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 all about a SLOW distribution of heat over a WIDE surface area.
You bake a cake at 400 degrees for 30 minutes, it comes out fine. Bake it at 600 degrees for 15 minutes, and it will come out burned, because all the heat is on the outside of the cake. While the inside is still soft because heat hasn’t had enough time to penetrate.
When you melt chocolate in a basic pan, the bottom chocolate will burn before it has time to pass heat upwards.
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