The Great British Bake Off - Season 16 Episode 05- Chocolate Week
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00:00They don't look great. I'm gonna get a detention, definitely.
00:03Jasmine rose to the top of the class.
00:05It is style with substance.
00:07Winning star baker for the second week running.
00:10And while Ian barely scraped a pass...
00:12Very messy.
00:13It was Jessica who failed to make the grade.
00:15Triceratops is looking a bit sad.
00:17And was expelled from the tent.
00:19I've met some incredible, inspiring bakers.
00:23So, it's not all bad.
00:25This time...
00:26What is this?
00:28I can't possibly comment on what that looks like.
00:29It's chocolate week.
00:31Worried about all of it, really.
00:32The bakers let loose with moose in the signature.
00:35Hope it's not tiramisupe.
00:37Innovate...
00:38Behold, the gingham pantry.
00:40...in a never-before-seen technical.
00:42F***ing nightmare.
00:44And go gooey with incredible showstoppers.
00:47So good.
00:48Whose food of love will seduce the judges.
00:50That's a beautiful chocolate biscuit.
00:52And who...
00:53I was way too chill.
00:55...will crack under the pressure.
00:57Surgery.
00:59Come on.
01:00Wait, come on.
01:01That six was really fun.
01:02Yeah, that showstopper did not go well.
01:04come on wait come on that was really fun yeah that showstopper did not go well so hopefully
01:27this week breaks the cycle real chocoholic i do love chocolate so maybe i'll eat these
01:33words but i'm looking forward to it so yeah i'm ready i am so scared of chocolate
01:42i feel like i know what i'm doing so fingers crossed it all goes to plan
01:50hello bakers welcome back to the tent it is chocolate week now for your chocolate signature
01:56bake the judges would like you to make some highly decorated chocolate mousse cups now chocolate mousse
02:02cups is actually my stage name for when i do burlesque if i do break out into any dancing
02:08i do apologize the judges are looking for some indulgent chocolate mousse desserts inside edible
02:15chocolate cups you can use any chocolate that you like but there must be a baked element in your cups
02:22do you have two and a half hours on your marks get set bake
02:28jockey week it has begun chocolate week and it's not super hot i think we're on their winner today
02:36the signature challenge is a chocolate cup filled with a chocolate mousse what could be better than
02:42that so i'm just uh starting to melt my chocolate they've got two and a half hours to produce their
02:46own tempered chocolate cup this is a 70 dark chocolate it's quite fruity tempering is basically
02:52melting chocolate cooling it and then warming it slightly i had successfully temperature the
02:58chocolate at home the chocolate when it is finally set will be very shiny it will also have that snap
03:06and come away from the mold more easily but now who knows what is a mousse a mousse is quite light and
03:15melts in the mouth but it must be set not too worried we wanted to have some baked element in and
03:22there somewhere i'm starting with a biscuit fresh fruits like cherries very good with chocolate i think
03:29as a winner i'm excited for this challenge i love chocolate i love mousse what's there not to like
03:34am i worried obviously morning leslie good morning good morning leslie what are you doing about your
03:43mousse cup so we're doing a dark chocolate cup yeah and mascarpone cream chocolate mousse coffee liqueur
03:50a little sponge biscuit a walnut praline and then i'm topping it all off with a whipped coffee white
03:57chocolate ganache and with a caramelized banana and some of the praline i like someone that challenges
04:03themselves for two and a half hours leslie's ambitious take on a tiramisu will feature no fewer
04:10than six separate elements as well as a chocolate spoon to eat it with allow yourself time to set in
04:16it's the critical thing in the challenge good luck thank you yes leslie probably gonna need it
04:23and leslie's not the only baker right we're in putting this classic italian dessert you want to
04:29maintain as much air in the egg whites as possible so you get a nice light biscuit into a chocolate cup
04:36i've only practiced this once i actually thought it was two hours not two and a half hours now i'm like
04:40i've got extra time but time goes so fast in this place aaron's tiramisu will come molded in real
04:47espresso cups and lids an almond sable will be on hand to dip into the chocolate mousse if it's only that
04:54big it's got to be pretty rich are you saying you want more i don't want to feel cheated i've gone
04:59to a restaurant i paid a lot of money yeah so i think it is enough good luck aaron thank you very
05:04much thank you some people would say it's not about size in this case it seems all about size
05:10but tom is also doing a similar thing biscotti italian for twice cooked so mine needs to be better
05:18so it's gone straight back in we have tiramisu tom will avoid being too tiramu similar by adding
05:28coffee soap biscotti to his cups to separate two different flavored mousses are you putting booze in
05:35this i can see some booze yeah there's booze in this part here for pro is paul not a big drinker paul
05:40likes pina colada i mean yeah he does have you ever had a banana colada you're making this up i'm not if
05:46you get to the final we'll have banana cladis deal deal deal i'm gonna start to feel my moulds
05:54let's give this a go the chocolate will start setting fairly messy this isn't it as soon as it
05:59hits the molds it's just now working fast failed to work fast i need my white chocolates and i put it
06:07with the waves and the bakers won't produce the delicate chocolate cups you can see the chocolate
06:13is getting really thick really quickly the judges are expecting this is setting much much faster than
06:20it has at home like i can barely even tip it around the mold this is not good panic is setting in toby's
06:28shells will contain an orange infused chocolate mousse a set orange gel and an orange liqueur soaked
06:34earl grey sponge and where did the inspiration come for this match your eggs yeah i like to have
