Why do you melt chocolate over boiling water?

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December 20, 2014 6:32PM

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.