Thiago] Thank you.
-You using?
-Yeah.
-Shit's gonna go everywhere.
-Good.
[Juan] Definitely,
one of my competitions here
will be Thiago.
He has a lot of good understanding
of pastry and flavors,
but he tries to push so much
that that's what he's lacking.
Someone is having fun.
[Juan] I think I made the tiniest flowers.
-[Amaury] Might be it, yeah.
-[Juan laughing]
What are you telling me today?
What's the story?
So, there was a book
that they used to read us as a kid.
-[Amaury] span style="style2"The Little Prince. A good one.
-[Juan] span style="style2"The Little Prince.
[Juan] This book actually helped me
understand a little bit more of myself,
during what I was going through,
the grief for my mom.
So, I created the moon,
the planet that he used to live.
It's quite beautiful.
[Juan] My mom was a kindergarten teacher.
That was a book she read to the kids.
So, I wanted to do something
that will pretty much, um, honor her.
Not just everything that I lost,
but everything that I gained with her.
[Carolyn] Chefs, one hour to go.
[students] Heard. Thank you, Chef.
We wanna see
some great pastry today, guys.
[Cedrick] Oh you will.
-[Carolyn] One hour, please.
-[Cedrick] Don't you worry. Yes, Chef.
-Stephanie?
-[Stephanie] Yes?
-[Amaury] Are you good on time? All good?
-I'm good, yeah.
I'm assembling my, um,
insert for my coffee mug,
and once that's assembled,
I'm gonna roll it in white chocolate,
airbrush it in white cocoa butter.
So I still have a few things to do
to finish, but I think I'm on time.
Okay.
[Stephanie] I'm trying to tell the story
of my grandma and I.
We'd have our coffee together
and the biscotti she'd make.
Um, inside, it's gonna be
a traditional tiramisu.
I'm gonna make my own mold,
um, out of acetate paper
to create the cup shape.
I'm pushing myself out of my comfort zone
in every single challenge I'm doing.
Creating lifelike tacos,
and then creating
my own chocolate espresso cups.
I know I am capable of doing this.
My downfall
is that I get nervous and caught up
and really frazzled
when the time is clock-- Counting down.
Come on.
Not enough salt.
[Daniel] There's a lot at stake,
uh, with this pastry round.
Coming in,
having won the first pastry exercise,
then having lostspan style="style2" it…
Chef said it really well. He was like,
"Daniel, take a few steps back,
hone in on flavor,
hone in on technique on pastry."
I got this, no worries.
Now it is about winning pastry exercise,
doing well, and being on the top.
-[Carolyn] Thirty minutes, chefs.
-[students] Thank you, Chef.
-[student 1] Thank you.
-[student 2] Heard.
-[students] Heard. Thank you.
-You are welcome.
[sighs]
[whispering] Come on, come on, come on.
[suspenseful music playing]
[Juan] God jam it. Fingerprints.
There are fingerprints
just all over the place.
So I literally just went with it.
-[Devin] How are we doing, Thiago?
-I got it in the freezer a little late.
I think I listened for the first time
to keeping it simple with the marble.
Only ambitious part
was getting the center ooze.
And I feel like nothing is,
you know, working out the way I planned.
[Thiago] Oh,
how I wish I had liquid nitrogen.
Nice.
[Tyricia] I don't know
if my stuff will be ready.
-[gasps] F!
-It's okay, it's okay.
Don't worry, don't worry.
We got this, we got this. Don't worry.
We got this. There you go.
I think, because it's just
so much emotion in this,
because I know where I came from
in this whole journey I've been on,
I feel like
if I don't get this dessert done,
then I completely failed my family.
[chuckles] That's how I felt
in that moment.
[Juan] Succeed.
-One minute.
-[Stephanie] Ready.
[Cedrick] One minute.
[exciting music playing]
[exhales sharply]
[high-pitched] Oh…
Plate, Thiago.
-Do you want help putting it on the plate?
-[Thiago] I'm all right.
Let's go, Thiago.
-[Stephanie] Don't fall over.
-[Amaury] Three, two, one.
Done.
[exhales forcefully]
-[Amaury] Thank you, chefs.
-[students] Thank you, Chef.
Chefs, can you please
bring your desserts forward.
