Bring water, cream, sugar, and glucose to 105°C (221°F).
Pour the cocoa into the syrup and mix it well until the mixture is well blended.
Hydrate the gelatin sheets in cold water for 15minutes and melt in the microwave.
Pour the hot cocoa syrup into a mixing bowl. Add the melted gelatin and blend at high speed without letting air into the glaze.
Sieve the glaze, cover with plastic wrap and refrigerate at +4°C (39°F) for 24 hours before using.
Before using the cocoa glaze, heat it gently to 40°C (104°F), blend it to uniform the temperature, and use it at 35°C (95°F)
Cocoa Glaze can be stored in the refrigerator at +4°C (+39°F) for 7-10 days in an airtight container. This is important because chocolate has a strong ability to absorb odors.Do not use liquid colorants in any case.