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Problems arise if choc is heated directly or heated too quickly. Overheated choc becomes thick & globby instead of the smooth & glossy desired appearance. Fat bloom (white, waxy spots formation) will also form due to insufficient formation of form V polymorphs of choc. Hence, unsteady temperature causes fats to move & crystalise at the surface

Therefore, double boiling melts choc using indirect heat (steam) rather than melting it over direct heat on stove or microwave. as indirect heat melts choc slowly, it prevents fat blooming & overheating. Thus, choc is melted evenly & it is not burnt.

References:
Ferraro, A., 2017. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/> [Accessed 26 April 2021].
Ghirardelli.com. n.d. Tempering Chocolate Tips & Melting Chocolate Techniques | Ghirardelli. [online] Available at: <https://www.ghirardelli.com/tempering-chocolate> [Accessed 25 April 2021].

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Chocolate has a specific heat capacity of 1.6J/g.K and water has a higher specific heat capacity of 4.184J/g.K. Double boiling helps to provide gentler heating and hence, does not burn the chocolate due to the indirect heat used for the gentle heating

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Chocolate has a specific heat of 1.6 J/g.K, this is much lower than that of water which is 4.184. Because chocolate has a lower specific heat, it can very easily burn as it heats up faster. water however will take a longer time to heat up. using a double boiler, indirect heat is applied to the chocolate, preventing it from heating up too fast and burning.

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Since water has a higher specific heat capacity of 4.184 J/g.K while chocolate has a specific heat capacity of 1.6 J/g.K, by using double boiling it ensures that the chocolate does not burn due to its low heat capacity which causes it to easily burn.

Therefore, double boiling is suitable for melting chocolate because the gentle heat from the steam will melt the chocolate slowly, ensuring that it does not burn.
References:
Engineering Toolbox (2003) Specific heat of Food and Foodstuff [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

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Since water has a specific heat capacity of 4.184 J/g.K and chocolate has a capacity of 1.6 J/g.K. By using double boiling, the chocolate will not get burned or be too thick but instead be smooth and shiny while slowly being melted through the process. Double boiling is the act of the water being in a lower pot while the chocolate sits on a higher pot with a gap in between, slowly melting into molten chocolate, by the steam coming from the boiling water. And since water has a higher specific heat capacity than chocolate, water is able to retain its heat longer. Which gives more time for the chocolate to take in the heat energy given out by water and since chocolate has a lower specific heat capacity, the chocolate will be able to increase its temperature faster from the heat energy given out by the water, where the heat transfer is carried out by the steam.

References:
Usgs.gov. 2021. Heat Capacity and Water. [online] Available at: <https://www.usgs.gov/special-topic/water-science-school/science/heat-capacity-and-water?qt-science_center_objects=0#qt-science_center_objects> [Accessed 29 April 2021]
Alfaro, D., 2020. he Double Boiler A Perfect Tool for Gentle Cooking. [online] The Spruce Eats. Available at: <https://www.thespruceeats.com/what-is-a-double-boiler-995647> [Accessed 29 April 2021].
Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 29 April 2021].

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Double boiling is an indirect heat method to prepare food. For chocolate, by using a direct heat, it can cause the chocolate top over heat and dry up or white lumps will appear due to the uneven heating. This is because that chocolate as a lower heat capacity compared to water , with less energy needed to heat up chocolate than water, the chocolate would become dry as stated. By using double boiling, there will be a gap between the chocolate and the heat, which allows us to adjust the heat to our accords, allowing the chocolate to heat up slowly without letting it dry out, thus it is better to use double boiling.

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Double boiling is the most appropriate way to melt a big bar of chocolate into molten chocolate because of a much better control of heat than compared to directly heating the chocolate. Chocolate has a low specific heat capacity of 1.6J/kg°C, which indicates that when exposed to heat, it will heat up fast. As compared to water, which has a higher specific heat capacity which is approximately 4.2 J/g°C, water will heat up later.

Double boiling whereby it is a method where the chocolate is melted in a boil over boiling water, it gives allowance for the chocolate to melt without being overheated, which can affect the texture/taste/flavor and quality of the chocolate. This can a unappealing molten chocolate to be served. Hence, double boiling is the most appropriate way to melt a big bar of chocolate into molten chocolate.

REFERENCES:

Gore, M., 2020. How To Melt Chocolate. [Online]. Available from:
https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.  [Accessed 29th April 2021]

Engineering ToolBox. 2003. Specific Heat of Food and Foodstuff. [Online] Available from: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 29th April 2021].

What is heat capacity? [Online] Available from:
https://byjus.com/chemistry/specific-heat-of-water/ [Accessed 29th April 2021].

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"A double boiler gives you the best control over the heat. The steam of the simmering water gently melts the chocolate so that it doesn't burn." This provides the info that chocolate requires a lower heat to be melted so double boiling will be preferred as it is the water passing on the heat through the boiling of water but not direct heat of chocolate in the pot which will cause in burning the chocolate and the chocolate will be stuck in the pot due to its low heat capacity of 1.6 J/g.K.

Engineeringtoolbox.com. 2021. Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 29 April 2021].
GORE, M., 2020. How To Melt Chocolate So It's Perfectly Smooth. [online] Delish. Available at: https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.
[Accessed 29 April 2021].

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Anderson Tay
DFST/FT/2A/02
Double boilers provide the best heat control. The steam from the boiling water will slowly melt the chocolate and prevent it from burning.
Gore, M. (2021, April 21). How to melt chocolate so it's perfectly smooth. Retrieved April 28, 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/

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Chocolate has a low specific heat capacity of 1.6 kJ/kg which makes it very prone to overheating. A double boiler is an indirect and gentle way of heating chocolate up, using the heat of steam and does not direct heat like a microwave. This helps the chocolate to be melted gradually, preventing it from overheating.

References:
How to melt chocolate in a double boiler
Available at:
https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/   [Accessed 28 April 2021]

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Chocolate has a specific heat capacity of 1.6 J/g.K, which is much lower than that of water which is at 4.184 J/g.K.
Double boiling is using the steam from the simmering water which indirectly heats up the food and is usually used for food which are sensitive to temperature which in this case is the chocolate.
Double boiling chocolate allows it to heated up gently which reduces the risk of the chocolate getting overheating or turning lumpy.

references:
What Is a Double Boiler? (2021). Available at: https://www.thespruceeats.com/what-is-a-double-boiler-995647 (Accessed: 28 April 2021).

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Since chocolate has an approximate value of 8 J/gK at 25 degree celcius (not very sure if i interpreted the graph correctly), it takes longer for the chocolate to boil as compared to water. However, melting point of 33.8 degree celcius is needed for polymorph V of chocolate to be achieved. Polymorph V of chocolate arises when there is solidification of melt and solvent crystallisation. Tempered chocolate largely formed in polymorph V would have a good gloss and texture, and comes away readily from the mold. Therefore double boiling is a desirable way to heat the chocolate for a longer time, while maintaining the relatively low temperature.

Fryer, P. and Pinschower, K., 2000. The Materials Science of Chocolate. [ebook] pp.26,28. Available at: <https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.1080.5253&rep=rep1&type=pdf> [Accessed 28 April 2021].

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Anderson Tay DFST/FT/2A/02                                                                          

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Anderson Tay DFST/FT/2A/02                                                                          

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Since chocolate has a low specific heat capacity of 1.6J/kg°C, it heats up very rapidly. Thus, melting chocolate using direct heat will cause it to burn quickly.

Double boiling is the most suitable way of melting chocolate. This is because water has a high specific heat capacity of 4.184 J/g.k and requires a lot of heat energy to raise its temperature. Therefore, the gentle heat from the water will melt the chocolate slowly so that it does not burn.

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 28 April 2021].

# data[].attributes.body
Double boiling is a gentle way to melt chocolate without risking it being burnt because it is melted slowly and indirectly. Water has a specific heat capacity of (4.184 J/ g.k) and requires a significant amount of energy and longer time to increase the temperature of 1g of water by 1°C. Chocolate on the other hand has a heat capacity of 1.6J/g.K, significantly lower than the heat capacity of water. Thus, since water is double boiled, the chocolate would melt but not be burnt.

Engineeringtoolbox.com. (2021). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 28 Apr. 2021].

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Water has a heat capacity of 4.184J/g.K while chocolate has a lower heat capacity of 1.6J/kg°C which shows that water takes a longer time to heat up as compared to chocolate. Double boiling is the appropriate way to melt chocolate as the indirect and slow heat produced from the water slowly boiling allows the chocolate to melt slowly and completely without getting burnt as compared to applying direct heat to melt the chocolate which would most possibly cause the bottom of the chocolate to be burnt before it melts completely due to its low heat capacity of 1.6J/kg°C.

References:
Engineering ToolBox (2003). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 28 April 2021].

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double boiling is good for chocolate as it allows for slow heating as it has a low specific heat capacity of 1.6kJ/kgoC.

by using the indirect heat from the steam rather than direct heat from a stove or microwave, this ensures that the chocolate does not burn

Engineering ToolBox (2003). Specific Heat of Food and Foodstuff. Retrieved from: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 28 April 2021].

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A double boiler allows us to melt chocolate using indirect heat rather than direct heat from a stove or microwave. This indirect heat helps to heat and melt the chocolate more gradually, which greatly reduces the risk of overheating the chocolate and burning it. Water has a specific heat capacity of 4.184J/g,K which means that the water requires a large amount of heat energy to raise 1g of water by 1 degree celcius whereas the heat capacity of chocolate is 1.6J/g.K which is signifcantly lesser than the heat capacity of water. If the chocolate is exposed to direct heat, it will heat up and melt very quickly risking the chocolate to be overheated and burnt. The double boil method uses indirect heat from the boiling water to gradually melt the chocolate bar since the specific heat capacity of water is much higher than that of chocolate.

