Transcript for Inside Choco-Story New York, Jacques Torres' chocolate museum
And finally tonight, the three of us who anchor "Nightline" -- Byron, juju and myself -- we try to maintain a collegial relationship. But not when chocolate is involved. Reporter: It's not every day you get three "Nightline" anchors together. But who could resist such a sweet opportunity? Making some chocolate and making a mess. With some help from a world-famous chocolatier. I'm happy to do it. Jacques Terres opened a store in New York City, 5,000 square feet of delicious history. This is the first choco-story museum in America. One in France, one in Mexico. Reporter: Chocolates from around the world. Hundreds of artifacts. Raw cocoa beans. And healthy competition. Somebody could lose. Oh, yeah, somebody could be humiliated. Reporter: The three chocolatiers testing our skills. Taking a page from "I love Lucy." Ladies first. I believe I'm being thrown under a bus. Reporter: Step one, make a show. Byron sweet-talking his way to the top. This is just a shell, baby. Can I call you baby too? This is the other shell, baby. You can call me baby or boo, it's all good. Boo? Boo. Let's get back to business, please. Step two, fill with gnash. He's making it look really easy. Reporter: Step three, sign, seal, and deliver. You're going to use the professional machine here. Reporter: Finally the verdict is in. Now we have to cut them into thickness -- If it's going to be embarrassing if I'm batch is better than your batch? Yes, but it's not going to be don't worry about it. Reporter: Who won? Well, I don't like to gloat. Okay, hold on. Not everything needs to be a competition. Let's just say we won't be quitting our day jobs. I lost. But we all got to keep the chocolate.
This transcript has been automatically generated and may not be 100% accurate.