• Rehydrate gelatin in cold water 10 min before starting.
• If you're using powdered gelatin, rehydrate it in 54 g (1.9 oz) of water and leave it to swell for around 20 minutes in the fridge.
• Place the chocolate and coloring (if using white chocolate) in a tall, narrow measuring cup.
• Put the water in a saucepan with the sugar.
• Bring to the boil and stir to dissolve the sugar.
• Monitor temperature.
• Warning ⚠️ Remove as soon as the syrup reaches 103°C ( 217°F ).
• Off the heat, add the cold heavy cream and stir.
• Next, incorporate the well-squeezed gelatin.
• Mix well.
• Pour through a sieve onto the chocolate.
• Stir a little bit and let it melt for a minute.
• Blend it with an immersion hand blender (a crucial step for smoothness and shine).
• Leave it well immersed to avoid creating air bubbles that would make your glaze less visually appealing.
• I use the Swiss brand Bamix hand blender, which is excellent for blending without creating air bubbles.
• Pour it through a sieve into the saucepan and cover it with plastic wrap pressed against the surface.
• Refrigerate overnight.
• The next day, warm it up in a double boiler "bain-marie", removing it several times to stir thoroughly.
• It should be completely melted around 37°C (98.6°F).
• Stir constantly using a spatula, making figure-eight motions.
• This way, it becomes very shiny with zero air bubbles.
• You can choose not to remix it, but I prefer doing so because it makes it even smoother.
• Pour it over your dessert right after it's taken out of the freezer when its temperature is between 28°C/32°C (82.4°F/89.6°F) for white chocolate glazing.
• Check its consistency on the back of a frozen ladle.
• It should flow and cover with a thin layer.
• For dark chocolate glaze, pour at between 30°C/35°C (86°F/95°F).
• The temperature may vary depending on the thermometer used, so it may be a little less or a little more for you.

When should move the dessert after finishing glazing it?

• Once the entremets have been glazed and the glaze has stopped dripping, run a large flat spatula or 2 underneath them and start rubbing them against the baking rack.
• The drips will get cut off, and you can lift it without any difficulty.
• Place on serving platter or golden cardboard.
• After decorating, return to the fridge to defrost slowly.
• It will take 6 to 8 hours.
• If you're in a hurry, leave it at room temperature for about 2 hours.