Recipe courtesy of Ming's Restaurant
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34 min
10 min
20 min
4 min
16 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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