Engineering Toolbox (2003) Specific heat of Food and Foodstuff [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.htm

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Chocolate has a heat capacity of about 1.6kJ/kg°C, while water has a water capacity of 4.184J/g.K. This means that water will take a longer time to heat up as compared to the chocolate, giving us more control over the heating of the chocolate.  A double boiler is a more appropriate way to melt chocolate as it requires the presence of water to avoid the heat source from directly contacting the chocolate. The presence of the water slows down the heat contact between the heat source and the chocolate, giving us more control over the temperature that is used to melt the chocolate, and it also prevents the chocolate from overheating and burning.

References:
Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 28 April 2021].

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The specific heat capacity of water is high (4.184 J/ g.k), this means that the a large quantity of heat is required to raise the temperature of 1g of water by 1°C and hence it’ll take a longer time for the water to heat up and slowly melt the chocolate bar. Directly exposing the chocolate bar to heat results in the melted chocolate being thick and gloppy as chocolate has a specific heat capacity of 1.6J/ g.k which is significantly lower as compared to water and so it’ll heat up and melt much faster risking the chocolate bar to be overheated and burnt. The double boil method uses indirect heat that allows heat from the water to gradually melt the chocolate bar since the specific heat capacity of water is high, the chocolate bar can slowly melt without the risk of overheating. The chocolate melted from the double boil method is smooth and glossy.

Engineeringtoolbox.com. n.d. Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed 28 April 2021].

Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/> [Accessed 28 April 2021].

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Chocolate has a low heat capacity at 1. 6kJ/kg. This will result in chocolate that is being melted using direct heat to be burnt at the bottom before the top layer has been melted.

Using double boiling, where the chocolate is placed in a bowl above boiling water.  Steam will heat up the chocolate with it's latent heat at a slower rate and at a lower temperature as compared to direct heat. This slow and low method will allow chocolate to melt without burning.

References:
Engineering Toolbox (2003) Specific heat of Food and Foodstuff [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

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Water has a high specific heat capacity and more energy is required to raise its temperature. Using a double boiler with water as its medium will be able to heat chocolate gently and indirectly. This is important as direct heating can cause the chocolate to seize, becoming grainy. This is due to chocolate being an emulsion of cocoa solids, fat and sugar.

Thus, using double boiling is the most appropriate way to melt chocolate as it will be able to heat the chocolate gently and produce smooth, melted chocolate.

References:
The Culinary Pro. (n.d.). Chocolate - Melting & Tempering — The Culinary Pro. The Culinary Pro. Retrieved 27 April 2021, from https://www.theculinarypro.com/chocolate-melting-tempering.

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a double boiler gives you the best control over the heat used to melt the chocolate. steam from the simmering water is used to gently melt the chocolate to ensure that it does not burn. by using the indirect heat from the steam rather than direct heat from a stove or microwave, the chocolate is able to melt more gradually, greatly reducing the risk of overheating or causing fat bloom.
the specific heat capacity of chocolate is 1.6kJ/kgoC . This means that it requires  significantly less energy than water which has a specific heat capacity of 4.184J/g.K . thus double boiling is the most appropriate to ensure that the chocolate does not overheat and get burnt.

References:
Ferraro, A., Kathy, & Allison. (2019, October 23). How to Melt Chocolate in a Double Boiler. ALWAYS EAT DESSERT. https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/.

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Double boiling is the best way to melt chocolate because it does not heat up the bowl containing the chocolate instantly but melting the chocolate gently by using the heat from steam to have a better control over the heat and this prevents the chocolate from burning. The specific heat capacity of chocolate is 3.9 J/g which is less than specific heat of water, which means chocolate takes lesser heat energy to increase its temperature than water which is why chocolate uses the double boiling method.

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Double boiling is a slower heating process executed by having a large pot that is filled with hot or boiling water and a smaller pot that fits inside. The smaller pot uses the steam from the hot water to heat the food. Since the heat comes from an indirect source, double boiling is suitable for more delicate foods. One example would be chocolate which has a specific heat capacity of 1.6kJ/kgoC. This makes chocolate extremely susceptible to being overheated which is why the delicate heating of double boiling is used.

References:
Ferraro, A., 2021. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.> [Accessed 27 April 2021].
WebstaurantStore. 2021. Everything You Need to Know About Double Boilers. [online] Available at: <https://www.webstaurantstore.com/blog/2406/what-is-a-double-boiler.html> [Accessed 27 April 2021].
Engineeringtoolbox.com. 2021. Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed 27 April 2021].

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Double boiling is preferred because it is a more gentle and more indirect way to melt chocolate without burning it.

This is due to  the fact that the specific heat capacity of water is much higher than chocolate, meaning that chocolate heats up much faster than water, causing it to have a rapid tendency to be burnt if it is melted over the stovetop.

References:
https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/

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Double boiling is the most appropriate way to heat chocolate up because double boiling allows for slow heating, which is ideal for a food like chocolate which has a low specific heat capacity at aproximately 1.6 J/g.K. The way double boiling works is by using vapour or steam from boiling water, which temperatures rise slowly, allowing for the heat to be controlled easier compared to an open flame. If heat is too intense for the chocolate, chocolate will overheat and become burnt and thick. This is the case when chocolate is placed in a pot without double boiling.

References:
Engineering ToolBox (2003). Specific Heat of Food and Foodstuff. Retrieved from:
https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
(Accessed on 27 april 2021)

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Double boiling is a slower and more gentle process to melt food, by submerging the bowl of food to be melted, into a pot of boiling water [indirect heating].

Since the specific heat capacity of chocolate is approximately 1.6  J/g.K, this means that chocolate will require lesser energy to get heated up, as compared to water which has a specific heat capacity of 4.184 J/g.K.

By heating chocolate directly in the microwave or saucepan on the stove, this will cause the chocolate to be heated up too quickly, leading to a overheated chocolate, which is not desired as the chocolate will become thick and gloppy, rather than the smooth and glossy texture.

Thus, by using double boiling, there will be a better control in melting the chocolate, as it will melt more gradually and this will prevent it from overheating and help us to obtain the desired texture.

Ferraro, A. (2019, October 17). How to Melt Chocolate in a Double Boiler. Retrieved from: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 27 April 2021].

Engineering ToolBox (2003). Specific Heat of Food and Foodstuff. Retrieved from: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 27 April 2021].

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Chocolate has a lower specific heat capacity as compared to water. It means that it requires lesser amount of energy to raise the temperature as compared to water. Water and stainless steel pot have a specific heat capacity of 4.184J/g.K and 0.500J/g.K. Chocolate will melt very quickly in the pot due to it being exposed by high heat. This will cause the chocolate to turn lumpy and burnt. If chocolate was heated using a double boiler, it will take a longer time to melt the chocolate as it is exposed to lower temperature, which prevents the chocolate from getting burnt.

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 27 Apr 2021].

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The specific heat capacity of chocolate is 1.6 kJ/(kgoC), compared to water which is 4.184 kJ/(kgoC). This means that the energy needed to heat up chocolates is lesser than the energy required to heat up water. If chocolate is heated directly from a heat source in a sauce pan, it will heat up very fast and may be burnt in just a few seconds. Double boiling prevents the burning of chocolates, by using the steam or vapour that comes from the boiling water, the energy of the steam or vapour is just nice compared to hot boiling water. Thus double boiling is the most appropriate way to melt a big bar of chocolate into molten chocolate.

References:
https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

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The specific heat capacity of water is higher than chocolate. meaning less energy is needed to heat chocolate up compared to water. Since chocolate has a lower specific heat capacity than water, using direct boiling will not work as it will heat up to fast and may affect the texture.

Double boiling provides gentle heating where it uses steam to heat up the bowl, hence melting the chocolate gradually therefore being the most suitable method to melt chocolate.

Everything You Need to Know About Double Boilers. (n.d.). WestaurantStore Blog. Retrieved on 27 April 2020, from https://www.webstaurantstore.com/blog/2406/what-is-a-double-boiler.html

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Double boiling is used to melt chocolate as it uses indirect heat which can be referred as steam. This indirect heat helps to heat and melt chocolate more gradually, which greatly reduces the risk of overheating the chocolate or causing fat bloom.

References:
Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.> [Accessed 28 April 2021].

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Specific heat is the amount of heat needed to increase the temperature of 1g of a substance by 1°C.

Heat capacity of water is 4184J/g⁰C while for chocolate its 1.6kJ/g°C. when chocolate is overheated, the melted chocolate would be lumpy & burnt. Therefore, using a double boiler would prevent the chocolate from direct heat and allow the melted chocolate to be glossy & smooth
Labau, E. (2019, march 18). thespruceeats. Retrieved from https://www.thespruceeats.com/how-to-melt-chocolate-521583

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Double boiling melts chocolate using indirect heat. This reduces risk of overheating the chocolate since it has a high specific heat capacity and requires high heat energy to raise the temperature of 1g of chocolate by 1°C to melt the chocolate eventually.

Ferraro, A. (2019). How to
Melt Chocolate in a Double Boiler. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a%20double%20boiler%20allows [Accessed 27 Apr. 2021].

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Water does not heat up as fast as chocolate as water has a high specific heat capacity of 4.184kJ/kgoC while chocolate has a low specific heat capacity of 1.6kJ/kgoC so less heat is needed to raise 1kg of chocolate and hence chocolate melts faster. Double boiling offers more control over heat with water's high specific heat capacity so chocolates do not heat up too much and become soft, soggy and thick.

