Begin with a bar, not compound. Select dark or semi-sweet chocolate containing 50–70% cocoa. It melts smoother and produces a richer finish.
Chop the chocolate into even, small pieces before melting. Uneven-sized chunks melt inconsistently and create clumps or overheating.
Add 1–2 tablespoons of cream or unsalted butter when melting. This makes the drizzle shiny and stops it from setting too quickly.
Double boiler or microwave in brief pulses. Stir along the way to prevent burning. Heat only until smooth and liquid.
Allow the chocolate to cool for one minute before drizzling with a spoon or piping bag. Do not delay—cold chocolate thickens rapidly and loses fluid.