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Chock Full of Chocolate

Episode | From: The Kitchen
It's a chocolate lovers' delight with Marcela Valladolid's Decadent Chocolate Devil's Food Cake and new ways to make delicious treats with chocolate bars. Then, how to use instant pudding to make Jeff Mauro's Creme Brulee and Katie Lee's Chocolate Cherry Pudding Pops. Cooking Channel's Rev Run and his wife, Justine, join for Cocoa-Rubbed Strip Steak for Two, and Sunny Anderson whips up a Chocolate Whiskey Martini. Plus, three innovative ways to create edible flower bouquets, and Food Network's Katherine Alford shares the latest chocolate trends. Mentioned in this episode: Chocolate Hacks Bouquet Buffet

Frightful Forest

Three pastry chefs battle it out overnight in Hersheypark's Chocolate World to create showstopping, forest-themed chocolate creations. After riding the park's tallest roller coasters, a world-renowned Danish chocolatier has a major chocolate setback, and a Colombian cake and sugar artist deals with the consequences of working with fragile Jolly Rancher isomalt. Meanwhile, a young mom with an eye for character design struggles to bring her frightful forest to life with realistic chocolate tree sculpting. Host Sunny Anderson reveals a curve ball in the candy store, forcing the artists to run back into the park to solve another Candy Clue in the middle of the night! The chefs face another frightful park attraction to earn their second Hershey candy, which inspires a creative treat. When time runs out, the three chefs face judges Ralph Attanasia and Maneet Chauhan, who critique their overall theme, chocolate work and candy manipulation. Only one will last through the night, face their frights and win the $10,000 and dream vacation in Hershey, Pennsylvania.

Smoked Brisket

Recipe | Courtesy of Mike Davis
Total Time:
6 hours 25 minutes

Plantain Stuffing

Recipe | Courtesy of Sunny Anderson
Total Time:
1 hour 25 minutes

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