Specific heat of Food and Foodstuff. (2003) Accessed 27 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler. always eat DESSERT. Retrieved 27 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/

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Since the specific heat capacity of water is high , that means it takes quite some time for it to reach a high temperature as mentioned in the video. Using a double boiler allows the chocolate bar to melt slowly and the double boiler would prevent the chocolate from being burnt. Since the bowl is stainless steel and it has a low specific heat capacity, this suggests that when the stainless steel in contact with fire heats up quickly, water between the bowls can absorb heat slowly. Afterwards, the second bowl, in contact with the water and bar of chocolate , will slowly heat up and melt the chocolate. This is different from using low fire to melt the chocolate since using water between the bowls can evenly distribute heat and melt the chocolate.

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The specific heat capacity of chocolate is around 1600 J/kgoC as compared to water, which has a specific heat capacity of 4184 J/kgoC.

Since chocolate has a significantly much lower specific heat capacity as compared to water as it only requires 1.6 J of energy to raise 1 g of chocolate by 1oC, while water on the other hand requires about 4.2 J of energy to raise 1 g of water by 1oC.
Double boiling is most appropriate as the chocolate will melt at a slower rate resulting in a more smoother chocolate as the texture of the chocolate is more controlled

Specific heat of Food and Foodstuff. (2021) Retrieved 21 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Gore, M. (2020). How To Melt Chocolate So It's Perfectly Smooth. Retrieved 21 April 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn

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Assuming that the specific heat capacity of water is 4.184 J/g.K and chocolate is 1.6 kJ/kg°C, this means that water has a higher specific heat capacity than chocolate. This means that chocolate is more heat sensitive and can gain heat faster than water thus melting quickly.

By using a double boiler, the steam of the simmering water will provide indirect heat to the bowl containing chocolate and melt it gradually. This allows the rest of the chocolate to not burnt as parts of the big bar is melting. Using direct heat to melt chocolate is more likely to burn it as it is a heat sensitive food due to low specific heat capacity.

Additionally, chocolate melted using a double boiler will have a smooth texture as the fat in the chocolate does not bloom where the fat separates and rises to the surface.

References:

Alfaro, D., 2020. What Is a Double Boiler?. [online] The Spruce Eats. Available at: <https://www.thespruceeats.com/what-is-a-double-boiler-995647> [Accessed 26 April 2021].

Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.>[Accessed 26 April 2021].

TCHO Chocolate. 2018. What Are Fat Bloom and Sugar Bloom, and Do They Make Chocolate Unsafe?. [online] Available at: <https://tcho.com/blogs/news/what-are-fat-bloom-and-sugar-bloom-and-do-they-make-chocolate-unsafe>[Accessed 26 April 2021].

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Specific heat is the quantity of heat required to raise the temperature of 1g of a substance by 1℃. The specific heat of chocolate is 1.6 kJ/ kgoC and the specific heat of water is 4.2 kJ/ kgoC. It shows that chocolate has a lower specific heat capacity as compared to water, so the chocolate will heat up and melt easily.  Chocolate has a melting point close to 36 oC. It changes from a solid to a liquid very quickly.

A double boiler gives the best control over the heat.  The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. The steam of the simmering water gently melts the chocolate so that it doesn't burn.

Reference:
Gore, M., (2020, December 8), How To Melt Chocolate. Delish, Available at: <https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn> [Retrieved from: 26th April 2021].

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html>
[Accessed 26th April 2021].

Woodall,D. (2021). Tips For Chocolate Sweets. Diana's Dessert. Retrieved from: http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ChocolateSweets/ChocolateSweets.cfm#:~:text=You%20should%20not%20melt%20chocolate,%22seize%22%20or%20harden%20unevenly.

# data[].attributes.body
As chocolate has a specific heat capacity of 1.6 kJ/kg℃ while water has a specific heat capacity of 4.2 kJ/kg℃. Thus, chocolate will heat up easily due to its lower specific heat capacity compared to water. Thus, melting chocolate on direct heat does not help the chocolate reach a uniform temperature making the chocolate to seize or harden unevenly and the chocolate will become lumpy and unmanagable. Thus meling chocolate should be done from an indirect heat source such as a double boiler.

Woodall, D., 2021. Tips for Chocolate Sweets | DianasDesserts.com. [online] Dianasdesserts.com. Available at: <http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ChocolateSweets/ChocolateSweets.cfm#:~:text=You%20should%20not%20melt%20chocolate,%22seize%22%20or%20harden%20unevenly.> [Accessed 26 April 2021].

# data[].attributes.body
Specific heat capacity is defined as the quantity of heat required to raise the temperature of 1g of a substance by 1℃. At 25℃, the specific heat capacity of chocolate is approximately 1.6kJ/kg℃, while the specific heat capacity of water is 4.184kJ/kg℃. Since the specific heat capacity of chocolate is lower than that of the specific heat capacity of water, the chocolate will heat up more easily than water. Hence, double boiling of chocolate is carried out as it prevents the chocolate from burning.

References:
Specific heat of food and foodstuff. (n.d.). Retrieved April 26, 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Gore, M. (2021, April 21). How to melt chocolate so it's perfectly smooth. Retrieved April 26, 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/

# data[].attributes.body
specific heat is the quantity of heat required to raise the temperature of 1g of a substance by 1℃. the specific heat capacity of chocolate is 1.6J/g.k, making it susceptible to burning when subjected to a direct flame. once the chocolate overheats, textural issues like lumpiness and graininess can occur.

Specific Heat of Food and Foodstuff . (2 021). Retrieved 26 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
Everything You Need to Know About Melting Chocolate. (2021). Retrieved 26 April 2021, from https://www.thespruceeats.com/how-to-melt-chocolate-521583

# data[].attributes.body
As chocolate has a specific heat capacity of about 1600 J/kg℃ and water has a much higher specific heat capacity of about 4200 J/kg℃. Thus less energy is needed to heat up 1 kg of chocolate by 1℃ as compared to heating up 1 kg of water by 1℃.

Therefore by placing the chocolate under direct heat causes it to heat up quickly and this can affect its texture, causing it to turn thick, lumpy, dull and sometimes even burn the chocolate which is undesirable. Thus to ensure that the chocolate being melted is perfectly smooth and shiny, a double boiler is used as it provides indirect heat to melt the chocolate.

The Engineering ToolBox. Accessed online on 26/4/2021, from <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html>.
Alfaro, D. (2020). The Double Boiler A Perfect Tool for Gentle Cooking. The Spruce Eats.
Accessed on line on 26/4/2021,
from
<https://www.thespruceeats.com/what-is-a-double-boiler-995647>

# data[].attributes.body
specific heat refers to the quantity of heat required to raise the temperature of 1gram of a substance by 1 deg celcius. the specific heat capacity of chocolate is 1.6J/g.K which is low, which makes chocolate at risk of burning easily.

double boiling is a more controlled slower and gentler process, as compared to microwaving or heating directly in a pot.

Alfaro, D. (2020). The Double Boiler A Perfect Tool for Gentle Cooking. The Spruce Eats. Available at:
https://www.thespruceeats.com/what-is-a-double-boiler-995647 [Accessed 25/4/2021]

# data[].attributes.body
Water activity has a specific heat capacity of 4.184 J/ g.K. This means that 4 J of energy is needed to raise 1g of water by 1 degree celsius. As chocolate has a lower specific heat capacity of 1.6 J/ g.K, the chocolate is at risk of being overheated. Water used for double boiling will absorb the energy from heating, thus melting of chocolate is slower, improving consistency of molten chocolate.

The Engineering ToolBox. Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 25/4/2021]

# data[].attributes.body
Specific heat capacity of chocolate is 1.6Kj/kg°C while the specific heat capacity of water is 4.184Kj/kg°C. This shows that the chocolate's specific heat capacity is lower than that of water, meaning it takes a shorter time to heat up chocolate as compared to heating up water. Hence, it is likely to burn chocolate or result in the formation of fat bloom if direct heat is applied. Therefore, double boiling is recommended as a gentler heating method by using steam to gradually melt chocolates.
Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. Retrieved 25 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.

# data[].attributes.body
The specific capacity of chocolate is 1.6J/kg which means that 1.6 j of energy is needed to raise 1 kg of chocolate by 1 Degree Celsius. While the specific capacity of water is 4.182 J/kg. So, more energy needed to raise 1kg of water than 1kg of chocolate by 1 Degree Celsius. Low specific heat capacity makes chocolate more easily burn than water. So double boil will bee the most suitable way to melt chocolate because
double boil can best control the heat. Double boiling of chocolate relies on steam to melt so it does not burn.

Gore, M. (2021, April 21). How To Melt Chocolate So It's Perfectly Smooth. Delish. https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=A%20double%20boiler%20gives%20you,that%20it%20doesn't%20burn.&amp;text=You%20don't%20want%20to,water%20touching%20it%20all%20costs.

# data[].attributes.body
chocolate have a lower specific heat capacity of 1.6kj/kg C as compared to water. hence less energy is required to increase temperature of chocolate by 1 degree c , it is likely to burn when heated directly.
using double boiling enables chocolate to be heated up slowly by the steam which prevent burning.

https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

# data[].attributes.body
The specific heat of chocolate is 1.6 Kj/kg°C. This means that it takes 1.6 Kj of energy to raise the temperature of 1kg of chocolate by 1°C. As the specific heat of chocolate is lower than that of water,  this shows that chocolate gains heat easier and faster. Hence, it could melt or potentially burn easier if it is in direct contact with heat. As such, double boiling is used to melt chocolate slowly and evenly. As the main source of heat is from the steam of the boiling water, which has a higher specific heat capacity.

sources: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/

# data[].attributes.body
Chocolate burns over an Chocolate burns easily as it has a low specific heat capacity of 1.6 kJ/kgoC and 1.6kJ is needed to raise the temperature of 1kg of chocolate by 1oC. . However, water in comparison has a much higher heat capacity of 4.814 kJ/kgoC and takes a longer time to heat up as more energy is needed to raise the temperature of the water.

