Round One: Spicy Chocolate
The chefs had 30 minutes to make a chocolate creation with the mystery basket ingredients of goat vindaloo (a hot and spicy Indian dish), spicy chocolate tequila, hot Italian peppers and a crepe cake.
Showing the creativity that has given Rix the nickname “The Willy Wonka of Chocolate,” Rix used the potatoes in the goat vindaloo to make Vindaloo and Tequila Bonbons.
“Blue cheese, sweet potatoes … you name it, we make exceptional chocolates with it,” he said as he cooked.
Croom’s dish was Vindaloo Pots de Crème using only the sauce from the Indian goat dish. Toury made a Crepe Pudding with a Spicy Tequila Crème Anglaise. Laird created a Chocolate Vindaloo Mousse with a Honeycomb Candy.
As Rix prepared to plate his chocolates, he found that they would not easily release from the mold. Luckily, he had made some empty bonbons so was able to make chocolate cups using the bonbon filling.
“I want to applaud you for trying to get all those flavors in a one-bite bonbon … and you absolutely achieved it,’ said judge Waylynn Lucas.
This chef chopped was Toury. Rix made it to round two.