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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Whilst the other comments are correct, and au bain marie is indeed a very common method for melting chocolate, it is not impossible to smoothly melt chocolate directly in a pan. It helps to have a thick bottomed pan, to moderate the heating, a very low flame, even taking it off the heat briefly if it gsts too warm, and of course stiring continuously.
That all to say that there is nothing magical about a double boiler, it is all about moderating the temperature.
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