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This creates a double broiler effect. If you were to put the chocolate over the direct heat it would quickly "burn" the chocolate before it was all melted. By putting it over boiling water you get a slower more controlled heat to the chocolate, making it easier to get smooth creamy chocolate.

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14y ago
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9y ago

This setup is called a "double boiler". The reason for using a double boiler is that it prevents the material in the inner pan from getting any hotter than the temperature of boiling water (about 100 degrees Celsius, or 212 degrees Fahrenheit). Putting chocolate directly over a flame or heating element could raise the temperature far above that, causing the chocolate to burn instead of melt.

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Q: Why do you melt chocolate in a bowl over boiling water?
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