Dessert Duel: Nanaimo Bar Challenge | MasterChef Canada | MasterChef World

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is caffeine-free and lower in calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness and is dairy-free.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content while maintaining sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and may be healthier.

Home cooks have 60 minutes to elevate the classic Nanaimo bar.

One cook mentions needing cream and receives a small amount.

Another cook is making a custard with eggs and cream, mixing it in cold water.

A cook puts their cream in the back blast chiller to freeze it, but it becomes unusable for piping bags.

A cook realizes they forgot to bake their pie crust and puts it in the oven too late.

A cook infuses espresso into their ganache and makes a raspberry filling with Philadelphia Cream Cheese.

One cook is making deep-fried truffles with a chocolate cocoa dough, aiming for a high-class restaurant dish.

A cook has their custard going and is chilling a bowl for whipped cream in the fridge.

A double boiler is used to melt chocolate, and a frying pan is used for coconut.

A cook uses cupcake liners to stack chocolate and custard inside them.

In the last five minutes, a cook uses the blast chiller to finalize their dessert.

A cook's crust cracks down the middle when plated, and they express frustration over their dish's appearance.

Another cook has a panna cotta that sets successfully, while another struggles with the wrong chocolate in their ganache.

A cook expresses heartbreak over their dessert not looking as intended, feeling embarrassed about the presentation.

A cook describes their dessert, incorporating coconut and walnuts into the crust and chocolate, but the crust is criticized for being thick.

A cook explains their dessert's top represents the custard of the Nanaimo bar, flavored with vanilla and icing sugar, filled with chocolate mousse.

A cook mentions making caramel multiple times and describes it as a quick candy with nuts.

Another cook presents a coconut and white chocolate cup with custard and walnut filling on a chocolate eclair ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens