As a subject matter expert in the field of food science, I can tell you that the melting point of chocolate is not a single value but rather a range, which depends on the type of chocolate and its composition.

Chocolate is a complex mixture of cocoa solids, cocoa butter, sugar, and milk solids (in the case of milk chocolate). The melting point is primarily influenced by the cocoa butter content, as cocoa butter has a melting point between 88°F to 90°F (31°C to 32°C). However, the overall melting point of the chocolate can be affected by the addition of other ingredients and the specific manufacturing process.

Dark chocolate, which has a higher cocoa butter content, will generally melt at a slightly lower temperature than milk chocolate. White chocolate, which contains cocoa butter but no cocoa solids, will have a similar melting point to milk chocolate.

To provide a more precise answer, one would need to know the specific type and brand of chocolate, as different formulations can result in different melting points.

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The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F. (32 degrees C.), lower than body temperature. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures.read more >>