[curious music playing]
[Amaury] Daniel.
-Yes, Chef.
-[Amaury] Bring me this ice-cream cone.
It's a retake
on the first thing I ever baked.
Uh, it was for my brother's birthday,
and I saw something online,
and it was, like, trending
where you baked cupcakes in cake cones.
And, as I was baking, I was so afraid
that I was gonna burn the cupcakes,
and I pulled them out so early
that the batter was raw.
But, you know, at the end of the day,
my family was like, "Oh, it's still good…"
-Yeah, they lied.
-Yeah, I know.
But to be quite honest, I think everyone
here remembers the first thing they baked,
and, like, wow, had I not done that,
I may not be here right now.
-Is it gonna ooze, sir?
-I hope so, Chef.
[mellow music playing]
[Amaury] So we are forming
the perfect ooze.
That's… That's what I'm expecting.
A very slow drip of a soft element
and you're like, "Ooh, yeah. I want to…"
-You know? "I want to spoon that."
-[Tyricia chuckles]
I made peanut butter
with a chocolate mousse.
Uh, chocolate cake,
chocolate anglaise on the top.
And then it is piped with vanilla span style="style2"crémeux.
-What's this on top?
-The vanilla span style="style2"crémeux.
You forgot the sugar in it.
-[tense music playing]
-[Amaury] Try it. It's pure cream.
Yeah.
[Amaury] I get it once,
I don't want to eat it again.
It's weird with you because you already
got some of the harder parts of our job,
which is the precision,
the visual of it,
but then you lack on the…
What… what is the fundamental, the base.
The taste, Daniel.
Taste and texture.
Forgetting sugar in something can happen.
It's a bummer it happened to you today.
Stephanie, let me travel to Italy?
-Yes.
-[Amaury] Isn't it?
I like that you did
a little biscotti on the top.
They look nice, and, uh…
and the shape is exactly this.
Is it going to ooze, I hope?
Yeah, it should ooze. Hopefully. Um…
[curious music playing]
[gasps]
Ah!
Oh gosh.
-Stephanie…
-[Stephanie groans]
Oh my God.
[Stephanie] After I saw Chef cut
my acetate paper,
I literally just wanted
to go down and hide. I was done.
I was just like,
"Send me home right now, Chef."
[whimpers]
[Stephanie] It was like finding a hair
in your food
and, like, wanting to return it
and get all your money back,
but, like, ten times worse than that!
-It's very good. It's very good.
-Thank you.
You made honor to your grandma.
-I feel really bad. [chuckles]
-We're all learning here.
Probably why it didn't airbrush
so well, and the fingerprints.
[all laughing]
She's like, "It doesn't apply,"
you know? Like, just… [stammers]
-Oh my God.
-[Amaury] Yeah.
Working on plastic is different
than what you…
You two should talk, you know?
Exchange visual and recipe,
because your design
but this type of quality
of ingredient and component,
and it's… it's exactly what I want.
-We're making something when we're done.
-Yeah, let's go do that. [chuckles]
-Tyricia.
-Oh, great.
[Amaury] The glaze is well done.
It's shiny.
-Should I just split the heart open?
-[Tyricia] Yes, Chef. Literally.
[laughing]
All right. Let's try this.
Is it oozing? It's not oozing.
[Amaury] Well, I don't have the… the ooze.
I cooked it to, uh, 105.
It… It is oozing out. It is. No?
Just give it a chance.
It's slow like me, okay? [laughing]
[Amaury] So, it is, yeah.
-It is a gentle ooze, but it is oozing.
-[Tyricia] Okay.
It's a pecan financier, pecan caramel,
coffee mousse, and then a whipped cream.
I'm really pleased by the taste.
And the texture.
Oh. [chuckles]
[Amaury] Uh, the caramel is good.
The crunch is here.
Like, for me, it's a…
it's a very good dessert.
-[softly] Yes!
-So, yes. [sighs in relief]
Cedrick.
[Cedrick] I lived in Germany
for a short period of time,
and we had two huge cherry trees
in front of our apartment.
So, there is of course
the chocolate on the outside
to represent the cherry tree itself.
[Amaury] I… I like the visual.
I also understand this is a bark.
So you are piquing my interest.
