Copper metallic glaze

Method

1. Soak the gelatine in ice water until bloomed and softened.
2. In a saucepan, bring the water, sugar, and glucose to 103°C.
3. Remove from heat and stir in the drained gelatine until fully dissolved.
4. Pour the hot syrup over the milk chocolate and emulsify with a hand blender until smooth.
5. Add the condensed milk and nappage, mixing well.
6. Using the hand blender, incorporate the food color and copper metallic powder evenly.
7. Cover and let the glaze rest overnight in the fridge.
8. Before using, warm the glaze to 35°C for optimal consistency.