is wrong to think that chocolate is based around the same way. Each chocolate, like every person, "leaves" on the same according to its internal composition.
White chocolate, for example. When put in a water bath melts very slowly, and only when the water in large saucepan of boiling ago .. Once out of focus remains for a short time, we must work quickly without letting it come into contact with other agents (even a single drop of water could be lethal!).
Milk chocolate has a good character. Leave to melt, they leave work. If necessary, we can recast and rework. Sure, it undermines the trick ...
Dark chocolate, regardless of the amount of pure cocoa that can contain, well, the name says, by his own admission would melt even in a closed fist. It's in the DNA is, letting go, abandoning himself to collapse on heat ... and slips, warm and smooth like a waterfall Soft ... the melting and the cover are all his life ... could not do otherwise ...
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