First place the gelatine in ice-cold water to hydrate and soften it.
Then, melt the milk chocolate to 45°C.
Place water, sugar and glucose in a steel saucepan and boil until they reach 103°C.
Once they have, take the pan off the heat, add the condensed milk and the perfectly dissolved and hydrated gelatine.
Pour this mixture over the melted chocolate and blend with an immersion blender; be careful you avoid the formation of air bubbles while blending.
Strain and let the mixture chill in the fridge for 10-12 hours with a plastic film wrap placed directly onto the surface.
The pouring temperature of this mirror glaze is about 35°C and it has to be blended with an open head hand blender (e.g. Bamix). The dessert must be frozen and demoulded just before you glaze it to avoid frost formation on the surface.