All language subtitles for Masterchef.Dessert.Masters.S01E06.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously on
Dessert Masters...

(CHUCKLES)

Oh, it's an actual ice block.

..a frosty Mystery Box challenge
had the competition heating up.

Pressure's back on
with elimination on the line.

Guys, something's burning.

Ahh.
Ohh, Jess.

The results were cool.

Wow.
Wow.

When you pair that creaminess
of the mousse

and that rich chocolate...

I freaking love it.

I'm literally stopping myself
from eating it.

It's so good.
Yeah.

But Morgan fell short...

Ooh. It's already water.
Yeah.

..and got frozen out.

The future of pastry
in this country is bright

with you at the forefront.

And Amaury...

I'm working on something
very special just for you.

..was planning something big
for tonight's challenge.

ANNA: Look, last night,

Amaury told us he was going to
work on something special for us.

I don't know what Amaury's
been up to,

but I'm assuming he's going to do
something with chocolate.

Amaury is the chocolate guy.

Even on his social media -
the chocolate guy.

He can literally make anything
and everything

that you can think of
out of chocolate.

It's incredible to see not only
the artistry

and the creativity and his skill -

it's literally, like, engineering
and the architecture of it,

of having that right balance
and proportions.

I've seen him make a giraffe.

I've seen him doing arcade games.

I've seen him doing a telephone
that he can cut into and eat.

I mean, whatever he makes,
it's just mind-blowing amazing.

Who knows when it comes
to Amaury and his mind.

Maybe he's doing a sculpture of me,

and it's going to be filled
with chocolate and caramel

and all things sweet, just like me.

(LAUGHS)

Whoa!
Look at that.

It's a koala!

Hi!

I can see Amaury at work

on the most beautiful
chocolate koala,

and I have my fingers crossed
that this challenge

has something to do with
chocolate.

So cool!
Wow.

I think the koala
is so perfectly moulded.

You can see the shine.
You can see the leaves.

Look at the detail!

That is epic.

His hands are just so steady and
precise and, you know, you...

..you can see why he is the best
pastry chef in the world.

Can I can I take a selfie with it?
Oh, that is so good.

Oh! (LAUGHS)

I once went to, like,
the Healesville Sanctuary,

and I got to hold the koala,
and the koala peed on me.

(LAUGHS)

(CHEERING)

Amaury Guichon, everybody!

Wow!

What a way to kick off
tonight's immunity challenge.

This is why they call him
the modern day Willy Wonka.

Hmm.

OK, Amaury, talk chocolate to me.

Alright, so this is
my chocolate koala.

This took 18 hours.

It's made 100% in chocolate.

For me, working with chocolate
is magical.

It's something that brings me
a lot of joy.

With the right techniques,
anything is possible.

From bon bon, mousses, tart -

any element of the pastry,
all the way to chocolate showpiece.

And that will be
your challenge tonight.

You will have 2.5 hours
to bring us a dessert

that celebrates chocolate
in all its glory.

In the words of Wonka,

we want you to tap into
your pure imagination

and create
a scrumdiddlyumptious dish.

The best dish will win immunity
from the next elimination.

Alright, guys.

Not...not in this direction.
(LAUGHS)

Your time starts now.
Go!

Um...

Um, um, um... Come on, brain.

Andy, of course,
bringing rice and salt.

You have no idea
where I'm going with this.

Vegetables.

I like your direction, Adriano.

Chocolate on chocolate
on cocoa butter.

Chocolate, yeah.

That's the challenge.

I am so excited that finally,
it's a chocolate challenge.

What are you looking for?
Marsala. I just saw it.

Madeira...
Oh, here.

If I'm ever going to win
any challenge,

this is the one for me to shine.

No pressure. (LAUGHS)

I'm doing a chocolate caviar tin.

I like to create dishes
that are not as they seem,

so at a glance,
it will look like caviar,

but underneath will be layers
and layers of beautiful coffee

and chocolate delicacies.

So a chocolate tin
filled with coffee caviar

and chocolate mousse,
chocolate cake,

and then I'm going to do
some chocolate toast

to spread the caviar on.

Chocolate's something that I feel
quite comfortable with,

but I'm probably
a little bit overambitious

with what I want to do
with the time,

so it's just fitting it all in.

This will be a really challenging
dish in 2.5 hours.

There's a lot of elements.

I want the judges to experience
a tiramisu-style dessert

inside the caviar tin.

They can also eat
the chocolate of the tin.

I'm really confident
with chocolate,

but I'm really going to
push myself

to create a few hundred little
individual coffee caviar pearls,

so I need to give myself time
to get that done.

