Jasmine Tea Ganache

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.