How do you  make chocolate mirror glaze?
 When it boils, remove from the heat and add chopped dark chocolate. Stir slowly to melt and add the strained gelatin, stir until smooth and strain. Store in a airtight container in the fridge over night. When you’re about to use it, warm the chocolate mirror glaze to the temperature around 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. 