I'm not sure how I'll go,

but I'm going to make the most
of the time that I have.

(CLANG!)

Sorry!

Aw, thanks, Jess.

Thanks.

This is an amazing little piece
of magic to bring into the kitchen.

Immunity is up for grabs
this evening.

I'm hoping for that little bit
of excitement

and just a little sprinkling of
magic as well.

What sort of desserts
are you looking for

from the contestants
this evening?

Well, the idea of creating this
was to inspire them.

I really want them to have fun,
first of all.

But I would be a bit disappointed

if there is not a little bit
of chocolate work

to make their work look pretty.

Yeah, I think that there are
lots of things to think about here.

There is texture and it's also
thinking about what flavours work

really well with chocolate.

But I would also be mind blown

if someone can do
a full chocolate.

You can do a triple chocolate.
Just textures of chocolate.

You can do dark, you can do milk.

Lighter chocolate...
Careful.

(WHISPERS) Sorry.

KAY-LENE:
Ah, this is gonna be fun.

When I think chocolate,
I think Milo,

because I was never allowed, like,
sweet things as a child.

My dad, however,
is a huge Milo fan.

Like, even smelling this right now,
it's, like...just brings me back.

So, yeah, this is going to be
my little nod

to one of my favourite childhood
drinks, which is a Milo Dinosaur.

So, a Milo Dinosaur is a drink
that you get in Singapore

that's made with, like,
condensed milk and Milo,

and they just, like, dust, the ice
floating on the top with, like,

copious amounts of Milo powder.

So you get this Milo crust
on the top,

which kind of looks like
the back of a dinosaur.

I don't know.

But you just scoop off
before you even drink the drink.

So I want to try to recreate
the Milo Dinosaur

into a modern plated dessert
with French technique.

A full chocolate overload
with that malted Milo flavours.

So I'm going to make
a malt chantilly cream

just to incorporate those malty
flavours into the chocolate.

And then a dark chocolate sable,
a roasted white chocolate crema,

a milk chocolate panna cotta,

and then finish it
with a roasted cocoa sorbet

and some chocolate work.

I think it's gonna be delicious.

How you going, Anna?

Yeah, good. You?

Mate, I am, like, sweating.

Sweating.
I'm sweating.

My God. (LAUGHS)

The chocolate challenge
is the best!

This is my jam!

I'm seeing Dessert Master 2023.

Anna Polyviou.

(IMITATES CAMERA CLICKING)

You know, I'm not bragging,

but I have won
all the immunity challenges.

And to have one more -
three of them?

Oh, that would be amazing.

So I'm thinking about the Anna's
Mess OG that I created years ago

in the MasterChef kitchen.

I mean, it was a huge hit.

Ready?
Ahh...

(SQUEALS, LAUGHS)

And I want to elevate.

Hi, Anna.
Hello. How are we?

What are you doing?

I'm doing the Anna's Mess 2.0.

Only chocolate.
It's chocolate only.

Except for the meringue.

Oh!

So, there's a chocolate brownie.

There's a crunch there.

There's obviously the mousse.

There's a chocolate,
there's a caramel.

OK, well, you need to make
a beautiful mess.

I will. Ooh!
(GASPS)

All good.
The mess has begun.

Yes. (LAUGHS)

Thank you, Anna.
Thank you so much.

Ooh, I see a Black Forest
through here.

Hey, Gareth.
Hey, Chef. Hey, Mel.

Mel and I were wondering,

are we going to see
one of your famous tarts?

Is this the challenge
you're going to bring us a tart?

I feel as though when it comes to
getting that elusive immunity,

like, we need to play to
our strengths.

I think I need to play to my...
Cut to the chase.

Are you doing a tart or not?
I'm making a tart.

Yeah!
Finally!

I mean, you've really created
the monopoly on excellent tarts.

For Amaury to be able to have one
made for him,

I think that's really, really cool.

Oh, I love tarts. What's your
vision? What will be the tart?

The tart is going to be a Black
Forest tart with kirsch ice cream.

One of my absolute
favourite desserts.

I love Black Forest.
Absolutely.

Black Forest bring back some of
those childhood memories for me.

And how many chocolate elements
do you have on this tart?

One, two, three. Yeah.

Chocolate custard,
the kirsch mousse,

and then I'm going to put
a little bit of aerated chocolate

and then some chocolate disc
on top.

So, very much
in the Tarts Anon style,

when it comes to the aesthetics,

but the assembly is going to be...

..yeah, is that a little bit
stepped up, I think.

Perfect. I'm excited to see this.

Thanks, guys.
Thank you.

So, a bit of pressure.

