All language subtitles for MasterChef - 05x10 - Top 12 Compete

for a night of romance.

Love is in the air.

But there's no love lost
in the kitchen.

It needs salt.

I told him.
What you mean, you told him?

Just help him do it.

Come on.

And the pressure to impress

is greater than ever.

All the tables are now full,

except one.

That table is reserved for...

My gorgeous wife, Tana.

Oh, my god.

Our dish better be perfect.

Walking into the kitchen,

I'm just thinking
about how much I miss my husband

and how much
I miss cooking for him.

We just got married
three months ago.

I know he supports me
and will be so thrilled

that I made it to the top 12.

Welcome, everyone.

Tonight, you will all compete

in a team challenge,

but you won't be
going anywhere

to cook the food
for this challenge.

Tonight the diners
will come to us.

We have a world-class restaurant
behind us.

It's as beautiful
as any dining room

you'll find in America.

This evening,
every table is sold out.

The theme of tonight's
challenge is...

- Love.
- Aw.

The tables in our restaurant
will be filled with 17 couples

that are madly in love
with each other.

I've been
with my girlfriend Odile

for almost four years,

and she's the world to me.

Being able to cook
for all of these happy couples,

it feels like
the closest thing I can have

to seeing my girlfriend
right now.

Tonight,
romance is on the menu.

You 12 home cooks will be split
into two teams of six.

Each team will be responsible
for creating and cooking

a stunning composed entree

and an equally
impressive dessert,

both worthy
of this very special occasion.

And then each couple
will decide together

which team delivered

the best overall
dining experience.

The team with the most votes

will not have to face that
dreaded upcoming pressure test.

Elizabeth and Ahran,

because you had
the two best dishes

in the last
elimination challenge,

you will be team captains.

I'm not a fan of this challenge,

because I've never been
on a date before.

So the fact that I have to cook
a romantic dinner,

I'm not too excited.

Now, Elizabeth,

because you had the best dish
in the previous challenge,

you get to pick first.

I'm choosing Francis.

Francis.
Well done.

Thank you.

I pick Francis first,

because he's such
a passionate person,

and with the challenge being
all about love,

he's totally gonna rock this.

Okay, Ahran.

I'm choosing this person
because he's an amazing cook,

and he's also
one of my best friends here.

Big Willie.

Big Willie. Wow.

Elizabeth, second pick.

Frankly, if I were gonna
eat a dessert,

I'd want this person to make it,

and that's why
I'm choosing Jaimee.

Wow. Jaimee.

Right, next pick.

Christine.

I choose Christine

because she's a phenomenal cook.

She has a great personality,

and she's amazing
on team challenges.

I need someone
that can rock a protein

like nobody's business,

so I want Victoria.
Wow, Victoria.

That's it, girl.

Christian.

- Christian, welcome to the red team.
- Thank you.

- Courtney.
- Wow.

Next pick.

After working with him
last time,

I noticed
if he just has a direction,

he does everything very well.

Leslie.

Wow.

What a turnaround.

Right, next pick.

I would really like to work
for Elizabeth.

I haven't won
a single team challenge.

I just need to win this one.

Daniel,
please come join me.

Wow, Daniel.

Please give Cutter
the apron.

Go and join
your teams.

I'm not gonna say
I'm not nervous

that I'm going in there
with Leslie.

But if we're gonna
work together,

let's put everything behind us,

and let's focus on winning,

because if we lose,
we're in a pressure test.

In this next challenge,

you can choose from
the finest luxurious proteins:

striped bass, filet mignon,

rack of lamb, even lobster.

For your dessert, you have
everything at your fingertips

to help your dishes shine.

You will each have
60 minutes to prep

before you have to serve
your entrees.

An hour
after your entree goes out,

you will have to send

your incredible
romantic desserts

into the dining room.

Now, is everybody ready?

Yes, chef.

Your 60 minutes starts...

Now.

Okay, so let's do the lobster.

For the side of the lobster,

what about, like,
a risotto?

- Are you comfortable with that?
- Yeah.

Take one.
I got one.

The idea is two hearts.

Everything on the plate
is beautiful

and red and gorgeous,

so I want to use the filet.

Let's go, guys.

I'm feeling really good.

The menu that we planned
is very romantic.

We're doing a lobster risotto

topped with
a butter-poached lobster.

