Crunchy/hard-shell Chocolate Mirror Glaze

I made mirror glazes before using glucose syrup and they do look great but they are soft jelly like layer on top of the cake.

I saw many places doing a thin chocolate hard-shell glaze. It is also really glossy and looks great but you almost have to break it with your spoon.

I want to achieve that on my next cake. Does anyone have any idea how that is done or any recipes for it? Thanks!