06:41fruit in a lot of my days because i think it lightens it a little bit and orange and chocolate
06:45that's such a classic yeah exactly and toby's not the only baker there might be enough actual
06:52orange in these to contribute towards your five days keen to boost the judges fruit intake we are
06:57going to blend some strawberries together hopefully we'll get a nice move set it in the fridge nadia will
07:04pipe pistachio cream into a white chocolate cups then top with crumbled viennese biscuit and white
07:10chocolate and strawberry mousse so this here is a little bit of double cream and gelatin gelatin can
07:15help stabilize the mousses in that we're going to put our strawberries but to reach the desired texture
07:22wish i'd put more gelatin in this the most important thing i'm going to whip up double cream and then
07:28whip up some egg whites as well is to whip air into the cream or egg white base so that creates the
07:33aerated mousse hopefully anyway aerate insufficiently very lightly whipped cream and they'll end up with a
07:41runny mousse hope it's not tiramisupe now this is where it goes everywhere and then i'll put the set
07:48mousse into the shell once it's set how long have we got left bakers you are halfway through
07:57with mousses safely tucked away so this is my um orange liqueur syrup there's an almond sablo
08:04we're shaped like a croissant the bakers can move on to the additional elements who doesn't like viennese
08:09biscuits let's be honest that they hope will elevate their creations i'm now making the cause
08:14the milk chocolate hazelnut butter this is this soft center jasmine will embed the hazelnut cores
08:22into her molded mousses before finishing with a hazelnut tuile and a hazelnut caramel
08:29i'm making my caramel what's been happening in your real life i was on placement in hospital yesterday
08:33again you got a doctor's bag no that's when i qualified is it i used to carry around a brown
08:39doctor's bag for fashion purposes but sometimes people just think i was a doctor when they go
08:44talk to doctor not me while aaron and leslie going in with me walnuts are also going nuts for caramel
08:54i'm gonna do my jam in a ukrainian it's a varenya varenya this challenge offers natalia the chance to
09:02revisit her fruit field childhood my brother and i we're picking the berries in the gardens of my
09:11grandma take it back to granny's garden natalia's set berry compote will be infused with almond liqueur
09:21and sit between layers of jacon sponge and dark chocolate mousse more amaretto let's make it strong
09:30perfecto but it's not just natalia pouring out someone's beer who could leave the judges three
09:37sheets to the wind whenever i went to belgium for the first time this was on draft everywhere it's
09:42really easy drinking you know ian's take on a black forest gato will be presented in dark chocolate
09:49belgium beer goblets and include chantilly cream froth and a cherry beer gel
09:54have you had all you need of this yeah that's it you can that's yours
10:05this is the only reason yous have kept me here is to have some drink oh i love your work
10:11the bakers will need to be in full possession of their faculties for the next step the difference
10:16between it going well and not well is how heavy-handed you want to be
10:20it wearing gloves just to stop the fingerprints on the chocolate
10:26whoo yeah aren't they so shiny ah you all doubted me
10:34yeah there's no way i can serve that look how thick that is that is not what they're after
10:38i need to hurry up so i want to do these chocolate things go bakers you've got half an hour left
10:44now on to the more scary part putting the chocolate cups on a hot pan
10:48yeah that's the one
10:52the consistency is much better for actually coating these molds now yeah i don't know i'm going to use
10:56this and toby's not the only baker considering a chocolate reset i'm not feeling them colors you see
11:03if i hadn't put that stupid decoration on there i'd be sound now but nadia being me go down to the
11:09wire just get carries away now and start adding things that are unnecessary it's thin now isn't it
11:17this will also mean it's a lot more fiddly to get out of the cup so this is a coffee liqueur adding the
11:24chocolate mousse in
11:28what's going on down here look at this intricate stuff yeah we're just assembling the wee stems
11:34this is a precarious bit are you a white milk or dark chocolate man i'm as dark as you can get you
11:42like dark chocolate that makes me very happy that you like dark chocolate what
11:46this is amoreto i hope all improve will like it bakers you only have 15 minutes left
11:56ah that's going to be tight no come on and i still need to make a chantilly
12:03so i'm dipping the earl grey sponge squeezing out the excess and pushing it through
12:07my biscuit crumb compote oh no let me see
12:12i have overfilled them pretty much every time in practice i'm going in with the caramel
12:20i think he might say there's too much caramel but not in my world i'm just a bit worried about the
12:25time now i was way too chill this is the orange gel which i've not managed to get to set in practice
12:32don't tell me that in front of these please practice no no no you're the cheerleader i'm just
12:39going to put the ganache on top which hopefully will give a nice smooth finish
12:46who's a better man or tom's it's a moose in a cup how decorative can it be
12:53my ganache is split a little bit ah
12:57oh
12:58one's a bit cracked i'm so stressed cracked there there i'm there oh i'm really annoyed
13:05at myself here bakers you only have one minute left i think that's me done we do not have one minute
13:15no matter what it's a rush at the end we're doing hand jelly again can i put my chantilly on afterwards
13:22it's a little bit wobbly that's what i wanted but i couldn't find one oh well i've got croissant you
13:32don't bakers your time is up
13:39please step away from your chocolate mousse cups chocolate mousse cups
13:44whip it here whip it that includes you ian yeah i know wow amazing it's super nice it's soup right
13:52now it's gonna be gel hopefully they're tasting nice oh my god sick he's done the white tops yeah smart