And for the dessert,

we're gonna make a raspberry
milk chocolate tiramisu.

Tray of lobsters behind you,
Leslie, coming up.

You've got it, man.

I have Leslie and Cutter
working on the lobster...

Yeah, that's perfect.

Christine and Christian
working on the risotto.

- Right here.
- Boom.

- Here, three more egg yolks.
- Three?

And I'm working on dessert
with Willie.

So I feel really good.

I think even though
I'm the youngest one here,

they all, like, respect me,
and I respect them too,

and I think it's gonna work out
really well.

I have a team
full of complete rock stars,

every single person.

We are doing
a medium-rare filet

with a beet and potato puree.

And for our dessert,

we're making
a beautiful sponge cake

with a salted caramel layer,
a dark chocolate layer,

a strawberry layer,
and a nut layer.

Victoria is prepping steaks.

Whoo!

Daniel is starting
on the reduction.

Jaimee's heading up dessert.

And Courtney and Francis and I

are just kind of
general prep work.

I have not yet been
on a losing team,

and I don't think that
that's gonna happen today.

Hey, wrong pot, wrong pot.

- Oh, wrong pot.
- Wrong pot.

That's all right.
I would've got it.

- Those look awesome, Victoria.
- Thank you.

So tonight,

we're gonna have a room
full of romance.

When you're
taking your wife

out for a romantic dinner
to celebrate,

you know, an anniversary,

what do you do
to create romance?

First thing we do
is leave the kids behind,

check into a hotel,

have the most amazing
pink champagne.

And what's the dinner?

Maybe oysters to start,
roasted scallops,

and then for our main course,

a big treat for us
would be

- a phyllo beef Wellington to share.
- Nice.

I got it.
I got it.

Grated cheese.

- I got it.
- All right.

So the red team's
doing lobster risotto,

a dish we see very often.

Risotto can take you
to great heights,

or it can drag you
to the bottom.

Here's the jeopardy:

risotto, when it's ready,

it's got to go.
It doesn't hold.

Lobster becomes rubbery.

You bring those two elements
on the same plate,

so if it's not perfect,

you've completely lost
every vote.

You need another bowl,
or you're good?

- I'm good.
- Okay.

Blue team,
headed by Elizabeth,

going with filet mignon.

- Smart.
- Love filet.

It is probably
the most popular dish

eaten on Valentine's day.

The jeopardy there, of course,

it's unforgiving as a protein.

It doesn't hold well.

You can't refire it too long.

So where the red team's
got jeopardy with the lobster,

blue team's got jeopardy
with the filet.

30 minutes gone,
30 minutes remaining.

Throwing 'em in.

Yeah.

Speed up, guys, please.

Everybody,

the MasterChef restaurant
is open.

Our first vips are streaming
into the restaurant.

Your food better be perfect.

We're celebrating
our third-year anniversary.

Me and Shawna are celebrating
our 15th year anniversary.

We've been married 65 years,

and we're looking forward
to a delicious meal.

When you start doing
the sides...

Yeah.

Let the lip of pan
help you out.

There you go.

How's the lobster?
Almost done?

- No, it's not done.
- I'm gonna taste it.

It needs salt.

Come on, yo, you guys got to
start tasting your [bleep], man.

- I told him.
- What you mean, you told him?

- Just help him do it.
- He said he had it.

No, you both got it.
It's not if he had it.

Christian, we got it.
We got it, Christian.

Red team, blue team.
Attention please.

All the tables
in the MasterChef kitchen

are now full, except one.

That table is reserved

for the single most important
person in the world.

Flying over 6,000 miles
tonight

just for this dinner...

Please welcome...

My gorgeous wife, Tana.

Aw.

All the tables
in the MasterChef kitchen

are now full,

except one.

That table is reserved

for the single most important
person in the world.

Flying over 6,000 miles
tonight

just for this dinner...

Please welcome...

My gorgeous wife of 18 years,
Tana.

Turns out it's his wife,
who's stunning, by the way.

Way to go,
Gordon Ramsay.

The guy does everything right.

She's walks in,

and she's wearing
kick-ass heels.

She's simply gorgeous.

Man, didn't I do well.

- Good to see you. Welcome.
- Thank you.

Now, Tana has flown
all the way from London

especially to be here tonight,

'cause I promised her
a great dinner.

In my book,
there's only one thing

worse than disappointing me,

and that's disappointing
my amazing wife.

You've all got
just under ten minutes.

- Good luck.
- Good luck.

Let's go, you guys.

Whoo!

Mrs. Ramsay has flown
all the way from London

to have this meal
that my team is preparing.

If we screw this up,

I'm on a plane to New York,
probably tomorrow.

Good evening, ladies, gentlemen.
Good evening.

Thank you.

How was the flight?

- Very good, thank you.
- Excellent.

Good evening.

Nice to see you.

Wow. Excited?

Yeah.

So are we.

Happy anniversary.

Would you mind if I do something
very important?

I just want to kiss
my wife.

You can follow suit,
by the way.

Come on, then,
who's next?

Seven minutes left, guys.
Let's go.

Cutter, Cutter,
Cutter, Cutter.

How long on the meat, Victoria?

It's coming.

Do you want to do
a test plate right now?

Yeah, copy that.

Oh, too rare.

Holy mother of god.

It's, like, rare,
inching on mooing.

Ugh, these are
all rare.

What do you need, then?

Oh, shoot, is your oven up?

- 350.
- Yes, Daniel's is up.

- Crank it up.
- We really got to hurry.

Underneath you.

Our whole team is riding
on these trays of filets

that I'm starting to think
are not gonna be cooked enough.

Thank you.

Two minutes to go, guys.

That food needs to be
on the plate

and start getting wiped
and finished.

Guys, this is how I need
the plates to look.

Give me the lobster.
Give me the lobster.

Let's go. Let's go.
Put the lobster on a plate.

Let's go, guys.

Pull it together.
This is it.

Behind you.

You want to just put
a whole filet?

Just do the whole filet.

Blue team, 30 seconds.

Get it on the plate.
Finish it with the sauce.

I need
one more piece of meat.

We got four more to go.
Let's do it.

Ten, nine, eight...

Two more, two more!

- Seven, six...
- Two more!

Five,

- four...
- Right there, right there.

- Three, two, one.
- Ow.

Hands in the air.
Hands up.

Here come the servers.

Fingers crossed.

I think those steaks
are a little under.

I'm sorry, man.

I see these steaks going out,

and I know that these steaks
could be incredibly rare...

Good to see you, babe.

And could go to mrs. Ramsay,

and I am horrified.

Next course, guys.

One hour until desserts
go out, guys.

Clean up your spaces.

Clean up, switch out.

- Hi.
- Thank you.

For you, sir.

- Lovely.
- Enjoy.

What do you think for
the red team's lobster risotto?

Lobster looks beautiful,
doesn't it?

It does.

Beautiful.

The risotto doesn't actually
taste of lobster.

I just think, for me,
slightly too much onion.

Mm-hmm.

But the actual
lobster's delicious,

- really nice.
- And for the beef?

Blue team's filet mignon

with a golden beet mash,
red wine sauce.

It does look nice.

Great sear on the beef.

Let's see how it's cooked.

I do like it pink
in the middle,

but that's
incredibly rare for me.

That's rare, darling.

Do you want
to eat the outside?

Yeah.

I'm sorry.

The beet puree
is delicious.

- Isn't it?
- I don't think I've had that,

- and that's really nice,
as are the mushrooms. - Yeah.

Good evening, folks.

- Hello.
- My name is Joe.

I heard it's
your 65th wedding anniversary.

How was the meat?

I could stand it
a bit more done.

it was a little bit rare.

But it is good.

I liked it.

You liked it.
You like it that rare.

It's the best steak
I've ever had.

The best steak
you've ever had?

The best steak
I've ever had.

We don't agree
on everything.

I'll check on desserts.

Leave that for, like,
three more minutes.

Not a problem.

The key to this tiramisu
is really making sure

that the cake is
kind of compressed together

so that it's really smooth
and creamy.

Things are going
according to plan.

We're dicing up strawberries,
cutting the cake circles,

and making the pastry cream,

but the clock
is just ticking down,

and I'm worried
we're not gonna be able

to do everything in time.

Guys, under 15 minutes

until your incredible desserts
hit the dining room.

We've got less
than 15 minutes, y'all.

Get something
on the plate, guys.

I'm looking at the clock,

and I'm like, "Ahran,
we got 17 plates to make.

explain to me
what we need to do,

so I can start something,
so we can get these dishes out."

Now, are you putting that
on the white?

Cutter, do not freak out.

I'm not freaking out.
I'm asking.

That on here.

As we're working
on the tiramisu,

we realize that the way
we want to plate it in our minds

is not the way we want
to plate it on the real plate.

It needs
to kind of come out.

I know what you mean.

This is...
this doesn't...

You got to build layers
like a lasagna.

Look, they can see the layers.
Let's get a dish.

Come on, we got to quit arguing,
y'all. Let's go.

With only minutes to go
before desserts are served

in the MasterChef restaurant
team challenge...

- Better? Okay.
- Perfect.

The blue team is getting
their dish together...

Cutter, do not freak out.

I'm not freaking out.
I'm asking.

And the red team
seems to be falling apart.

You got to build layers,
like a lasagna.

Look, they can see the layers.
Let's get a dish.

Come on, we got to quit arguing,
y'all. Let's go.

Red team, blue team,

I look forward to tasting
your desserts.

Let's go.

Do we have more cakes?

Behind you.

Hop in here.

Wow, it's getting tense
in there.

Let's go, guys.
60 seconds!

- Oh, my god.
- More chocolate on this one.

Right here, right?

Let's go!

I need quickly.

Focus, presentation, taste.

- We need pastry cream.
- Oh, that's beautiful.

- Put 'em on the plates.
- Ten, nine...

- On your right, on your right.
- Eight, seven...

- More chocolate.
- Six, five...

Which one?
Right here?

One more.
We need one more.

Three, two, one.

Stop.
Hands up.

Good job, everybody.

- Good job.
- High five.

Servers are coming in.

Our team's tiramisu looks
very pretty and elegant.

So I'm feeling really confident
on this one

and happy about it.

Our dessert plates look amazing.

Beautiful layer of strawberries

and a little whipped cream
with the cocoa on top.

Thank you.

Thank you very much.

Enjoy.

Thank you.

- Red team's dessert.
- Yeah.

Visually, what do you think,
darling?

It's quite messy,
isn't it?

- It looks a little bit clumsy.
- Mm-hmm.

Maybe we'll be blown away
with the taste.

It does feel light.

- Does it?
- Mm.

Yeah.

The chocolate's delicious.

Chocolate's delicious.

- Do you taste the raspberry?
- No.

Right, blue team.

Visually,
what do you think?

I think it looks pretty
with the strawberries like that.

A bit too many strawberries
for me.

I mean, it's quite
a big clump on there.

This certainly has
much more flavor to it.

Salted caramel
at the bottom is delicious.

Chocolate mousse,
and then the cake is wonderful.

- It doesn't need all that cream.
- Definitely not.

I think, as you can see,
we're eating around the cream,

which is always
a bad sign.

Beautiful evening.

There seems to be
a lot of romance in the air.

How long have you guys
known each other?

We've been together
for three years.

Lot of anniversaries here.

- It's a very special night.
- Yeah.

What's your assessment
of the evening?

It's a very inspiring night,
and I think that tonight

is the best night to ask
a very important question.

Jessida...

Will you marry me?

Yeah.

Ladies and gentlemen,

we have a proposal
in the dining room,

Wwich I think went
positively.

Big round of applause.

I love you.
I love you.

Ladies and gentlemen,

very shortly,
our servers will come around

and distribute the check holder
to each table.

You will have
to decide together

on which team to vote for,
the red team or the blue team.

The team that you prefer,

please leave that color
in the check holder.

Thank you so much for joining us
in the MasterChef restaurant.

We look forward
to hearing your opinions.

The red team's lobster
was cooked perfectly.

The steak was amazing.

I think I like
the tiramisu better.

I like that one better.

I preferred mine.
You preferred yours.

- But I like 'em both.
- No, that doesn't work.

Thank you.

Thank you very much.

Thank you so much.
Thanks so much.

Ladies and gentlemen,
please give a warm welcome

for our incredible,
talented home cooks.

This was a magical evening
for everyone in the restaurant.

But for one
of these two teams,

the night will not
be ending

on such a high note.

One team will be facing

the dreaded pressure test.

The team that had
the most votes...

Almost a landslide.

With just over 75%
of the votes...

Congratulations to...

The blue team,
ladies and gentlemen.

I cannot believe that we won.

I just wish that my husband
could see me now.

It's, like, the craziest moment
of my life.

Amazing.
Well done, Elizabeth.

Well done, blue team.

Red team, unfortunately,
the whole team will now face

the dreaded pressure test.

I definitely feel like
I let my team down,

and I feel like,
as a team captain,

I should have done
much better.

Please head back

into the MasterChef kitchen
and clean up

the red kitchen and the blue.
Let's go.

I was a failure today,
and it sucks.

Blue team,
I'd like all of you to go

and get a glass of champagne
from the bar.

It's time for me to escort
my stunning wife home. Please.

Let's go.

After losing the MasterChef
romantic dinner challenge,

the red team awaits
a pressure test,

where at least one home cook
will be sent home.

Oh, man.
Here we go, pressure test.

Black aprons.

I'm getting tired
of wearing black, bro.

What you think went wrong?

I didn't think anything
went wrong.

I thought we were
on the money.

I had to do what I had to do
with the lobster.

You know, I did,
you know,

forget the herbs and stuff in
the butter, but you know what,

there were other people
next to me

that could've
said something to me.

You know, I was busy killing,
you know,

what, 23, 24 lobsters,
knife to the head.

It's a new day.
Survival of the fittest now.

I'm going
into this pressure test

feeling real confident,

because I've been
in three pressure tests already.

This makes number four.

This is not my first rodeo.

This is my first pressure test,

and I'm scared.

I could be going home.

This is not good.

Right.
Let's get one thing right.

Last night,

we asked you all to cook
a stunning, romantic dinner.

Blue team,

you had the restaurant's
favorite dishes.

More than 3/4
of the votes,

and that's why
you six home cooks

are all up
on the gallery

safe from elimination.

Seriously, well done.

Thank you, chef.

Unfortunately
for the six of you

standing here
in front of us,

the morning after
is going to hurt.

Because tonight,

you will all face

the dreaded pressure test.

Wow.

Last night, you all served
a romantic dinner,

and what's
the perfect thing

to round off
a night like that?

A glorious, decadent box

of beautiful chocolates.

Nine absolutely perfect,

handcrafted gourmet
chocolate truffles.

We're asking you

for nine high-end
chocolate truffles.

to get those truffles right,

you're gonna need
a lot of technique.

The chocolate has to be melted
to the perfect consistency...

Smooth, not grainy,

with just the right amount
of sweetness.

And your filling has to be
spot-on in flavor and texture.

Don't forget,

these truffles have to be
visual feasts for our eyes

as well as our palates.

Anything less,

and you could be leaving
the MasterChef kitchen.

It's time to head
to your stations.

These hands make steak and ribs

and drink beer,
you know what I mean?

They don't make truffles.

In front of you,
you all have

the exact same ingredients
to make basic truffles.

Chocolate,
heavy cream,

sugar, and butter.

You also have use of a pantry
chock-full of ingredients

that you can use
to decorate your truffles.

You all have just one hour

to make us a box of
nine perfect chocolate truffles,

and you must have

at least three different types
of truffles in your box.

Okay, is everyone ready?

Yes, chef.

Your one hour starts...

Now.

Watch out.

Got some coffee here.

I think this is honestly
the hardest one we've ever had.

So far.

Even for the most accomplished
home cook,

Chocolate is
very, very challenging.

Chocolate truffles
is very difficult.

It's chemistry.
It's precision.

It's not familiar ground

even for the most
accomplished home cook.

But it's about that ratio,

that chocolate, that butter,
and that cream.

You know, insufficient cream,
they're too hard.

Insufficient butter,
then it's just pure chocolate.

But more importantly,
the coating.

Now, you can go down
the easy route

and dust it with cocoa powder.

You can temper chocolate,
get that nice sheen on it,

and dip them.

I'm gonna do
a dark chocolate mint truffle

and a milk chocolate
and orange and coconut,

and then I'm still working
on my third one.

I have a couple options,
but I don't know yet.

Definitely out of my element.

I'm making
a sea salt chocolate truffle,

a cinnamon coffee truffle,

and a almond crunch truffle.

And 60 minutes to do all this?

It's really crazy.

I'm making
a dark chocolate truffle,

kind of Japanese-inspired
with togarashi and orange.