Since chocolate is a very sensitive to heat and can burn easily under direct heat, a double boiler is used. Instead of melting chocolate over an open flame, chocolate is heated over a pot of water and the steam from the water melts the chocolate and prevents it from burning easily. Since the specific heat capacity of water is low is provides a slow indirect heat to melt the chocolate and ensure that the chocolate does not burn. This ensures that the chocolate is smooth instead of being too thick and lumpy.

Alfaro, D. (n.d.). What is a double boiler? Retrieved April 25, 2021, from https://www.thespruceeats.com/what-is-a-double-boiler-995647

# data[].attributes.body
specific heat means the quantity of heat required to raise the temperature of 1g of a substance by 1 degree celcius.
chocolate has a specific heat capacity of 1,6(kJ/(kgoC) while water has a specific heat capacity of 4.2 (J/kg°C).
In this case water has a higher specific heat capacity than chocolate.
Compared to water, It requires less energy to raise up the temperature of chocolate. thus chocolate will heat up faster.
Due to its low specific capacity, which makes it easier to get burnt if is heated for a long period of time.
by using double boiler, there will be a better control over the heat which prevent the chocolate from burning easily.

DELISH. Best way to melt chocolate (online) Available at:https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn. [Accessed on 25 April 2021]

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A double boiler gives us the best control over the heat.

Specific heat capacity of chocolate( 1.6 J/g.K)  is lower than that of water (4.2 J/g.K)
since specific heat capacity of chocolate is quite low, chocolate is very sensitive to temperature increase.
heating from a pot or microwaving may cause chocolate to burn at the bottom, which will affect the texture and taste of chocolate.
Using a double boiler prevents direct heat from burning the chocolate, hence it is easier for us to control the   consistency of chocolate.

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 25 April 2021].

# data[].attributes.body
Double boiling is a cooking method whereby two saucepan/bowls are fitted together with the bowl at the bottom filled with hot water. The food in the upper bowl is heated by the steam produced by the hot water and not the water itself. The specific heat capacity of chocolate  is at 1.6 kJ/kg°C while the specific heat capacity of water is at 4.184 J/g°K, this shows that water has a higher specific heat capacity and needs more energy to raise its own temperature by 1°C than compared to the chocolates. Hence, double boiling would be the preferably way to melt chocolate as boiling will cause the chocolate to experience a sudden spike in temperature which may result to it being burned, thus affecting its taste and texture.

References:
https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
https://www.craftybaking.com/howto/double-boiler-metho

# data[].attributes.body
Chocolate has a specific heat capacity of 1.6 J/g.K,, where else water has a specific heat capacity of 4.2 J/g.K.
specific heat capacity is the amount of heat needed to raise the temperature of 1g of the substance by 1 degree Celsius.
Because the specific heat capacity of chocolate is lower than that of water, this means that chocolate would require a lesser amount of heat in order for its temperature to be increased.

A double boiler typically consists of a flat-bottomed insert that fits snugly over a pan of simmering water; there is a gap between the water level and the bottom of the double boiler insert so the item in the top of the double boiler is heated by the steam from the liquid below, not the hot water. This makes the heat indirect. The trapped steam releases heat that is just about 212 degrees F (100 degrees C), a far lower temperature than could be achieved by putting the contents in a pot directly on the stove's burner. This ensures that the chocolate will not burn.

CraftyBaking | Formerly Baking911. 2015. Double Boiler Method | CraftyBaking | Formerly Baking911. [online]
Available at: <https://www.craftybaking.com/howto/double-boiler-method>
[Accessed 25 April 2021].

# data[].attributes.body
Chocolate has a significantly lower specific heat capacity as compared to water, with chocolate at 1.6 J/g.K, and water at 4.2 J/g.K. This means that chocolate requires lesser heat energy to increase in temperature. Melting chocolates directly on the stove could cause the chocolate to burn or end up with an uneven texture (lumpy) or it could separate from its cocoa butter and the cocoa particles. Heating chocolates with a double boiler allows for a much gentler heating in comparison and creates a smoother melted chocolate.

# data[].attributes.body
Chocolate has a specific heat capacity of 1.6 J/g.K, while water has a specific heat capacity of 4.2 J/g.K. The specific heat capacity is the amount of heat needed to raise the temperature of 1g of the substance by 1 degree celcius. Since the specific heat capacity of chocolate is lower than that of water, the chocolate would require a lesser amount of heat for its temperature to be increased.

A double boiler is used to apply indirect heat to the chocolate. Water is placed in a lower pan, which is heated directly from the stove. The steam produced from the heated water provides indirect heat to the chocolate in the upper pan. This is to ensure that the fats within the chocolate do not move to the surface of the chocolate and crystallise.

References:
Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 25 April 2021].

# data[].attributes.body
The specific heat capacity of chocolate is 1.6 kJ/kg.K. while the specific capacity of water is 4.2kJ/kg.K.This means much more energy is needed to raise the temperature of 1g of water by 1 degree celcius as compared to chocolate.

Since chocolate has a lower specific heat capacity and is sensitive to heat, heating it directly on the pan will cause the chocolate to turn lumpy and get burned. However, with a double boiler, it allows the chocolate to melt with the use of indirect heat (steam) which helps to melt the chocolate more gradually and reduces the risk of overheating the chocolate.

References:
Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 25 April 2021].

# data[].attributes.body
To start off, chocolate has a specific heat capacity of 1.6 J/g.K. This means that 1.6 J of energy is needed to raise 1g of chocolate by 1°C.

When the bar of chocolate is placed in a heated (25°C) stainless-steel bowl, the chocolate bar will melt quickly as the specific heat capacity of stainless steel is 0.5 J/g.K (stainless steel can gain heat at a quicker rate). Furthermore, direct heating will crystallize vegetable oil (specific heat capacity: 2 J/g.K) in chocolate quickly. Overheated chocolates can be thick and lumpy which are highly undesired by consumers. (LaBau, 2020)

The double boiling method refers to placing chocolate in a stainless steel bowl on top of another bowl filled with water. Since water has a specific heat capacity of 4.2 J/g.K, more energy is needed to heat it up (slower process). Thus, allowing us to have more control over the indirect heat melting the chocolate. Double boiling method is gentle, hence allowing melted chocolate to be smooth and glossy.

References:

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed Day Mo. Year].

LaBau, E., 2020. How to Fix Melted Chocolate That Suddenly Turns Clumpy. [online] The Spruce Eats. Available at: <https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579#:~:text=There%20are%20instances%2C%20however%2C%20where,become%20quite%20thick%20and%20lumpy.> [Accessed 25 April 2021].

# data[].attributes.body
As compared to water, which has a specific heat capacity of 4.2 kJ/kg, chocolate's specific heat capacity is much lower, at only 1.6 kJ/kg. This shows that as compared to water, it is much easier to heat up chocolate. As chocolate is heat sensitive, heating it directly in a microwave is likely to cause it to spoil, or give it a grainy texture rather than the smoother texture that can be obtained from the double boiling method.

The double boiling method makes use of steam to gently heat up the chocolate, while also having a lower chance of any water coming into contact with the chocolate. As the process of making chocolate removes all the moisture from the cocoa beans, if water comes into contact with the chocolate it would have the same effect of adding water to flour, making a paste. This is why chocolate would become grainy. Since this method gently heats the chocolate, it is easier to control the temperature and ensure that the chocolate does not burn.

Christensen, E. (2008). Food Science: Why Chocolate Seizes. thekitchn. Retrieved 25 April 2021, from https://www.thekitchn.com/food-science-why-chocolate-seizes-48510.

Stradley, L. (2017). How to Melt and Temper Chocolate. What's Cooking America. Retrieved 25 April 2021, from https://whatscookingamerica.net/ChocolateMelting.htm.

# data[].attributes.body
Chocolate has a rather low specific heat capacity of approximately 1.6 J/g.K as compared to water which is 4.184 J/g.K . Since specific heat is the quantity needed to raise a gram of substance by 1°C, chocolate will need lesser energy to be heated compared to water. It is a problem to melt chocolates directly in a pan as its low heat capacity can lead to problems like overheating where the chocolate does not develop a desired smooth texture but instead becomes thick and gloopy. Other problems include the formation of fat bloom which are white waxy spots that develop on melted and re-solidified chocolates which might not be appealing to the eyes. Hence, double boiling method is used as it does not directly cook the chocolates and relies on the steam that is produced from heating water which has a high heat capacity, giving one more control over the heating of the chocolate.
References:
Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html
[Accessed 25 April 2021].

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT.
Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/
[Accessed 25 April 2021]

# data[].attributes.body
Chocolate's specific heat capacity is 1.6J/g.K (Engineeringtoolbox, 2021.), meaning that it burns easily as it requires a smaller quantity of heat to raise the temperature of 1g of chocolate by 1oC.

Double boiling involves the heating of a substance in the top pot using steam generated by the hot water in the bottom pot. This method is ideal for cooking delicate foods since the heat comes from an indirect source (webstaurantstore,n.d.).

