Burning chocolate during melting due to direct heat

Melting chocolate using the double boiler method

When melting chocolate, it can burn if placed directly on the fire or in a microwave without supervision. Chocolate is very sensitive to high heat, and when its temperature exceeds 50 degrees Celsius, it can clump or burn. To avoid this problem, it is preferred to use the double boiler (ban-marie) method, where the chocolate is placed in a bowl over another pot containing hot water, allowing the chocolate to heat gradually and safely. Ensure the water does not touch the chocolate, and monitor the chocolate closely as it melts. In this way, you can get smooth melted chocolate without any burning.