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Jasmine Tea Ganche

Recipe courtesy Ming's Restaurant, Palo Alto, CA
TVFN Special, Show #SPWFSP01: Wedding Feasts


List of Ingredients




10 ounces heavy cream
1-ounce light corn syrup
1 1/4 ounces jasmine tea
9 ounces bittersweet chocolate, chopped
4 1/2 ounces milk chocolate chopped
1/4-ounce rum

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.

Yield: 16 servings
Prep Time: 8 hours 10 minutes
Cooking Time: 20 minutes

Recipe