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The exact melting point of chocolate depends on the type and processing methods. Generally, chocolate will melt once it reaches body temperature. It will completely melt between 104 and 113 degrees F. However, it can begin to burn once temperatures exceed 115 degrees F. Baking 911: Melting and Tempering Affectionchocolate: The Fascinating History and Melting Point of ChocolateSource:
by Howie on February 27th, 2010
Chocolate has 17 different types of fat crystals each that melt at a different temperature. It also depends upon what form of chocolate...milk, semisweet, unsweetened, or white chocolate. Most will start melting at around 75-80 degrees. Above 104-107 degrees you risk the fat separating from the chocolate.
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