How to Achieve a Glossy Chocolate Drizzle on Biscuits

Getting a glossy chocolate drizzle that looks good and holds its shine isn’t about acting it out like salt bae does his dishes – a quick drizzle (sprinkle) of chocolate (salt). We don’t discourage being fancy; that's on you, and even then it’s about doing a few things right. If your chocolate keeps turning dull, thick, or streaky, for Chocobakes Infused Caramelized Biscuits, this guide will help you fix it. Follow these steps, and you will have the perfect glossy chocolate drizzle on your baked biscuits.

1. Pick the Right Chocolate

Start with good chocolate. Look for bars or baking chocolate with 50% to 70% cocoa. Cadbury Bournville dark chocolate is your best bet. This range melts well, has solid flavor, and sets with a smooth finish. Skip chocolate chips unless they’re labeled as “good for melting.” Chips are made to hold their shape, so they resist melting evenly. Don’t use compound chocolate or anything with a long list of fillers; they often include waxes or extra oils that keep it from flowing properly or setting with a shine. Check the label.

2. Melt It the Right Way

Melting chocolate isn’t just about making it liquid; it’s about controlling the heat. If you heat it too fast or too hot, it will go lumpy, get dull, or seize up entirely. Use a double boiler for the best control. Put a heatproof bowl over a pot with simmering, not boiling, water. Stir constantly as the chocolate melts. If you’re using a microwave, go in 20-30 second intervals, stirring between each round. Stop when it’s mostly melted, then stir until the rest melts from the leftover heat. You want the chocolate around 40-45°C. Warmer than that, and it may burn or lose its shine when it cools.

3. Adjust the Thickness

If the chocolate looks too thick to drizzle, don’t add milk or water; it’ll ruin the batch. Instead, use a neutral oil like canola, sunflower, or refined coconut oil. Just a few drops can thin it out enough to drizzle easily. Add about 1/2 teaspoon of oil per cup of chocolate, stir it in, and test the flow. The chocolate should fall off the spoon in a smooth ribbon. If it clumps or falls in blobs, add a bit more oil. This step is key to getting a clean look when you drizzle and helps the chocolate set with a nice, even shine.

4. Use a Bag for Clean Lines

To control your drizzle, spoon the melted chocolate into a small piping bag or a resealable plastic bag. Push the chocolate into one corner and snip off a tiny bit of the tip. The smaller the cut, the neater your drizzle. Hold the bag just above the biscuits and move it side to side in a steady motion. Don’t squeeze too hard. If the lines are too thick or messy, stop and snip a new, smaller corner from another bag. Spoons can work if you’re going for a messy look, but if you want clean, shiny lines, a bag gives you much more control.

5. Only Drizzle on Cooled Biscuits

This is where a lot of people mess up. If the biscuits are even a little warm, the chocolate will soak in, melt unevenly, or lose its shine. Let them cool completely, at least an hour after baking, before adding the chocolate. If you’re short on time, stick them in the fridge for 10-15 minutes before you drizzle. The cooler surface helps the chocolate set faster and stay glossy.

6. Let It Set on Its Own (Or Use the Fridge Briefly)

Once your biscuits are drizzled, set them on parchment paper and leave them out at room temperature to cool. If you need to speed things up, the fridge works; but only for a short time. Ten to fifteen minutes max. Leave them too long, and condensation can build up when you take them out, which dulls the chocolate. Avoid touching or moving the biscuits while the chocolate is still soft. Any fingerprints or smudges will stick around once it sets.

7. Store the Finished Biscuits Properly

When the chocolate is fully set and firm to the touch, place the biscuits in a single layer in an airtight container. If you have to stack them, put parchment paper between the layers to prevent sticking or smudging. Keep them in a cool, dry spot. Don’t leave them in sunlight, near a stove, or anywhere warm. Avoid the fridge unless your space is humid. Too much moisture will make the chocolate sweat and turn cloudy.