As a subject matter expert in the field of culinary arts, I can tell you that the melting point of chocolate can vary depending on the type of chocolate and its cocoa butter content. Generally, the melting point for dark chocolate is around 86°C to 91°C (187°F to 196°F), milk chocolate melts at a slightly lower temperature, approximately 81°C to 84°C (177°F to 183°F), and white chocolate melts at the lowest temperature, around 80°C to 82°C (176°F to 180°F).

However, it's important to note that the ideal melting temperature for chocolate when working with it, such as for coating or baking, is typically lower to prevent burning and to ensure a smooth texture. Professionals often melt chocolate at temperatures between 45°C to 50°C (113°F to 122°F) for dark chocolate, 40°C to 45°C (104°F to 113°F) for milk chocolate, and 38°C to 40°C (100°F to 104°F) for white chocolate.

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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 >>