Bring water, glucose and sugar to boil.
Add the agar while constantly whisking.
Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.
Remove liquid from stove, then add the soaked gelatin sheet while whisking.
Still off the stove, add the Russian Earl Grey and let infuse for 5 minutes.
Pour the mix over chocolate, through a sieve.
With help of a mixer, homogenize your mixture.
Pour into circular pans lined with baking paper.
Store in cold place for at least 2 hours.
Gently whip egg whites to a light mousse.
While whipping, add in the sugar slowly, 3 times.
When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.
With help of a spatula, spread your meringue to 2-3 mm thickness.
Let dry in oven at low temperature, 60-80°C, for 4 hours.