The judges were looking for uniformity of shape, texture and flavor. The Florentines needed to have a perfect snap and must be dipped, decorated or coated in chocolate.

Paul Hollywood: "This particular challenge is tricky because we've got to get the caramel right. We've got to get the filling right. Choice of chocolate. I personally think dark chocolate is the way forward because the sweetness with the bitterness of the dark chocolate is a beautiful blend."

Prue Leith: "The perfect Florentine is as neat as a pin and small and thinned. Timing is everything. Half a minute too long and they will be burnt. Half a minute too short and they won't have that crisp crack."