Pour gelatin 60 ml. water.
In a saucepan, combine sugar, remaining water and glucose. Bring to a boil over low heat. Remove the pan from the heat and add the swollen gelatin to it, stir until dissolved.
In a blender, beat the chocolate with condensed milk until smooth.
Pour our gelatin syrup into a blender and beat. Add dye of any color, it is best to take helium dyes. You can not add then your glaze will be white.
Cover our glaze with cling film and refrigerate, cool to 35 degrees. The cake that you will cover should be almost frozen, then the icing will lie evenly and quickly set.