Have all your ingredients ready so you do not leave out anything .
Pour 1/4 Cup Into The Gelatin – Let Bloom/ Soak In A Heavy Based Sauce Pan
Add Glucose, Sugar, Condensed Milk And Remaining Water Let Come To A Boil On Low To Medium Heat.
Once All The Sugar Has Dissolved – And The Mixture Has Come To A Nice Slow Boil. Take It Off The Heat.
Let Rest For A Minute Before You Add The White Chocolate. The Heat In The Mixture Should Be Enough To Melt The White Chocolate.
ext Add In The Soaked/Bloomed Gelatin – Let It Melt If You Want Strain The Mixture To Remove Any Undissolved Gelatin Or Not Melted Chocolate.
Divide Glaze For A Second Color If You Need.
Color Glaze And Let Come To Room Temperature. Use Glaze As Shown In The Mirror At Room Temperature.
