Before anything else, gently sprinkle the gelatin powder over the surface of the cold water. Then, allow it to bloom for about five minutes. After that, set it aside.
Afterward, in a large heat-proof bowl, mix in the dark chocolate compound and cocoa powder.
Then, place in a saucepan the water, 1/2 cup of sugar, and condensed milk. After that, let it simmer over medium heat.
Gradually pour in the condensed milk and stir in to incorporate the cocoa mixture. Then, add the remaining 1/2 cup of sugar and stir in until thoroughly mixed. After that, allow it to boil until all the sugar dissolves.
Afterward, remove from heat. Then, drop the gelatin in and gently stir vigorously without creating bubbles until the solidified gelatine dissolves.
Then, grab your filter and pour over the contents into a heat-proof bowl. Seal by covering plastic wrap over the bowl to prevent skinning. After that, set aside and allow to cool down for two hours. Next, dip your pastry thermometer and check if it is cool enough as it reaches 86 degrees Fahrenheit.
Finally, before pouring the glaze into the cake, strain the glaze again into the measuring jug for final straining.