Amaury says he loves
Black Forest cake,

so this needs to be executed
perfectly.

It is a chocolate challenge,
and that in itself is, like,

quite imposing when you're cooking
for someone like Amaury

and against people like Kirsten
and Adriano.

But I'm confident in the dish,

and the amount of chocolate
that I'm planning to work in

is gonna be enough

to get me potentially
up in the gantry next cook.

Alright, guys,
only two hours left

to play with
my favourite ingredient.

Oui, Chef!
Go, go, go!

I'm just like you when I work.

Full gas.
Yeah, yeah.

And I'm quite nervous,

because this is a dish
that I have not made before.

This is a new concept for me.

So...I'm really working
on the fly with this one.

This cook,
it's completely different

to the other cooks that I've done,

where I know exactly
how I want it to look and taste.

And turning my...my concept
and idea and, like...I just...

I'll do it again.

Basically, I'm stressing out,

because I really
don't have a clear vision.

The judges are going to be
my guinea pigs.

Reynold.
Hey!

How's it going?
Not too bad.

I've got a lot to do.

Inquiring minds would like to know

what you are doing
for this challenge.

Celebration of chocolate.
Everything chocolate.

So, all the different kinds
of chocolate.

Roger that.
So only chocolate?

Sort of. It's, uh,
more about the bean itself.

So, it's 10 of the bean.

So, 10 elements?

Yeah.

Great.
What's the vision?

What does it look like?

I'm on the fly, pretty much,
creating this dish.

In terms of flavour,
will it taste alright?

Will it be too heavy or too sweet?

And how am I going to
structure this?

How is this going to look?

I'll figure it out on the way.

Really?
Yeah.

(CAMERA CLICKS)

Yeah. I'm a little bit nervous
about this one.

Uh...

I'm not making a chocolate
koala, that's for sure.

What Amaury does,
I don't do at all.

My skill set in chocolate
is basically limited

to making it disappear

whilst I'm sitting on the couch
watching TV at night.

Glucose everywhere already.

(LAUGHTER)

Why can't the glucose be soft?

So tonight's chocolate challenge
does terrify me a little bit.

Andy Bowdy.
Hello.

What are you making?
Uh...

I'm going to make
a chocolate sundae.

Sundae?
Yes.

With flavours of rum,
cherry, pecan.

It's kind of, like, warm flavours.

A little bit of sourness
and sweetness from the cherry

to break it up.

I wanted to go
the adult sundae route,

so boozy, chocolate, rum.

I'm going to toast off some
wild rice and maybe add, like,

a little bit of a savoury element
to the top of it.

Yeah.

I'm kind of staying true
to what I do.

But do you think this will be
what it takes

for you to get the third immunity,
consecutive?

I mean, I hope so. It's gonna...

I just...
At the end of the day, it's...

I just want you guys
to be happy with it,

and if you guys enjoy it,

then that's all that really matters
for me.

You really cook with your heart.
I like that.

(LAUGHS)

Good luck.
Good luck, Andy.

So, the sundae
I have envisioned is, you know,

my kind of rustic adult version of
the classic milk bar bowl

filled with sugar and textures.

Smarties and your marshmallows
and your jelly

and your chocolate sauce,

and you just kind of
all pack it in.

And that's where
I'm going with this.

Just stay true to myself.

That's why I have no hair.

(CHUCKLES)

Trust me when I say this is
the immunity you want to win.

90 minutes to go.

Oh, my God.
What's going on with the time?

Hour and a half to go,
and I'm feeling...

..um, sweaty.

I'm feeling under the pump.

You know, things are in my sights,
but I've gotta keep moving.

I'm moving very fast, you know,

because I know how quick it goes
in that last hour.

The dish I'm doing tonight
is chocolate, blackcurrant

and tonka bean.

Tonka, it kind of looks like
a small vanilla bean, in a way,

but it's completely hard.

Originates from the Amazon.

Oh, nice! Tonka bean!

It's a beautiful fragrance,
but if you use it too much,

it can be very overpowering,

so I need to balance it out
with perfectly.

Ahh! What a mess.

Hi, Jess.
Hello, hello.

Tell us. Fill us in on what's
going on. What's your dish?

I'm making a bird's nest.

So there's a place in Warburton
called Redwood, which is...

..with all the tall trees,

and then they have these
dragon nests,

and that's what I'm kind of
recreating today.

Oh, cool.

I'm going to twist chocolate
caramel for the bird's nest,

and I'm going to create
hopefully a showpiece

on the outside
like a dragon's nest.

But it is a caramelised Baileys
Irish Cream ice-cream.

