Time and temperature Discussion- Please give me your view point with cited work

Chocolate, I think chocolate is a good example of cooking low and slow. When cooking chocolate, there are a couple ways this can be done. The first one is on the stove right in the pan. When cooking chocolate on the stove you have to be careful you don’t burn it with having the temperature too high. If the temperature is too high and it begins to boil with many tiny bubbles it will then become burnt. Not only will it burn but it will begin to turn brown and after taken off the stove it will turn hard immediately; would not recommend that way. However if you are going to cook it on the stove cook it with water, yes water. Bringwater to a light boil, “100 degrees F/38 degrees C to simmer (the hotter the water, the faster it will melt)”.(McGee, pg. 706, 2004) On top of the pan put a metal bowl where you will then pour the chocolate, stir and steaming water will help it melt. “Small amounts of water can cause chocolate to “seize,” or turn into a stiff, grainy mess. Seized chocolate can be brought back to a smooth state by adding cream, but this can affect your recipe, so it’s often best to start over and set the seized chocolate aside for a recipe that calls for a lot of cream”.(Smart,2016)