Chocolate ganache made from cocoa powder

Prepare all ingredients. Water and cream should be at room temperature.

Pour in the gelatin and leave until it swells, this process takes about 15 minutes.

Pour the remaining water into the sugar and place the saucepan on the fire.

Stirring constantly, we achieve complete dissolution of sugar in the syrup.

Add sifted cocoa to the saucepan and bring the mixture to a boil again.

Pour the cream into a clean container and heat it to a very hot temperature, but do not allow it to boil.

Add gelatin to hot cream and stir until completely dissolved.

Combine both mixtures: pour cream and gelatin into the cocoa syrup and mix everything until smooth.

Be sure to blend the resulting glaze. Do this carefully, at a 45-degree angle, to avoid introducing air bubbles.

Cover the finished ganache with cling film and place in the refrigerator to mature for at least 6 hours.

Heat the thickened glaze in pulses in the microwave or in a double boiler.

Strain the ganache through a sieve to remove excess air bubbles.

When the glaze has reached a temperature of 28-29 degrees, we can cover any cake with it, which is best frozen first to prevent condensation from forming on it.