2 tsp gelatin powder
5 tsp cold water
1/3 cup water
1/3 cup heavy whipping cream
1/2 cup cocoa powder
1/2 cup sugar/erythritol
Mix gelatin and cold water. Leave it alone for 5 minutes. This is known as "blooming the gelatin"
Whisk cocoa and water and make a thick paste.
Add 2 tbsp of the cream, and gently stir it together. We do not want to whisk it.
Keep adding 2 tbsp at a time while gently stirring.
Add the sugar and keep stirring.
On med-high heat, bring to a boil, while slowly stirring.
Remove from heat, add the gelatin and keep stirring.
Pour through a strainer into a container, cover the surface with clingwrap.
Let cool to 31C / 88F
Slowly pour over your smooth and crumb-free cake, or whatever it is you're decorating. Pour from the lowest possible height to minimize the chance of bubbles forming. We want a thin layer.