Make the panna cotta: bloom gelatin in cold water. Melt chocolate in a double boiler. Heat milk to scalding, pour into chocolate, and blend with an immersion blender until smooth. Add bloomed gelatin and blend 1–2 minutes. Blend in cold cream and olive oil.
While still hot, distribute between 6 bowls. Refrigerate at least 5 hours to set.
Make Earl Grey cream: heat cream and sugar to scalding, whisk in tea, cover and steep 15 minutes. Reheat slightly, strain through a fine mesh sieve, pressing on leaves. Chill.
Make angry caramel: cook sugar in a small pan to a medium-bronze caramel. Remove from heat, wait 2–3 minutes, then stir in 2 tbsp Earl Grey cream. Stir in cold butter then sherry vinegar. Cool to room temperature.
Make candied cocoa nibs: combine sugar, water, and corn syrup in a pan; cook to a medium amber. Off heat, stir in cocoa nibs then butter. Spread on parchment to cool, then crack into pieces.
To serve: drizzle caramel over each panna cotta, spoon cream on top (it will float), scatter candied nibs, and finish with a pinch of flaky salt.