I'm just gonna go.
-[Cedrick] Yes.
-But it better ooze, huh?
Does it ooze?
[suspenseful music playing]
It's quite nice. But it's not oozing.
I'm gonna… I'm gonna taste it.
[Cedrick] The bottom is just a…
a very lightly spiced sspan style="style2"ablé,
and the cherry mousse.
And then the light,
almost white, is the honey span style="style2"crémeux.
[Amaury] It has a very nice cherry flavor.
Texture-wise, there's a little bit of work
and improvement to be made.
The cherry mousse is very similar
to what you've done before with the apple.
It tends to be a little bit grainy.
I'm biting into things,
like almost chewing on it.
Maybe it's… You take too much risk.
[dramatic music plays]
Amanda.
[plate sliding on countertop]
[Amanda] When I was in the Army,
I was in the Ordnance Corps,
and this is that symbol
for the Ordnance Corps.
At every military ball,
there is a missing man table,
and on that table is one single red rose
that represents the blood
that is shed by soldiers, um,
protecting our freedom. [emotionally]
It also symbolizes those family members
waiting at home for them to come home.
[heartfelt music playing]
-[Amaury] It's okay. Get it out.
-[breathes deeply]
So, inside my dessert
you'll find a raspberry mousse,
a rose cream, a sponge cake,
and the raspberry coulis
represents that blood that's shed.
I love… I love the story.
Should I… Should I fear for my life?
-No.
-[students chuckling]
-[students] Ooh.
-[Amanda] Ooh.
-[happy music playing]
-[all laughing]
[Amaury] The perfect ooze-out element
that served exactly
the purpose you wanted,
but the amount of chocolate…
-Oh, yeah. It's super thick. Yeah.
-Oof.
-This for me is unacceptable. It's…
-Well, see, what happened was… [chuckles]
-[students chuckle]
-Okay. All right. Let's get to the story.
When I was dipping, I tried
to pull it out, and it fell right in.
[Amaury] Okay.
It's a very good first try.
-Thank you, Chef.
-[Amaury] Thank you.
All right, Mellisa.
So, um, I chose
one of my, uh, favorite Aesop fables,
which is about the goose
that laid the golden egg.
I'm really hoping that you'll be able
to crack and shell the egg.
It's a real do-or-die situation, isn't it?
-Yeah.
-[Amaury] So let's… let's have fun.
And the stand is just chocolate?
[Mellisa] No,
the little legs are chocolate,
but then the seat part for the egg
has cookies that I ground up,
some orange zest,
and salt in the milk chocolate.
It's really glued. You know
how to glue chocolate. So, that's good.
Gonna do it with the stand.
-I'm scared if I… I'm gonna crack it.
-Yes, Chef. Yeah.
[egg taps]
[suspenseful music playing]
[Amaury] Ah. Yeah, that's the problem.
-[dramatic music plays]
-[Amaury] I'm getting shell in here.
[chuckles nervously]
[Amaury] So, it's oozing out.
It could've been amazing
if it would have worked.
I'm very conflicted.
You are challenging yourself
on things extremely ambitious.
I'm always the one giving you
the advice of thinking outside of the box.
Today it won't pay off,
but maybe tomorrow it will.
Then I'll go on the moon.
You… You did quite a nice chocolatier job,
the little nice flower.
One thing I've noticed,
I can see the fingerprints.
I saw the fingerprints
and I realized that,
then I started
putting fingerprints all over.
Okay.
[students laughing]
You turned it towards an advantage
because it looks very genuine.
As a professional I just know
you didn't mean to do that at first.
-Correct.
-Is it going to ooze?
-Yes.
-[Amaury chuckles] All right.
-It's not oozing?
-[Amaury] No.
[Juan] Jam it. [chuckles]
So, we have a mascarpone mousse,
then a vanilla with strawberry syrup cake,
a lemon span style="style2"crémeux,
a strawberry cereal crunch.
[Amaury chuckles]
Yeah, it's very good.
And it's technically well-made.
I mean, everything is straight,
the chocolate is very thin,
the components look soft.
It… It's a good dessert.
[mellow music playing]
Please, uh, Thiago.
