The home bakers are tasked with telling their baking story through four delectable dessert chapters one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.
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Josh cooks Gordon Ramsay's last meal.
The home bakers are tasked with telling their baking story through four delectable dessert chapters one baker walks away with the $50,000 grand prize and the title of Great Chocolate Showdown Champion.
The final four use their chocolate and confectionary skills to create a delectable trifle terrarium with one elimination challenge before the finale, the bakers must create a three-tiered suspended cake.
The remaining five bakers must rise to the occasion as they bake chocolate bread and use it to make a dessert deli sandwich in the elimination challenges, the bakers must create a dessert inspired by an iconic film genre.
With the immunity off the table, the top six bakers pair up to build a magnificent meringue tower after receiving a postcard from home, the bakers embark on a sweet journey and deliver a dessert showcasing an international ingredient.
The home bakers bejewel a chocolate sculpture the bakers create an appealing entremets that replicates a piece of fruit.
Eight home bakers must make pies with a decorative crust the bakers flex their flavor muscles in the elimination challenge by creating a dessert that showcases one of the major taste sensations.
The remaining nine bakers must think beyond the bar as they create a nougat-filled chocolate confection in a surprising shape the bakers aim to please in the elimination challenge with a dessert that pairs chocolate with cheese.
Chocolate mint sandwich cookies ginger biscuits melting moment cookies with a passion fruit filling.
Three traditional Scandinavian favorites -- Danish butter cookies, a spicy nutmeg cookie called muskotsnittar, and jam-filled Finnish stars.
Irish-style brown bread made with rye flour whole-wheat popovers whole-wheat date nut quick bread.
A classic roulade made with oat flour and berry cream gluten-free chocolate buckwheat torte zucchini-almond cake with cream cheese frosting.
Honey-wheat Parker House rolls whole-wheat pita bread molasses-oat bread.
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder together, they follow a herd next to the water and cook their prey the traditional way.
Chuck travels to the prairies to hunt one of the region's most emblematic animals, the elk he joins the Yuzicapi family, who have been hunting elk for decades and have turned it into a tradition.
In Ekuanitshit, Chuck learns all about harvesting and cooking whelk, a sea snail he meets Rita Mestokosho, a writer, poet, and councilor for culture and education in the Innu Nation Chuck meets Guy Vigneault, the director of a 10-boat fleet.
In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting for local residents, seal and caribou are the two main sources of food.
In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.
Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people.
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
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