Prepare a small 4" by 3" container and line it with parchment paper. (You can use a smaller container if you have one on hand; just keep in mind your chocolates will be more thicker, and conversely, if you have a larger container, your chocolates will be thinner).
Pour the heavy cream into a small sauce pan and place the earl grey tea bag in it. Bring the cream to a simmer over low heat. Press down on the tea bag gently with a silicone spatula to help infuse the tea into the cream.
When the cream has come to a simmer, remove the tea bag and discard. Take the sauce pan off the heat and whisk the chopped chocolate into the heavy cream. Stir until the mixture is smooth.
Pour into the prepared container and tap it to release any trapped air bubbles. Smooth out the top with a spatula, cover, and place into the refrigerator for at least 4-5 hours.
Remove from refrigerator and using a serrated knife, cut into small pieces. Dust the top with cocoa powder. Serve nama chocolate chilled.
May be kept in the refrigerator for up to 1 week in a clean, airtight container.