School of Chocolate

The chefs create edible illusions, including a planter box with earthy flavors, then form teams to bend chocolate into architectural shapes.

From a coconut cake croque madame to a taco packed with chocolate popcorn, deceiving desserts fool the senses. The chefs learn to polish chocolate.

A tense class vote follows a near disaster with a towering chocolate showpiece. Later, Amaury Guichon assigns an exercise with oozing elements.

After a controversial win in the pastry round, the students break into teams of two for a gravity-defying chocolate showpiece challenge.

A pastry challenge divides the class in two after Amaury shows his pupils how to form exquisite flower petals and a functional chocolate hinge.

When teams push their skills to new heights to craft kid-friendly showpieces, unfamiliar tools send chocolate flying — and stress skyrocketing.

Amaury creates a mind-blowing sugar dome with plastic wrap, a bucket and trapped air. Can the chefs use the technique for their own winning sweets?

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