What is the melting point of chocolate?

The melting point of chocolate is not a fixed value, since it depends on a range of variables. Firstly the melting point will be affected by the contents of the chocolate, including the amounts of cocoa fat, cocoa solids and sugar used, as well as any additives such as lecithin and milk. read more

The melting point of chocolate is typically between 86 and 90 degrees Fahrenheit. Chocolate's melting point is lower than your average body temperature, so it is ideal to use lower heat when attempting to melt chocolate. read more

The type of chocolate and its ingredients will have an effect on the heat resistance and melting of the finished product. Melting is important for the mouthfeel and taste of the chocolate. In chocolate the fat element forms the continuous phase in which all other ingredients are embedded. read more