Additionally, double boiling uses water, which has a high specific heat capacity of 4.184J/g.K, meaning a large quantity of heat is required to raise the temperature of 1g of water by 1oC. This means that water heats up slower, which is ideal for melting of the heat sensitive chocolate.

References:
Engineeringtoolbox, 2021. Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 25 April 2021]

webstaurantstore,n.d. What Is a Double Boiler? [online] Available at:
https://www.webstaurantstore.com/blog/2406/what-is-a-double-boiler.html [Accessed 25 April 2021]

# data[].attributes.body
Double boilers work by using the steam from the hot water in the bottom pot to heat the top pot. A double boiler gives you the best control over the heat. the heat capacity of chocolate is 1.6, this means that chocolate can burn very quickly, using a double boiler is ideal as the steam of the simmering water gently melts the chocolate so that it at a very slow rate.

references:
Makinze Gore, 2020. How to melt chocolate. [online] delish.
Available at:
https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/

# data[].attributes.body
Chocolate has a low specific heat capacity of 1.6 J/g.K This means that it can gain heat very easily and quickly, making it sensitive to heat. Stainless steel has a very low specific heat capacity of 0.500 J/g.K. This means that if chocolate is melted on stainless steel, the heat gain of the chocolate is very rapid, and while it may melt faster, the chocolate will melt unevenly and can burn. In contrast, water has a much higher specific heat capacity of 4.184 J/g.K, meaning that the heat gain of chocolate is slower during double boiling. This makes it easier to control how fast the chocolate melts, and lowers the chances of the chocolate getting burnt.

References:

Engineeringtoolbox.com. (2021). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 25 Apr 2021].

‌Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 25 Apr 2021].

# data[].attributes.body
The specific heat capacity of chocolate is 1.6 kJ/kg.ºC, while the specific heat capacity of water is 4.2 kJ/kg.ºC. This means much more energy is required to raise the temperature of water compared to chocolate. Chocolate is extremely sensitive to heat, so heating directly from the pan will cause the chocolate to burn, which will turn the chocolate thick, lumpy and dull. With a double boiler, the steam from the water will gently heat the chocolate, causing it to slowly melt, resulting in a smooth and shiny texture.

Alfaro, D. (2020). What Is a Double Boiler?. The Spruce Eats. Retrieved 25 April 2021, from https://www.thespruceeats.com/what-is-a-double-boiler-995647.

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff. Retrieved 25 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

# data[].attributes.body
Specific heat capacity of chocolate is 1.6 J/g.K
Hence, chocolate have a lower specific heat capacity than water. Thus requires much less amount of energy to raise the temperature compare to water. Double boiling chocolate ensures that it is smooth and consistent as well as preventing the chocolate from overheating in the process of double boiling.

Reference:
Whitesidepaving.com. 2020. whitesidepaving.com. [online] Available at: <  https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=A%20double%20boiler%20gives%20you,that%20it%20doesn't%20burn. >   [Accessed 25 April 2021].

# data[].attributes.body
Specific heat capacity of

chocolate:  1.6 J/g.K

water: 4.184 J/g.K

stainless steel pot: 0.500 J/g.K

Double boiling chocolate in a bowl is melting it over a pot of water by using indirect heat from your stove. This prevents direct heat from overheating the chocolate which may burn the chocolate and affect the overall texture of it instead of the thick smooth consistency we wish the achieve.

The overheating caused by the pan is due to its low specific heat capacity. This means the pan heats up very quickly and as chocolate has a relatively low specific heat capacity, it will be burnt easily, bringing about a grainy texture.

However, by double boiling chocolate over a pot of hot water which has a much higher specific heat capacity, the water takes a longer time to boil and the hot steam will melt the chocolate gradually and slowly to not overheat it.

References:

Engineeringtoolbox.com. (2021). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 25 Apr 2021].

‌Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 25 Apr 2021].

# data[].attributes.body
Chocolate has a lower specific heat capacity of 1.6J/g.K compared to water which has a high heat capacity of 4.184J/g.K. This shows that a lower amount of heat energy is required to raise the temperature of 1g of chocolate by 1 degree.
Double boiling the process of submerging a ceramic pot within an outer pot of boiling water. A double boiler gives the user the best control over the heat when melting the chocolate. The steam of the simmering water will gently melt the chocolate so that it does not burn.

References:
Gore, M. (2018). How To Melt Chocolate So It’s Perfectly Smooth. [online] Delish. Available at: https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/. [Accessed 25 April 2021]
Engineeringtoolbox.com. (2019). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html. [Accessed 25 April 2021]‌

# data[].attributes.body
Stainless steel pots heat up way faster than a pot of water since their specific heat capacity is 0.500 J/g.K and 4.184 J/g.K respectively. If chocolates were to be melted directly in the stainless steel pot, it will not only be exposed to the high heat but also, at a very fast rate. This causes the chocolates to either turn grainy, lumpy or event burnt. However, on a double boiler, the chocolates are being melted by the steam created. This would allow us to melt the chocolates slowly due to the decrease in rate of temperature being exposed to the chocolates.

References:
Ferraro, A. (2019, October 17). How to Melt Chocolate in a Double Boiler. Retrieved from: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.

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This is because chocolate has a much lower specific heat capacity of 1.6 J/g.K, as compared to water with a specific heat capacity of 4.184 J/g.K. This suggests that much lesser energy is required to raise the temperature of 1 g of chocolate as compared to 1 g of water, by 1 Kelvin.

Furthermore, chocolates are very sensitive to heat. If they are heated too quickly, exposed to direct heat, or heated too quickly, they will become thick and lumpy instead of having the glossy and smooth consistency that we are aiming for. In order to prevent the overheating of chocolates, the double boiling method would be the most appropriate way to melt a big bar of chocolate into molten chocolate, since it allows us to melt a chocolate bar using indirect heat (steam), and this method allows the chocolate bar to melt gradually, which reduces the risks of overheating the chocolate.

Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/> [Accessed 21 April 2021].

Engineeringtoolbox.com. 2021. Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed 21 April 2021].

# data[].attributes.body
Chocolate has a specific heat capacity 1.6 J/(g.K), which means that only 1.6J of heat energy is required to raise the temperature of 1 g of chocolate by one Kelvin. This is compared to water with a specific heat capacity of 4.184 J/(g.K). This comparison shows that chocolate requires less energy to heat up 1 g of chocolate by 1K as compared to heating up 1g of water by 1K.

As chocolate has a lower heat capacity, placing it over direct heat such as in a saucepan over a stove will cause it to heat up very quickly, overheating it. Chocolate that has been overheated becomes thick and lumpy. It can also cause fat bloom where white spots appear on the chocolate due to unsteady temperature changes in the chocolate. This can cause the fats within the chocolate to surface and crystalize. Heating chocolate directly can also cause it to burn.

Hence, double boiling is the most appropriate way as it allows us to melt chocolate using indirect heat like steam instead of the direct heat from a stove or microwave. Melting chocolate this way melts the chocolate gradually and slowly, preventing it from overheating. This results in a desirable, glossy chocolate with a smooth consistency.

REFERENCES:

The Unit Converter (2021). Joule/Kilogram K to Joule/Kilogram °C Conversion. Unit Converter Online. Retrieved 25 April 2021, from https://www.theunitconverter.com/joule-kilogram-k-to-joule-kilogram-conversion/ .

The Engineering ToolBox (2003). Specific Heat of Food and Foodstuff. Engineering ToolBox. Retrieved 25 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html.

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler. ALWAYS EAT DESSERT. Retrieved 25 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ .

# data[].attributes.body
As chocolate has a specific heat capacity of 1.6J/kg, it means that 1.6J of energy is needed to raise 1kg of chocolate by 1 degree celsius. However water's specific heat capacity is 4.184J/kG, meaning 4.184J of energy is needed to raise 1kg of water by 1 degree celsius. To prevent the chocolate from being overheated or burned, double boiling ensures that the chocolate is being boiled gradually.

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Specific heat capacity of water is high, at 4.184J/g. K, while the specific heat capacity of chocolate is 1.6J/g. K. This means that it takes more energy to be able to raise the temperature of one gram of water as compared to one gram of chocolate. Chocolate, especially milk chocolate, is very sensitive to heat and will burn easily. Hence it is very important to melt chocolates slowly. A double boiler gives us the best control over the heat since water takes large amount of energy to gain heat and boil. The steam of the simmering water would gently melt the chocolate so that it does not burn. There is another more convenient way of melting chocolates, which is using a microwave. However, it is hard to control the appropriate timing to melt the chocolate as every microwave’s heat is different. The chocolates should not melt completely in the microwave as this might lead to overheating. Therefore, double boiling is the most appropriate way to melt a big bar of chocolates into molten chocolates.

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 24 April 2021].

Gore, M., 2021. How To Melt Chocolate So It's Perfectly Smooth. [online] Delish. Available at: <https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.> [Accessed 24 April 2021].

Stradley, L., 2021. How to Melt and Temper Chocolate. [online] What's Cooking America. Available at: <https://whatscookingamerica.net/ChocolateMelting.htm#:~:text=(milk%20and%20white%20chocolate)%20and,will%20scorch%20or%20seize%20easily.> [Accessed 24 April 2021].

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Chocolate has a specific heat capacity of 1.6 J/g℃, much lower than that of water which is 4.2 J/g℃. This means that water needs 4.2J of energy to increase by 1℃ while chocolate needs only 1.6J. Chocolate begins to burn at 92℃. By double boiling, it will prevent the chocolate from overheating as more energy is required to heat water, thus allowing the chocolate to gain energy gradually and melt gently rather than being melted using other means, which results in a smooth chocolate.

Specific Heat of Food and Foodstuff. Engineering ToolBox. (n.d.). https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html.

Allison, K. (n.d.). Tempering Chocolate with Perfect Temperature. ThermoWorks. https://blog.thermoworks.com/candy-chocolate/tempering-chocolate-perfect-temperature.

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Chocolate has a specific heat capacity of 1.6 J/ g. K. This means that it needs 1.6 joules of energy in order to raise 1g of chocolate by 1 degrees Celsius, which is lesser than the energy needed for water. Since water has a heat capacity of 4.184 J/g. K, it needs more energy in order to raise 1g of water by 1 degrees Celsius.

Chocolate is sensitive to high temperatures. Hence, when chocolate is placed under direct heat, it will become thick and muddy. To prevent chocolate from overheating, double boiling is the most appropriate way to melt chocolate. Double boiling is when chocolate is heated over indirect heat. Indirect heat allows the chocolate to melt gradually, reducing the risk of overheating. This allows the chocolate to be glossy and smooth.

Engineeringtoolbox.com. (2021). Specific Heat of Food and Foodstuff. [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 24 Apr. 2021].

‌Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/ [Accessed 24 Apr. 2021].

‌https://www.facebook.com/thespruceeats (2018). How to Fix Melted Chocolate That Suddenly Turns Clumpy. [online] The Spruce Eats. Available at: https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579#:~:text=This%20occurs%20because%20when%20the,makes%20for%20a%20grainy%20texture. [Accessed 24 Apr. 2021].

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The reason for double boiling chocolate is that it allows us to melt chocolate using indirect heat (steam) rather than heat from a stove or microwave. Chocolate has a low specific heat capacity of 1.6 J/goC, as compared to water which has a higher specific heat capacity of 4.2 J/goC. During direct heating from a stove, the stove can quickly reach 150oC, even on low heat. Chocolate  becomes overheated at around 95oC, leading to undesirable results where it becomes thick and gloppy instead of smooth and glossy.

The temperature of the steam that heats up the chocolate during the double boiling method is 100oC.  The double boiling method allows for a gradual increase in the chocolate's temperature using the indirect heat (steam) so that there will be a lower risk of overheating the chocolate.

How To Melt Chocolate So It's Perfectly Smooth. (2021). Retrieved 24 April 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=A%20double%20boiler%20gives%20you,that%20it%20doesn%27t%20burn.
Ferraro, A. (2021). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. Retrieved 24 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.

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Chocolate has a specific heat capacity of about 1600 J/kg℃ while water has a much higher specific heat capacity of about 4200 J/kg℃. This means that less energy is needed to heat up 1 kg of chocolate by 1℃ as compared to heating up 1 kg of water by 1℃.

Hence, placing chocolate under direct heat causes it to heat up very quickly and this can affect its texture, causing it to turn thick, lumpy, dull and even burn the chocolate which is undesirable. So, to ensure that the melted chocolate is perfectly smooth and shiny, a double boiling method is used as it provides indirect heat to melt the chocolate.

A double boiler can be set up by placing water in a saucepan with a shallow, heat-safe mixing bowl that fits nicely on top of the saucepan. It is important to ensure that the bottom of the mixing bowl does not come into contact with the simmering water and that there is a gap between them. The indirect heat from the steam helps to heat up the chocolate gradually and this reduces the risk of overheating or causing fat blooms in the chocolate. Therefore, chocolate that has been melted by double boiling would have a smooth and glossy appearance which is desirable.

References:
Alfaro, D. (2020). What Is a Double Boiler?. The Spruce Eats. Retrieved 24 April 2021, from https://www.thespruceeats.com/what-is-a-double-boiler-995647.

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. ALWAYS EAT DESSERT. Retrieved 24 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/.\

Specific Heat of Food and Foodstuff. Engineeringtoolbox.com. (2003). Retrieved 24 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html.

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Double boiling is the most appropriate way to melt a  chocolate into molten state, as chocolate is very sensitive to high temperatures and will get overheated very easily.  It will becomes thick and gloppy when overheated.

The specific heat capacity of chocolate is approximately 1.6 KJ/Kg℃, while the specific heat capacity for water is 4.184 J/Kg℃. As water has a higher specific heat capacity as compared to chocolate, this shows that water required more heat energy to raise the temperature of 1 gram of substance by 1℃ than chocolate. Having to know that chocolate get overheated easily, it should not be exposed to as much heat as compared to water.

A double boiler is used, as it melts chocolate using indirect heat rather than direct heat from a stove or microwave. Using indirect heat, mild amount of heat is exposed to the chocolate and this aids in melting the chocolate more gradually. This reduces the chance of overheating the chocolate while increases the chance of getting smooth, glossy melted chocolate as an end product.

Engineeringtoolbox.com. n.d. Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed 24 April 2021].

Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/> [Accessed 24 April 2021].

Labau, E., 2020. How to Fix Melted Chocolate That Suddenly Turns Clumpy. [online] The Spruce Eats. Available at: <https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579> [Accessed 24 April 2021].

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The specific heat capacity of chocolate is approximately 1.6 KJ/kg since the cocoa butter percentage in chocolate differs in brands, origins, and types.  When compared to the specific heat capacity of water, 4.2 J/Kg, chocolate requires lesser energy to be heated up and burnt. Thus, gentle heat should be used to melt chocolate such as double boiling.

Double boiling is an indirect method of heating food using steam. It achieved by submerging a pot or bowl into the outer pot of boiling water. Steam has a specific heat capacity of 1.996 J/Kg which is gentler than water. Thus, the user has more control of the temperature when melting chocolate and lesser chance of getting chocolate burnt when compared to directly heating in a saucepan.

Double boiling may be the most appropriate way to melt chocolate as it ensures that the chocolate will not be burnt however it troublesome, tedious, and most importantly very slow. Personally, I feel that using microwave would be better as it saves a lot of time and washing up. Microwaving at interval lowers the chances of burning.

The sensory properties of chocolate, snaps and melt in the mouth texture, have to do with the fat crystal (beta crystal). Even if it melted over a double boiler the desired texture may not be achieved if proper tempering has not been done. Furthermore, using a double boiler risk the chance of water inadvertently getting into the chocolate, which causes it to be grainy and useable (if it intended for chocolate decoration or dips).

Engineering ToolBox, (2003). Specific Heat of Food and
Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 24 April 2021]

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The specific heat capacity of chocolate is 1.6 kJ/(kg.K) whereas the specific heat capacity of water is 4.184 J/g. K. This shows that lesser heat energy is required to raise the temperature of 1g of chocolate by 1 degrees Celsius compared to water.

As chocolate has a low specific heat capacity, it can get easily burned if heated directly. Thus, with double boiling in place, it gives one a good control over the heat. This is because when the water boils, the steam evolved is used to slowly and indirectly heat the chocolate in a separate bowl placed directly above the boiling water to ensure the steam does not escape into the surroundings. The chocolate is thus melted at a gentler and smoother rate, preventing overheating which can cause the chocolate to burn and ruin the texture and flavor.

Citations:
Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff [online]. Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 24 April 2021]

Ferraro, A., 2019. How to melt chocolate in a double boiler [online]. Always Eat Dessert. Available at: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom [Accessed 24 April 2021]

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The specific heat capacity of chocolates is about 1.6 kJ/kg.K which is lower than that of water which has a specific heat capacity of 4.184 kJ/kg.K. This means it requires lesser heat energy to melt chocolates than to heat up water.

Due to the low specific capacity, the chocloate will easily be burnt if heated directly. Hence, double boiling will be the most appropriate way to melt the chocolate. With double boiling, one will be able to have the best control over the heat. A double boiler allows the chocolate to melt with the use of gentle, indirect heat via steam which reduces the chances of overheating the chocolate and burning it.

Resources:
Engineering ToolBox. 2003. Specific Heat of Food and Foodstuff [online]. Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed on: 24 April 2021]

Ferraro A. 2019. How To Melt Chocolate In a Double Boiler [online]. Always Eat Dessert. Avaible at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom> [Accessed on: 24 April 2021]

Gore M. 2020. How To Melt Chocolate [online]. Delish. Available at: <https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.> [Accessed on: 24 April 2021]

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Double boiling is used to melt chocolate because directly melting chocolate in a pan will cause chocolate to be burned. Chocolate is made up of cocoa beans, butter, sugar and milk, it has a specific heat capacity of 1.6KJ/Kg.K, whereas the specific heat capacity of water is 4.184J/g.K. This means that chocolate requires lower energy to melt and boil compared to water. Double boiling will allow a gradual increase in temperature to melt the chocolate, preventing the chocolate from being burned.

real, R., 2019. [online] Available at: <https://www.quora.com/Why-cant-you-melt-chocolate-in-a-saucepan#:~:text=Because%20as%20you%20have%20observed,seems%20to%20do%20the%20trick.> [Accessed 24 April 2021].

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Chocolate has a heat capacity of 1.6KJ/kg, which means it takes 1.6 kilojoules of energy to increase the temperature of chocolate by 1 degree Celsius. Chocolate burns above 95 degree Celsius.  Hence, it is very easy to overheat and burn the chocolate if it was melted directly under the flame due to the low heat capacity of chocolate.  Double boil is easier to control the temperature of the chocolate as only the heat from the steam coming from the boiling water is the one provided moderate amount of heat energy to melt the chocolate, rather than the flame which gives a lot of heat energy.  The steam produced does not have enough heat energy to burn the chocolate as the temperature of steam is usually 100 degree Celsius, unlike a flame where it can exceed 300 degree celsius easily. Therefore, double boiling is the most suitable way to melt chocolate as it is easier to control the temperature of it and prevents burning of it.

Retrieved from: Tempering Chocolate with Perfect Temperature | ThermoWorks

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Chocolate has a specific heat capacity of 1.6kJ/kg. Hence, 1.6kJ of heat energy is needed to raise the temperature of 1kg of chocolate by 1. Because of the low specific heat capacity, chocolate will burn easily when heated directly. Therefore, double boiling is used to reduce the amount of heat energy, allowing chocolate to gradually melt.

Water has a specific heat capacity of 4.184kJ/kg. Hence, 4.184kJ of heat energy is needed to raise the temperature of 1kg of water by 1. As compared to chocolate, more energy is required for heating water. In using double boiling, water is heated up, passing heat energy indirectly to the chocolate. This creates a gentle and slow increase in temperature that can be more easily controlled and thus prevents overheating and burning of chocolate.

Engineering ToolBox. (2003). Specific Heat of Food and Foodstuff. Retrieved from: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Ferraro, A. (2019, October 17). HOW TO MELT CHOCOLATE IN A DOUBLE BOILER. Retrieved from: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.

Traylor, R. (n.d.). Everything You Need to Know About Double Boilers. Retrieved from: https://www.webstaurantstore.com/blog/2406/what-is-a-double-boiler.html

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The specific heat capacity of chocolate is much lower as compared to water which is 1.6 J/Kg.K. Every 1kg of chocolate can be raised by 1K with 1J of energy. If double boiling is not being used to heat chocolate, it may result in overheated chocolate or it will stick to the bottom of the pan as it is exposed to direct heat. Chocolate that has been overheated will possess the characteristics such as thick and gloppy instead of smooth chocolate that consumers prefer. Besides, there will be white and waxy spots present on chocolate that is exposed to direct heat as unsteady changes in temperature can cause fats in chocolate to crystalize. The quality and sensory attributes of chocolate will be affected greatly. On the other hand, the specific heat capacity of water is much higher which is 4.2J/Kg.K. This indicates that 4.2J of water is needed to raise 1kg of water by 1K. With high specific heat capacity, the temperature of water tends to increase slowly and this gives us a better control over heat of chocolate. The temperature of chocolate will increase gradually with the water beneath it and it is unlikely to result in thick and gloppy chocolate.

Ferraro, A. (2019, October 17). HOW TO MELT CHOCOLATE IN A DOUBLE BOILER. always EAT DESSERT. Retrieved from: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/

Gore, M. (2020, December 8). How To Melt Chocolate. delish. Retrieved from: https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/

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Chocolate's specific heat capacity is roughly 1.6 kJ/kg.K. This difference between water's, which is 4.184 kJ/kg.K, implies chocolate requires lower energy to melt and boil compared to water. Hence, directly heating the chocolate will risk the chocolate overheating and producing fat blooms, which may give the chocolate an off-putting appearance. Double boiling is a slower, more gentle procedure than direct heating. Therefore, double-boiling is utilised, using indirect heat in the form of steam to melt the chocolate more gently and gradually, which lowers the risk of the chocolate overheating and visual defects like fat blooms.

Ferraro, A[2019], How to Melt Chocolate in a Double Boiler[online], ALWAYS EAT DESSERT, retrieved from: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.>

Dining In[2016], Michelin Guide[online]: Technique Thirsdays: Why Double Boiling Is Good For Your Health, retrieved from:<https://guide.michelin.com/sg/en/article/dining-in/technique-thursdays-why-double-boiling-is-good-for-your-health#:~:text=Double%20boiling%20or%20dun%20(%E7%82%96,twice%2C%20as%20its%20name%20suggests.>

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the specific heat capacity of chocolate is about 1.6 kJ/kg.K while that of water is 4.184 kJ/kg.K. this means that chocolate requires much lesser energy to bring it to boil as compared to water. hence, there is a high possibility that chocolate would be overheated if melted with direct heat since it has a low specific heat capacity.  a double boiler allows us to melt chocolate using indirect heat (steam) rather than direct heat from a stove or microwave. This indirect heat helps to heat - and melt - the chocolate more gradually, which greatly reduces the risk of overheating the chocolate or causing fat bloom.
Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.> [Accessed 23 April 2021].

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The specific heat capacity of chocolate is 1.6 kJ/kg.k
while the specific heat capacity of water is 4.184 J/kg.k. therefore, chocolate has a lower specific heat capacity than water, hence it might burn when heated up over the stove. since water has a high capacity, water will take a longer time to boil. Therefore, it is recommended to use the double boiler method as when water heats up, steam starts to rise, causing the chocolate to be heated up by indirect steam. this indirect steam will slow cook the chocolate, causing the chocolate to cook with even temperature so that it can melt consistently to give a silky texture as the user has more control over the chocolate melting, instead of a lumpy or burnt texture.
Ferraro, A., 2021. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. [online] ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom.> [Accessed 23 April 2021].

Engineeringtoolbox.com. 2021. Specific Heat of Food and Foodstuff. [online] Available at: <https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html> [Accessed 23 April 2021].

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Specific heat of common food and foodstuff like apples, bass, beef, pork and many more

The table below can be used to find the specific heat of food and foodstuffs.

For conversion of units, use the Specific heat online unit converter.

See also tabulated values of specific heat of gases, metals and semimetals, common liquids and fluids, common solids and other common substances, as well as values of molar heat capacity of common organic substances and inorganic substances.

For full table with Specific Heat Solids - rotate the screen!

For conversion of units, use the Specific heat online unit converter.

See also tabulated values of specific heat of gases, metals and semimetals, common liquids and fluids, common solids and other common substances, as well as values of molar heat capacity of common organic substances and inorganic substances.

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specific heat food foodstuff heating cooling

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The table below can be used to find the specific heat of food and foodstuffs. For conversion of units, use the Specific heat online unit converter. See also tabulated values of specific heat of gases, metals and semimetals, common liquids and fluids, common solids and other common substances, as well as values of molar heat capacity of common organic substances and inorganic substances.

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Chocolate is composed of refined cocoa, sugar, oil and cocoa butter. Though chocolate has a specific heat capacity of 4.184J/g.K, the oil and cocoa butter in it makes chocolate slightly temperature sensitive since oil has a specific heat capacity of 0.500J/g.K. If chocolate was melted in a saucepan with direct heat, there is a high possible chance chocolate can be overheated causing it to burn since only very little energy is needed to increase the temperature of chocolate. Hence, high amounts of heat can cause chocolate to exceed its melting point faster and risk burning. For the double boiling method, water is heated in the saucepan with a bowl of chocolate sitting on top of it. Water has lower heat specific capacity than chocolate so it will reach its boiling point fast while chocolate is slowly melting. The chocolate will gain heat from the chocolate bowl heated from the steam produced by the boiling water in the saucepan. The heat exposed to the chocolate is less intense in the double boiling method but enough to melt the chocolate making it the best way to melt chocolate without risk of  burning it.

Corriher, S. (2007). Chocolate, Chocolate, Chocolate. The Elements of Chocolate. Retrieved 23 April 2021, from https://acselementsofchocolate.typepad.com/elements_of_chocolate/Chocolate.html.

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chocolate as a specific heat capacity of approximately 1.6J/(kg.K). to raise the temperature of  1 kg of chocolate by 1K, only 1.6J of energy is needed. the chocolate will heat up quickly when melted over direct heat as lesser thermal energy is required.
water has a specific heat capacity of 4.2kL/(kg.K). to raise the temperature of 1kg of water by 1K, 4.2J of energy is needed.
double boiling is the preferred method to melt chocolate as a double boiler gives a better control over the heat. the bar of chocolate is melted gently by the steam of the simmering water, ensuring that the chocolate does not burn. overheated chocolate is usually undesirable since it is thick and bitter.

resources :
Gore, M., 2020. How To Melt Chocolate So It's Perfectly Smooth. Delish. Available from: https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn. [Accessed April 23, 2021].

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 23 April 2021]

# data[].attributes.body
Chocolate has a lower specific heat capacity as compared to water, hence it has a lower melting point and therefore when heated up, it gets heated up faster than water. Since water requires 4.2kj to raise the temperature to 1degree celsius for 1 kg of water, however chcolate is way lower. This hence imply that chocolate is a very heat sensitive ingredient it requires indirect/controlled heat to melt fully.

By using a double boiler, it works by melting the chocolate with indirect steam produced by the water heated. This will allow the consumer to have a better control of the heat used to melt the chocolate to prevent overheating or causing fat blooming within the chocolate.

With double boiler, it prevents overheating of chocolate causing lumpy and sticky texture instead of the thin liquid runny melted texture. Furthermore, fats such as cocoa butter and milk fat in the chocolate to seperate and crystalize.

Ferraro, A. (2019, October 17). HOW TO MELT CHOCOLATE IN A DOUBLE BOILER. Retrieved from: https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/#:~:text=As%20I%20mentioned%20above%2C%20a,chocolate%20or%20causing%20fat%20bloom. [Acessed on 24 April 2021]

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Because the specific heat capacity of chocolate is approximately 1.6J/(kg.K) , it only takes 1.6J of energy to raise the temperature of 1kg of chocolate by 1K. melting chocolate over direct heat, it will heat up very quickly, as it requires less thermal energy to melt, when it is overheated, chocolate will become thick and lumpy.
And because water have a relatively high specific heat capacity of 4.2kJ/(kg.K), it takes 4.2J of energy to raise the temperature of 1kg of water by 1K. the increase in temperature would be slower. therefore double boiler is the most appropriate way to melt a big bar or chocolate into molten chocolate because double boing gives us the best control over the heat. even though the chocolate will melt slower compared to melting it in the microwave, it is more ideal melt chocolate slowly due to low specific heat capacity and for a smoother texture.

