A Chocolate Pineapple Dessert?! | MasterChef UK | MasterChef World

I saw you take the ring off the ganache and I was hoping it would taste as good as it looked. That absolutely is delicious. Lovely and smooth, light as well. I love the pineapple that goes with it. It just complements it beautifully well. Every single mouthful is a delight and I wouldn't normally eat dessert as big as that, but I think I would thoroughly enjoy eating all of that. Not bad. Berhan, finally enough, has got a rainbow trout for his main course. The cooking of the trout is always important. I hope it's going to be nice and pink. It's got fennel salad going through there, so this is going to be seasoned nicely. And the beurre blanc, you want it smooth, you want to taste a little sharpness, maybe a bit of lemon juice running through there. A good ganache is incredibly rich, so what you put with it needs to complement it very well so that it works. We've got salted caramelised hazelnuts and torched pineapple. Salted caramel, great. Bit of nuttiness will bring to this dish the salt will complement the dark chocolate and the torched pineapple will bring the zing into the dish to cut through the richness of the ganache. What I want to see now is the level of his skill come up to those lovely-sounding dishes. Stop! Everybody stop. Thank you very much. Chef de Partie Berhan's main course is pan-fried fillet of rainbow trout with a cauliflower puree, samphire and fennel salad, served with a beurre blanc. Nice presentation, nice and neat and tidy. Cauliflower puree is beautiful and smooth. Beurre blanc, you've got a nice, sharp richness to it, the right quantity of butter. The fish is very nicely cooked. Probably just a little bit over on the skin side, but overall it's nice and clean, fresh flavours, classical ideas with your little twist. Not bad, it's a good start. Thank you. Thank you. I think you've got some great stuff on this plate. I really do. Crispy skin on that fish, really nicely seasoned. Your samphire, it's soft. It's still got a bit of a bite to it. It's releasing all that salty, lovely flavour. Lovely fennel salad. Just a bit of a crunch on there and a slight aniseed flavour. Nice dish. The fish is slightly over, but it hasn't dried out. It's still quite tasty. The flavours here, we've got cauliflower puree, we've got saltiness from the samphire and then the lemon running through the beurre blanc, which I think is a nicely made beurre blanc. And it works well with everything you put on the plate. You wanted to show off what you're about and it's a nice introduction to your style of cooking. Thank you. For his signature dessert, Berhans made a dark chocolate ganache with salted caramel hazelnut sauce, chocolate soil, charred pineapple and a raspberry tuile. I think your pudding is divine. Absolutely divine. The ganache is beautifully smooth, like a thick mousse. Love the sharpness that the raspberry tuile gives, but the one that gets me completely is that hazelnut caramel. That is like the inside of a chocolate bar gone liquid. I'm really into that. I saw you take the ring off the ganache and I was hoping it would taste as good as it looked. That absolutely is delicious. Lovely and smooth, light as well. I love the pineapple that goes with it. It just complements it beautifully well. Every single mouthful is a delight and I wouldn't normally eat dessert as big as that, but I think I would thoroughly enjoy eating all of that. Not bad. Thank you. The chocolate is intense. It's not too sweet. It's how it should be. But you've also got enough soil crumb here because it's a big piece of dessert that can cope with it. You know, I think looking at it belies the skill that's taken to create such a thing. It's just delicious. A great start and a fantastic introduction to who you are and the level of your cooking. Thank you. I'm over the moon. You know, it's all worth it at the end of the day because you get comments like that. It just gives me reassurance in my own dishes and my ability and my passion for food. And I think I really showcased that today.