Gonna be topped off with a really
light chocolate mousse.

I love it!

You've been so close
to winning immunity,

so just manifest that.

Thank you, thank you.
Good luck, Jess.

Appreciate it.

Ah, stress levels are....

It's like a heartbeat. (LAUGHS)

We're halfway there.

One hour and 15 minutes to go.
Come on!

So, tart shell's come out of the
oven and it's a nice golden brown.

So I spread my cherry jam
over the base.

Put it back into the oven

and then fill it up with
my chocolate custard.

What I'm most worried about
with this dish

is that Amaury has mentioned that
he's a big fan of Black Forest,

so there is nowhere to hide.

OK, chocolate cake is done.

Chocolate sorbet is done.

I've got roasted
milk chocolate ganache.

This is a... Yeah, uh...

Time is going really fast.
I'm working really quick.

But...

..I can't even keep count.

Like, what have I got done?

OK, gel's done, that's done,
cake's done, mousse is done.

I got to make the mix
of the chocolate shell.

I gotta do the decorations.
I gotta do the tuile.

I gotta do...
It's just too much to count.

This is not how I normally work.

Chocolate work has begun.

Yeah, I actually have no idea what
I want to shape this as, though.

But you're spreading...
Just spreading.

Just see whatever comes to mind.

You still don't have
a visual of your dessert?

Not really.

We'll see. We'll see.

And I don't know
how I'm gonna shape my dish,

how I'm gonna plate it,

and the way it's supposed to be
structured.

I'm just going free flow
on this shit.

There's 10 different components,
10 different textures

and 10 different flavours of
chocolates, of the bean.

So I gotta be mindful of
the balance.

A bad chocolate dessert,
it's too rich and it's too sweet.

So I'm really thinking,

is this going to all
work together cohesively?

I really need to focus

and figure out what this dessert
is going to be.

Well, should we tell them
how much longer they have to go?

Oh, yeah.

Chefs!
45 minutes to go!

45, everyone!

KIRSTEN: I've been ambitious
tonight.

I want to make something
that not only tastes beautiful,

but showcases my chocolate skills.

You got this, Kirsten.
You got this, Jess.

But it's gonna be very tight to
finish with the time I have left.

There's a lot of elements
in my tiramisu-style dish.

I'm really going to have to push.

The white chocolate Melba toast
and the chocolate tin

have come out perfectly.

Whoo!

Could have gone either way.

I've finally started on
the coffee caviar.

I'm making caviar pearls.

One injection of the syringe
per caviar pearl.

The outside sets,

and they make tiny little pearls
with liquid inside,

and they'll give you
a little pop of...

It's a cold brew espresso coffee.

They look beautiful,
but it's really time consuming,

and I'm running out of time.

I'm really starting to feel

the pressure of the title
the Chocolate Queen.

Maybe 200 to go.

KIRSTEN: It's a risk,
attempting something like this.

The longer I take
on the coffee caviar,

the less time I'm going to have
on everything else.

But I need to work
as quickly as possible.

I just hope that I have the time
to do it.

Chefs, your creations
must be complete in 15 minutes!

AMAURY: 15, guys!

OK, OK, OK.

So, to plate up this Milo Dinosaur,

first I dust half my plate
with Milo,

because who doesn't love
eating Milo straight up?

Because I know I do.

And then I put milk chocolate panna
cotta on the top of the sable,

and from there, I pipe the
roasted white chocolate crema,

I pipe the malt chantilly cream,
and that's my dish.

I'm so happy.

Very much my style - modern, a lot
of different shapes and textures -

and that's exactly what I wanted.

But if the wind blows
and the Milo moves,

I'm going to have a heart attack.

(LAUGHS)

Oh, you and your tuile, huh?
Ai-yi-yi.

Do I always come
at the worst moment?

Yes, you do, actually.
(CHUCKLES)

Sadly.

I'll let you focus.
Thank you.

So, I'm making a bird's nest
and a dragon's nest.

This is the bird's nest,

which is actually
the dessert's component.

The dragon's nest is just for show.

It's a chocolate challenge,

and Amaury worked so hard
creating this beautiful koala,

so I wanted to showcase
chocolate work,

and I think it does look
pretty cool.

Ah, she did it on the cold marble!
Yay!

Yes!

I think the two nests
look really beautiful,

so, yeah, I'm pretty stoked.

And now I need to plate up.

It's like choosing clothes.

(LAUGHS)

MEL: This is my favourite bit.

I normally go a little bit thicker,

but because I've got
royalty here.

I like that.
(FULL VOLUME) She means you.

Chocolate royalty. I like that.

Oh, my God.

