Part 3/6:
The Meltdown
As expected in high-pressure culinary environments, not everything went according to plan. Contestants faced issues with their machines — some found their ice cream too liquid, while others were concerned about achieving the right balance of flavors within a limited timeframe. The atmosphere became increasingly fraught with anxiety as chefs questioned their choices.
Zé Roberto’s decision to include cachaça became a point of contention; while it added flavor, there were fears it would prevent proper freezing. The clock was a relentless enemy, and as temperatures rose and time dwindled, so did the spirits of the chefs.