How do you drizzle white chocolate?
I made some almond bark, and had a small amount of white chocolate morsels left over from something else. I melted it in a double boiler, and I wanted to drizzle it on the bark, but it never reached a 'drizzly' consistency. It melted, but the bottom part seemed to be more solid. It's too late for this batch, as I ruined it completely trying to thin it. Do I need to add something to it? (I did add a tiny bit of oil.) Was it too hot? What should I do next time?
Not all white chocolate is created equal. Only white chocolate that has "cocoa butter" will melt, and be "drizzle-able".
Nestle and Ghirardelli chips, from what I recall, don't have cocoa butter, so they often have melting problems. The Ghirardelli bar, however, is white chocolate. So are Baker's and Lindt, so any of those will be safe.
Do you know what you used?
It could have been a number of things. First of all, you need to get really good quality white chocolate. Some chocolate morsels that you buy in the grocery stores tend to have stabilizers in them that can interfere with the melting process. It should contain sugar, cocoa butter, milk and vanilla and nothing artificial. I'm partial to Guittard. Also, when using a double boiler, keep the water level fairly low and keep it only at a simmer. Do not boil the water. If it is too hot the chocolate will seize. Another thing to remember is not to get any moisture into the chocolate or again, it will seize. These methods have always worked for me. I hope this helps.
Assuming that it didn't seize from some inadvertent water introduction (sometimes this happens to me when I use a double boiler), you may want to add just a bit of butter to the white chocolate. I've found that this smooths out the white chocolate to a drizzly consistency. However, be careful about the amount of butter as too much will affect the chocolate so it won't harden up. If this happens I put it in the fridge to harden and once hardened it can stay at room temperature without issue.
Sometimes I've also found that without constant stirring, the chocolate will first kind of melt then fuse onto the bottom of the pan, kind of like being baked on. Constant stirring for me is key.
I use Ghirardelli white chips for my Inside Out Oreos. I melt them in the micro, always, but do reg choc chips over a dble boiler. You must melt them very slowly, 20-30 sec at a time on 50% power. You cannot overheat them or they will seize. If the white choc still seems too thick, either add 1 tsp veg oil or shave in some food grade wax, like Gulf paraffin, before melting.