In a medium-sized bowl, bloom the sheet gelatin in plenty of cold water. If using powdered gelatin, sprinkle the powder over 50.4 g/1.8 oz cold water in the bowl. Let the gelatin bloom for at least 10 minutes before using.

Bring the sugar, water, cocoa powder, and Heavy cream to a boil while stirring constantly.

Once it comes to a boil, stir in the chocolate and mix until dissolved.

Squeeze the excess water off t Add the bloomed gelatin.

Add the bloomed gelatin, to the pot, and stir until dissolved.

Pass the mixture through a fine-mesh sieve, or use an immersion blender to blend the mixture until it is smooth and glossy

Transfer the chocolate glaze mixture to a jar, and cover the surface of the chocolate glaze with plastic wrap.

If you are not ready to use it, transfer the chocolate glaze mixture to a jar, and cover the surface of the chocolate glaze with plastic wrap. You can store it in the refrigerator for few days.

When you’re ready to use it, warm the chocolate glaze to the temperature 110°F / 44°C before using it. If you do get a a lot of air bubbles in the glaze, strain it through a fine mesh strainer before using, otherwise the tiny bubbles will show on the finished cake. If you still have the air bubbles, then place the glaze mixture jar on a tray and start vibrating the glaze to force bubbles to rise to the surface and to pop out.