Chocolate Mirror Glaze

Soak the gelatin leaves in cold water for 5-10 minutes. In a saucepan, combine glucose syrup, water, and sugar. Set the saucepan to 80 ºC, and stir until all the sugar is dissolved. Remove the saucepan from the heat. Squeeze the excess water from the soaked gelatin sheets and add them to the saucepan. Let the gelatin melt in the warm sugar mixture. Next, stir in the condensed milk. Place the chocolate in a tall container, pour the warm mixture over the chocolate. Blend with an immersion blender for 2-3 minutes. Start blending only when the immersion blender is fully immersed in the mixture and avoid lifting it up and down while blending. The goal is to prevent incorporating air into the glaze, as this will result in small air bubbles on the surface of the final glazed cake.

Place plastic wrap over the glaze, make sure that it touches the surface of the glaze to avoid the glaze form forming a skin as it cools. Let the glaze cool down to 30-32 ºC. This typically takes around 45-60 minutes in the refrigerator, but check periodically. If your glaze becomes too cold, you can gently warm it in a saucepan set to 32 ºC, before you pour it over your cake.

Take the cake you want to glaze. Make sure it's fully frozen before you begin. Place the cake on a bowl turned upside down. It's a good idea to place the bowl in a baking dish or similar to catch any excess glaze. Use a thermometer to check if the glaze has reached 30-32 ºC. Gently stir the glaze to ensure that the temperature is even throughout. Pour the chocolate glaze over the cake, making sure the cake is completely covered. Allow the glaze to set slightly, then carefully trim away any excess glaze from the bottom of the cake using a metal spatula or a small knife.