13:59guy the baker's chocolate mousse cups will now be judged by pru and paul
14:15hi toby hi tell us all about your mousse cup so these are my orange chocolate mousse cups they have
14:21a white chocolate orange shell an orange chocolate anglaise mousse an earl grey sponge soaked in orange
14:28liqueur and then an orange gel on top
14:34they've cracked a bit there yeah that was the first one that came out and what is the cake uh
14:38genoise sponge with um oh gosh yeah that's good boozy the mousse probably could have done with a
14:46little bit longer but your balance of flavor is very very good it's perfect
14:51especially like the booze i thought you might well done toby thanks very much thank you
14:58very neat very precise yeah there's a dark chocolate shell a chocolate mousse and then
15:09a hazelnut core a hazelnut caramel and then a chocolate ganache on top lovely really strong
15:16hazelnut flavor beautiful dark chocolate it's a real pleasure to eat the taste is good
15:21the texture of that mousse is just slightly gone softened a little bit too much thank you thank
15:26you jasmine thank you
15:31i'm very impressed with the mugs look at the handles and everything it's
15:35it's really beautifully done this is my chocolate mousse cup with the jaconda sponge and also with the
15:43berries compote the compote is lovely punchy flavor yeah i'm not sure about the setting on the mousse
15:50yeah but having said that the flavor in the mouth is delicious nice job thank you very much
16:00i like the look of there's something quite medieval about it they are a dark chocolate shell
16:05with a chocolate genoise dark chocolate mousse cherry jam and a cherry beer jelly and there's a little
16:12thing of chantilly you didn't get a chance to put that on last 30 seconds it was me going like this
16:18i really like that lovely mousse i think it's set well it's delicious i think the chocolate cup is
16:26beautifully done the cream would have made a difference but it's all good yeah and i'm trying not
16:30eating well done thank you okay so we have got dark chocolate cup with a mascarpone cream a chocolate
16:48mousse with a little bit of brandy in we have a ladyfinger biscuit and we've got some walnut praline
16:54i like the flavor it's very busy yeah your chocolate mousse layer is so thin it's almost
17:00like a ganache right i think you missed the trick of celebrating that mousse thank you
17:09they look quite interesting but a bit messy okay it's a little bit all over the place my chocolate mousse
17:15cups are white chocolate shells filled with a pistachio cream a viennese crumb a white chocolate
17:21and strawberry mousse with a viennese biscuit i think the strawberry mousse is delicious but it is a bit
17:28soft okay it's a bit like a fool which is much looser and i think that the biscuit should be crisper
17:35i just think it's all too soft okay thank you thank you
17:44so sweet they look great i love the lid i love the whole look of it it's very neat
17:50my chocolate mousse cups are dark chocolate on the outside with white chocolate on the top
17:54the mousse is made from milk chocolate and gold chocolate there's a layer of coffee caramel
17:58and there's also a coffee soaked ladyfinger sponge i think the flavors are heavenly i think it's a pity the
18:06mousse isn't set i think the balance with the sponge the coffee the caramel and the dark chocolate
18:11it's fantastic it's just the mousse right thank you
18:21they're so neat very tom very clever
18:26wow what about them we've got a coffee soap biscotti at the bottom dark chocolate mousse
18:32and then we've got a white chocolate masala mousse on the top and then that's all set in a white
18:37chocolate with a touch of dark chocolate cup it's beautifully thin tom and i love the mousse i
18:42think that's the perfect texture oh that's great to hear what it is is it's a balance of the sweet
18:47and the bitter even that chocolate brings something to it as well so the whole thing together it is
18:52exceptional well done stop it i absolutely agree that's what it deserves i mean that that could be
18:57for sale in a patisserie shop in the middle of paris oh it's probably do extremely well thank you so
19:02much guys thank you wow thank you so much wow looks incredible he's in shock you cannot ask for
19:13better feedback i mean i'm chuffed that biscotti is beautiful i did actually taste tongs and the texture
19:19on the mousse was absolutely perfect it wasn't the best so if i can do a little bit better on my next
19:28two bakes and i'll be happy oh i can't believe that i thought that was going to be absolutely horrendous
19:34yeah it was great what a ride while the bakers could practice for their signature oh my goodness
19:46their next challenge this is deception at work is a mysterious gingham shrouded
19:52stop it bake off first what is that hello bakers welcome back to the tent it's time for your
20:02technical challenge and today your challenge has been set for you by someone who's
20:07sweet like chocolate it's mr paul hollywood paul please give our bakers some wonderful advice
20:14keep calm bakers and choose wisely okay as ever this technical challenge will be judged blind so
20:22we're gonna have to ask these two lovelies to vacate the tent stay out the farmer's field
20:28so the prince of praline would love you to make a delicious white chocolate tart your tart should feature
20:37a buttery short crust pastry and a silky smooth set white chocolate ganache but that's not all
20:44instead of a recipe the judges would like you to use artistic license behold the gingham pantry
20:54oh wow wow behold the gingham pantry okay you have five minutes to choose your ingredients
21:05but whatever you choose from the gingham pantry you have to use your five minutes starts now
21:15their chosen ingredients the mint's going must also complement white chocolate doing blackberry
21:22someone's spot he's taken basil i'm taking a leaf of buzz okay bakers you've got two and a half hours
21:29for this challenge on your marks get set bake i've talked berries because i just think white chocolate
21:37and berries i'm gonna make a layer of lemon curd with a little bit of time to add another level i'm took