I've never made truffles before,

so I'm just hoping
that it all comes together.

What's going on, Christian?

What is the plan?
What are you doing?

Well, my first truffle

is gonna be
an eggnog brandy truffle.

My next truffle is gonna be

a chocolate-covered
pretzel truffle,

and last but not least,

the chocolate bacon
truffle.

So, Christian,
you feel confident?

I've never done truffles before,
but we shall see.

- Don't burn the bacon.
- Yeah, watch that.

Yes, sir.

Use your imagination.

They need to look stunning.

Leslie, fourth time in a row
in a pressure test.

Truffles,
ever made them before?

No, I usually go
to Beverly Hills

to get my truffles
for my wife.

What are
the actual three styles?

I want to use the brandy
in the dark,

and then I was thinking
of throwing

a little cayenne pepper
in the milk,

because chocolate and heat
is very sexy.

Okay.

You know, I'm throwing
truffles in my wife's mouth,

I want her to feel hot.

Rule number one,
happy wife, happy life.

- Good luck with these truffles.
- Thank you.

Third pressure test,
Cutter.

Yep.

You ever made
truffles before?

Of course... not.

So what do you think?

Is this
a tough challenge?

Yeah, not only is it tough,
you know,

dealing with chocolate,
because it's so temperamental,

but also being in
a pressure test just adds to it.

Okay, who's going home?

If I don't get this right,
it's definitely me.

I mean, there's no if, ands,
or buts about it,

- so I'm not worried about it.
- I agree.

I mean, everyone's saying
that you're going home,

so that should be more incentive
for you to prove them wrong.

- Yeah, exactly.
- Right? Dig in.

36 minutes remaining.

Ahran, what's the flavor?

One of them is
a dark chocolate peanut butter,

one is
a dark chocolate hazelnut,

and one is
a milk chocolate mocha.

Are you feeling
confident tonight?

I'm a little bit overwhelmed
right now, chef...

- Overwhelmed? - But all my
bases are almost done chilling.

- Mm-hmm, young lady.
- Yes, chef.

You can't let that
one little defeat get you down.

Now, big deep breath,

Composure,

- stay on top of it.
- Yes, chef.

- Good luck.
- Thank you.

Who's vulnerable tonight?

Oh, I think Ahran.

She's lost her confidence.

She's in a funk.

Never been in a pressure test.

So, I mean, talk
about being at a disadvantage.

Cutter, also.

Every time Cutter has cooked
a dessert,

he's ended up
right on the bottom.

I don't think today
will be any exception.

Cutter for me is the one
who's gonna come back strong.

- He's a goner.
Watch. - No, he's not.

That can work.
That can work.

How's Leslie doing
back there?

He's doing good.

The more pressure tests
that Leslie's in,

- the better he performs.
- Yep.

He's becoming an animal
of the pressure test.

It's not getting hot enough.

Eight minutes to go.

- Christine, what's the plan?
- Yes.

It's looking
a little inconsistent.

- What are you doing?
- Yeah, I know.

I think you're
a little behind, Christine.

I am a little behind.

You got to have them in here,

gorgeous and ready to go
in, like, eight minutes.

- I have more in the... in the blast...
- Oh, you do?

Let's get it done.
Let's go.

Okay, thank you.

Nine stunning truffles

have got to be in the box.

Let's go, guys,
one minute left, come on.

Finishing touches.

Make that box look beautiful.

They look great, Christine.

Oh, god,
thank you.

Ten, nine, eight,

seven, six, five, four,

three, two, one, stop.

Hands in the air.

Nine stunning truffles
have got to be in the box.

Five, four,

three, two, one, stop.

Hands in the air.

Right, all of you,
very carefully, please,

bring your boxes of chocolates
down to the front.

I am not happy
with my chocolates at all,

so I'm a little bit scared.

I'm literally praying,

"Oh, please be good enough
that I don't get my ass chewed."

It's time to taste
your chocolates

and find out who will be leaving
the MasterChef kitchen tonight.

Cutter.

We'll be honest
with each other, right?

The last few weeks have not
been going too well.

Before I open it,
what's your assessment,

would you say, one to ten,
in all honesty?

I'd say
about a seven or eight, I hope.

Really?

Here we go.

Wow.

