Perfect Mirror Glaze for Cakes and Desserts

First, soak the *gelatin* in cold water until it blooms. Meanwhile, place the *sweetened condensed milk* and *white chocolate* into a mixing bowl or a large dish.

In a saucepan, combine the *sugar*, *glucose syrup*, and *water*. Heat the mixture until it reaches a temperature of 103 degrees Celsius (around 217 degrees Fahrenheit).

Once the syrup is ready, pour it over the *chocolate* and *milk* mixture.

Add the *gelatin* to the mixture and blend thoroughly using an immersion blender to ensure smoothness. If you wish to add *color*, incorporate it now. For *liquid coloring*, add it to the glaze itself, while *powdered coloring* works better when added to the syrup.

Cover the glaze with plastic film, pressing it right onto the surface to avoid any air bubbles. Chill the mixture in the refrigerator for about 6 to 8 hours to allow it to stabilize properly.

Before using the glaze, gently heat it until it reaches a working temperature of 30-35 degrees Celsius (86-95 degrees Fahrenheit). Use the immersion blender once more to achieve a perfect *smooth texture*.

Ensure the cake or dessert you wish to cover is *frozen*, then pour the glaze evenly over it to achieve a stunning mirror finish.