21:46passion fruits lemon limes pistachio blueberries if you do too much it's gonna bite you in the proverbial
21:54we're cautious in the presence of the gingham pantry
22:00well this is the first time we've let the bakers finish a technicals they like what we've asked
22:06them for is a short crust base with a set white chocolate ganache topped with whatever they want
22:11to go with the silky smooth sweetness from the white chocolate i suppose there might be a temptation
22:17to over complicate things you want to celebrate the white chocolate i've chosen a sort of slightly tart
22:23passion fruit and mango now for the short crust base we haven't given them the recipe for goodness
22:28sake they know how to make short cross pastry they should do i think where they could go wrong is
22:32making it very thick and too robust but they make it too thin and it can crack easily it's quite
22:38refreshing with the passion fruit mango but you can taste the chocolate it's something you could finish
22:43easily i'm trying not to because we have got eight more to deal with i'm sorry i could have another piece
22:50okay i've made pastry so many times before i can do this i have no recipe for short crust pastry i should
22:59do i don't whatever sue me we've got egg butter icing sugar and plain flour i don't know the ratio that
23:06we're meant to use for this i'm having a bowl here but no idea what i'm doing so i've got a short crust
23:12recipe that i used half butter to flour the handshake kid not in this technical you are the chosen one
23:20for hollywood's chosen one you can never wash the hand and then when you get home tonight it's a small
23:26taste to achieve the ideal short crust the bakers must avoid a host of pitfalls you want to just add
23:33in enough water to bring it all together not enough water and the pastry will crumble
23:38it's quite dry overwork it and it risks being tough okay just need to make this thin enough
23:45so i can spread it into the tart dish rolling also carries peril i want to get my pastry cart
23:52thin good old tom getting his hand shakes yeah so i'll give you a hand shake yeah there you go how's
23:57it feel feels all right it's a bit wet too thin and the tart case could split open she's breaking what a
24:07time to be alive but roll it too thick and the bakers risk serving a jawbreaker i wanted to be
24:14thick and crunchy please pull hollywood who would have thought it would be so important to get
24:19touched by one man that isn't piers rosson yeah okay right well we've learned a lot about you today
24:25i'm going to bake it blinds with baking beans just pour them in please hold the pastry flat
24:33i'm going to be that full of 20 minutes so i'm going to move on to making the ganache ganache is
24:39just cream on my chocolate so it's fairly easy i think the same amount of cream to the same amount
24:45of chocolate three to one i do three cream to one part chocolate it's chocolate week so we should
24:53in theory have been looking up how to make ganaches in theory no three parts chocolate to one part cream
25:00that's it i'm just worried about splitting my ganache i'm adding things to it which is precarious
25:06how long have i been whisking this ganache for shall i do this one i'll have a little sleep okay
25:14bakers you are halfway through panic i didn't wake you up did i no
25:20we're just taking the baking beans out and bake more for another five six minutes
25:27she's quite pleased with that looking quite bumpy and lumpy but you can see how it goes
25:31so i'm going to start making the jam the bakers can now start on the elements i'm not even weighing
25:36this i'm just going to go rogue that they think will complement their white chocolate ganache
25:40i'm going to let the hazelnut crunch cool and then i'm making my mascarpone cream
25:44seven out the pips use what you choose all the basil that might be too much battle let's not do
25:52that for if you choose and don't use this will be a terrible time for thee doing a lemon curd
26:00and i'm going to add some time into that and we've got what is this that's a tiny tiny bit
26:06of basil are you putting that in there yeah it's sad though look at it yeah but that's like to make the
26:11rest of it look better yeah it's coming out i think that's done there's not going to be a soggy
26:17bottom it looks short i think it was too dry going in i'll let it cool down in the tray it's too thick
26:23and it's cracked i've got a bit of leftover pastry so i'm actually gonna make another pastry case
26:29you have half an hour that means i've got 20 minutes to cook me thing cool it get my fillings in
26:39gonna be tight to join the others showing off their ability to decorate with chocolate that's kind of
26:45like leaf doesn't it so does anyone call you nadia no everyone calls me nads nads nads yeah you're
26:51making little nads right now while the chocolate sets that has not gone how i thought it would it's
27:00time to build this is my white chocolate ganache i'm gonna now put my crème patte in life's feeling
27:06better right now this is my ganache my new pie's looking up ads i whipped the ganache i don't think
27:14it's as set as it could be pipe one line maybe two lines of passion fruit gel on top i'm just hoping
27:20it sticks together i think i probably could have baked it a little bit longer
27:27wasn't cooked enough how long do i have left bakers you have 10 minutes left it's a good job i didn't
27:34throw this one away isn't it i'm gonna have a layer of dark chocolate ganache and a layer of mascarpone
27:40raspberry cream honestly this is laughable i've got some shards shards for the top of my tart
27:47when they're happy with the tarts boom
27:53they need to carefully place them there's nothing else i can do kiddo i need a cake lifter onto the
27:59display stands
28:00like this you have one minute left oh god oh god oh no no no no
28:20i can't believe that i'm happy with that just doing a little garnish that's a leaf
28:31it's all about the garnish bakers your time is up damn please come and place your tarts behind your photos
28:39well done honestly it'll taste beautiful yeah but it was intact
28:53paul and prue are looking for beautifully decorated tarts
28:56wow interpretations are interesting with crisp short crust pastry and fillings that complement the set
29:04white chocolate ganache let's start with this lemon thyme curd with white chocolate shards i do like
29:12the look of the shards they look beautiful it's a key lime pie yeah it is like a key lime pie it is
29:19delicious by the way but it isn't set the base is good there it's nice and crispy very crisp it's nice
29:25and sure pistachio and lemon white chocolate and cream cheese passion fruit mousse my god it's got
29:33everything in there the base wow that is very thick tastes delicious it's very loose as a mousse
29:41and that is really thick it's too thick white chocolate tart with a raspberry cream hazelnut crunch
29:48dark chocolate ganache citrus garnish it's very pretty the raspberry and the hazelnut would have
29:55worked with the white chocolate that does not it was a white chocolate tart and now it's now it's a
30:01chocolate tart moving on it's a whipped white chocolate ganache tarts with a passion fruit and
30:08lime curd and topped with milk chocolate decorations slightly wilted uh chocolate on the top you need to
30:14temper it properly and get them standing up that pastry's been overworked it's like rubber but the
30:19flavor combinations are great you can actually taste the white chocolate this is a raspberry and white
30:25chocolate tart this one looks a mess well it's been dropped doesn't it quite pale wow so delicate that
30:30pastry needed longer in the oven i like the flavor combination the raspberry is lovely it's very fresh
30:37it's not too sweet just a shame that the whole base is non-existent time infused white ganache tarts
30:45it's a lovely color let's have a look i think the flavor is all right the problem is you needed to
30:52have it with the filling right the way onto the top i like the pastry i think the pastry is nice yeah
30:57you've got blackberry and raspberry jam tart with a white chocolate ganache and chantilly blackberry cream
31:04this looks like fortifications of a castle it does yeah well done it's under baked too the colors i
31:10don't like the textures i don't like and the pastry's too thick otherwise otherwise great okay moving on
31:16to the last one so there's a white chocolate tart with a blackberry and basil cream i think it looks
31:22nice i quite like the pastry i like that oh lovely snap is so nice basil gives it a very unusual flavor the
31:31problem is it overwhelms the white chocolate it's interesting but it's not delicious we've never
31:35done anything like this before but i think you've all did a good job and it's fascinating to see your
31:39interpretation of flavors i really like that hmm pru and paul will now rank the tarts from least to
31:46most successful in eighth place we have this one who is that nadia you're much better baker than that
31:53this is like concrete walls yeah in seventh spot we have this one who's this ian pastry dropped it
32:03natalie is six toby fifth tom fourth and aaron is third in second place we have this one
32:12jasmine the dark chocolate completely overwhelms the white chocolate but apart from that i thought it
32:18was absolutely delicious so in first place we have this one you highlighted the white chocolate which
32:28is what it was all about a bit longer that would have set well done absolutely opening i may do that
32:35today i think to sort of give me a little bit of a boost i just think i'm out my depth a little bit
32:40now fingers crossed i can have a better day to run him just the showstopper remains before paul and
32:52prude decide who will be this week's star baker and who will be leaving the competition
32:59welcome back to the temp bakers for your final challenge of chocolate week today the judges would
33:06love you to create a spectacular chocolatey fondue display oh i do like a fondue you do like a
33:14fondue don't you i'm fond of a fondue are you i am fond of a fondue should we stop this right yeah
33:20that could go on forever it could the judges would like you to create a highly decorated chocolate
33:27centerpiece with an edible dipping pot that can house your chocolate sauce your showstopper should
33:33be themed and have a baked element you have four hours and 30 minutes on your marks get served bake
33:43what's your listen come on melt no dilly-dallying today we haven't got time for that i'm feeling
33:50competitive today probably the most competitive i've actually felt today's showstopper challenge our
33:54bakers have to produce a chocolate fondue design really the fondue will flow down a waterfall and then
34:02into a pond at the very bottom chocolate fondue is basically chocolate sauce and then we need at
34:08least two treats to dip into it these are brazil nuts for my florentines they're really quick to bathe
34:16we want to see a major baked element in this as well it could be a cake which could be part of the scene
34:21it needs to incorporate chocolate and above all tastes incredible as well i feel like i've had to get my like
34:26engineering brain that i don't have ow what i'm looking for is something that turns out to show the
34:33skill of the bakers i'm a chronically disorganized person worried about all of it really and is
34:39imaginative and surprising so it's nutty chocolatey what's not to love it could be amazing or there could
34:48be some catastrophic failures well let's hope not let's stand positive today morning nadia morning
34:56paul morning frame tell us all about your chocolate fondue i am going to make a scene from ladies day
35:02i'm going to do a pair of high heels um and a shoe box and inside's going to be hazelnut and chocolate
35:09tiramisu what's it called a tiramisu tiramisu i didn't even think of that tiramisu that's what i get paid for
35:18the chocolate shoes will contain nadia's hazelnut liqueur fondue
35:22savoyardy biscuits will go in the tiramisu and be used to dip alongside biscuits of chocolate and almond
35:29you just want everything in your head yeah to be portrayed and if you do well today you'll be fine
35:34good luck thanks now this is going to be the hat and then i'm going to do the shoes and then that
35:43is the chocolate finito nadia's not the only one drawing inspiration from a staple of the british
