The heats draw to a close as two teams battle it out for the last two semi-final places. For the miniature challenge, judges Cherish Finden and Benoit Blin ask the teams to create not only 72 designer viennoiserie, putting their own creative spin on breakfast classics, but also 72 exquisite, flavour-filled rolled petits fours. For their second challenge, the judges ask the teams to construct towering chocolate showpieces, along with 108 moulded chocolate bonbons, using the theme of the sky at night as their inspiration. Who will have the imagination and technical flair to master moulding chocolate on a grand scale and the delicate finesse required to craft delicate flavour-filled bonbons? The two top scorers will make it through to the semi-final.