Gold chocolate glaze

Ingredients	Preparation
190g sugar 95g water 190g glucose	Heat up to 103°C.
127g sweetened concentrated milk 127g gelatin mass 190g Callebaut - Finest Belgian Gold Chocolate - Gold 68g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - callets - 10kg 68g FWF-Z2CARA	Combine the ingredients in a high recipient and emulsify.
Leave to rest in the refrigerator. Glaze at 28-30°C.