So, these spheres have come out.
They look beautiful.

And then I remember
why I temper chocolate.

'Cause it's a shiny gloss
that I can see my reflection in it.

Come on.

I'm thinking it's gonna break
any minute now,

so I'm being very careful with
assembling of the Anna's Mess 2.0.

I'm so excited about this dish.

It looks gorgeous. It's exciting.
Super sexy.

I can't wait to smash it
and make a mess.

10 minutes to go, Chef.
Don't let me down.

MEL: 10 minutes to go!

I want doughnuts, Andy.

Doughnut let me down.

Get it?
I get it.

Ah, managing pretty well.

Well, this is chocolate,
blackcurrant and tonka.

Happy with all the taste
and flavours,

so just see how it all melds
together for the judges.

Alright, here we go.

The pearls really look like caviar,
but, like, minutes to go,

and I have to plate the dish.

The cake just fits inside the tin,

and then I soak it with as much of

that marsala coffee
chocolate soak as I can.

And then I pipe a really thin layer
of the mascarpone cream.

Chocolate mousse goes on top,

and then I gently place
the caviar pearls.

This cook, I put a bit more
pressure on myself,

so I am so happy
with how it's come out

and that I'm going to finish it
on time.

Oh, well, that's a bit spiky.

So, I've managed to get
everything together.

I have my golden cubes.

And since this dish is all
about the whole chocolate bean,

the 10th part of the dish
is the essence, the smell.

So, it's a full experience.

You smell the chocolate,
you see the chocolate,

you eat the chocolate.

So, I've got everything done
and I just need to assemble it.

And assembling is the hardest part.

Five minutes to go!

I've got to get cracking
on plating up,

but I don't even have enough time
to design it in my head.

This is not like me at all.

But immunity is on the line,
and I would love to get it tonight.

Ohh.

Three minutes to go, Chef!

I'm known for plated desserts
that are conceptual,

but my brain is just
completely fried

'cause I don't know
the way I want to shape it.

Argh!

So, right now, I just need to get
everything onto the plate

as fast as possible.

I have my golden cube,
some chocolate crumble.

I've got my pliable
chocolate ganache,

my rocher of my chocolate sorbet,

a crisp of the caramel chocolate,

and lastly, essence of chocolate.

It's starting to really grow on me,
so I don't know.

Dunnos!

BOTH: 10! 9! 8!

7! 6! 5!

4! 3! 2! 1!

Whoo!
AMAURY: Done!

Whoa!

(CHUCKLES)

Yay!

Immunity on the line.

Obviously, this is going to be
one of those cooks

that you really want to pull out
your best work in.

I feel that tarts is my best work,

so, you know, to have that in
the back pocket was...was useful.

I think I've done enough
to impress the judges.

I've put up a really,
really good dish.

I know it's a flavour profile
that works.

It's one of my favourites,
personally.

And really trying
to champion the chocolate

and having it in
four different elements,

I think is hopefully going to be
enough to get me across.

That went quick.

Of course I want immunity.
I always love immunity.

I'd love to sit up there
and put my feet up for a day.

I'm happy with all the tastes
and flavours.

I've got chocolate in everything,
so I've definitely hit the brief.

It's just whether
they like it or not.

I really love my dish.
I think it speaks about me.

And...yeah,
I put my best foot forward.

Winning immunity tonight

would mean a straight route
into the semi-final,

which is pretty incredible.

At the end of the day,
I just hope that the judges

enjoy the taste of mine
and, you know, I'm good to go.

(LAUGHS)

Everybody's energy
was off the charts in that cook.

We can tell how much
you all want to win immunity.

First dessert we'd like to taste
belongs to...

..the Chocolate Queen,
Kirsten Tibballs!

(CHEERING, APPLAUSE)

Oh, my God.

Wow!

Wow. That's nice.

You're offering us an experience.

Kirsten, what's the name of
your dish, please?

Chocolate and coffee caviar
with white chocolate Melba toast.

Amazing.

It's such a dramatic,
beautiful trick of the eye.

I mean, it looks like a tin of
caviar and some Melba toast.

I think it's absolutely stunning.

I'm very eager to try it.
So let's try it.

Would you like a little toast?
Oh, thank you.

There's chocolate crisp pearls,
chocolate marsala cake.

There's a chocolate mousse.

The Melba toast
is also made with chocolate.

And it's a chocolate case
for the caviar tin.

Ohh!

I'll do anything for a reaction.
(LAUGHS)

Kirsten, I really, really,
really liked it.

It's chocolate on chocolate.

Visually, it's spot on.

