School of Chocolate

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

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

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

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?