How to make beautiful, shiny mirror glaze for your cakes!
Make sure you have these tools on hand: Fine mesh strainer, thermometer, immersion blender
Combine chocolate and cocoa powder in a large heat proof bowl and set aside.
Sprinkle gelatin powder over the second quantity of water and let bloom for 5 minutes.
Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat.
Add in bloomed gelatin and stir until completely melted and remove from the heat. Add in your vanilla.
Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine. Use the immersion blender to remove any remaining chunks or unmelted chocolate.
Pass the mixture through the mesh strainer to remove any bits of chocolate or gelatin
Let the mixture cool to 90ºF before pouring over your frozen cake. Place frozen cake on top of a bowl or small cake pan inside a larger pan to catch the extra glaze. Trim of the drips with a hot knife and transfer to a plate. Enjoy within the hour or refrigerate. Keep in mind your glaze will lose it's shine after 24 hours so if you want it to stay shiny, I recommend glazing the day of delivery.