It's in a little tin can,
and the toast on the side

brings an element of fun,
playfulness and whimsical.

Yeah, you could fool anyone
with the look.

The pearls are well crafted.

It brings an additional layers of
texture, flavour.

Yeah, chocolate is the star
of the show.

You are really giving us
all the sample

of what chocolate can do -
using it in a sponge, custard.

The finesse.

Everything shows
the mastery of the craft.

It's my personal favourite
that you've presented so far.

Oh, thank you.

(CHEERING, APPLAUSE)

It's a perfect concept,
perfectly executed.

Absolutely.

You know, a dish like this is why
you are the Queen of Chocolate,

and I think this evening,
this will be very difficult to beat.

Well done.
Thank you.

I'm really happy with the feedback

and I feel like
maybe I'm in with a chance.

But the calibre of pastry chefs
in this kitchen

is really quite amazing.

You just never know.

Next, we would like to try
a sundae.

Andy, come forward.

(CHUCKLES)

Andy, what's the name of your dish?

I'm calling it Sundae, Rum Day,
Happy Days.

Sundae, Rum Day, Happy Day.

So, that's clearly very you.

If I didn't know who made the dish,
I could have guessed.

It's very rustic, very generous.

I kind of like, you know,
sitting on the couch,

eating a block of rum and raisin
dark chocolate.

I love rum raisin.
Same.

It's a super underrated flavour.

There's plenty of bits down,
so don't be afraid to dig.

Alright, let's dig in, then.

Yah!

So, you have a chocolate ice-cream.

Aerated rum chocolate fudge.

(LAUGHTER)

Sour cherry compote.

A little Viennetta-style
chocolate disc.

A cocoa nib cookie.

Some puffed wild rice.

And there's a doughnut on there.

Andy, it's so good.

Like, it's a party in your mouth.
I really love it.

You are literally serving, like,
every kid's dream,

but that grown up can appreciate.

You go straight for the taste.
Flavour is at the essence.

You're a very talented pastry chef.

I love everything about it.
It was fantastic.

Thank you.

Every single element
is really, really well crafted.

You get a little bit of
a boozy hit from the rum.

That ice-cream is soft, it's creamy.

The flavour of the chocolate
really sings,

and then you crack into a vein of
chocolate sauce.

It's constant discovery of wonder.

Fantastic.

This could be a contender
for a third immunity,

so let's see how you go.

Thank you so much.
Thank you, Andy.

(CHEERING, APPLAUSE)

Jess.

(CHEERING, APPLAUSE)

Wow!

That's beautiful.

What's the name of your dish, Jess?
Bird's Nest.

Bird's Nest.

I can see why.
(MEL AND JESS LAUGH)

Let's dig in.
Yeah.

The inside looks amazing.
I'm glad. Thank you.

The chocolate mousse
is very i..."i-are-rated".

That's a hard word for me.
Aerated?

The chocolate mousse
is very much "irate".

(LAUGHS)

It has a lot of air bubble in it.
(BOTH LAUGH)

So far, it's very promising.

So the chocolate is also utilised
in the coffee bean creme.

So, I used two types -
milk and dark.

And then throughout the caramel,
which is on the tuile,

and then the garnish
on the outside.

And then I've made some burnt
caramel Baileys Irish gelato.

I mean, Baileys Irish cream
is my mum's favourite.

She always gives me a shot
in the morning in my coffee, so...

Oh!
Yeah.

Jess, you have chocolate
in all of these really light,

interesting, surprising textures.

It's sort of a way to deliver big
flavour but not give you fatigue.

The actual inner nest
almost disappears immediately.

I really liked it.

It's a well composed dessert.

The dominant is Baileys.

I like Baileys,
so it's OK with me.

(LAUGHS)

You use chocolate
as a structural support

with the edible nest,

and to solidify your cremeaux,
to solidify your mousse.

But you also have the flavour
coming in,

so we have chocolate
pretty much everywhere.

You started strong
in this competition.

Thank you.

And I thought that the last dish
you presented was the best,

and this one may have topped it,
so keep on this track.

Keep getting better.

Thank you so much.
Thank you Jess.

Appreciate it.
(CHEERING, APPLAUSE)

The next dish we would like to try
belongs to Anna.

The Anna's Mess OG was delicious,

but Anna's Mess 2.0
needs to be even better.

It's already very experimental.

I really want to get that immunity.

Anna, what's the name of your dish?

Anna's Mess, 2.0.

Well, visually, I like that
you really, really brought

a lot of chocolate craftsmanship
and it's very you.

I like it.
Yeah, it's definitely very you.

I mean, just the graffiti splash,

the very pop, boom, pow,
crash, bang of it all.

