Why does chocolate melt differently in boiling water than in a frying pan?!
therefore melting chocolates directly in a frying pan might backfire.
well, i've tried melting chocolates in a frying pan before,
but rather than melting, it was burnt!
melting in boiling water is much easier, though you have to use a double boiler and NOT allow any drop of water to drip into the chocolate.
for quicker results, chop your chocolates into small pieces instead of using the whole bar for melting.
Answers: some chocolates require sensitve tempering,
therefore melting chocolates directly in a frying pan might backfire.
well, i've tried melting chocolates in a frying pan before,
but rather than melting, it was burnt!
melting in boiling water is much easier, though you have to use a double boiler and NOT allow any drop of water to drip into the chocolate.
for quicker results, chop your chocolates into small pieces instead of using the whole bar for melting.
a frying pan has a lot more heat than the boiling water.. the frying pan is directly touching the stuff so the outside will automatically melt
The boiling will be a little slower because it isn't as hot
Boiling water is limited to 212 degrees F (100 C). A frying pan will, via convection, allow higher temperatures.
In a frying pan, chocolate will initially begin to melt, but as the temperature zooms past 212 degrees the chocolate will fry, then burn.
the sugars and oils of chocolate melt and burn faster in frying pans because if the generally higher temps than boiling water. best way to melt choolate is thru a double steamer.