Jasmine Apricot Ginger Alunga Baba
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- By The Pastry Depot
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Chef Ramon Morato offers an update to the Classic Baba au Rhum using Cacao Barry Alunga Milk Chocolate in this alcohol-free take on the traditional and timeless dessert.
Looking for a fresh way to elevate your dessert menu this summer? Renowned pastry chef Ramon Morató reimagines the classic Baba au Rhum with a sophisticated, alcohol-free twist that showcases the versatility of Cacao Barry Alunga 41% Milk Chocolate. This modern interpretation combines timeless pastry technique with bright seasonal flavors, creating a dessert that is as inspiring to craft as it is to serve.
Light and airy baba cakes are delicately soaked in a fragrant jasmine tea and apricot syrup, then layered with silky Alunga milk chocolate cream and a vibrant apricot-ginger mousse. The beauty of this recipe lies in its adaptability—swap the tea infusion, experiment with different fruits, or tailor the flavors to reflect the season and current dessert trends. Whether you're developing a new plated dessert for your restaurant or exploring advanced pastry techniques at home, this recipe offers endless creative possibilities.
What makes this dessert truly unforgettable is its remarkable balance of flavor and texture. Floral jasmine notes, the subtle warmth of ginger, and the bright acidity of apricot beautifully complement Alunga's signature caramel and biscuit profile. The result is a dessert that feels light enough for summer, elegant enough for fine dining, and versatile enough to become a signature creation all your own.
FEATURED PRODUCTS
Cacao Barry Alunga 41% Milk Chocolate
Norohy Madagascar Vanilla Beans
COMPONENTS
Baba Dough
400 g Whole wheat flour
140 g Beurremont Butter
23 g Yeast
20 g Sugar
8 g Salt
545 g Whole eggs
1. Combine the flour, butter, sugar, salt, and yeast in a mixer.
2. Add a small portion of the eggs and mix until a thick dough forms.
3. Continue kneading until elastic, then gradually incorporate the remaining eggs.
4. Allow the dough to rest at room temperature until doubled in size.
5. Portion into baba molds, filling each mold halfway.
6. Proof at approximately 28C (82F) until risen.
7. Bake at 170–180C (340–355F) until golden.
Jasmine Infusion
900 g Water
40 g Jasmine tea
1. Bring the water to a boil and steep the jasmine tea for about 4 minutes.
2. Strain and measure out 750 g of the infusion.
Jasmine Tea & Apricot Syrup
750 g Jasmine Infusion
500 g Sugar
300 g Ravifruit Apricot Puree
1. Combine the jasmine infusion with sugar and bring to a boil.
2. Add the apricot puree and heat to approximately 80C (176F).
3. Immediately pour syrup over the baba cakes and soak until fully hydrated.
4. Drain and reserve.
Creme Anglaise
400 g Fresh milk
100 g Cream
100 g Egg yolks
50 g Sugar
1 ea Norohy Madagascar Vanilla Bean
1. Split the vanilla pod and scrape out the seeds.
2. Place both the seeds and pod into the milk, then bring to a simmer.
3. Remove from heat, cover, and steep for 10 minutes.
4. Strain the infused milk, then combine with the cream, sugar, and egg yolks.
5. Cook over medium heat, stirring constantly, until the mixture reaches 80C (176F).
Alunga Chocolate Cream
590 g Cacao Barry Alunga 41% Milk Chocolate
590 g Creme Anglaise
1. Pour the warm crème anglaise over the Alunga chocolate.
2. Emulsify until smooth and glossy.
3. Refrigerate until ready to use.
Alunga Disk
Cacao Barry Alunga 41% Milk Chocolate
1. Temper the Alunga chocolate per the tempering guide on the bag.
2. Spread tempered chocolate in a thin, even layer on the acetate.
3. While chocolate is semi-set, use a round cutter to create disks just slightly smaller than the baba cakes.
4. Once fully set, carefully separate the individual disks of chocolate and set aside.
Apricot & Ginger Cream
450 g Ravifruit Apricot Puree
26 g Ginger juice
15.4 g Cuisine Tech Xanthan Gum
176 g Semi-whipped cream
1. Blend the apricot puree and ginger juice together.
2. Disperse the xanthan gum into the mixture.
3. Warm a small portion and dissolve the gelatin into it.
4. Combine back into the remaining puree mixture.
5. Once cooled slightly, fold in the semi-whipped cream.
6. Pipe into half-sphere molds and freeze until firm.
Assembly
COMPONENTS
Baba Cakes
Alunga Chocolate Cream
Apricot & Ginger Cream
Alunga chocolate disks
Apricot cubes
1. Cut the center of the soaked baba cakes and fill with Alunga Chocolate Cream.
2. Glaze the baba with apricot glaze.
3. Unmold the Apricot & Ginger Cream spheres and immediately cover with velvet spray.
4. Place the cream sphere on top of the baba.
5. Position the Alunga Chocolate Disk and an apricot cube off center on top of the Apricot & Ginger Cream.
6. Finish with chocolate décor, gold leaf, and apricot pieces, as desired.
Original recipe adapted from Cacao Barry’s Jasmine Tea Apricot Ginger Alunga Baba.
This dessert showcases the artistry of modern pastry, bringing together layers of flavor, texture, and aroma in a beautifully composed plate. The delicate jasmine syrup keeps the baba light and fragrant, while the apricot and ginger contribute vibrant fruit notes and subtle warmth. At the heart of the dessert, Cacao Barry Alunga 41% Milk Chocolate delivers rich caramel and biscuit flavors that unite every element into a harmonious whole.
Despite its elegant, restaurant-quality presentation, many of the components can be prepared in advance, making this recipe an excellent addition to pastry kitchens, plated dessert programs, and the repertoire of ambitious home bakers. Even better, it serves as a versatile foundation for creativity. Experiment with seasonal fruits, infused syrups, or different chocolate profiles to make the dessert uniquely your own throughout the year.
Whether you're looking to refresh your summer dessert menu, showcase a new pastry technique, or simply create something unforgettable, this recipe is the perfect place to start. Gather your ingredients, embrace the possibilities, and discover how a classic baba can be transformed into a contemporary dessert that delights with every bite.
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