Professional White Chocolate Drizzle

White chocolate drizzle requires careful technique as white chocolate is more temperamental than dark varieties. Chop chocolate finely for even melting and heat cream to just simmering - boiling can cause seizing. Pour hot cream over chocolate and let sit undisturbed for 2 minutes to begin melting process. Whisk from center outward to create smooth emulsion. Adding butter creates glossy finish and improves flow consistency. The finished drizzle should coat a spoon but flow easily when poured. If too thick, add warm cream by teaspoons; if too thin, add more chopped white chocolate. Keep warm but not hot to maintain proper consistency for elegant plating patterns.