Ingredients Jump to Instructions ↓

  1. 10 ounces heavy cream 1-ounce light corn syrup

  2. 1 1/4 ounces jasmine tea 9 ounces bittersweet chocolate, chopped

  3. 4 1/2 ounces milk chocolate chopped 1/4-ounce rum

Instructions Jump to Ingredients ↑

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


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