35:49summer it was going to be a copper pot on a butcher's block because i love to cook then i realized that
35:55it needed to be 30 centimeters tall and i thought i also love to camp and when i say i love to camp i mean
36:00i've been camping twice so the camping stove was born the chocolate pot will contain toby's pistachio
36:08and amaretto fondue to dip into it graham crackers marshmallows and churros while a chocolate genoese
36:15will be the main baked element have you prepped this is all on time all good just say yes yes no
36:22absolutely not but i um i've made all the items but not necessarily put them together not entirely
36:27and certainly not in four and a half hours it's raining so it's perfect weather for camping yeah
36:32exactly good luck thanks toby's and the rest of the baker's showstoppers we want it to be structurally
36:38sound all require chocolate components they're my chocolate rods that need to be joined together
36:46i'm making the piano while they begin to set saviazi biscuits they're not hard to do they must crack on
36:52with their many baked elements so this is my graham crackers it's not gonna lie i've never made them
36:59while toby's trying something new that does not look right at all it's so wet leslie what kind of
37:05cakes are you making chocolate leslie's drawing from a wealth of experience when we was kids we used to
37:11go to the beach and collect rocks and they had crystals in the rock and in the sunlight of course
37:16we thought they were diamonds didn't we so i'm trying to incorporate a family favorite chocolate
37:21cake with happy memories really isomalt will mimic the crystals of her childhood above chocolate cups
37:29will allow the fondue to flow into an isomalt and chocolate pool melting moments biscuits and
37:34profiteroles await their chocolatey fate they was calling me techy les last night at dinner
37:40the melting moments by virtue of the name if your chocolate's warm it doesn't just melt away when
37:48they're nice and cool they do hold quite well don't make her nervous oh no i'm just asking a question
37:53good luck techy les thank you i'm going on to my puppet rolls now i'm just cooking out the flowery taste
38:02while leslie hopes her chances don't melt away this is going to be glenaris chocolate park ian's hoping
38:08to melt a special someone's heart don't tell anyone but i'm planning on proposing to durv at this
38:14place i would never have applied for this if it wasn't for durv yeah she's uh the most important
38:18person in my life irish cream chocolate fondue will cascade down a modeling chocolate tree-topped mountain
38:26into a pool made from a giant bourbon biscuit sandwich more bourbons and honeycomb rocks will be on
38:32hand to dip well i'm excited because you might be proposing to your girlfriend at this mountain of
38:37love so i was thinking you need to practice this moment do you want to hold my wrist
38:44i'm not holding that you know what durv yeah i've been thinking it's been seven years oh it has
38:49been seven wonderful years um durvla yes will you marry me oh that's such a lovely ring yes i will
38:57oh you are in for a treat you are gonna have the best engagement this is not ideal for neatness once
39:07they're properly molded i've cut the subway into wedges because it's easier to bake them rather than one
39:13large one this is the dough for the graham crackers and i want to portion it out nicely the biscuits can hit
39:18the heat hopefully they'll look all right i'll check it at 16-ish minutes so i'm literally gonna
39:25bathe them like this on top of the glass bowl i'm going in jasmine's chocolate bowls will be coated in
39:33milk and dark tempered chocolate amaretto fondue will cascade from the top to the middle bowl while
39:38fruity financiers and chocolate brownies await dipping a molded chocolate tree top will provide
39:44additional height i'm wearing chunky boots today so i have a bit more height that's my secret
39:51i slightly fear tall people these are my profitable boulders that will build the island that we're
39:56making tom's legs are quite something on them tom have a quick glimpse of your legs and she's not
40:02the only baker with half an eye on tom let's talk about this rivalry between you and tom are you talking
40:08about he's got two handshakes you've had not how can we change this up today is this going to blow their
40:13minds it's a grand piano it's about this high for the stage a biscuit this is going to be amazing
40:21aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue
40:27sable biscuits and five spice florentines will be primed for dipping
40:32do you play piano no but i wish i did it's just the reason why i'm doing this
40:35it's the closest to the other we can get we need some music to go with this maybe i'll sing
40:40god promise it'll be good i'll hold you to that good luck such a delicate biscuit
40:46it's broken quite a few times but that's not going to happen today
40:50with so many components to make we've just got to move success in this challenge 180
40:56right for the wee-wees might depend on how well the bakers that's the brownies in this is the
41:01financier mix can juggle i don't know the science behind this it just goes big how long have we got
41:07left now bakers you are halfway through time is flying here so i'm just putting my financiers in and there's
41:18little margin for error i've got a crack we've all got a crack if anything does go awry you've got
41:25to pull this out the bag today remember we've done this before last week come on and if someone else
41:30don't do very well oh no don't say that does feel a bit dense but i'm only joking joking but if it does go
41:38wrong there is some rough looking tears on those yeah to say i'm nervous about their judging of these
41:47is accurate tom is making beau chocolate profiteroles and eclairs with madeline's completing a trio of
41:55dipping treats molded sea creatures will swim in a pistachio chocolate sea you're making the actual
42:02ocean my goodness that sounds wonderful and these creatures are going to be in the bottom of the sea
42:07i grew up watching 10 000 leagues under the sea so this is that kind of evil alieny squid octopus
