My daughter recently asked me how to make a chocolate drizzle for her chocolate covered strawberries. I realized that a WHITE chocolate drizzle is worth a post on its own as a result of the nature of white "chocolate".
Chocolate is usually made of cocoa beans which gives it the dark brown color. White chocolate has no cocoa beans, but rather cocoa butter. The amount of cocoa butter in white chocolate will affect how the white chocolate will behave when heated.
Some brands of white chocolate will have a higher fat content than others. The higher fat content will allow the white chocolate to melt and liquify. Otherwise, it will keep its form and eventually just burn. I have burned white chocolate many times until I decided to figure out a fool proof way of melting white chocolate.
How to make a white chocolate drizzle without burning the chocolate
Coconut oil
The viscosity of the chocolate needs to be very thin to have it flow easily from either a spoon or a bag. Mixing the white chocolate with coconut oil helps liquify and melt the chocolate to a smooth consistency. For every 3 tablespoons of chocolate, add 1/4 teaspoon of coconut oil, before microwaving.
Quantity
Melt chocolate in small batches to avoid heat spots from occurring. It is best to heat it in a small container.
Microwave power
If your microwave is powerful, reduce the power setting to allow the chocolate to melt without burning. Stir the heated chips occasionally to diffuse the heat. However, overstirring the chocolate will cause the chocolate to become granular so keep stirring to a minimum.
Applying the drizzle
Apply the drizzle either with a spoon or a bag. Drizzling the chocolate with a spoon results in irregular sized lines whereas drizzling the chocolate in a bag gives you more "control" and more uniform lines.
Strawberries drizzled with chocolate using a spoon
Strawberries drizzled with chocolate using a bag.