Is that a good wow
or a bad wow?

Visually,
these are a ten.

Wow, thank you.

Can you guys see that
from up there?

- Yeah.
- Yeah, they look great.

Who's surprised
that Cutter made these?

Tell me the flavors.

Okay, so I have mint-infused
dark chocolate

with a peppermint coating,

and then I have
two milk chocolate

infused with orange liqueur.

One's got white chocolate
shavings with orange zest.

And then I did
a toasted coconut.

So what should
I try first?

I like truffles
for after dinner,

so I would go
with the mint,

to freshen my breath,
so I can kiss the girls.

Just please be good
on the inside.

It's like
a christmas ornament.

Nice and fudgy.

It's perfectly balanced.

The peppermint candy
on the outside

is a great foil
for that creaminess

of the actual ganache.

I don't think you could have
done it any better.

Good job.

Appreciate it.
Thank you.

So...

Is this like
the new Cutter

we're gonna see here
going forward,

or is this just
a one-time deal?

Even though y'all have been
hard on me,

I've tried to pay attention
to what y'all say.

I'm hoping
this is my rebound.

Rebounding
in a box of chocolates.

Who would've ever
thought, Cutter?

Right?

Great flavor.

The orange infusion's
very sophisticated.

Tastes like something you'd get
from a real chocolatier.

Good job.

Thank you.

Personally, I think Joe
and Graham are full of crap.

I mean,
they look like you.

- Clumsy.
- Yes, sir.

Just kidding, Cutter,
they look great.

That was so mean.

You want me to die
right here?

Finally.

Man.

Mmm.

Delicious,
great texture.

Smooth.

The only thing I want to do now
is eat another one.

Thank you, chef.

This is
an amateur competition,

and you've just created
a box of chocolates

at a professional level.

- Thank you very much.
- Great job.

Good job, man.

So, Christian,

let's see what we have.

This is
an eggnog brandy truffle.

This right here is
your bacon-covered truffle.

And this is your chocolate-
covered pretzel truffle.

So which one
should I try?

The pretzel, I would lover you.

- This one here?
- Yes.

Ganache is nice.

It's a good flavor.

I love pretzels.

What I would've done,
a larger chop on 'em...

- Yes.
- Just on the outside.

- Thank you.
- Thanks.

- Big Willie.
- Yes, chef.

A master in desserts,

so I'm expecting
a box of fireworks.

Wow.

Uh-huh.

You have a dark chocolate

with togarashi seasoning

topped with flake salt,

and then the other one,
you have a milk chocolate

with habanero peppers
with sprinkles and coconut.

Can I borrow
those glasses?

Sure.

Let's get one thing right.

What is that?

I love color, chef.

You love color,
or you're color-blind?

Willie, seriously,
why so heavy-handed?

That's what I'm
getting at.

You know, you spoil
the texture.

- With the sprinkles.
- Yeah.

The ganache,
love that heat.

Love that.
What a shame.

One of the best flavor
combinations of the evening,

however, the dress that
you wrapped it up in,

wrong fit.

Okay, Ahran,
tell me,

what did you
make for us?

I did a milk chocolate
hazelnut truffle,

a dark chocolate peanut butter
pretzel truffle,

and a coffee mocha truffle.

Which one is this one?

That's
the hazelnut truffle.

- Hazelnut.
- Yeah.

Did you use the same ganache
for all of them?

No, I used
different bases.

that one is
the milk chocolate one.

- It's very rich.
- Yeah.

I guess truffles
are supposed to be rich.

It's not bad, a little dense,
could be lighter.

Leave it at that.

- Leslie.
- Yes.

Right.

Leslie's romantic box
of chocolates.

- Wow.
- Yes.

Wow, wow,
wow, wow, wow.

Leslie's romantic box
of chocolates.

Wow.

Yes.

Wow, wow,
wow, wow, wow.

Deribe your box
of chocolates, please.

There's three different types
of chocolate.

There's a dark chocolate

and a coconut milk chocolate

and then white chocolate.

These things were
supposed to be romantic.

Yours look like they've been
molded from your armpits.

Guilty as charged.

I messed up.

That's the white chocolate.

I put white
ginger powder in 'em

and some coffee

just to enhance
the flavor.

The white chocolate,
I like that.

But it's that shell
on the outside.

