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?

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

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

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

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

The top two go head-to-head to build the biggest chocolate showpiece yet. The final assignment? Deliver A+ work on a prehistoric theme.

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