Hello, I'm an expert in the field of culinary arts with a focus on confectionery. When discussing the boiling point of chocolate, it's important to note that chocolate is not a single compound but a mixture of various components, including cocoa solids, cocoa butter, sugar, and milk solids. The melting point of chocolate is more commonly discussed than its boiling point because chocolate melts before it reaches a temperature where it would boil.

Chocolate melts at different temperatures depending on its composition, but typically dark chocolate melts around 88-90°C (190-194°F), milk chocolate melts at a slightly lower temperature, and white chocolate melts at the lowest temperature due to its higher sugar content. The boiling point, however, is not typically reached because the water content in chocolate would evaporate before that point is reached.

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English Answer:
The boiling point of chocolate is not a standard measurement because chocolate melts before it boils. The melting point varies by the type of chocolate: dark chocolate typically melts around 88-90°C (190-194°F), milk chocolate at a slightly lower temperature, and white chocolate at the lowest temperature due to its higher sugar content.

Chinese Translation:
巧克力的沸点并不是一个标准的测量值，因为巧克力在沸腾之前就会融化。不同类型的巧克力熔点各不相同：黑巧克力通常在88-90°C（190-194°F）左右融化，牛奶巧克力的熔点略低，而白巧克力由于含糖量高，其熔点最低。

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Always melt chocolate slowly, at a low temperature. 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.read more >>