Chocolate Mirror Glaze without using a Thermometer

This chocolate mirror glaze without using a thermometer is breathtaking. It has a mirror finish and doesn't dull when refrigerated like some other mirror glazes do. Most mirror glazes require a thermometer to get to the right temperature before pouring onto your buttercream iced cake but I've adapted this recipe in the Tefal Cuisine Companion to be at the right temperature and the perfect pouring consistency so it doesn't melt your buttercream and leaves your cake with a perfect mirror finish. I've used a chocolate buttercream to ice the top and sides of my cake before pouring on the chocolate mirror glaze.

Note: Prepare your favourite cake and ice with chocolate buttercream 1/2 cm thick and refrigerate 2-3 hours before pouring mirror glaze over the top and sides of cake.
Note: Buttercream has to be very smooth before pouring mirror glaze.
Note: It is important to use a good quality dark chocolate. I use Cadbury Dark Chocolate Melts.
Note: Have all ingredients weighed and ready before starting the recipe. This is important so you don't lose any heat in the bowl by stopping to weigh ingredients.

15 gms Powdered Gelatine
80 gms Water
100 gms Water extra
200 gms Caster Sugar
200 gms Glucose Syrup
200 gms Cadbury Dark Chocolate Melts
150 gms Condensed Milk

Bloom gelatine in 80 gms water. To bloom gelatine add water to small bowl and start stirring the water vigorously with a fork, whilst stirring vigorously add the gelatine quickly and keep stirring for a further 10 seconds. There should be no lumps of undissolved gelatine. Leave to bloom.

Insert Mixing Blade. Stopper out.
Add 100 gms water, caster sugar and glucose.
Sp3:70deg:5mins scraping bowl with spatula after 2 minutes.
Sp3:100deg:1min.
Tear bloomed gelatine into about 8 pieces and add to bowl.
Sp3:1min or until dissolved.
Add dark chocolate melts and condensed milk.
Sp3:3mins.
Insert stopper.
Sp8:30sec.
Remove stopper.
Sp1:1 hour 10 mins
Remove blade and stir mirror glaze gently with spatula until smooth.
Support smoothed buttercreamed cake on upturned steamer bowl or upturned cake tin placed in baking dish. Pour glaze over cake through a fine wire mesh sieve (this will remove any bubbles)  making sure the top and sides are covered.  Do not use anything  to smooth the cake. Leave to drip for 10 minutes then use a spatula to remove any drips from the bottom of cake and place cake on serving plate and refrigerate.