42:14monster as tom creates the dangers from the depths just such a mess oh no natalia's more concerned
42:22with a threat from above my inspiration is from the famous painting the last day of pompeii
42:32natalia's building mount vesuvius from puffed rice and chocolate cake lava red fondue will pour
42:40down the side collecting amongst the ruins of pompeii where shoe and cake boulders wait to be dipped
42:46boom mount vesuvius so this is channel for lava oh my help me i'm so sorry
42:55such a mess oh my gosh i'm gonna have to have a shower you ain't believe what's down here
43:05this is like an episode of orders i'm just smashing up my isomalt to make the crystals that are going
43:12in the front of the cake all the bakers now have an epic build task ahead of them it is like a labor to
43:18get it completely sealed otherwise all of my fondue will just leak out what is this i'm just innocent
43:25i can't possibly comment on what that looks like i need to get all of these bowls covered in chocolate
43:30how many times we've got bakers you've got one hour left it's looking less phallic looking more tree
43:37stump if loving chocolate is wrong i don't want to be right no i don't want to be right
43:43oh and for those hoping to de-mould this one a respectable fondue receptacle
43:51a misstep now phew there are some very small cracks we're not going to tell anyone about could be fatal
44:01oh my god whoa it's just detached itself and cracked massively they haven't worked i'll have to
44:09do them again nothing like a bit of pressure how are you you're doing well your massages like this
44:15i can always tell when things are not going that well usually you turn up they send me in yeah they
44:20work all the time at home is that how big your feet are tiny i've only got three feet no you haven't
44:26even at this late stage my madeleines they've not quite yet got the actual buns some items remain to
44:33be baked these are the ones i'm actually going to dip in okay do my sauce and the bakers mustn't forget
44:38the all-important fondue i'm basically going to just make it like i'd make a ganache which must
44:43be smooth this is getting a bit chaotic there's too many things happening at once pour easily i hope
44:47it's runny enough that it will drip down and celebrate chocolate ice cream cream and white chocolate
44:54we're just irishing it up here lovely bakers you have half an hour left it's far too tall
45:00more surgery is anyone feeling the stress this is going to be so rough aaron you're giving calm
45:08energy today it's an internal implosion aren't we all having one timber well tom looks a bit stressed
45:16tom's hair has sort of gone out of control yeah i like it though i like that
45:19salt when you think's here yeah look at this so good i am pleased how it's turned out it's much
45:31better than when i did it at home this is the hazelnut ganache oh it's cracked the sides are not
45:40sticking on very well i get on that's really bad yeah so i've not started assembling at all yet
45:47those colors actually look real sick it looks amazing oh god i don't want to keep touching it i'm
45:55just going to leave as is now my hands are just not even working properly now that cake has definitely
46:01come out a bit thinner than it did at home five minutes left bakers five minutes
46:09okay we can do this yeah i'm just gonna do this sauce now hazelnut liqueur it's good i'm happy
46:22oh it's just broken hopefully this should just slide how much time have we got do you have one minute left
46:29at least i've done a hat looks absolutely terrible it's an eruption oh man i'm going home after this
46:41this is not an acceptable thing to serve here done bakers your time is up
46:50gutted please step away from your chocolate fondues that is absolutely incredible mate looking at
46:58everyone else's it seems like i took it in a wildly different direction than most people did
47:03i've practiced it so many times the shoes just pop out i can't believe that literally they were getting
47:09stuck that was chaos wasn't it that was really stressful lie on the floor i'd look at the sky
47:15the eight towering chocolate fondue displays will now be judged by pru and paul
47:30natalia would you like to bring up your fondue showstopper you on a hand yes please hi
47:42natalia can you tell us all about your chocolate fondue please
47:45this is my mount pesuvius the last day of pompeii
47:56straight away i think it looks amazing i think you've done a great job with the landscape thank you
48:00it's impressive my sauce is raspberry and white chocolate oh my god so good yeah
48:08oh that's great there that's a perfect picture let's see if we can get in there so it's a sponge
48:16with a black cocoa powder and uh passion fruit and mango court lovely soft cake it's a fantastic
48:25flavor wow thank you inside two bonds a passion fruit cream she was good the dip is delicious the
48:33raspberry here is just the right level as well it's delicious natalia well done well done thank you
48:38so much
48:47construction is really solid isn't it it's very good we have a white chocolate pistachio with a touch of
48:53cardamom dipping sauce oh that's very good look oh look he's coming up did you know he would do that
48:59yeah let's have a little dip so we've got some lemon madeleines there they've not got that perfect
49:08hump and these little profit rolls are filled with the raspberry and hazelnut creme pat the filling
49:13overwhelms the fondue it's not unpleasant it's delicious it works really well but i'd like to
49:18have tasted the fondue thank you tom thank you very much i think it looks amazing will this work
49:28if we're going i have no idea it looks good oh yes go on board oh all right
49:39it's not going to go in the bowl there's a little bit of engineering there which needed tweaking rice
49:45we've got melting moment biscuits with dark chocolate simple but effective
49:51profiteroles with a irish cream filling the liqueur inside with the cream it makes it quite a grown-up
49:58fondue chocolate cake with a chocolate frosting quite dry okay and the butch cream is gritty okay
50:07but your profit rolls and the biscuits are perfect thank you very much leslie
