As a food science expert with a focus on the properties and behavior of various ingredients, I can explain why chocolate melts. Chocolate is a heat-sensitive product made primarily from cocoa solids, cocoa butter, and sugar. The melting point of chocolate is influenced by the type of chocolate and its composition.

When the temperature of the environment around chocolate rises above its melting point, which is typically around 87°F to 93°F (30°C to 34°C) for dark chocolate, the cocoa butter in the chocolate begins to melt. Cocoa butter has a unique melting profile that allows it to melt just below human body temperature, which is why chocolate can melt in your hand or mouth.

Chocolate can also melt if it is exposed to direct sunlight or if it is stored in a warm place, such as on top of a radiator or near a heat source. It's important to store chocolate in a cool, dry place to maintain its quality and texture.

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Chocolate melts because it contains cocoa butter, the fat extracted from the cocoa bean. Cocoa butter is a complex fat with polymorphic properties. That is to say, cocoa butter is comprised of six different crystal forms that become fluid when exposed to heat.read more >>