In a medium bowl, bloom gelatin in cold water for about five minutes ("blooming" is the process of soaking gelatin in water before using it). Gently squeeze excess water from gelatin.
Soak your gelatin for five minutes before using it. (The Great Canadian Baking Show)
In a small saucepan over medium-high heat, stir glucose with water until the glucose is dissolved. Add cream and cocoa and bring to a simmer, stirring to combine. Remove from heat, add gelatin and stir to dissolve.
Add cream and cocoa to glucose in a small saucepan. (The Great Canadian Baking Show)
Pour mixture through a fine mesh strainer and allow to cool to 35°C/95°F, stirring gently and occasionally to prevent skin from forming.
Pour your mixture through a fine mesh strainer. (The Great Canadian Baking Show)
Once cooled, pour over a well-frozen, masked cake ("masking" is the process of putting a thin coat of icing over a cake so that crumbs don't get into the icing).
Pour your glaze with confidence. (The Great Canadian Baking Show)
Allow to set in fridge for 15 minutes before cutting to serve.
Once your glaze is poured, allow your cake to set in the fridge for 15 minutes. (The Great Canadian Baking Show)