I'm aware of Anna's Mess,
the original.

Do you think this eats just as well
as the original?

It should be better
if it's 2.0, right?

Absolutely.

Because this is all about chocolate

and, well, the only way to eat
an Anna's Mess is to create a mess.

So there's two aprons there,
there's two goggles there.

I advise that you put it on.

There is a ladder.
Here?

Yeah, I would say so,
'cause I'm gonna go pretty hard.

Ready?

VOICEOVER: Don't miss a delicious
moment of Dessert Masters.

Watch full episodes on 10 play now.

ANNA: So the only way to eat
an Anna's Mess is to create a mess.

You ready?

(SCREAMS)

(LAUGHS)

(LAUGHTER)

That was a real smash.

That was so violent!

And that is an Anna's Mess.

Was that good? It looks sick!

Look how beautiful that looks, no?

There is a lot of finesse
in the unbroken version of this,

and I love the kinetic energy.

The drama and the fun of this mess
on the plate.

So, on the base
is an exotic caramel.

I did a vanilla chocolate mousse.

The shell is shiny chocolate,
chocolate brownie as well.

And that chocolate
crackling crunch.

It's all chocolate.
Mm-hm.

Anna...

..this couldn't be done
without chocolate.

Yeah.
And I really dig it.

I really love the concept.
You know, I like a good show.

I love your craftsmanship.
I love the end result.

You're creating from one dish
to a second dish.

And I like that
it is deconstructed,

but yet easy to pick up
all the elements

and still enjoy all the flavours.

The passionfruit cremeaux?
Is it passionfruit cremeaux?

Um, curd.

Love the flavour, love the brownie,
the caramel.

Good texture, but a bit too sweet.

OK.
A bit sweet for me.

I'm telling you...
Like I know you love feedback.

Yeah I do.
Anna, I do agree.

I think the caramel is too sweet.

But this challenge tonight
was about chocolate.

You did celebrate chocolate in a way
that was inherently you.

And I think Anna's Mess
can extend past 2.0

to 3.0 and 4.0 and beyond.

That was fabulous.

Yeah. Thank you so much.
Thank you, thank you.

(CHEERING, APPLAUSE)

Kay-lene.

My dish is called Milo Dinosaur.

Milo Dinosaur?
Dinosaur.

Rawr.
(SNARLS)

(SNARLS)
(LAUGHS)

So, you have
a dark chocolate sable.

It's a malt chantilly cream
and a milk chocolate panna cotta.

it is a celebration of chocolate,
from dark through the malted middle,

the milky, all the way through
to white chocolate.

You right there?
Sorry. (LAUGHS)

But it didn't wow me the way
that I was hoping it would.

You put the bar so high
during the last challenge.

Thank you, Kay-lene.
Thank you so much, Kay-lene.

Adriano.

(CHEERING, APPLAUSE)

The creation is called chocolate,
tonka and blackcurrants.

So, we got a blackcurrant gel,

and then there's a hazelnut
and chocolate crunch,

and a chocolate
and tonka ice-cream.

I haven't tasted tonka
in a long time.

You know, it's actually
illegal in the US?

Really?
Yeah.

Because of the
blood thinning effects?

Yeah. You cannot import it.
You cannot find it anywhere. Yeah.

Wow.

That's an illegal plate. Yeah.

This is a more dangerous plate
than you thought.

I should have called this
Illegal Chocolate.

The Forbidden Dessert.

I like the harmony when
it comes to the flavour pairing.

Blackcurrant and chocolate
and tonka go well together.

But it's maybe simpler
than what you got us used to.

Thank you very much.
Thank you so much, Adriano.

(APPLAUSE)

The next creation we would
like to try belongs to Reynold.

This is definitely
my most ambitious cook so far.

Ooh, this is hot.

I've made a chocolate dessert
with 10 different components

on the fly.

For Amaury Guichon,
the King of Chocolate,

it has to be perfect.

Oh. Smells amazing.

What's the name of your dish,
Reynold?

Ten of the Bean.

So, Reynold, this is the first time
you've configured

these particular flavours
and textures in the one dish,

is that right?

That's right.
I'm not a big fan of chocolate.

I like white chocolate.

Your favourite chocolate
is white chocolate?

Yeah.

(LAUGHS)

(LAUGHS)

But seriously,
I like the presentation.

The double plating, like,
the transparency

and seeing the cocoa bit
is very cool.

I think it has a wild wabi-sabi
Japanese vibe to it.

Should we try it?

The oabika, which is fermented
cacao juice,

that's inside the cube.

