Why is chocolate normally melted in a double boiler? ...

[waynest]

Why is chocolate normally melted in a double boiler?

Question 2

What caused the homemade beverages to thicken? The commercial beverage?

Question 3

What caused the differences in mouthfeel between the chocolate and cocoa beverages?

[yuyiding]

Answer to Question 1

To keep the temperature from escalating too high, which may result in scorching or formation of undesirable lumps.

Answer to Question 2

Coagulation of protein and presence of cocoa butter in the homemade beverage contributed to the thickening; Coagulation of the protein contributed to thickening of the commercial beverage.

Answer to Question 3

Presence of cocoa butter in the chocolate and absence of cocoa butter in cocoa.

[waynest]

Thanks for the timely response, appreciate it

[miss.ashley]

Gracias!