If you’re use natural pecans, toast them until they are lightly golden and smell good. Cool and chop coarsely. If using candied pecans, just chop coarsely. Really only into quarters or so.

Break the chocolate into cubes and place it in a bowl.

Pour the cream and the tea bag into a small pot and bring to a boil.

Take out the tea bag and pour the boiling cream into a bowl with the chocolate.

Wait five minutes and then stir until you get a glossy chocolate sauce.

Add the pecans and mix.

Transfer the ganache with the pecans to an eight-inch (20-centimeter) square pan with baking paper underneath.

Refrigerate overnight.

When the ganache is very stable, remove it from the pan, cut into cubes and toss in a bowl with cocoa. You can also do it with a strainer.