- Yes.
- A little bit too thick,

A little bit
too crunchy.

It's a box of chocolates

you need to eat
in the dark, yeah?

Yes.

Sorry.

It's got a great flavor
on the inside.

Totally do not like
the raw coconut.

But the thing is,
they look really bad.

Okay, Christine.

What are the flavors?

A sea salt
dark chocolate truffle,

coffee and cinnamon
chocolate truffle,

and a almond crunch truffle.

Why didn't you make
them round?

You were so close,

but you stopped short
of that.

They could be rounder.
You're right.

Super bitter.

Okay.

Really bitter.

Try it.

It's a little bitter.

- Disappointing.
- Sorry.

Christine, this one is?

That's the coffee cinnamon.

What's that
on the outside?

Almond dust
and cocoa nibs.

What, like,
raw cocoa nibs?

Yes.

Truffles should delight me.

Cocoa nibs
are really bitter.

You have to use them
with extreme caution.

What a shame.

That was clearly a very
challenging pressure test.

Excuse us, because we've got
some big decisions to make.

Great job.

Good job, bro.

First off,
Cutter's were exceptional.

Amazing...
you see, miracles happen,

even here
in the MasterChef kitchen.

Ahran's were
kind of a sluggish start.

Not perfect,
but they weren't bad.

And Willie's...
all the flavors were good.

- The aesthetics were lacking.
- Yeah.

Christian's were a little dry.

Christine was missing
the whole boat.

I don't think she tasted them.
They were just bitter.

But look at Leslie's.

Those things were the ugliest
things that we've seen.

Okay, Cutter, step forward.

So...
I've made no secret

of the fact that
I've doubted your ability

to create quality food.

But when I am wrong,
I will admit it.

And tonight,
you proved me wrong.

Thank you, sir.

Take your box of chocolates,

go up to the balcony,

and have
your fellow contestants

have a taste of success.

Yes, sir.

Please head to the balcony.

Good job.

The shock of the season.

Yeah, let's see 'em.

Look at that right there.

Look at that.

Obviously, Cutter was way above
the rest of the class tonight.

Can the following
three people

please step forward?

Big Willie...

Ahran...

and Christian.

These chocolate truffles
tripped you all up

in various ways.

Luckily tonight,
two people fell

much harder
than you did.

You are all safe.

Please head
to the balcony.

I am really relieved
to be sent upstairs,

because, honestly,
today was a disaster.

It's like a nightmare
just ended.

Christine and Leslie,

two completely different
boxes of chocolate.

One looks pretty decent
but tastes inadequate.

One looks a mess
but tastes pretty decent.

The person leaving

the MasterChef kitchen
tonight...

that person is...

Christine.

We are as shocked
as you are.

Leslie, say good-bye
to Christine

and head up to the balcony,
please.

Sorry.

Christine, we found
the chocolates to be

bitter beyond belief.

The ratios were unbalanced,

and the contrast
didn't work.

Come and say good-bye,
darling, please.

Bye.

Thank you.
Thank you so much.

- Thank you.
- Bye. Best of luck.

I'm sorry
I let you down.

Man, man, man, man.

Take a look up there,
the top 11.

Who do you think is
gonna win MasterChef?

My girl Ahran.

Ahran.

- Keep your head up high, please.
- Thank you.

- Great job, Christine.
- Good night, darling.

I love you, Christine.

There are no words
to describe

how disappointed and frustrated
I am with myself.

Christine.

I still can't believe
that I was cooking

in the presence
of culinary excellence.

- Congratulations. Well done.
- Thank you, chef.

I'm just honored
to have been here.

I expected a lot,
and you delivered a lot.

Thank you.

And I look forward to using

the knowledge and the momentum
I've gained here...

Give it up, girl!

And entering
into the culinary world.

Next week on MasterChef...

Tonight's challenge
is all about choice.

We double down
on a mystery box challenge,

and the home cooks
light up the kitchen.

You're kind of firing
on all cylinders here.

It's a great dish.

It's perfect.
This could be in any restaurant.

For me, the best dish
that you've cooked so far

in this competition.

Only 11 remain.

Who will make
this season's top ten?

Somebody's going home tonight.

Make sure it's not you.

Oh, I'm definitely making
the top ten.

Sync & corrections: Ajvngou
www.addic7ed.com