Method:

1. Bloom the powdered gelatine in the water. Place the thing you are glazing into the fridge to cool to fridge temperature.

2. Heat the sugar and the water together in a small saucepan. When it comes to a boil, add the glucose and bring it to 105°c.

3. When it reaches the correct temperature, pour in the cream, gently whisking in the cocoa powder and trimoline. Dissolve your bloomed gelatine.

4. Using a hand blender far beneath the surface, gently blend the glaze so that it comes together and you aren’t left with any lumps of cocoa powder. Be careful not to use the blender too close to the surface - this will create bubbles which will ruin the finish of your glaze. If you do create bubbles by accident, you can use a blow torch against the surface of the glaze to pop them gently.

5. Strain the glaze through a fine-mesh sieve, holding the sieve down close to the bottom of the saucepan to avoid bubbles from splashing.

6. Let your glaze cool, either at room temperature or to speed up the process, over ice (stirring constantly but gently with a spatula). The glaze must come to around 30°c before pouring.

7. When the glaze comes to temperature, strain it again before using.