In this series, top pastry chefs face off in unique dessert challenges for $10,000. The premiere finds the contestants creating confections inspired by darkness, and they're challenged to incorporate a spicy candy and a rare fruit in their frozen desserts. Later, they make baked goods incorporating champagne and bejeweled eggs.
High heels provide inspiration for frozen desserts, which must include salt-and-vinegar potato chips. The second challenge features a reptilian inspiration and a childhood treat. And in the third round, masquerade masks and candy apples challenge the pastry chefs.
The pastry chefs must use squid ink and candied ginger when making frozen desserts inspired by butterflies. They must also incorporate gelatin into their baked goods and a fowl ingredient into their chocolate creations.
The pastry chefs must incorporate sweet and sour ingredients when creating frozen desserts inspired by jellyfish. Later, duck fat and fusilli are among the mandatory ingredients in the baked-dessert round.
Seaweed is a mandatory ingredient when the chefs create desserts inspired by conch shells. In the second round, the chefs are encouraged to think globally when they're tasked with incorporating a rare Asian fruit into their desserts. And a colorful inspiration meets a dark beverage in the final test.
The pastry chefs must use jelly beans and hot sauce in their frozen desserts. Then, a smelly fruit creates a challenge when the chefs create confections inspired by a fabled one-horned creature. And in the final round, a disco ball inspires desserts made from carbonated candies.