I think the key here is to cook on very low heat (no higher than low-medium), and to stir constantly - this will help the chocolate smooth out perfectly, and not chunk up and burn. Adding too much liquid definetly alters the flavor and structure of the chocolate - using oils makes the chocolate runny, using milk will make the chocolate sticky (and sometimes milk will prevent the chocolate from hardening properly for making chocolate covered fruit). I use Lindt chocolates, they're expensive but good. In my experience, most chocolates melt perfectly when given the time to do so, and without additives like liquor or cream.
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I think the key here is to cook on very low heat (no higher than low-medium), and to stir...