In parallel, you can start working on the ganache. In a pot, combine the cream and corn syrup then add the peeled zest and basil leaves. Put over medium heat and bring to a simmer, remove from heat, cover and let it infuse for 5 minutes. Filter using cheesecloth or chinois and reserve.

Combine the tempered chocolate with the butter, make sure it’s fully stirred in and there are no chunks left. Add the cream mixture and zest, stir in for a good minute then add half the lime juice. Make sure the mixture is WELL combined before pursuing, you don’t want to break the ganache. Add about half of what is left, stir it in, again making sure it’s well incorporated. If it holds well, add remaining juice and stir stir stir,