Finely chop the chocolate and put it into a large heatproof bowl. Scald the cream by bringing it to the boil. Add the tea and leave to stand for 2 minutes; strain.
Pour the cream bit by bit on to the chocolate. Use a rubber spatula to stir it in, ensuring a smooth emulsion. (If it gets too cool to melt the chocolate, you may have to heat it gently again.) Add the orange flower water.
Pour into small coffee cups, glasses or ramekins and chill for at least 2 hours.