sack gelatin in ice water until softened; suqeeze out excess water and set aside, in a medium slze pot . bring sugar and glucose to a boil (103℃). when hot, stir in the drained gelatin . Place the chocolate in a medium size bowl.Pour the hot mixture onto the chocolate and emulsify . Stir in the condensed milk and neutral glaze . Using a hand blender. add the food color . the glaze will be ready when it reaches 35 ℃