Serves 2:

1 tablespoon loose Earl Grey tea ∞ 30ml boiling water ∞ 150g chocolate (60-70% cocoa), finely chopped ∞ 1 tablespoon vanilla extract ∞ 120ml light cream ∞ 4g salt chopped hazelnuts and blueberries for finishing

→ Soak the tea into the boiling water for 5 minutes. Let this, into a large bowl, drain in a sieve. Add the chopped chocolate and vanilla extract to the warm water and stir until the chocolate begins to melt. Heat the lightroom at moderate heat and add immediately to the chocolate. Stir until completely smooth. Add the salt and stir. Pour the chocolate mixture into two pots, place plastic foil and refrigerate at least two hours. Garnish before serving with chopped hazelnuts and blueberries.