50:19i love the look of this piano it is incredible i think what you've done is
50:22very special thank you really shiny beautiful the sauce is a cherry chocolate sauce florentines are
50:29chinese five spice and it's like sesame i've never tasted a florentine like that what is really good
50:35about it isn't not too sweet the violins are a cocoa sable biscuit with orange that's a beautiful
50:42chocolate biscuit it's light buttery and i do think the fondue has got a lovely kick to it as well thank you
50:47very much it looks like something straight out of lord of the rings
50:58there it goes yay very good looks amazing it's really clever there are bourbon biscuits uh stepping
51:05stones and there's a white chocolate coffee ganache in the middle yeah lovely little biscuits very nice
51:10ganache in the middle and there's chocolate coated honeycomb rocks i think it's lovely the liqueur in there
51:16it's punchy and it carries through to the chocolate and the honeycomb as well thank you very much
51:27it looks really impressive it's very jasmine it's an amaretto chocolate sauce and then the
51:34financiers half them have pear in them half them have a raspberry in them and then a chocolate brownie
51:39i'll try one of the financiers first that's the pear one first it just tastes like a financier
51:45and then suddenly there's this little explosion of pear let's try a little brownie they've got
51:50white chocolate chunks in them nice and crunchy soft and gary on the inside but it's just full of
51:55flavor oh yes i love the biscuits really crunchy honestly jasmine that's a really excellent display
52:03looks lovely everything tastes wonderful the texture's right thank you on your way in oh my goodness
52:08i think the temperament of your chocolate is exceptional it's so shiny it's a shame it's broken
52:28apart quite a bit great consistency and these are it's saviardi biscuits and hazelnut liqueur and a hazelnut
52:36chocolate sauce needs a longer bake it's a bit soggy underneath there you go pre they are chocolate
52:42and almond flavor biscuits oh the biscuits delicious really nice really good oh i see wow wow it's a
52:51chocolate and hazelnut tiramisu that's delicious it is a shame because i know you wanted to push this
52:59and show us what you could do you got halfway there and just run out of time yeah
53:09i'm impressed with the saucepan because it's very fine very thin the dipping sauce is a roasted
53:16pistachio white chocolate sauce and you have churros slightly dusted in some icing sugar
53:20you've over fried them let's try the it's a graham cracker
53:28they're a bit hard with actual dip is nice i just want to see what this cake is like
53:35wow okay it's a pistachio genois with roasted pistachio and white chocolate ganache it's bone dry
53:42and i really don't like the flavor overall a bit disappointing thanks thanks show stuffers like
53:48that just make you feel a bit out of depth a little bit no one else has really been as dodged as me
53:54i'm like surviving doing simple things and doing them well is really paying off it looks great
54:00i always feel like i'm very very close but they'll never quite nail it
54:11how many handshakes do you have now two this week two this week
54:14i can't believe this is i know it's gonna stop i think jasmine did a great job i thought that was
54:18spectacular it was quite adult wasn't it yeah her and tom actually tom's did a great job as well
54:23aaron is another one his piano was just amazing and those sablé biscuits were delicious he must be in
54:29line for star becker surely because he's had a good week all together i agree i think aaron is
54:34in line with star i'd say tom is there again and i would say jasmine is there again i know you
54:39said he was disappointed by toby's cake had no flavor it was quite dry is he in trouble overall
54:45and in the same breath and that is that a terrible week there were issues with the books
54:49there were issues with the shoes she needed to do tremendously well to save herself and she needed
54:54toby to do badly yeah have you enjoyed chocolate week i have enjoyed chocolate week
54:59it's my favorite week did you know i'm 90 chocolate 10 yeah i used to be the milky bar kid
55:05when did you i thought you still was
55:11pru and paul have decided who will be today's star baker and who will be leaving the competition
55:18well done bakers you survived chocolate week it was amazing um luckily i've got the great job this
55:24week of announcing which one of you is this week's star baker the star baker this week is
55:34aaron oh my god
55:40oh my god well done sadly i've got the horrible job of sending someone home today
55:49the baker leaving the tent today is
55:56beautiful nadia
55:58oh my daughter said mum you're good at bacon you should go on there and i didn't think anything
56:08of it i just did it it wasn't your best friend you had a good time yeah i've had the best time i've
56:14made some amazing friends it's been unreal i'm so sorry darling i am so sad to see nadia go she just
56:24didn't quite do enough to save herself that piano was good i am elated get used to this star baker
56:39feeling it feels nice thank you the secret to win bake-off is about consistency and aaron was the most
56:47consistent over the three challenges his piano is one of the best things i've seen in chocolate for a
56:53long time yeah i feel like a dosh and bullets my thoughts before today were don't need to practice
57:01too much for next week but oh yeah head down time next time it's pastry week make that pastry flakier
57:10than my ex with a perilous plat in the signature it's freaking me out a picnic classic in the
57:17technical i feel sneaky to hide an egg in a pie and a stunning sculpted showstopper this feels like
57:23the most intense thing i've ever done in my life building precarious pastry pressure it's broken
57:29what do you fear most in the world tom structural pastry structural pastry and poor hollywood
57:34are you a star baker in the making if you'd like to apply for the next series of bake-off
57:40visit channel 4.com forward slash take part
58:10or say
58:29you
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