1. Bring tea leaves + light cream to a boil over medium-low heat, stir a few times, boil for a few times, turn off the heat, cover the pot and simmer for 15 minutes;
2. In addition, find a stainless steel basin and melt the milk chocolate and dark chocolate together into a liquid state. Pay attention to the temperature during the whole melting process, try to control the temperature between 45 ℃-50 ℃, cut the chocolate can only be gently stirred in one direction;
3. After the stew, 1 filter out the tea dregs, add glucose, mix well, and add in 2 portions;
4. After the stew, 1 filter out the tea dregs, add glucose, mix well, and add in 2 portions;
5. Mix the small particles with a homogenizer, pour them into a mold, and refrigerate in the refrigerator, which is the chocolate ganache. Refrigerate for 15 minutes. After the ganache hardens slightly, wrap it in plastic wrap, refrigerate overnight, and decorate the next day;
6. Pack the tempered dark chocolate in a piping bag, squeeze out irregular fine stripes on the frozen ganache surface, evenly sprinkle moisture-proof cocoa powder, and cut into small pieces.
Tips:1. Do not use that kind of teabag for British Earl Grey tea, as the fragrance is not strong enough;
2. It is best to decorate the last step before eating;
3. To make the cut look good, you can use boiling water to scald the knife before cutting.