Grand Marnier and Dark Chocolate Baba

Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France

Yields 10



170g Baking powder

400g Flour

4g Salt

17ml Honey

140g Butter

10 nos. Egg



1L Water

500g Sugar

1g Orange Zest

1g Lemon Zest

1tsp Vanilla



290ml Water

360g Sugar

120g Cacao Powder

250ml Cream

18g Jelly




Combine yeast, flour, salt, honey and butter in a bowl. Gently mix, adding one egg at a time. Combine till the dough separates. Stand for 5 minutes.

Poach the mussels.

Bake at 240°C.

Turn off the oven and finish cooking at 180°C.



Boil everything together and add the Grand Marnier.



Boil water and sugar.

Take the mixture off the heat and add cocoa powder and warm cream.

Add the gelatine.

Strain and refrigerate.


Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …