Bloom the gelatin in cold water. Quickly pour the gelatin in a stir together.

Heat the water, sugar and condensed milk in a saucepan. Bring it to a boil and turn off the heat. Stir in vanilla and bloomed gelatin until it's fully dissolved.

Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Using an immersion blender process until it is very smooth.

Be careful not to introduce too many bubble since they will not pop on there own and it will show on the surface. For the same reason, strain the mirror glaze though a sieve to remove any stray particles.

When the glaze has cooled to 32 C, it is ready to pour over your desert. Use a stand or cooling rack to position the desert and collect the excess below. You can save the extra and use it in the future.

Bloom the gelatin in cold water and set it aside while you heat the water, sugar and condensed milk.

When the sugar is fully dissolved and the liquid is hot. Pour this mixture over the chocolate.

Wait about 5 minutes for the chocolate to melt. Using an immersion blender, blend the mixture until smooth. Strain this though a sieve and allow to cool, gently stirring every so often to prevent a film from forming on top.

When the glaze has cooled to 32 C, it is ready to pour over your desert. Use a stand or cooling rack to position the desert and collect the excess below. You can save the extra and use it in the future.

Bloom the gelatin in cold water and set it aside while you heat the water, sugar and condensed milk.

When the sugar is fully dissolved and the liquid is hot. Pour this mixture over the chocolate.

Wait about 5 minutes for the chocolate to melt. Using an immersion blender, blend the mixture until smooth. Strain this though a sieve and allow to cool, gently stirring every so often to prevent a film from forming on top.

When the glaze has cooled to 32 C, it is ready to pour over your desert. Use a stand or cooling rack to position the desert and collect the excess below. You can save the extra and use it in the future.

RECIPE COMING SOON!! :)