Gore, M. (2020). How To Melt Chocolate So It's Perfectly Smooth. Retrieved 22 April 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting chocolate on the stovetop,that it doesn't burn.
Specific Heat of Food and Foodstuff. (2021). Retrieved 22 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

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Comparing the specific heat capacity of water and chocolate, the specific heat capacity of chocolate and water are 4.184 kJ/kg.K  and approximately 1.6 kJ/kg.K respectively.
This suggests that chocolate has a lower specific heat capacity than water, meaning that less heat energy is required to melt chocolate than to boil water.

Double boiling is the preferred method to melt a big bar of chocolate since a double boiler gives one a better control over the heat. The bar of chocolate is melted gently by the steam of the simmering water, ensuring that the chocolate does not burn. Overheated chocolate is usually undesirable since it is thick and bitter.

Resources:
Gore, M., 2020. How To Melt Chocolate So It's Perfectly Smooth. Delish. Available from: https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn. [Accessed April 23, 2021].

Engineering ToolBox, (2003). Specific Heat of Food and Foodstuff . [online] Available at: https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html [Accessed 23 April 2021].

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Chocolate has a specific heat capacity of 1.6 J/ g.K while water has a specific heat capacity is 4.184 J/ g.K. Due to chocolate’s smaller specific heat capacity, a lesser amount of energy is needed to raise the temperature of chocolate as compared to water and thus, chocolate would heat up faster than water.

Double boiling would then be the most appropriate method to melt a big bar of chocolate into molten chocolate as it uses indirect heat which is the steam of the simmering water. Compared to alternative methods such as microwaving which uses direct heat, double boiling lowers the chances of getting overheated/burnt chocolate or fat blooms as the chocolate heated in a more gentle and gradual manner, ensuring that the chocolate has more desirable texture and appearance.

Ferraro, A., 2019. How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. Available at: <https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/>

Gore, M., 2020. How To Melt Chocolate | delish. Available at: <https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.>

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A typical bar of chocolate contains about 5 % of vegetable oil. The specific heat capacity for vegetable oil and stainless steel is 2 kJ and 0.5 kJ per gram respectively. This means that for every 1 g of the stainless steel and oil heat up by 1 °C, it requires 0.5 kJ and 2 kJ respectively. This will thus make the transfer of heat faster and hotter as the chocolate will heat up faster than usual due to the steel's lower heat capacity than the oil.

The chocolate will end up in the chocolate having dull, muddy appearance with a thick, sludgy texture which is not a desirable mouthfeel for most people.

However, double boiling involves the heat from the stainless steel being transferred to the water before transferring to the chocolate. The heat capacity of water is 4.184 kJ per gram, which implies that for 1 g of water to be heated by 1 °C, 4.184 kJ is required. That means when the steel heats up by 4 °C, it will require 2 kJ to heat up the water by 1 °C, and when the water becomes 2 °C, it would already have about 4 kJ. However, water has twice the amount of heat capacity than the oil in the chocolate, therefore when the water heats up by 1 °C, the chocolate would only heat up by 0.5 °C.

This is desirable as the chocolate will melt slower resulting in a more smoother chocolate as the texture of the chocolate is more controlled, which thus makes double boiling the most appropriate way to melt a big bar of chocolate into molten chocolate.

Cocoa Runners. 2020. Understanding Chocolate Flavour, Texture, & Astringency | Cocoa. [online] Available at: <https://cocoarunners.com/chocopedia-by-cocoa-runners/the-science-history-of-chocolate/understanding-chocolate-flavour-texture-astringency/> [Accessed 21 April 2021].

MICHELIN Guide. 2020. Technique Thursdays: Why Double Boiling Is Good For Your Health. [online] Available at: <https://guide.michelin.com/sg/en/article/dining-in/technique-thursdays-why-double-boiling-is-good-for-your-health#:~:text=Double%20boiling%20or%20dun%20(%E7%82%96,twice%2C%20as%20its%20name%20suggests.> [Accessed 21 April 2021].

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The specific heat capacity of chocolate is about 1.6 kJ/kgoC, while water has a specific heat capacity of 4.184 kJ/ kgoC.

By looking at the difference between the specific heat capacity of chocolate and water, we see that chocolate has a lower specific heat capacity than water, meaning it requires lesser thermal energy than water to reach melting for chocolate and boiling for water.

By directly exposing chocolate to strong heat, e.g. on a saucepan. It would take a short time for the chocolate to melt due to its low specific heat capacity. The chocolate may overheat, affecting its texture (Very thick) and taste (Bitter). In addition, it also sticks to the saucepan, which makes it difficult to remove the stain.

Double boiling is one way to overcome these problems.

The concept of double boiling is applying lesser heat to chocolate . Two metal pots, one smaller than the other, stacked on each other. Water is filled in the bigger pot receiving direct heat from the stove. As water has a higher specific heat capacity than chocolate, it takes longer to boil. When water evaporates as steam, it carries some of the heat and passes it on to pot containing chocolate.

Since, heat is reduced, the chocolate will not have any of the problems stated above. However, it takes a longer time to melt since heat is reduced, and some of the heat are lost due to radiation.

Specific Heat of Food and Foodstuff. (2003). Engineering ToolBox. https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Ferraro, A. (2019, October 23). How to Melt Chocolate in a Double Boiler. ALWAYS EAT DESSERT. https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/

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The specific heat capacity of chocolate is approximately 1.6 kJ/ kg.K as compared to water, which has a high specific heat capacity of 4.184 kJ/ kg.K.

Chocolate only requires 1.6 J of energy to raise 1 g of chocolate by
1oC, whereas water requires approximately 4.2 J of energy to raise 1 g of water by 1oC.

If you were to directly heat up chocolate, it will heat up quickly due to increase in effective collision which increases the rate of reaction in temperature, causing the chocolate to overcook. Moreover, it will affect the sensory evaluations of the chocolate such as the textural properties and the taste.

A double boiler is the most preferred method used to heat up chocolate as it gives us the best control over heat. The steam of the simmering water gently melts the chocolate so that it doesn't burn.

Since water has a higher specific heat capacity than chocolate, it heats up slower, thus the rate of reaction for temperature increases slowly.

Gore, M. (2020). How To Melt Chocolate So It's Perfectly Smooth. Retrieved 21 April 2021, from https://www.delish.com/cooking/recipe-ideas/a25658627/how-to-melt-chocolate/#:~:text=Melting%20chocolate%20on%20the%20stovetop,that%20it%20doesn't%20burn.

Specific Heat of Food and Foodstuff. (2021). Retrieved 21 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

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Firstly, the specific heat capacity of chocolate is around 1600 J/kgoC as compared to water, which has a specific heat capacity of 4184 J/kgoC.

Since chocolate has a significantly much lower specific heat capacity as compared to water as it only requires 1.6 J of energy to raise 1 g of chocolate by 1oC, while water on the other hand requires about 4.2 J of energy to raise 1 g of water by 1oC.
This causes chocolate to heat up much faster than water when direct heat is applied, e.g heating chocolate in a dry pan, which may cause the chocolate to overheat due to a faster rate of increase in temperature as a result of direct heat, affecting the textural properties of chocolate, causing the chocolate to be thick and muddy.

Double boiling involves the use of steam to heat up the food that is made up of two pieces, a large pot that is filled with hot or boiling water and a smaller pot that fits inside. Heat applied on the food during double boiling comes from an indirect heat source as water is being heated up first, ensuring that there is a slow and indirect heat applied on delicate foods, like chocolates.
Since water has a greater specific heat capacity than chocolate, it heats up slower as compared to chocolate, producing a much slower rate of increase in temperature, that is ideal for melting chocolates due to their heat capacity.

Therefore, it is ideal and recommended to melt chocolate by double boiling.

How to Fix Melted Chocolate That Suddenly Turns Clumpy. (2021). Retrieved 20 April 2021, from https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579#:~:text=Overheated%20chocolate%20will%20lose%20the,thermometer%20w

What Is a Double Boiler?. (2021). Retrieved 20 April 2021, from https://www.thespruceeats.com/what-is-a-double-boiler-995647#:~:text=The%20Double%20Boiler%20A%20Perfect%20Tool%20for%

Specific Heat of Food and Foodstuff. (2021). Retrieved 20 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

# data[].attributes.body
Chocolate has a very low and specific heat capacity of 1.6J/(kg.K). 1.6J of heat energy is needed to raise the temperature of 1kg of chocolate by 1K. Since chocolate has a very low heat capacity it will burn easily when its directly heated up.Through double boiling the chocolate is allowed to melt using indirect heat rather than direct heat from to stove. Double boiling requires the water to heat up first. The heat capacity of water is very high, 4200 J/kg°C (4.2kJ/kg.K). It requires 4.2 J of energy to raise the temperature of 1kg water by 1K. This increases the temperature at a slow rate. Indirect heat allows the chocolate to melt gradually and reduces the risk of overheating the chocolate. Overheating the chocolate may cause the chocolate to lose the shine of melted chocolate and become thick and muddy. This phenomenon is also called fat bloom.

Ferraro, A. (2019). How to Melt Chocolate in a Double Boiler | ALWAYS EAT DESSERT. ALWAYS EAT DESSERT. Retrieved 21 April 2021, from https://alwayseatdessert.com/how-to-melt-chocolate-in-a-double-boiler/.

Specific Heat of Food and Foodstuff.
Engineeringtoolbox.com. (2003). Retrieved 21 April 2021, from https://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html.