Why does chocolate only melt smoothly in a pot inside hot water, but not in a pot that is directly heated?

Question

Why does chocolate only melt smoothly in a pot inside hot water, but not in a pot that is directly heated?

In: 479

Answer 1

Because it burns. When the chocolate is in a pot over boiling water, its temperature never rises above the water’s temperature, which is 100°C. When placed directly over the heat, it can pass 200°C, where the chocolate burns.