Mirror Glaze

For the cocoa butter: purée melted cocoa butter with titanium dioxide until you reach the desired colour (white powder in the butter). For better colouring, also mix titanium dioxide with a little lukewarm water (about 10 ml) — the titanium dioxide solution is a white powder in a little water, about 5 g.

1. On heat setting 9 of 12, in a saucepan warm the water, sugar and glucose without stirring — only swirl. The MOMENT IT BOILS, put on a lid so the water does not evaporate.
2. After a minute or two remove and check the thickness. When you stir with a wire whisk and a drop falls, it should form a tail.
3. Take off the heat, add the vanilla, then the condensed milk and stir to cool it down with the condensed milk.
4. Add half the chocolate, stir; then the gelatin, stir; finally the other half of the chocolate and stir again until fully dissolved.
5. Strain into a jug (to get rid of the bubbles), then blend for about 5 minutes (the glaze needs mechanical pressure). If the blender introduces air, strain again.
6. Add vanilla and part of the cocoa butter and water until the desired colour is reached. Blend after every addition. If colouring in another colour and using gel dye, you do not need the butter and water — add it directly to the bowl and blend.
7. Cover with foil and leave in the fridge for 12 hours.
8. Warm to 36°C and blend again. Pour over the cake, taken out of the freezer and placed on a fine wire rack. Catch it on top with a toothpick, lift, drain slightly and place on a tray over baking paper.