Kirsten Tibballs, Melbourne pastry expert and founder of Savour Chocolate & Patisserie School, set a multi-hour tempering and entremets pressure test on MasterChef Australia that required each contestant to temper chocolate and assemble two layered entremets under the clock. Contestants including Grace, Luke, Aaron, Petro and Emily had to hit precise tempering temperatures, achieve shiny mirror glazes, cleanly release from moulds and balance mousse, biscuit and glaze layers while judge Tom and the panel evaluated texture, proportion and finish. Several cooks faltered on temperature control and delicate layering, leaving savory-oriented contestants especially exposed and making this technically exacting pastry test a likely determinant of who faces elimination.