And then we have a caramelised
muscovado chocolate cremeaux,

a chocolate cake inside of that,

exterior of a chocolate shell.

A flexible chocolate ganache

with a roasted milk chocolate
ganache as well.

Two kind of crisp, dark chocolate
sorbet and a chocolate crumble.

Reynold, let's start
even from the conception.

Going into this challenge,

we said, "Please pay tribute
to chocolate,"

and you go back to the origin

and you are giving us
everything that chocolate is.

What I love about the dish,
I like the tuile.

I very much like
the chocolate sorbet.

I think this has
a beautiful texture

that stays long in the mouth.

I very much like the acidity
coming from the pulp.

It's something
that not a lot of people

assimilate chocolate to this,

even though it's really part of
the cocoa bean.

I love the experience
you are giving us

with the olfactive elements.

All the elements
are made to perfection,

but for me,

it's the first time I don't see
a cohesive dish from you.

It seems to me
that you are a planner,

and it's the first time
that you lean into a challenge

maybe not with a clear vision,
and it shows.

Reynold, I think this will
eventually become a masterpiece.

Is it there yet? Not quite.

But I am privileged
to have experienced it now.

And I know when I'll eat it
in your restaurant,

it will be an entirely
different thing.

Thank you so much, Reynold.
Thank you so much. Thank you.

(APPLAUSE)

Tart's up, Gareth.

This is the first time
that I'm serving a tart,

and this is what I do day to day,
so my reputation is at stake.

I just hope that I've done enough.

Gareth, the red-handed man.

You caught me red handed,
was gonna say.

Gareth, what have you made us?

A Black Forest tart with
kirsch and vanilla ice-cream.

I know you've held off
making a tart in the competition.

What made you bust this one out?

Black Forest is a flavour
combination that I love,

and I think lends itself
really well to the brief.

So, you are going with something
very bold.

I feel very strongly
about Black Forest.

I told you,
it's one of my favourite.

You cannot hide anywhere.
Yeah.

I think we need to know
if it tastes as good as it looks.

Yes.

So there are four components
of chocolate.

There's a baked
chocolate custard

in between the two cherry layers,

there is a white chocolate
and kirsch mousse,

an aerated white chocolate
in the centre,

and the chocolate decor on top.

Gareth, Black Forest
is very close to my heart

and you're really honoured it.

I love the tart.
I really like the flavour of it.

Like, I just ate seven desserts
and I would finish it.

It's delicious.

And chocolate is very integral
into making a Black Forest.

At the end of the day,
it's about chocolate.

I love how you baked
that chocolate custard.

Less and less
we see those baked custard

within the tart shell itself,

and I love a good baked custard.

All the elements are well crafted.

That's a banger tart.
It's very good.

Thank you. Thank you.

What I love about your tarts
is that they are highly technical,

but they don't lose any soul
in that translation.

I think the tart shell itself
is perfection.

It's thin all the way around.

It has the right texture to hold
all of those flavours together.

I mean, I think this is in the mix
for immunity this evening.

Thank you, guys. Thank you.

Well done.
Thank you.

That's sick, man. So good.

Tonight, for immunity,

we didn't just want you to
use chocolate in your dish.

We wanted it to be
the main attraction.

A few of your desserts.
stole the show.

After much consideration,
the chefs in the runnings are...

..the King of Tarts...

..and the Queen of Chocolate.

Gareth and Kirsten.

Gareth, I can finally see
why you are the tart king.

It was an homage to Black Forest

inside a perfectly crafted
tart shell.

Kirsten, from the tin to the toast,
your dessert sing of chocolate.

And what a beautiful melody
it made.

And when it comes to
chocolate craft...

..there is only one queen.

Kirsten...
(SCREAMS)

You are the winner, Kirsten.

Yes!

I'm absolutely ecstatic.

Chocolate challenge
was the one for me to win.

How does it feel, Kirsten?

Oh, it's an amazing feeling
to be recognised

and, of course, be recognised for
my chocolate work

is really phenomenal.

Thank you.

Kirsten, congratulations.

You are safe
from the next elimination.

Everyone else, your next challenge
is just around the corner,

so see you soon.

Thank you.
Bye.

Good job, Kirsten!

Another plate of chocolate!

So good.

VOICEOVER: Next time,
on Dessert Masters,

it's time to grab the popcorn.

On this board are
some absolute blockbusters.

Use it as an inspiration point
for your dish.

There will be action.

Drama.
It's broken.

Oh, no.

Oh, you (BLEEP)!

And suspense.

I might play the pin.
Yeah, I might.

Which contestant faces
their final act?

This is an elimination.

Captions by Red Bee Media