Earl Grey Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 40g or 3 tbsp water
2. Earl Grey tea bag
3. 30g 72% choc, chopped
4. 18g or 2 tbsp cocoa powder
5. 0.5g or 1/8 tsp kosher salt
6. 100g glucose/35g or 2 tbsp corn syrup
7. 25g or 2 tbsp sugar
8. 55g heavy cream

Instructions

1. Boil water in small saucepan. Remove from heat, add tea and steep for 4 min.
2. Wring and remove tea bag and pour tea into medium bow. Add choc, cocoa powder and salt.
3. Combine glucose, sugar and heavy cream in heavy-bottomed sauce pan and stir intermittently while bringing to a boil over high heat. The moment it boils pour into bowl with choc. Let sit for 1 min.
4. Slowly, begin to whisk. Then continue, increasing the vigour of your whisking every 30s, until mixture is glossy and silky-smooth. This will take 2-4 min depending on speed and strength. You can use sauce immediately or store in an airtight container in the fridge for up to 2 weeks (do not freeze). Can be served cold or hot.