[curious music playing]
[Thiago] I lost 45 minutes
with the center,
so I made a center, froze it,
when I checked it, it didn't ooze.
And I know a big part of the challenge
is getting to ooze.
So I had to change things up,
but I know it's gonna ooze for sure.
I like the blue. If you served me this,
you tell me the story,
I'm like, "Okay,
that's a marble, fair enough."
[students] Ooh.
Well, it is oozing,
I'd almost consider it as, like, a sauce.
For me, oozing out
is on the slightly thicker side.
-Let's see how it tastes.
-[suspenseful music playing]
[Thiago] So, I have the liquid hazelnut
milk chocolate ganache,
made diplomat cream
out of hazelnut, I have a financier,
and there's milk chocolate
hazelnut crispies in the middle.
[Amaury] I don't know,
the elements for me did not blend right.
-Texture doesn't please me as well.
-Okay.
Chocolate is a beautiful
and treacherous mistress sometimes.
[dramatic music plays]
[Amaury] Today's leader,
starting from second place…
Tyricia.
-Oh my God.
-[Amaury] I'm proud of you, Tyricia.
I'm trying to show him that I've got it.
I can do this stuff.
[laughing]
All right. And now
the one that scored the most.
The only one where the presentation
was so perfect,
I could easily finding myself selling it.
[curious music playing]
[Amaury] Juan.
It's missing out the oozing element,
but as far as, like,
the… the texture, the flavor,
it was quite accurate
to what I'm expecting into a dessert.
Definitely not thinking
that I was going to be on top.
I was really, really surprised.
And literally right away I was just,
like, how proud my mom is right now.
[softly] Thank you.
[Amaury] So now,
the two people on the bottom of the class
on the pastry exercise.
-[suspenseful music playing]
-Mellisa.
And Thiago. I don't want this
to bring down your spirit
because I don't want you
to stop risking things,
uh, because it's also part
of what we're here for.
Too much ooze I guess is a bad thing.
I mean, who knew?
And I'm at the bottom of the barrel.
But the dessert that didn't ooze
got the highest score.
[dramatic music plays]
[sad music playing]
[Stephanie] I forgot
to take the paper off.
You get so mad at yourself
because you're like,
"Ah, what am I thinkin'?"
-And that's all it is.
-Yeah, I don't know what I was thinking.
-I was thinking… so many things.
-Mm-hmm.
I'm getting wrapped up
in this chocolate fairy tale land,
and trying to use as much
chocolate technique as I can,
and instead I'm really just kind of
burying myself in failures
at the moment. [chuckles]
And I know… I know I'm better than that.
-Well, that was rough.
-Bottom two.
[Thiago] Bottom two.
With great risk comes high reward
or high failure, I guess.
I mean, but I should be crushing these.
Like, you and I, you know…
-The amount of experience combined.
-Yeah, I'm just shocked.
I mean, I… I don't know.
[Thiago] I don't wanna take anything away
from Juan, he did a lot of work,
but he didn't respect the technique.
I think we should find out why…
why Juan's dessert got number one.
I really want to taste it.
Let's see if, um, he's just teacher's pet
or if Chef really just thinks
that he makes good desserts.
Yeah, you can eat a whole bowl of that.
-Juan is so good at what he does.
-[whimsical music playing]
I think Juan's best in class.
I think Juan's teacher's pet
because he's best in class all the time.
-Juan, yours was delicious.
-Oh, thank you.
We saved you mine.
So whatchy'all thought?
[Thiago] I need to understand
how you go from, "It must ooze"
to, like, "It didn't ooze,
congrats, you have the highest score."
I understand
why they can get, like, salty,
I mean, but the way
that my dessert of the moon was executed,
it was way better
than other things that were there.
[Thiago] Nothing to what you did,
like, it's beautiful tasting,
but it didn't ooze.
[Tyricia] We're all here to learn.
Some are here to win more than learn.
Juan has won twice,
so he has a bullseye on his back.
[Thiago] Like,
that's, like, I don't get it.
People think that when you're doing good
they kinda, like, find ways to, like,
like attack you, bring you even down.
I am taking this home, and I'm not letting
any one of them to take that away from me.
Next time you're gonna be scrolling
Amaury's web page
and I'm gonna be there, my face.
Chef Juan. [laughs]