Click to listen!	AUDIO CLIP ONE: "In second place was Anthony Smith from the Cosmopolitan Club in New York City. We did run into Anthony during the show and we got a video interview which you wi'll see very soon on the podcast. His cake is "Mother of Pearl" and it had chocolate mousse, lemon cream, strawberry gelee, velvety dark chocolate cake, almond crunch sable. His chocolate bonbon was called duglat. The name of his showpiece was "Life on the reef"  and you'll recall that [we] got a chance to taste this cake..." *********************************** <- CLICK STRAWBERRIES FOR AUDIO! ***********************************
	Click to listen!	AUDIO CLIP TWO: ..."we're actually about to taste Anthony Smith's...cake...this is a chocolate mousse cake with lemon cream, strawberry gelee (separate layers between the chocolate mousse), a VELVETY dark chocolate cake and almond crunch sable. And so the almond crunch sable is the base and it looks it looks very -you've got actual bits of almond in it,nougatine maybe or like a Florentine. And it's covered with this velvety dark chocolate ganache - very shiny, stays put. Just so smooth -I mean it's like if you touched it, it would just ruin it - like freshly fallen snow, how perfect it is! So, shall we taste? Absolutely! The lemon is actually surprisingly good with the chocolate.It's not a combination you'd normally think of so easily. No, it's really not but the acidity helps balance the sweetness. These layers are very distinct I mean betweeen the crust and the top, you've got seven layers in total. and they're very thin - this is not a giant cake! I really like the actual cake part, its very moist... I wonder if it was actually soaked in a - or brushed with a liquor or a syrup. It tastes like there is some kind of liqueur in there..."

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