1. Brew 6 - 9 grams (2 - 3 teaspoons of loose leaf Palace Earl Grey in 200ml of hot (but not boiling water) for 4 minutes. Remove leaves and reserve liquid.
2. Add the caster sugar to a saucepan with the tea liquid and bring to a simmer until the sugar is just disolved.
3. Cut the chocolate to small pieces and add to the saucepan with the tea and begin to stir.
4. Once roughly half the chocolate is melted, remove from the heat and continue to stir until all of the remaining chocolate is melted
5. You should have a shiny, glossy darkly-coloured chocolate mixture. Set aside to cool for a few minutes
6. Prepare a deep baking sheet (1.5 - 3 cm) by lining it with doubled-up cling film
7. Pour the chocolate mixture into the baking tray and refrigerate for 2 hours until quite firm
8. To serve, remove the cling film from the baking tray and roll back, cut the ganache to individual portions and top with fresh fruit.
Hint: Melt some vegan white chocolate, spread out thinly on a lined baking sheet and leave to set. Cut to size and place carefully around the ganache to form a box. Top up with extra fruit to add height.
Alternatively, after chilling, the ganache can be rolled into balls and rolled in cocoa for delicious Earl Grey truffles.