In medium size bowl, bloom the gelatin in 1.8 oz cold water for at least 10
minutes.

Bring the sugar, water, cocoa powder and heavy cream to a boil while stirring
constantly.

When it comes to a boil stir in the chocolate and mix until dissolved.

Add in the bloomed gelatin stir until dissolved.

Pass the mixture through a fine-mesh sieve or use an immersion blender to blend
the mixture until it is smooth and glossy.

Transfer the chocolate mixture in a jar and cover the surface of the chocolate
glaze in with plastic wrap. You can store in the refrigerator for few days or in the
freezer for few weeks.

When you’re ready to use it, warm the chocolate glaze to the temperature
110f/44C before using it. If you do get a lot of air bubbles in the glaze, strain it
through a fine mesh strainer before using. Otherwise the tiny bubbles will show
on the finished cake