First soak the gelatin in cold water.
Then mix the cream with the water and the sugar. Bring this to a boil.
Once it’s boiling add the cacao powder and while stirring let it boil for 3 minutes.
Now turn off the heat and dissolve the gelatin. Blend it till smooth. Be sure to keep the blender at the bottom so no air mixes with the glaze.
Then pass it through a fine sieve, cover it and keep it in your fridge for later.
The glaze needs to be between 31 and 36 degrees Celsius before you can pour it on a frozen cremeux, mousse, or any component.
