Jasmine Tea Ganache

Directions

1. 1
   Chop the chocolate into small pieces approximately 3/8-inch.
2. 2
   Boil together the cream and light corn syrup.
3. 3
   Add the jasmine tea and simmer for 1 minute.
4. 4
   Strain the tea and pour over the bittersweet chocolate and milk chocolate.
5. 5
   Mix the ingredients only enough to incorporate.
6. 6
   Allow to cool to 90 degrees and stir in the rum.
7. 7
   Pour into a shallow dish that has been lined with waxed or parchment paper.
8. 8
   The filling should be 5/8 inches thick.
9. 9
   Allow to cool overnight or until firm, covered in refrigerator.
10. 10
    Cut into squares.