Place the flour, butter, sugar, salt and yeast in the mixer.
Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic.
Add the rest of the eggs at intervals.
Leave to rest at room temperature until the dough doubles in size.
Work the dough for a few seconds and, in the form of discs, measure out into the moulds up to half full.
Ferment in the warmer at around 28ºC.
Bake in the oven at 170/180ºC.

Bring 900 g of water to the boil and infuse 40 g of jasmine tea for around 4 minutes.
Filter and measure out the necessary 750 g. Mix with the sugar and bring to the boil.
Incorporate the apricot purée and when the mixture reaches around 80ºC immediately pour over the baba cakes.
Soak the baba cakes until they are completely hydrated.
Strain and place to one side.

Make the custard base and pour over the couverture.
Emulsify.
Place in the fridge.

Mix the apricot with the ginger and incorporate the xanthan gum.
Blend the mixture with a hand blender and warm up part of the purée. Dissolve the gelatine sheets and mix everything together.
When the mixture is at about 20ºC, incorporate the semi-whipped cream and pour into half-sphere moulds.

Once the baba cakes have been soaked, cut the centre with a cutter and insert the chocolate cream.
Glaze the baba cakes with the apricot jelly.
Place the half sphere of apricot and ginger cream on top, having previously sprayed it with the chocolate paint.
Position half discs of Alunga™ chocolate and a piece of apricot.
Decorate as required.