Why does chocolate only melt smoothly in a pot inside hot water, but not in a pot that is directly heated?
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It’s difficult to directly apply enough gradual heat to chocolate to melt it before it burns. But a double boiler or steam bath. Can apply 100°c heat evenly to the chocolate melting it without it burning.
Bonus chocolate tip. If you mix a tiny bit of oil into the melted chocolate. The chocolate will look slightly glossy instead of matte.
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